You’ll Need :
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.
Source : allrecipes.Com
