A couple of weeks ago, I made these lemon brined ribs. And while they were great, I really thought I should take it a step further.
I made the ultimate lemon pepper dry rub by salting and smoking some sliced lemons. This way, I’ve got the most concentrated lemon flavour.
- Pork ribs
- 10 lemons
- 3 tbsp of table salt
For the smoked lemon pepper rub
- 1 part smoked lemon slices
- 1/2 part table salt
- 1/2 part ground black pepper
- Slice up the lemons and place those slices on a grate in an oven tray and sprinkle on the salt
- Smoke them at a temperature of 140°C (284F) for four hours. They are ready when they are completely dried out. You don’t use the slices that are burned or still sticky.
- Cut the slices into smaller pieces and grind them in a blender until they all turned into a coarse powder.
- Mix up the ingredients for the lemon pepper dry rub with the lemon powder.
- Take the membrane of the ribs by sticking a dull dinner knife between the bone and the membrane. Lift the knife until you can get a finger underneath and then pull the membrane off the ribs.
- Sprinkle a light but even layer of the lemon pepper dry rub over both sides of the ribs.
- Lower the temperature in the smoker to 130°C (266F) and place the ribs, bone side down, on the grates and close the lid.
- Smoke them for around four hours until the meat is tender.
Big thanks to Burnhard for sponsoring this post.
Please return the favor by visiting their website.
BBQ gear used
Disclosure: Some of the links in this post are affiliate links and if you click on them to make a purchase I will earn a commission. I link these articles because of their quality.