1 tbsp. kosher salt
1 tbsp. smoked paprika
1 tbsp. brown sugar
0.5 tbsp. chili powder
1 tsp. dry mustard
1 tsp. onion powder
1 tsp. garlic powder
0.5 tsp. ground black pepper
1 rack St. Louis spare ribs
0.25 cup apple butter
Apple Butter BBQ Sauce (recipe follows)
Apple Butter BBQ Sauce
1 bottle 18 oz. of your favorite BBQ sauce
0.5 cup apple butter
0.25 cup apple juice
1 Food Prep
Combine BBQ dry rub in a small bowl and mix well.
- Remove the membrane from the bone side of your beef ribs, then rub the ribs with apple butter. Season both sides of your ribs liberally with the BBQ dry rub.
- Next, stir your apple butter BBQ sauce ingredients in a small saucepan to combine. Warm your mixture 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 your BBQ sauce until it’s ready to use, or place it in an airtight container and refrigerate for up to one week.
2 Grill Prep
- Fuel: We recommend Kingsford® Original Charcoal Briquets and adding 2 handfuls of Kingsford® Wood Chips with Hickory or Cherry to get the best smoke.*
- Method: Two-Zone Fire: Parallel Configuration
- Temp: 250°F (Low Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
Place your ribs on the grill directly above the water pan. Cover your grill and allow your ribs to smoke for approximately 5–5½ hours until tender. Tender ribs should bend at a 45 degree angle when held on one end with tongs.
When your ribs are ready, remove them from the smoker or grill, let them rest for at least 5 minutes, then slice and serve.
- *Alternatively, you can use a smoker according to the manufacturer’s instructions
For safe meat preparation, reference the USDA website.
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