Apple City Barbecue 1994 Memphis In May Bbq

--DRY RUB

-- 10 tb Black pepper

10 tb Paprika

5 tb Chili powder

5 tb Red pepper

5 tb Garlic powder

3 tb Celery salt

1 tb Dry mustard

FINISH SAUCE

32 oz Hunt's Ketchup

8 oz Soy sauce

4 oz Worcestershire sauce

1 tb Garlic powder

8 oz Apple cider vinegar

4 oz Apple juice

1 tb White pepper or to taste

Mix dry rub ingredients. Rub into pork ribs. Put rubbed ribs into the refrigerator fot 4 to 10 hours before cooking. Bring sauce ingredients to a boil. Then add 1 finely grated onion, 1 grated medium Golden Delicious apple and 1/4 grated small bell pepper. Cook until desired thickness. Cook prepared ribs for about 5 1/2 to 7 hours over charcoal kept at 180 to 200 degrees. Baste occasionally with warm apple juice. Use soaked

applewood chips in the fire to create a sweet flavor. About 30 minutes before serving, brush ribs with finish sauce. Right before serving, sprinkle on dry rub. Serve sauce on the side. TIP: Don't rush the cooking process.