Lemon-Pepper Smoked Ribs
April 29, 2019
Ingredients
- ***RUB***
- 10 tablespoons lemon pepper
- (the fake kind by Tone)
- 4 tablespoons salt
- 8 tablespoons white sugar
- 6 tablespoons paprika
- (Hungarian is best)
- ***MOP***
- 3/4 cup canola oil
- 3/4 cup apple juice
- 2 tablespoons rub
- 2 tablespoons Montreal Steal Seasoning
- ***GLAZE***
- honey
- ******
- ***Montreal Steal Seasoning Sub***
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon dill seed
- 1/2 teaspoon coriander seed
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon paprika
Directions
- Step 1 Mix rub ingredients and store in air-tight container. If using spare ribs, cut off chine bone to turn them into St. Louis cut. Remove the membrane.
- Step 2 Rub on spice mixture, place ribs in a zipper plastic bag and allow to sit 24 hours in refrigerator.
- Step 3 Prepare smoker and get cooking section to 180-200F. Remove ribs from refrigerator and give them a rub with canola oil.
- Step 4 Give the ribs another sprinkle of the rub, but do not rub it in.
- Step 5 Place ribs in smoker and over the first hour gradually increase temperature to 240-250F. Each hour, turn ribs and give them a mop. Ribs should be done in 4-5 hours.
- Step 6 They are done when the meat starts to pull away from the ends of the bones about 1/2 inch and they are limp when picked up in the middle.
- Step 7 About 15 minutes before the ribs are done, paint them on both sides with some warm honey. Return the ribs to the smoker.
- Step 8 If Montreal Steak Seasoning is unavailable in your area, you can use the substitute in the mop in place of the 2 Tablespoons of Montreal Steak