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Bbq Ribs, Apple City ChampionshipRecipe : Bbq Ribs, Apple City Championship
Procedure :
8 each RACKS OF RIBS --DRY RUB-- 2 1/2 tablespoons BLACK PEPPER 2 1/2 tablespoons PAPRIKA 1 1/4 teaspoons GRD RED PEPPER 1 1/4 teaspoons GARLIC POWDER 1 1/2 teaspoons CELERY SALT 3/4 teaspoon DRY MUSTARD ---BBQ SAUCE--- 1 cup CATSUP 1/4 cup SOUY SAUCE 2 tablespoons WORCHESTERSHIRE SAUCE 3/4 teaspoon GARLIC POWDER 1/4 cup APPLE CIDER VINEGAR 1/4 cup APPLE JUICE 3/4 teaspoon MED SIZED ONION FINELY GRATED 1/4 MED SIZE GOLDEN DELICIOUS APPLE GRATED 2 teaspoons GRATED GREEN BELL PEPPER MIX TOGETHER INGREDIENT FOR DRY RUB. PLACE ON RIBS COATING BOTH SIDES. WRAP IN FOIL FOR 8-10 HRS TO MAKE BBQ SAUE COMBINE ALL INGREDIENTS AND BRING TO A BOIL ADD ONION APPLE AND GREEN PEPPERS SIMMER UNCOVERED TO THE DESIRED THICKNESS TO SMOKE RIBS 5 1/2 HRS AT 180-200 DEGREES BASTE WITH APPLE JUICE DURING COOKING. BASTE WITH THE SAUCE DURING THE LAST 15 MIN. |
