Bbq ribs~ apple city championship
8 Servings
Ingredients
| 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 |
Directions
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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