The ribs are rubbed and ready to go on the 175 degree smoker
The rib rack allows you to fit more ribs in less space
Spicy apple BBQ sauce was one of 7 ingredients in the finishing sauce
Finishing sauce also used apple & pineapple juice, honey, mustard & vinegar
The BBQ sauce is cooling before adding to finishing sauce
A little Italian seasoning tops off the finishing sauce
The BBQ sauce is added & the finishing sauce is finished
The ribs are ready to come off and spend their time in foil
The ribs are basted in apple & pineapple juice
The ribs re out of the foil after 45 minutes
The finishing sauce is applied 7 the ribs spend 30 more minutes smoking
The ribs are done after a 4 hour smoke
The ribs rest 5 minutes after which I cut the racks into thirds
The ribs had a nice pink smoke ring from the apple & hickory chunks used
The ribs smelled wonderful
Brown bread, smoky beans & squash were the sides
The ribs are sauced and ready to eat. The were sweet, spicy & smoky
Date:July 13, 2008 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.
NOTE: USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.
This recipe from Rib, Ribs, Ribs was a bit different and interested me for several reasons. The first was the so-called finishing sauce used a BBQ sauce as an ingredient that smelled like apple pie baking. It used a complex rub. It was smoked in a different manner, staring at 175 for the first 30 minutes, then going up to 225. The ribs were basted with juice and pineapple juice during their time in foil which sounded tasty. The recipe called for baby backs and I decided to use those instead of my usual St. Louis ribs. The cook was the 3-2-1 method: 3 hours on the smoker, 2 hours in foil, and one hour back out of the foil. Knowing my smoker I adjusted the times to 2.5-0.75-0.5 and the ribs were cooked perfectly, with the bones protruding 1/4” when they came off the smoker. These ribs had an interesting flavor and were done to perfection. The smoke provided by the hickory and apple blend was different and I liked it a lot. My only complaint was the baby backs had less meat on the bones than the St. Louis ribs. I was in the minority: others found the size easier to eat.