Apple Pie Ribs Recipe
I’m kicking off a soon-to-be, new, 4th of July tradition with this rib recipe (At least at my house!). I call it my “American as Apple Pie Ribs” and it’s a winner!
First I start out with a couple racks of spare ribs trimmed down to St. Louis cut. The membrane is removed from the back and the ribs are squared up a little on the end. To get the apple flavor started I use a spritz of Apple Cider Vinegar to act 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 to the ribs on all side. It’s a sweet bbq rub with hints of fresh apples; and it taste phenomenal right out of the bottle. The Apple Rub sweats on the meat for 15-20 minutes until it melts giving the ribs a beautiful red color.
To cook the ribs I decided to give my Yoder pellet grill some love and fired it up to 250 degrees. Of course I had to use apple pellets to stick with the theme. You can use any pit to cook these ribs just throw on a few chunks of apple wood just before putting the ribs on the grate. Also, keep the pit at 250 the entire cook.
The ribs go on the pit and smoke for a little over two hours. Every 45 minutes I spritz them with a mixture of Apple Juice and the Apple Cider Vinegar I used as a binder. Just mix equal parts and keep the ribs moist during the smoke process.
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. Cut 1/2 stick of butter into pats and spread out on the foil. The meat side of the ribs is brushed with Apple Butter. You can find it at your local supermarket or check google for a recipe. It’s pretty much a kicked-up apple sauce. Fresh apples are cooked down with brown sugar and spices. To me it taste like the inside of delicious fried apple pie.
Once the apple butter is brushed over the meat side, flip the ribs over, meat down, on top of the butter pats. 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.
After 1 hour in the wrap it’s a good idea to check the progress. 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 to verify the internal temperature. I like ribs to be around 202 for perfect tenderness, but you can keep cooking them if you like the fall off the bone style.
Once the ribs reach temp carefully take them out of the foil and place on a foil lined sheet pan meat side down. Dust the bone side with a little more Apple Rub and brush on the apple glaze.
To make the glaze I take 1 cup of apple jelly mixed with a splash of apple juice. It’s heated in the microwave for 5 minutes until melted. Then I add 1 cup of Killer Hogs The BBQ Sauce and 1/2 cup Killer Hogs Vinegar Sauce. Brush the warm glaze over the bone side 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 to let the rub melt in a little. Then brush the meat side with the apple glaze and let it continue to cook on the pit for 10-15 minutes until the glaze starts to caramelize. Watch it close at this point because it can burn or get too dark.
That’s it at this point. Take the ribs off the pit and let them rest for 5-10 minutes before cutting into individual bone pieces. 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!
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American as Apple Pie Ribs
Description
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!
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
Instructions
- 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.
- 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.
- 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.
- Place each rack on pit and smoke for 2 hours. Spritz the ribs every 45 minutes with apple cider vinegar mixed with apple juice.
- 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.
- Place the ribs back on the pit and cook for 1 – 1/2 hours or until tender.
- 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.
- 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.
- 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.
- Remove the ribs from the pit and cut into desired portions.
Malcom Reed
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