Smoked Apple Butter Ribs
- Yields: 2–4 Servings
- Cook time: 6 hours
- Prep time: 20 minutes
- 1 tablespoon kosher salt
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- ½ tablespoon chili powder
- 1 teaspoon dry mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- 1 rack St. Louis spare ribs
- ¼ cup apple butter
- Apple Butter BBQ Sauce (recipe follows)
- 1 bottle (18 oz.) Kingsford® Brown Sugar Applewood Barbecue Sauce
- ½ cup apple butter
- ¼ cup apple juice
Prepare grill* for indirect cooking, placing a water filled aluminum half pan in the center of the charcoal grate and placing preheated charcoal briquets on each side of the pan. Add 3–4 chunks of your favorite smoking wood to the charcoal briquets and adjust the grill vents to bring the temperature to 250°F.
Combine salt, paprika, brown sugar, chili powder, dry mustard, onion powder, garlic powder, and black pepper in a small bowl and blend well. Remove the membrane from the bone side of the ribs then rub the ribs with apple butter, and season both sides of the ribs liberally with the BBQ dry rub. Place the ribs on the grill directly above the water pan.
Cover and allow the ribs to smoke for approximately 5–5½ hours until tender (note: ribs should bend at a 45 degree angle when held on one end with tongs). Remove the ribs from the smoker or grill, slice and serve.
* Alternatively you can use a smoker according to manufacturer’s instructions
Apple Butter BBQ Sauce: Place ingredients in a small saucepan, stir to combine, then warm over medium-low heat for approximately 5 minutes until most of the juice has reduced and the sauce coats the back of a spoon. Set aside until ready to use or place in an airtight container and refrigerate for up to one week.
- Credit: Clint Cantwell