Apple city barbecue - 1994 memphis in may bbq contest win
1 recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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.