The trick is to smoke the meat and not make the meat smoke
APPLE CIDER RIBS
Date:February 13, 2016 Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The spice rub used: Cayenne pepper, white pepper, celery salt, cinnamon, chili powder, garlic salt, salt, dark brown sugar and black pepper.
The ingredients are measured out and are ready to mix.
The finished rub.
I substituted the nice looking St. Louis cut spare ribs you see here for the baby back ribs of the recipe.
Both the back…
…and the front of the ribs were coated with the spice rub.
The ribs are on the Egg which has been stabilized at 250 degrees and some apple wood chunks have been added.
While the ribs were smoking, I made what the recipe called the “liquid seasoning” It used: Apple jelly, honey, BBQ sauce, brown sugar, apple cider and some of the reserved rub.
The ribs have smoked for 2 1/2 hours and are ready to go inside and be wrapped with foil.
The ribs are placed on two layers of aluminum foil.Before sealing the foil, the “liquid seasoning” was poured over the ribs.
The foiled ribs are returned to the Egg for an hour.
The ribs coming out of the foil.
The ribs are brushed top and bottom with BBQ sauce.
The ribs were cut into 4 bone sections. They were served with Boston Brown Bread and Triple Smoked Potatoes.
The Boston Brown bread was a perfect pairing with this smoked meal.
The ribs were moist and tender with a great smoked flavor. The rub on the outside was spicy without being overpowering.
These ribs were among the best I have made.
I will definitely make this recipe again. The ribs were easy to make and turn out excellently.
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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.