The trick is to smoke the meat and not make the meat smoke

APPLE CIDER RIBS

  Date: February 13, 2016
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This excellent rib recipe came from Chris Lilly’s Fire & Smoke. I was looking forward to trying some of his ribs where Chris Lilly and the Big Bob Gibson’s BBQ team has been winning lots of BBQ competitors, including 4 Memphis in May Grand Championships. This recipe was based on using Baby Back ribs, which frankly I don’t like as well as the St. Louis cut spareribs I substituted. I used another recipe in Fire & Smoke for St. Louis ribs to tweak the times of this recipe to suit the larger St. Louis ribs. The ribs started of getting rubbed with a nice spicy rub and were cooked at 250 degrees for 2 1/2 hours. Then they went in aluminum foil together with a sweet and spicy sauce containing, amount other things, the apple cider of the title. The ribs were smoked in foil for an hour. The ribs came out of the foil and were sauced and placed on the smoker long enough to set the BBQ sauce. These ribs were excellent. Everyone kept coming back for 1 or 2 more ribs, and then another… The rub was very spicy without being overpowering. The ribs were moist and had a nice smokey flavor from the applewood. These were some of the best ribs I have made and were one of the easiest to make and smoke.
Recipe Source:
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Fire It Up
Fire & Smoke:
Apple Cider Ribs - (eBook).
Grill:
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Big Green Egg

Smoked:

Using the Big Green Egg Kamado Cooker
Gear:
  • CGS-Adjustable Rig
  • CGS-Oval Pizza Stone (Level 1.5)
  • CGS AR Sliding Oval Grid (Level 3)
  • CGS-13" s/s Drip Pan (Level 3)
  • CGS AR Sliding Oval Grid (Level 4.5)
  • BBG-Cyber Q WiFi Pit Controller
  • Ranch-T Lump Charcoal
  • Apple Chunks