Apple City Barbecue 1994 Memphis In May Bbq
Serving Size : 1
Ingredients for prepare Apple City Barbecue 1994 Memphis In May Bbq
:
| Amount | Measure | Ingredient - Preparation Method |
DRY RUB
apple city barbecue 1994 memphis in may bbq |
| 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
apple city barbecue 1994 memphis in may bbq |
| 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 |
recipe Apple City Barbecue 1994 Memphis In May Bbq
Mix dry rub ingredients. Rub into
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pork ribs. Put rubbed ribs into the refrigerator for 4 to 10 hours before cooking. Bring sauce ingredients to
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a boil. Then add I finely grated onion, 1 grated medium Golden Delicious apple
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and 1/4 grated small bell pepper. Cook until desired thickness. Cook prepared ribs for about 5 1/2
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to 7 hours over charcoal kept at 180 to 200F. Baste occasionally with warm apple juice. Use soaked applewood chips
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in the fire to create a sweet flavor. About 30 minutes before serving,
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brush ribs with finish sauce. Right before serving, sprinkle on dry rub. Serve sauce
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on the side. TIP: Don't rush the cooking process.
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