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