Recipe - Lemon-Pepper Smoked Ribs

RUB
10 tablespoon Lemon pepper; (the fake kind
by Tones)
4 tablespoon Salt
8 tablespoon White sugar
6 tablespoon Paprika; (Hungarian is best)

MOP
Three fourths cup Canola oil
Three fourths cup Apple juice
2 tablespoon Rub
2 tablespoon Montreal Steal seasoning

GLAZE
Honey

Mix rub ingredients and store in airtight container.

If using spare ribs, cut off chine bone to turn them into St. Louis cut.
Remove the membrane. Rub on spice mixture and allow to sit 24 hours in
refrigerator.

Prepare smoker and get cooking section to 200F.

Remove ribs from refrigerator and give them a rub with canola oil. Give the
ribs another sprinkle of the rub, but do not rub it in.

Place ribs in smoker and gradually increase temperature to 240250F.

Each hour, turn ribs and give them a mop. Be sure to give the mop a good
shake just before use.

Ribs should be done in 45 hourswhen the meat starts to pull away from
the ends of the bones about One half inch and they are limp when picked up in
the middle.

Warm some honey in a suace pan. About 15 minutes before the ribs are
finished, give them a brush with the warm honey on both sides. Put them
back into the smoker for another 15 minutes or so.

NOTES :

The rub is a modified version of one by David Klose. I follow Danny
Gaulden's advice and get racks of ribs with more fat. This makes the ribs
really tender and juicy. Do not trim off any fat before smoking. Trim off
any excess external fat while slicing ribs for serving. Garry Howard
suggested the honey glaze just before the ribs are done. A real team effort
here.

Recipe by: Bill Wight

Posted to bbqdigest by wight@odc.net on Oct 22, 1998, converted by
MM_Buster v2.0l.