Ingredients
--------------------DRY RUB------------------------
10 tb Black pepper
10 tb Paprika
5 tb Chili powder
5 tb Red pepper
5 tb Garlic powder
3 tb Celery salt
1 tb Dry mustard
------------------FINISH SAUCE---------------------
32 oz Hunt''s Ketchup
8 oz Soy sauce
4 oz Worcestershire sauce
1 tb Garlic powder
8 oz Apple cider vinegar
4 oz Apple juice
1 tb White pepper or to taste
10 tb Black pepper
10 tb Paprika
5 tb Chili powder
5 tb Red pepper
5 tb Garlic powder
3 tb Celery salt
1 tb Dry mustard
------------------FINISH SAUCE---------------------
32 oz Hunt''s Ketchup
8 oz Soy sauce
4 oz Worcestershire sauce
1 tb Garlic powder
8 oz Apple cider vinegar
4 oz Apple juice
1 tb White pepper or to taste
Directions
Mix dry rub ingredients. Rub into pork ribs. Put rubbed ribs
into the refrigerator for 4 to 10 hours before cooking. Bring
sauce ingredients to a boil. Then add in finely grated onion, 1
grated medium Golden Delicious apple and 1/4 grated small bell
pepper. Cook until desired thickness. Cook prepared ribs for
about 5 1/2 to 7 hours over charcoal kept at 180 to 200 degrees.
Baste occasionally with warm apple juice. Use soaked applewood
chips in the fire to create a sweet flavor. About 30 minutes
before serving, brush ribs with finish sauce. Right before
serving, sprinkle on dry rub. Serve sauce on the side.
TIP: Don''t rush the cooking process.
into the refrigerator for 4 to 10 hours before cooking. Bring
sauce ingredients to a boil. Then add in finely grated onion, 1
grated medium Golden Delicious apple and 1/4 grated small bell
pepper. Cook until desired thickness. Cook prepared ribs for
about 5 1/2 to 7 hours over charcoal kept at 180 to 200 degrees.
Baste occasionally with warm apple juice. Use soaked applewood
chips in the fire to create a sweet flavor. About 30 minutes
before serving, brush ribs with finish sauce. Right before
serving, sprinkle on dry rub. Serve sauce on the side.
TIP: Don''t rush the cooking process.