A Year-Round Guide to Franklin and Nantahala

Yield: 2 to 3 servings. 1 rack baby back pork ribs ¼ cup brown sugar ¼ cup salt 1 teaspoon freshly ground black pepper 1 teaspoon lemon pepper 1 teaspoon

Madison County Championship Rodeo

Yield: 2 to 3 servings. 1 rack baby back pork ribs ¼ cup brown sugar ¼ cup salt 1 teaspoon freshly ground black pepper 1 teaspoon lemon pepper 1 teaspoon

Rosemary and Goat Cheese Strata

Yield: 2 to 3 servings. 1 rack baby back pork ribs ¼ cup brown sugar ¼ cup salt 1 teaspoon freshly ground black pepper 1 teaspoon lemon pepper 1 teaspoon

Yield: 2 to 3 servings.

1 rack baby back pork ribs
¼ cup brown sugar
¼ cup salt
1 teaspoon freshly ground black pepper
1 teaspoon lemon pepper
1 teaspoon dry mustard
1 teaspoon ground cayenne pepper
1 cup barbecue sauce

Preheat oven to 250°. In a small bowl, combine brown sugar, salt, black pepper, lemon pepper, dry mustard, and cayenne pepper.

Place ribs on aluminum foil, meat side down. Prick back of rib rack several times with a knife. Generously apply dry rub to all sides of rib rack.

With meat side down, fold foil around rib rack to create a tight seal. Transfer to sheet pan. Bake until tender and cooked through, about 2 hours. Remove and let cool for 15 minutes.

Preheat grill to medium or about 350°. Open foil and discard juices and fat.

Place ribs, meat side up, on grill for 10 minutes, and brush a layer of barbecue sauce on meat side only. Repeat grilling and brushing with sauce 4 more times, for a total of 50 minutes.

Cut rack into individual rib segments and serve with more barbecue sauce.

This story was published on Jun 29, 2020

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.