Need to get some equipment for catering
or competition?  Go to ABest Kitchen and Bar Company !!!

 


@@@@@ 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" on May 8, 1998, converted by MC_Buster.

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
Copyright 1998, 1999, 2000, 2001, 2002  - This site, the name, it's contents, and graphics are the exclusive property of the The Pitmaster and are in no way associated with any Mailing List.   All rights are claimed and reserved. 

Web space provided courtesy of  Web site Design and Hosting Services

Maintained by The Pitmaster