Dry Rub Seasoning and Apple Cider Finish Sauce

This comprehensive recipe delivers two essential components for barbecue perfection: a robust dry rub and a glossy, sweet-tangy finish sauce. The dry rub combines black pepper, paprika, chili powder, and garlic to create a deeply flavorful crust on pork ribs. The accompanying sauce blends ketchup, apple cider vinegar, and fresh grated apple for a bright, fruity acidity that cuts through the richness of the meat. Ideal for low-and-slow smoking or grilling, this combination ensures tender, juicy ribs with a complex flavor profile.

Cooking Method: Boiling

Cuisine: American

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 1686.0

Dietary: Vegan

Description

This comprehensive recipe delivers two essential components for barbecue perfection: a robust dry rub and a glossy, sweet-tangy finish sauce. The dry rub combines black pepper, paprika, chili powder, and garlic to create a deeply flavorful crust on pork ribs. The accompanying sauce blends ketchup, apple cider vinegar, and fresh grated apple for a bright, fruity acidity that cuts through the richness of the meat. Ideal for low-and-slow smoking or grilling, this combination ensures tender, juicy ribs with a complex flavor profile.

Directions

1
In a small bowl, combine black pepper, paprika, chili powder, red pepper, garlic powder, celery salt, and dry mustard to make the dry rub.
2
Pat pork ribs dry and massage the dry rub mixture evenly over all surfaces of the meat.
3
Place the rubbed ribs in the refrigerator, uncovered, for 4 to 10 hours to allow flavors to penetrate.
4
For the finish sauce, combine ketchup, soy sauce, Worcestershire sauce, garlic powder, apple cider vinegar, apple juice, and white pepper in a medium saucepan.
5
Bring the sauce mixture to a boil over medium heat, stirring frequently.
6
Reduce heat to low and stir in the grated onion, grated apple, and grated bell pepper.
7
Simmer the sauce for 15 to 20 minutes, or until it reaches your desired consistency.
8
Preheat your smoker or grill to maintain a temperature between 180°F and 200°F (93°C) using charcoal and soaked applewood chips.
9
Smoke the ribs for 5.5 to 7 hours, basting occasionally with warm apple juice.
10
About 30 minutes before finishing, brush the ribs generously with the warm finish sauce.
11
Sprinkle a light layer of the dry rub over the sauced ribs right before serving for added texture and flavor.
12
Serve ribs hot with additional finish sauce on the side.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1686.0kcal

% Daily Value *
Total Fat 11.8g19%
Saturated Fat 1.7g9%
Cholesterol 0.0mg0%
Sodium 4500.0mg188%
Total Carbohydrate 369.9g124%
Dietary Fiber 41.4g166%
Sugars 225.2g
Protein 45.0g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/dry-rub-seasoning/