The camera date and time are wrong
2 racks of spare ribs. Apple chips in foil (No chunks)
1st rack rubbed with:
Pigs Worst Nightmare AppleRub (PWNAR)
6 Tbsp Ground Dried apple
3 Tbsp Brown Sugar
3 Tbsp Turbinado Sugar
3 Tbsp Coarse Salt
1 Tsp Sweet Paprika
1 Tsp Garlic Powder
½ Tsp Ground Black Pepper
Dried apple is not available in a lot of places so you can make your own by doing this.
Take 3 apples, slices them VERY thin. Spray or butter a cooking sheet. Place the thin apple slices on the tray and salt the apples slices, add brown sugar to the apple slices. To dry them ourt put them in the oven at 150 degrees for 2-3 hours. They will not become completely dried out and crunchy in the oven, after it appears they are drying you can take them out and let them rest. I usually let them sit over night and they are very crunchy in the morning ready to grind up.
The 2nd with:
Simple Chinese 5 Spice Rub
1/2 cup five-spice powder
1/ cup packed brown sugar
Finally coated with:
Roxy's Rib Glaze
1/3 cup honey
1/4 BBQ sauce
1/4 apple juice
1/8 cup cider vinegar
1/8 cup bourbon
Combine ingredients and wisk together well. Paint on ribs every 10 to 15 minutes during the last hour of cooking for a nice shiny glaze.
The ribs came out great. The PWNAR was the best. The glaze added just the right kick.
5hrs
Resting
The fattie is still in the WSM.
2 racks of spare ribs. Apple chips in foil (No chunks)
1st rack rubbed with:
Pigs Worst Nightmare AppleRub (PWNAR)
6 Tbsp Ground Dried apple
3 Tbsp Brown Sugar
3 Tbsp Turbinado Sugar
3 Tbsp Coarse Salt
1 Tsp Sweet Paprika
1 Tsp Garlic Powder
½ Tsp Ground Black Pepper
Dried apple is not available in a lot of places so you can make your own by doing this.
Take 3 apples, slices them VERY thin. Spray or butter a cooking sheet. Place the thin apple slices on the tray and salt the apples slices, add brown sugar to the apple slices. To dry them ourt put them in the oven at 150 degrees for 2-3 hours. They will not become completely dried out and crunchy in the oven, after it appears they are drying you can take them out and let them rest. I usually let them sit over night and they are very crunchy in the morning ready to grind up.
The 2nd with:
Simple Chinese 5 Spice Rub
1/2 cup five-spice powder
1/ cup packed brown sugar
Finally coated with:
Roxy's Rib Glaze
1/3 cup honey
1/4 BBQ sauce
1/4 apple juice
1/8 cup cider vinegar
1/8 cup bourbon
Combine ingredients and wisk together well. Paint on ribs every 10 to 15 minutes during the last hour of cooking for a nice shiny glaze.
The ribs came out great. The PWNAR was the best. The glaze added just the right kick.
5hrs
Resting
The fattie is still in the WSM.
