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apple city barbecue - 1994 memphis in may bbq contest win

  • 1serving

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 10 tablespoons Black pepper

  2. 10 tablespoons Paprika

  3. 5 tablespoons Chili powder

  4. 5 tablespoons Red pepper

  5. 32 ounces Hunt's Ketchup

  6. 8 ounces Soy sauce

  7. 4 ounces Worcestershire sauce

  8. 1 tablespoon Garlic powder

  9. 5 tablespoons Garlic powder

  10. 3 tablespoons Celery salt

  11. 1 tablespoon Dry mustard

  12. 8 ounces Apple cider vinegar

  13. 4 ounces Apple juice

  14. 1 tablespoon White pepper or to taste

Instructions Jump to Ingredients ↑

  1. DRY RUB FINISH SAUCE Mix dry rub ingredients. Rub into pork ribs. Put rubbed ribs into the refrigerator fot 4 to 10 hours before cooking.

  2. Bring sauce ingredients to a boil. Then add i finely grated onion, 1 grated medium Golden Delicious apple and ¼ grated small bell pepper.

  3. Cook until desired thickness.

  4. Cook prepared ribs for about 5½ to 7 hours over charcoal kept at 180 to 200 degrees. Baste occasionally with warm apple juice. Use soaked applewood chips in the fire to create a sweet flavor.

  5. About 30 minutes before serving, brush ribs with finish sauce. Right before serving, sprinkle on dry rub. Serve sauce on the side.

  6. TIP: Don't rush the cooking process.

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