Ingredients
- 2 Racks of baby back ribs
- 3 tbsp - Yellow mustard
- ½ cup - Hickory or oak wood chips
Lemon Pepper Rub
- 1 tbsp - Lemon coarse sea salt
- 1 tbsp - Freshly ground black pepper
- 1 tsp - Paprika
- ½ tbsp - Dried thyme
- ½ tbsp - Minced onions
- ½ tbsp - Minced garlic
- 1 tsp - Cayenne pepper flakes
- 1 tsp - Brown sugar
- 1 tsp - Mace
Lemon Pepper BBQ Sauce
- 1 tbsp - Canola oil
- 2 Garlic cloves, minced
- 13 oz - Tomato sauce
- 1 cup - Apple cider vinegar
- ⅔ cup - Molasses
- ¼ cup - Honey
- 1 tbsp - Worcestershire sauce
- 1 tbsp - Dijon mustard
- ½ tsp - Liquid smoke
- 1 tsp - Onion powder
- 1 tbsp - Freshly ground black pepper
- Zest and juice from 1 lemon
You will also need
1 Large size aluminum foil pan, filled with water
Preparation
- Preheat your grill for indirect cooking; Place an aluminum drip pan filled with water under the grate and pour a chimney of hot coals alongside to separate the two cooking zones;
- Mix all Lemon Pepper Rub ingredients in a bowl and set aside;
- Using a butter knife and a folded paper towel, remove the membrane under each rack of ribs by inserting the knife between the membrane and one of the bones, use the paper towel to get a better grip on the membrane and remove it completely; Brush the ribs with yellow mustard and season both side with the lemon pepper rub;
- Place the ribs on the grill for indirect cooking and toss a handful of wood chips onto hot coals for smoking; Cook for 1h30 to 2h at about 350°F.
- Prepare the Lemon Pepper BBQ Sauce while the ribs are cooking; First, sauté the garlic in canola oil until golden brown then add all remaining ingredients and simmer for 20 minutes;
- You know the ribs are done when the meat have shrunk of about 1 inch from the bones; Glaze the ribs with lemon pepper bbq sauce and sear over high heat for 1 minutes per side.