apple city barbecue - 1994 memphis in may bbq contest win

Categories
Bbq/grill
Salsa/sauce
Meats
Yield
1 recipe
MeasureIngredient
10 tablespoons Black pepper
10 tablespoons Paprika
5 tablespoons Chili powder
5 tablespoons Red pepper
32 ounces Hunt's Ketchup
8 ounces Soy sauce
4 ounces Worcestershire sauce
1 tablespoon Garlic powder
5 tablespoons Garlic powder
3 tablespoons Celery salt
1 tablespoon Dry mustard
8 ounces Apple cider vinegar
4 ounces Apple juice
1 tablespoon White pepper or to taste

DRY RUB

FINISH SAUCE

Mix dry rub ingredients. Rub into pork ribs. Put rubbed ribs into the refrigerator fot 4 to 10 hours before cooking.

Bring sauce ingredients to a boil. Then add i finely grated onion, 1 grated medium Golden Delicious apple and ¼ grated small bell pepper.

Cook until desired thickness.

Cook prepared ribs for about 5½ 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.

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