Apple City Barbecue

This is championship BBQ rib territory, the kind of recipe that wins blue ribbons at Memphis in May and the Jack Daniel’s Invitational. The Apple City Barbecue team built their reputation on a three-part technique: a heavy dry rub that goes on the night before, a long applewood-scented smoke at low temperatures, and a finish sauce that gets grated apple folded in for sweetness and body.

The dry rub is the foundation. Ten tablespoons each of black pepper and paprika, plus chili powder, red pepper flakes, garlic powder, celery salt, and dry mustard, this isn’t a delicate seasoning blend. The 4 to 10-hour pre-rub rest is what lets the rub penetrate the meat, the salt draws out moisture and the spices migrate inward to flavor from the surface deep.

Applewood is the smoke that defines the style. Soaked apple wood chips on charcoal produces the sweet, fruit-tinged smoke that Apple City built their name on.

Pro Tips

• Maintain the smoking temperature steady at 180 to 200°F (82 to 93°C), higher temps render the fat too fast and the ribs go dry, lower and the meat stays tough
• Baste with warm apple juice every 45 minutes during the smoke, this keeps the bark from drying and adds another layer of apple flavor
• Brush the finish sauce on only in the last 30 minutes, sauce applied earlier burns and turns bitter against the long smoke
• The final dry rub sprinkle right before serving is unusual but smart, it adds a fresh layer of spice that cooked-in rub can’t deliver
• Save extra finish sauce, it doubles as a marinade for chicken later in the week

Variations

• Substitute hickory or pecan wood for applewood for a stronger, smokier rib
• Use baby back ribs instead of spare ribs for shorter cook times (4 to 5 hours)
• Add ¼ cup of bourbon to the finish sauce for a deeper, slightly boozy backbone