Hello Fellow Michiganders

My Rib Rub:

1/2 cup sea salt
1 1/2 cup sweet smoked paprika
1/2 cup brown sugar
1/2 cup granulated garlic
1/4 cup cayenne pepper
1/2 cup onion powder
1/8 cup XX Hot Chile pepper from Hatch New Mexico
1/8 cup cummin
2 Tbs sweet basil (powdered)
2 Tbs oregano (powdered)
1 Tbs thyme (powdered)
2 Tbs white pepper
2 Tbs ground mustard
1 tsp unsweetened chocolate
1/4 cup Chinese 5 spice
1 tsp coffee

Apple Butter and Honey Mixture:

Mix apple butter syrup and honey (1-1) then enhance with XX Hot Hatch chili powder to taste.

Preparation and Smoking method:

I trim the fat and the "silver skin" off the ribs then wash them in apple cider vinegar. Pat dry and coat with a thin layer of prepared mustard.
Next, cover the ribs with dry rub, wrap them in cellophane and refrigerate overnight.

Smoke around 5 hours at 250

I smoke them till the surface dries out to get a nice bark.

Then I spray them with apple juice concentrate and flip/rotate.

(I mix 1 can of frozen apple juice concentrate with 1 can of water)

At hour 3 I slather the ribs with a mixture of apple butter syrup and honey (1-1) and XX hot Hatch chili powder to taste then flip/rotate.

(I coat them twice per side)

After about 4 1/2 to 5 hours (depending on the feel) I take them off the smoker double wrap in foil, wrap in a towel and put into a sealed cooler for 30-45 mins.

Thank you.

Nice to know my daughter might be my 'retirement plan' hahaha

Stan, she goes to LCC :)

I get the apple butter syrup at Meijer

HANDYMANSTAN said:

 
My daughter Jessica is a tutor at LCC so maybe they know each other.

Click to expand...

My daughter is going for something to do with sign language. I am not sure of the actual major.

Humdinger said:

That Apple butter/honey glaze sounds REALLY good! Talk about the perfect mix of "Sweet and heat". I'll be making some of the for sure.

Click to expand...

Another thing that sets this off (imho) is the love that is obvious between the cinnamon in the Chinese 5 Spice and the apple butter syrup ;)