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ribs, fatty, sausage, scrapple, beef eye roast, etc

post #1 of 12
Thread Starter 
Total meat: three racks of ribs, one fatty breakfast stuffed with chipotle cheddar, one italian sausage fatty stuffed with 5 italian cheese blend, one hunk of scrapple, one taylor pork roll, 10 bratwurst, one small pork shoulder roast, one beef eye round roast. I have to post one picture at a time for some reason.
LL
post #2 of 12
Thread Starter 
sausage, fatty, scrapple...
LL
post #3 of 12
Thread Starter 
Dutch's beans
LL
post #4 of 12
what time is dinner?
post #5 of 12
Thread Starter 
ribs, dry rubbed then finished with the sticky apple rib sauce.
LL
post #6 of 12
Thread Starter 
eye round roast. marinated over night in Leaning Oaks vineyard cabernet sauce, smoked to just below 150*. This was very moist and tender.
LL
post #7 of 12
Thread Starter 
Ready to dig in!
LL
post #8 of 12
good lookin stuff!!!! glad the eye turned out tender.
post #9 of 12
Awesome looking grub there. Share this sticky apple rib sauce?
post #10 of 12
Awesome feast shellbell!!PDT_Armataz_01_37.gif
post #11 of 12
Great lookin stuff as usual Shellbellc PDT_Armataz_01_37.gif
post #12 of 12
Thread Starter 
Actually I think this was original T-bone Tim's posting from probably a year ago. The only difference is that I don't foil my ribs tried once but I like just leaving out in the air! I love this sauce though, I make the dry rub a little spicy to cut the sweetness of the sauce a little.

Sticky apple ribs
For the sauce:

1/4tsp pepper
1/4tsp paprika
1/4tsp cinamon
1/4tsp garlic salt
1 cup brown sugar ( tightly packed )
1/2 cup apple sauce
1/4 cup ketchup
3 tblsp lemon juice

Mix all above ingredients and heat over low heat till smooth, refridgerate overnight ( optional )

rub down ribs with your favorite rub ,wrap and place in fridge overnight ,if using babybacks remove the membrane,place in smoker nextday and follow 3-2-1- method using apple for smoke ,spraying periodically with applejuice.
Use sauce generously (on both sides ) or to taste when foiling along with a little splash of applejuice.
Baste with sauce both sides 2 times after removing from foil, during the set-up time ( last hour ).

This will make enough sauce to do approx 6 full slabs of babybacks,and the end result should be deliciously sticky sweet apple ribs ...
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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › ribs, fatty, sausage, scrapple, beef eye roast, etc