Bbq ribs~ apple city championship

8 Servings

Quantity Ingredient
8 eaches RACKS OF RIBS
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
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
GRATED
¼ medium 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 5½ HRS AT 180-200 DEGREES BASTE WITH APPLE JUICE DURING COOKING. BASTE WITH THE SAUCE DURING THE LAST 15MIN.

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