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
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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:


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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