03/11/2021

Smoked Pork Ribs with Apple BBQ Sauce

Thick juicy racks of pork ribs smoked to deliciousness with a lip smacking sauce. You will need a smoker bbq for this recipe.

Serves:

6 Prep Time: 30 minutes

Cooking Time: 2-3 hours approximately

Download Recipe PDF

Ingredients

2 x 1.1-1.3 kg racks of pork ribs, membrane removed*
2 cups apple juice
DRY RUB
1/3 cup sugar
1/3 cup dark brown sugar
2 tablespoons paprika
2 tablespoons sea salt
1 tablespoon freshly ground black pepper
1 tablespoon garlic salt
APPLE BBQ SAUCE
1/4 cup brown sugar
1/4 cup bourbon
1/4 cup barbeque sauce
1/4 cup apple juice
2 tablespoons American mustard
1 tablespoon paprika
1 teaspoon Worcestershire sauce

Method

DRY RUB Combine all the ingredients for the dry rub together.
SMOKED PORK RIBS Pat the pork ribs dry. Put 1/2 cup apple juice in a spray bottle and use to spray the ribs then cover all over with Dry Rub. Place bone-down in the centre of a pre-heated smoker bbq and smoke at 121°C (250°C) until the internal meat temperature is 70°C (160°F), spraying periodically with apple juice. Wrap each rack meat-down, in heavy foil, creating a boat shape with a funnel at one end, and pour in apple juice, immersing meat to keep it keep it moist. Continue to smoke until the internal temperature is 90°C (195°F). Increase smoker temperature to 135°C (275°C). Brush meat side of racks liberally with Apple BBQ Sauce, spray with apple juice and cook unwrapped racks, bone-down, until internal temperature reaches 95°C (204°C). Spray with apple juice before serving. Cut ribs between the bones and serve with Apple BBQ Sauce.
APPLE BBQ SAUCE Simmer all ingredients together until sugar dissolves and season to taste.
* Look for thick, meaty American style ribs, trimmed of extraneous fat and be sure to ask the butcher to remove the membrane over the bones.

Tips

COOKING TIME Cooking time will vary widely depending on a number of factors, in particular, the temperature management of the smoker, the fuel used and the size and quality of the meat. Allow 2-3 hours. Ribs can be par-cooked the day before, refrigerated in apple juice and cooked again on the day.

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