Bbq Ribs, Apple City Championship

This is competition barbecue with a name to prove it, and the apple theme running through every layer is what makes it stand apart from the pack.

A bold dry rub of paprika, black pepper, red pepper flakes, garlic, celery salt, and dry mustard seasons the racks overnight in foil.

During the five-and-a-half-hour smoke, apple juice gets brushed on regularly to keep the meat glistening and add a subtle fruity sweetness.

The sauce ties it all together: ketchup, soy sauce, Worcestershire, apple cider vinegar, and grated Golden Delicious apple simmered down until thick and sticky.

Brush it on during the last 15 minutes and let the heat caramelize it into a glossy, smoky glaze.

Chef Tips

• Wrapping the rubbed ribs in foil for 8 to 10 hours lets the seasoning deeply penetrate the meat before it ever sees smoke
• Baste with apple juice throughout the cook to build layers of flavor and keep the surface moist
• Only sauce the ribs in the final 15 minutes; applying it too early causes burning and bitter flavors
• Grate the apple, onion, and green pepper on the fine holes of a box grater so they dissolve into the sauce as it simmers