Lemon Pepper Pork Marinade Barbecue is a simple and flavorful marinade for pork, beef, chicken or seafood.
Marinate pork in a refreshing Lemon Pepper marinade for at least 8 hours or overnight. Grill low and slow and you’ll have a delicious, moist and juicy meat.
For almost a week, the weather forecast was in the high 90’s which was perfect weather after months of over 115 degrees F.
I’ve been longing to barbecue and didn’t hesitate this time to grill. I bought baby back ribs, pork and prime rib to marinate. I also prepared plain pork seasoned with only salt which I love.
Guess what, the weather went back above 105 and it was quite windy too. The previous days were just a teaser. Ugh!
So I postponed grilling the following day which was less windy but 107. NEVER AGAIN. It was too hot to grill when it is above 100.
Anyway, it took me 4 hours with the prime rib. As I’ve said earlier, I prefer to grill LOW AND SLOW.
Half of the grill had charcoal and the other half doesn’t. Meat was not cooking in direct heat, instead I have it smoking on the other side without charcoal.
Prime rib with a different marinade came out perfect and it will be posted in early October.
My images are subpar since it was hot and quite windy. I took only a few pictures and all I wanted was to be done grilling.
Although I was grilling under a shady area, being out there for a few minutes does tire me, let alone 4 hours. If I was using my gas grill, I would leave it and be inside my house but using charcoal and quite windy, I wanted to babysit it.
Once the baby back ribs and pork were done, we ate outside and my belly was happy. It was delicious especially with a refreshing ice cold beer and soda.
I swear I felt just as wilted like my plants by the time I was done, I can’t wait to be in the shower and relax.
Lemon Pepper Pork Marinade Ingredients
Lemon Pepper Marinade is one of my favorite marinade and easy to make. It requires mostly basic ingredients that I always have on hand.
Lemon Pepper Seasoning
Minced Fresh Garlic
Ground Black Pepper
You can marinate pork or any meat for at least half a day but with big cuts of meat marinating overnight is even better.
I cut baby back ribs in half when marinating. It will fit a huge zip lock bag and I can easily flip the bag to the other side so it is evenly marinated.
Make sure to remove the thin film (membrane) at the back of ribs so marinate can penetrate the meat.
Tips When Grilling
I usually grill at low temperature as time permits. Meat is slow cooking and the outcome is moist, juicy tender meat.
This is only a suggestion but you can always do it your way. Whatever works for you.
(1) Make sure to clean the grill. Remove all ashes and old charcoal.
(2) Open the top and bottom vents half way.
(3) Although I have a Weber Gas Grill, I love grilling over charcoal. Half of grill has charcoal and the other half has none.
(4) Once charcoal has flames, clean the grate with foil formed into a ball using a long tong. Then turn the other side of grate and place it under flames then clean with foil.
(5) Once charcoal is ready, place meat on the side without charcoal and cover with lid. After 15 to 20 minutes or so, turn it to the other side to cook. Grilling time will vary depending on how thin or thick your meat slices are.
(6) Use a thermometer if you like but the easiest way for me is to slice a piece of meat in the middle to check if it is cooked to my liking.
(7) Before removing from grill, place it directly over charcoal for about a minute or two each side to crisp the outside.
(8) Transfer to a tray covered with foil to keep it warm.
Try Other Delicious Barbecue or Grilled Seafood
Lemon Pepper Pork Marinade
- 1 baby back ribs and 2 pounds pork
Lemon Pepper Marinade
- 3 tablespoons lemon pepper seasoning
- 1 tablespoon garlic powder
- 1 tablespoon minced garlic
- ½ cup water
- ⅓ cup regular soy sauce
- 1 teaspoon ground black pepper
- ¼ cup vegetable oil
- Remove membrane from back of ribs and cut in half. Cut pork in 4 big slices. Note: Cut your pieces however you like it.
- In a big ziplock bag, combine lemon pepper seasoning, minced garlic, garlic powder, black pepper, soysauce, oil and water to make marinade.
- Place baby back ribs and pork in marinade. Store in the fridge and marinate for half a day or overnight.
- Get your grill ready, one side with charcoal and the other side without. Place meat on side without charcoal, cover with lid. Grill low and slow. Note: You don’t have to do it this way. If you want your meat to be place directly on flames, you may do so.
- It takes longer to grill when temperature is low but meat is moist, juicy and tender.
- Once in a while baste it with marinade. Stop basting 5 minutes before meat is done.
- After 15 to 20 minutes, turn meat to the other side and continue grilling. Cook meat to your preference.
- Before removing from grill, transfer meat to the other side with charcoal to crisp the outside, about a minute or two each side.
- Transfer cooked meat on a tray covered with foil to keep it warm.
- On the blog, I have discussed in details when grilling low and slow.
- If you are grilling big chunks of meat, either use a thermometer inserted in the middle with a reading of 145 degrees F or take a piece of meat and slice it in the middle to check if it is cooked to your liking.