Apple City Barbecue Grand World Champion Ribs Recipe

Apple City Barbecue Grand World Champion Ribs

WEBJun 21, 2007 · Refrigerate for up to 2 weeks. To make the ribs: Remove membrane from back of ribs and trim of any excess fat or loose meat. …

1. To make the sauce: Combine the ketchup, rice vinegar, apple juice or cider, cider vinegar, brown sugar, soy sauce or Worcestershire sauce, mustard, garlic powder, white pepper, cayenne, and bacon bits in a large saucepan. Bring to a boil over medium-high heat. Stir in the apple, onion, and bell pepper. Reduce the heat and simmer, uncovered, 10 to 15 minutes or until it thickens slightly. Stir it often. Allow to cool, then pour into sterilized glass bottles. A glass jar that used to contain mayonnaise or juice works real well. Refrigerate for up to 2 weeks.
2. To make the ribs: Remove membrane from back of ribs and trim of any excess fat or loose meat. Sprinkle liberally with Magic Dust, rubbing into the meat. Put in a shallow pan or cover with plastic wrap and let marinate in the fridge overnight.
3. Remove the ribs from the fridge. Light charcoal and build the fire for your smoker. Add 4-5 chucks of apple wood and 2 chunks of oak. Once the wood chunks are lit, bring the smoker to 225 degrees and place the ribs inside, bone side down.
4. Let smoke for 2 hours undisturbed, then spray with the apple juice once and hour after that for the rest of the cooking process. Maintain a cooking temperature of 225 degrees throughout the entire process.

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