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Quick and easy international recipes

Apple Smoked Ribs

Status Approved
NameApple Smoked Ribs
CategoryMeats, American
Serves/Yields3 to 4 servings per rack
Prep. Time15 minutes
Cook TimeAbout 6 to 7 hours

Smoked ribs are a real treat. Apple or other fruit wood is great with pork and chicken. It gives a mild sweet flavor. In a smoker you can put the bbq sauce on right away because it won't burn. This gives the meat plenty of time to absorb the delicious flavors. But with this rub, sauce is not needed...just ask Guido.

If you don't have a water smoker, a Weber can be used. Place a a soup can with the water/juice and put the wood chunks around the edges of the charcoal. The ribs will cook faster than on a smoker, so try and keep a medium temperature and check the ribs often.


For The Smoker
1 quart apple cider
1 quart water
1 cup Apple wood chips, soaked for 1 hour in hot water

Spice Rub
1/4 cup good paprika
 2 tsp sea_salt
1 Tbsp fresh ground black pepper
1/2 tsp ground oregano
1/2 Tbsp each garlic and onion powder
1/2 cup packed  brown_sugar
2 tsp dark chili_powder*
2 Tsp light (california) chili_powder*
1/4 cup olive_oil
1 to 3 racks (about 10 ribs each ) baby back pork ribs

Note: While your smoking the ribs, why not add a couple of turkey legs to have ready for your collard greens! You can use the same spice rub on the legs and then freeze them when cooked.

Step: 1

Combine all the ingredients for the rub except the olive oil in a bowl.  If you are smoking more than a couple of racks, simply double the rub recipe. Lay the  ribs on a baking sheet and brush the ribs on both sides with the olive oil. Spread the rub on both sides, gently massaging into the meat. Let ribs sit in the refrigerator for at least 2 hours, overnight if possible.

Step: 2

Prepare smoker, oil grills and soak wood chips. Warm cider and water before adding to the water pan.

Step: 3

Add wood chips to the base of the smoker and fill the water pan with the water, cider solution.

Step: 4

When the smoker is ready, add the ribs. Smoke the ribs for about 6 hours. Test the ribs by pulling a bone on the end of the rack. It should easily seperate from the meat.

Menu suggestion
Guido insisted that  rosemary and olive oil potatoes goes best with my ribs, so we have a sort of Italian / Southern menu here.

Apple Smoked Ribs
Rosemary And Olive Oil Roasted Potatoes
Spicy slaw
Fresh Strawberry Pie
Ice Cold Beer
Southern Sweet Tea

Time submitted: Thursday, June 30. 2005 at 20:31:59
Contributed By:

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