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@@@@@ Now You're Cooking! Export Format Apple City Barbecue - 1994 Memphis In May Bbq none ***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 fot 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 200 degrees. 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. Posted to the AZstarnet BBQ mailing list by "Patrick Lehnherr" Yield: 1 serving Preparation Time: 0:00 ** Exported from Now You're Cooking! v5.57 ** |
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