Apple City Barbecue - 1994 Memphis In May Bbqpork ***DRY RUB*** 10 tablespoons black pepper 10 tablespoons paprika 5 tablespoons chili powder 5 tablespoons red pepper 5 tablespoons garlic powder 3 tablespoons celery salt 1 tablespoon dry mustard ***FINISH SAUCE*** 32 ounces Hunt's ketchup 8 ounces soy sauce 4 ounces Worcestershire sauce 1 tablespoon garlic powder 8 ounces apple cider vinegar 4 ounces apple juice 1 tablespoon white pepper or to taste Mix dry rub ingredients. Rub into pork ribs. Put rubbed ribs into the refrigerator for 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 1/4 grated small bell pepper. Cook until desired thickness. Cook prepared ribs for about 5 1/2 to 7 hours over charcoal kept at 180 to 200F. 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. |
