Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 8 \N | RACKS OF RIBS |
| \N \N | DRY RUB-- |
| 2½ tablespoon | BLACK PEPPER |
| 2½ tablespoon | PAPRIKA |
| 1¼ teaspoon | GRD RED PEPPER |
| 1¼ teaspoon | GARLIC POWDER |
| 1½ teaspoon | CELERY SALT |
| ¾ teaspoon | DRY MUSTARD |
| \N \N | BBQ SAUCE--- |
| 1 cup | CATSUP |
| ¼ cup | SOUY SAUCE |
| 2 tablespoons | WORCHESTERSHIRE SAUCE |
| ¾ teaspoon | GARLIC POWDER |
| ¼ cup | APPLE CIDER VINEGAR |
| ¼ cup | APPLE JUICE |
| ¾ teaspoon | MED SIZED ONION FINELY |
| \N \N | GRATED |
| ¼ medium | SIZE GOLDEN DELICIOUS APPLE |
| \N \N | 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 5½ HRS AT 180-200 DEGREES BASTE WITH APPLE JUICE DURING COOKING. BASTE WITH THE SAUCE DURING THE LAST 15MIN.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini