Apple Rib Rub:
- 1/4 cup brown sugar
- 4 teaspoons onion powder
- 1 teaspoon ground cinnamon
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
Apple Rib Mop (optional):
- 1 1/2 cups apple cider -- or juice
- 1/2 cup cider vinegar
- 4 teaspoons Worcestershire sauce
Apple City Sauce
- 1/4 cup butter
- 1 medium onion -- minced
- 2 1/2 cups apple juice -- or cider
- 2 tablespoons dark molasses -- unsulphured
- 2 tablespoons Worcestershire sauce
- 2 tablespoons cider vinegar
- 2 tablespoons tomato paste
- 1/2 teaspoon chili powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
The night before you plan to barbecue, combine the soak ingredients in a
large lidded jar. Place the slabs or ribs in a plastic bag or shallow
dish and pour the marinade over the ribs. Refrigerate them overnight.
Prepare the smoker for barbecuing, bringing the temperature to 200 - 220
degrees.
Remove the ribs from the refrigerator and drain them, discarding the
marinade. In a bowl, mix together the dry rub ingredients and pat the
ribs with about half the mixture. Let the ribs sit at room temperature
for 25 to 30 minutes.
If you plan to baste the meat, mix together the cider, vinegar and
Worcestershire sauce in a saucepan. Warm over low heat.
Transfer the meat to the smoker. Cook the ribs for approximately 3 hours,
turning and basting them with the mop every hour in a wood burning pit, or
as appropriate in your style of smoker. About 45 minutes before the ribs
are done, brush them with Apple City Sauce and repeat the step shortly
before you remove the meat from the smoker.
When the slabs are ready, the meat will bend easily between the ribs, and
the sauce will be gooey and sticky and caramelized in spots. Allow the
slabs to sit for 5-10 minutes before slicing them into individual ribs.
Serve with more sauce on the side.
The Sauce:
In a heavy saucepan, melt the butter over medium heat. Add the onion and
saute for a couple of minutes, until onion is softened. Mix in the
remaining ingredients, reduce the heat to low, and cook the mixture until
it reduces by abou one-quarter, approximately 30 minutes. Stir
frequently. Serve the sauce warm.
"Smoke and Spice" - Cheryl Alters Jamison & Bill Jamison
