Wild or domestic, from venison to pork to beef, ribs are a favorite of many. Crispy and flavorful on the outside, tender and juicy off the bone, is the goal of the grill master when it comes to the sometimes tricky ribs.
If you are in a hurry, simply use your favorite rib rubs, but if you have the time, making rubs from scratch can be more flavorful and economical. It’s also easy to customize your rubs to include or omit seasonings. The key to great ribs is a slow smoke at a low temperature with the frequent attention of a spray bottle to keep them from drying out. Barbecue sauce is always an option but save the slather for the last 30 minutes of cooking.
INGREDIENTS
3 tablespoons Lemon Pepper Rub
3 tablespoons Chili Onion Rub
3 tablespoons Sweet Garlic Rub
1/3 cup apple juice
1/3 cup apple cider vinegar
1/2-1 cup barbecue sauce of choice
Smokehouse Hickory or Mesquite Wood Chips
Clean spray bottle
Foil
DIRECTIONS:
In a shallow pan, rub 1-2 racks of ribs on both sides with 1 1/2 tablespoons of Lemon Pepper Rub. Wrap tightly with plastic wrap and place on a baking sheet. Repeat with the other racks of ribs, applying a different seasoning rub to each. Refrigerate overnight.
Remove ribs from refrigerator and plastic wrap, air dry 15 minutes. Apply an additional sprinkling of each seasoning at this time if desired. Line the bottom rack of Smokehouse Gas Smoker with foil. Preheat smoker to 225º. Fill smoker box with hickory or mesquite pellets/chips and place over heat. Place ribs on smoker racks, bone side down. Fill a clean spray bottle with apple juice and apple cider vinegar. Smoke 2 hours, replacing chips as needed to keep a continuous smoke in the smoker. After 2 hours smoking, increase temperature to 250º.
Spray meat side of the ribs with apple juice and vinegar mixture every 15 minutes for another hour. Lightly coat ribs with barbecue sauce. Cook for an additional 30-45 minutes at 250º or until ribs reach desired tenderness. Let ribs rest in a loose foil package 5 minutes before slicing to desired portions.
LEMON PEPPER RUB
1 tablespoon finely grated lemon zest
2 teaspoons fresh ground black pepper
3/4 teaspoon salt
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
In a small bowl mix until thoroughly combined.
