Category: Beef Ribs

8 RACKS OF RIBS

DRY RUB--

2 1/2 tbsp BLACK PEPPER

2 1/2 tbsp PAPRIKA

1 1/4 tsp GRD RED PEPPER

1 1/4 tsp GARLIC POWDER

1 1/2 tsp CELERY SALT

3/4 tsp DRY MUSTARD

BBQ SAUCE---

1 cup CATSUP

1/4 cup SOUY SAUCE

2 tbsp WORCHESTERSHIRE SAUCE

3/4 tsp GARLIC POWDER

1/4 cup APPLE CIDER VINEGAR

1/4 cup APPLE JUICE

3/4 tsp MED SIZED ONION FINELY

GRATED

1/4 medium SIZE GOLDEN DELICIOUS APPLE

GRATED

2 tsp GRATED GREEN BELL PEPPER

MIX TOGETHER INGREDIENT FOR DRY RUB. PLACE ON RIBS COATING BOTH SIDES. WRAP IN FOIL FOR 8-10 HRS TO MAKE BBQ SAUE COMBINE ALL INGREDIENTS AND BRING TO A BOIL ADD ONION APPLE AND GREEN PEPPERS SIMMER UNCOVERED TO THE DESIRED THICKNESS TO SMOKE RIBS 5 1/2 HRS AT 180-200 DEGREES BASTE WITH APPLE JUICE DURING COOKING. BASTE WITH THE SAUCE DURING THE LAST 15MIN.