American as Apple Pie Ribs - Smoked Rib Recipe with an Apple Butter and Apple Jelly BBQ Glaze
#applepieribs #ribs #howtobbqright
WHAT MALCOM USED IN THIS RECIPE:
- HowToBBQRight Red Handle 6 inch Knife - bit.ly/H2QKnife6
- Heath Riles Apple Rub bit.ly/AppleRub
- Thermoworks Thermapen bit.ly/H2QThermapen
- Killer Hogs The BBQ Sauce bit.ly/TheBBQSauce
- Killer Hogs Vinegar Sauce bit.ly/TheVinegarSauce
I’m kicking off a soon-to-be, new, 4th of July tradition with this rib recipe. I call it my “American as Apple Pie Ribs” and it’s a winner.
First I start out with a couple racks of St. Louis ribs and a spritz of Apple Cider Vinegar as a binder. Then I apply a light coat of Kosher salt and let it rest for about 15 minutes to work into the meat.
Next I add my buddy Heath Riles’ Apple Rub bit.ly/AppleRub to the ribs on all side and let it sweat on the meat for 15-20 minutes.
To cook the ribs I fired up my Yoder pellet grill to 250 degrees with apple pellets. The ribs smoke for a little over two hours. Every 45 minutes I spritz them with a mixture of equal parts Apple Juice and the Apple Cider Vinegar.
When the rub has stuck to the outside of the meat and the color is starting to turn a little dark, it’s time to wrap the ribs. Each slab goes on a sheet of aluminum foil with 1/2 stick of butter and 3 tablespoons of Apple Butter. You can find it at your local supermarket or check google for a recipe. Spritz the bone side with a little more basting liquid (apple juice/apple cider vinegar) and wrap the foil around tight. Place each rack back on the pit and continue cooking until tender usually about 1 - 1/2 hours.
When you see the back side start to disintegrate away from the bones it’s a good indicator that the ribs are almost ready. I use a Thermapen bit.ly/H2QThermapen to verify tthe ribs are around 202 for perfect tenderness.
Carefully take the ribs out of the foil and place a sheet pan meat side down. Dust the bone side with a little more Apple Rub and brush on the apple glaze and flip the ribs over to meat side up.
Add a little more Apple Rub to the meat side and place the ribs (pan and all) back on the pit for 5-10 minutes. Then brush the meat side with the apple glaze and let it continue to cook on the pit for 10-15 minutes. Watch it close because it can burn or get too dark.
These ribs really have a nice apple flavor without being to sweet or fruity. The rub, smoke, wrap, and glaze all combine to give the ribs an Apple Pie note that’s perfect for the 4th of July or any time you’re craving a good slab of ribs!
Apple Pie Ribs Ingredients:
- 2 slabs St. Louis cut spare ribs
- 2 Tablespoons Kosher salt
- 1/2 cup Heath Riles apple rub
- 1 stick butter cut into pats
- 1 cup apple butter
- 1 cup apple cinder vinegar
- 1 cup apple juice
- 1 jar apple jelly
- 1 cup Killer Hogs The BBQ Sauce
- 1/2 cup Killer Hogs Vinegar Sauce
Directions:
1. Prepare pellet smoker for indirect cooking at 250 degrees using apple pellets for smoke flavor. Any grill or smoker can be used just keep the temp at 250 degrees for the duration of the cook and add apple wood to the coals for smoke flavor.
2. Trim and remove the membrane from the ribs, spritz with apple cider vinegar and season with Kosher Salt lightly. Rest the ribs for 15 minutes.
3. Apply a medium coat of Heath Riles Apple Rub to all sides of the ribs and rest for 15 minutes before placing on the pit.
4. Place each rack on pit and smoke for 2 hours. Spritz the ribs every 45 minutes with apple cider vinegar mixed with apple juice.
5. Wrap the ribs in aluminum foil. Place 1/2 stick of the butter pats on the foil. Brush the meat side of the ribs with 1/2 the apple butter and lay the ribs meat down on the butter. Spritz the bone side with the cider/juice combo and wrap the ribs tight.
6. Place the ribs back on the pit and cook for 1 - 1/2 hours or until tender.
7. Place the apple jelly in a microwave safe bowl along with a splash of apple juice. Heat the jelly for 5 minutes or until melted. Stir it half way thorough heating. Add The BBQ Sauce and Vinegar Sauce. Stir well to combine.
8. Remove the ribs from the foil and place meat down on a foil lined backing sheet. Season lightly with more apple rub followed by the apple glaze. Flip the ribs over and apply more apple rub to the meat side (lightly). Place the ribs back on the pit for 5-10 minutes.
9. Glaze the meat side of the ribs with the apple/bbq sauce combo. Continue to cook until the sauce sets and starts to caramelize slightly. Stay close because it can get too dark.
10. Remove the ribs from the pit and cut into desired portions.
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