Lemon Pepper Salt Rub Recipes

HOMEMADE LEMON-PEPPER SEASONING

Steps:

• Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
• Wash and dry the lemons. Peel away the zest from both lemons using a vegetable peeler, making sure not to get any of the pith. Spread out peels in a single layer on the prepared baking sheet.
• Bake in the preheated oven until the peels have curled up and dried, about 30 minutes. Turn off oven and allow lemon peels to cool inside turned off oven, propping the door open with a wooden spoon to allow moisture to escape, about 20 minutes. Remove and allow to cool completely before proceeding to the next step.
• Combine dried lemon peels and peppercorns in a food processor fitted with a blade. Blend until coarse. Add dehydrated garlic and onion. Blend until fine and thoroughly combined.
• Remove and allow to rest for a few hours before using so flavors can meld.

LEMON PEPPER RUBBED BACK RIBS

Steps:

• About one hour before smoking, make the dry rub. Combine sugar, salt, white pepper, onion powder, cayenne pepper, lemon peel and apple pie spice in small bowl; mix well. Coat both sides of ribs with a little vegetable oil and sprinkle with lemon pepper rub. Set aside at room temperature for 1 hour.
• Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.
• Place the ribs, meaty side down, over a drip pan and cook for 2 hours. If desired, spray both sides of ribs with apple juice. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
• Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.

LEMON PEPPER RIBS

Steps:

• 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.

HOMEMADE LEMON PEPPER SEASONING

Steps:

• Preheat toaster oven to lowest setting.
• In a large bowl, combine lemon zest and black pepper. Cover metal pan fitted for toaster oven with foil and spread mixture evenly in pan. Allow to bake low and slow until zest is completely dried. Mine took about 26-30 minutes.
• Transfer lemon-pepper mixture to a bowl. Using the back of a spoon (or spice grinder if you have one), crush mixture until desired texture is achieved. Mix in salt, 1 tsp at a time. Continue to add salt until you have the right balance to fit your taste.
• Notes.
• Depending on size of lemons, you may need more lemons.
• If you want more of a lemon taste, reduce pepper or add more lemon zest.
• Seasoning may be kept in an air tight container for a few months.

LEMON-PEPPER SALT RUB

Steps:

• Finely crush whole black peppercorns in a spice mill. Transfer to a small bowl; stir in lemon zest and kosher salt. Rub seasoning between your fingertips to break up any clumps of zest. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.

BASIL AND LEMON PEPPER RUB

Steps:

• Mix all ingredients.
• Spread rub evenly on 1 pound boneless meat (fish, chicken or pork). Cover and refrigerate 15 minutes. Grill meat as desired.

LEMON PEPPER

Steps:

• Preheat your oven to 170F, or your oven's lowest heat setting.*
• Mix the ingredients together in a bowl. Spread the mixture out on parchment paper lined baking sheet. Bake for 20-25 minutes, or until the lemon zest is completely dried out.
• Transfer the lemon pepper to an airtight container and store in a cool, dry place.

HERBED LEMON PEPPER RUB

Steps:

• Mix the rub ingredients together in a bowl.
• Massage the rub into the chicken and cook until done.