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Apple BBQ spares W/Qveiw

post #1 of 25
Thread Starter 
Here we go with another Sunday afternoon smoking ribs and enjoying the 70* weather.

And we are off.

Angus on patrol guarding the pork from my salivating neighbors but he is a little distracted right here looking for scraps.

I went with a different approach today adding hickory chunks to my firebox. I've been doing lots of reading on the SMF and took some advice from a member, sorry I can't remember who. Instead of putting the chunks directly on the coals I pushed the coals to one side and put 1 chunk on the other side so it would not be directly touching the other coals. The heat from the coals was enough to ignite the wood without it flaming up. It worked out real well. I got a longer smoke time with one chunk using this method compared to using 2 or 3 chunks the way I've been doing it for years directly on the coals. I used a total of 5 chunks to smoke these ribs. Normally I would have used twice that amount. I have to say I can't believe I didn't think of this sooner. Just goes to show that you can teach an old dog new tricks. This was my first time in 15 yrs of smoking that I didn't get that thick white smoke when first adding chunks to the fire. I had a steady tbs the whole time and I could really taste the difference in the meat when it was done. This is the way I'll be doing it from now on.

Quick pick after about 3hrs in and time for a snack.

Angus still on patrol, doing his job and keeping those pesky neighbors away.

6 hour mark and they're coming off the smoker.

I sauced them at 5 1/2 hours in, sorry no picks. I tried a new sauce today, applesauce BBQ sauce It was real good if you like a sweet sauce which I do but not that sweet. It was a little to sweet for me even after I reduced the brown sugar from 2 cups to 1 1/2 cups. If I do it again I think I will only go with a 1 cup and see how that goes.

Here is the recipe


* 1 cup applesauce
* 1/2 cup ketchup
* 2 cups unpacked brown sugar
* 6 tablespoons lemon juice
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon paprika
* 1/2 teaspoon garlic powder
* 1/2 teaspoon ground cinnamon


In a saucepan over medium heat, mix applesauce, ketchup, brown sugar, lemon juice, salt, pepper, paprika, garlic powder, and cinnamon. Bring mixture to a boil. Remove from heat, and cool completely. Use to baste the meat of your choice.

I added about a half tablespoon of Cheyenne pepper for a little heat.

OK here are the final pics. I hope you all enjoyed the show.

post #2 of 25
PDT_Armataz_01_34.gif They look great! Nice job.
post #3 of 25
Looks awesome nice job PDT_Armataz_01_37.gif
post #4 of 25
those are some nice lookin spares, nice color. That sauce recipe looks good as well, I may have to try that.points.gif
post #5 of 25
Nice looking ribs. Thanks for the qview and sharing a new sauce.PDT_Armataz_01_37.gif
post #6 of 25

post #7 of 25
Those are some tasty looking ribs Dropastone...PDT_Armataz_01_37.gif
post #8 of 25
Yes in diddy another fine rack of ribs. You did a fabulous job there Dropastone. I'm not to sure about that applesauce bbq. But great job and the ribs.PDT_Armataz_01_37.gif
post #9 of 25
I see there was no pullback from the bone? was that because you did'nt foil them? They look awesome!points.giffor the new recipe!
thanks! SOB
post #10 of 25
Ribs look awesome. Nice job...
post #11 of 25
oh yea them look greatPDT_Armataz_01_37.gifPDT_Armataz_01_37.gif
post #12 of 25

Thanks Droppastone...............;}-

Looks good and the sauce sounds like one to brew up.points.gif
post #13 of 25
Thread Starter 
Yeah I'm not completely sold on the sauce myself it's way to sweet for me I would probably have to try a 1/2 cup of brown sugar next time. I was just looking to try something new.

Yeah I don't foil my ribs anymore. I used to when I was just starting out because I wanted to them to be fall off the bone type ribs. Over the years I have learned to cook a ribs without the foil because I like to have the meat stick to the bone just a little bit. Personally I feel you get a better tasting end result without foil.

I've done a lot of reading on the subject of foil or not to foil and I've heard from a lot of people that if it's fallen off the bone the meat is overdone and you've cooked them to long. I tend to agree.

Personally I don't foil but to each his own.
post #14 of 25
Good product you have plated there!

That is a good looking sauce, different, and my family likes the sweet stuff.
Makes me want to do a rack or two this weekend PDT_Armataz_01_36.gif

Thanks for the recipe...
post #15 of 25

Where'd you get the coal basket? Does it end up giving you enough airflow when doing long burns? I find that I put a grate in but would prefer a basket with a crosshatch design to better contain the coal and allw me to better buildup piles.

Sorry that this is a little off topic.
post #16 of 25
Very nice finishing colour on the ribs. I copy and pasted your recipe into my files, changing the Brown sugar to 1/2 a cup as my starting point. Points for the qview and the interesting sauce recipe.

I'd worry more about Angus getting hungry than the neighbours. He is a big boy and needs his grub. tongue.gif

My neighbour had a Newfoundland dog around that big. About every second person he met while out walking the dog asked the same dumb question. What do you feed him? Bill would look them in the eye and casually say "There ain't no slow kids in our neighbourhood" biggrin.gif
post #17 of 25
love your dogs name! never would have thought of that.
the ribs look great! nice job! the sauce recipe looks good too.
post #18 of 25
Thread Starter 
Thanks for all the kind words.

Went to Lowes and bought some expanded sheet metal. Cut and bent 3 Pieces into a squared u shape. Use one for the bottom and the other 2 for the sides. You will have to bolt them or tack weld them together.

[+] LOL very crude diagram.

Yes it gets excellent air flow.
post #19 of 25
Hey Dropa~ some mighty fine looking ribs you put out! Excellent job on that smoker, and congratulations....

post #20 of 25
I have a question, does Angus have a saddle or do you just ride him bareback...biggrin.gif
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