Lemon Pepper Ribs

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
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.

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