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Apple & Red Bell Pepper Rub with Pork Loin Back Ribs

By forluvofsmoke, Apr 12, 2012 | |
  1. Recipe and methods used:

    APPLE & RED BELL PEPPER PORK RIB RUB

    (for 3 slabs of loin back ribs)

    4 Tbls ground dried apple

    3 Tbls ground red bell pepper

    1 Tbls ground rosemary

    1.5 Tbls ground black peppercorn

    1 Tbls garlic powder

    2 tsp onion powder

    1/2 Tbls oregano

    1 Tbls paprika

    1/2 Tbls chili powder

    2 Tbls kosher salt


    Loin back ribs, heavily rubbed and misted:

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    Smoke provided by a mix of very small to medium sized apple chunks @ 225* in my Smoke Vault 24 with a full water pan @ 5,000 ft elevation, 33* ambient, light snowfall off & on all day,  light winds and 4.0-1.5-0.5 method. For lower elevations, temps of ~215* will give similar results.

    4 hours and it's time for a tented pan with a couple dashes of water:

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    Steamed and ready to firm up...there's that darker color I built into the rub with the paprika and chili powder...lack of those 2 ingredients will yield a much lighter colored bark:

    [​IMG]


    And, after a 30-min open grate ride...:

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    The pre-smoke misting of the heavy dose of dry rub was a neat trick...didn't lose any rub during handling at all, and it helped a lot in forming this heavy bark. The bark wasn't hard, but firm, just like I was shooting for...a nice chew on the outside of some juicy, tender and meaty ribs. Oh, the dry rub flavor is another hit here, as well. Natural sweetness, a fruity and peppery profile, while keeping everything mild and nicely balanced. Of course the apple smoke was a nice way to bring all that goodness home. Give it a try if you're up for something different...and leave the spray bottle for dusting house plants...LOL!!! I know, I know, to each his own. I just don't like opening the smoke chamber and losing heat and smoke.

    Enjoy!

    Eric

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Comments

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  1. oilfieldtrash
    Those are some good lookin ribs pal !
  2. smokinhusker