Atomic Apple Ribs

How to make Atomic Apple Ribs Recipe

Serves: 3

Ingredients:
1 rack pork St. Louis-style sparerib, trimmed
2 tbsp canola oil
Apple Rub (see below)
2 cups apple juice, spray bottle
Hot Cinnamon BBQ Sauce (see below)

For Apple Rub:
2 tbsp brown sugar
1 tbsp Hungarian paprika
1 tsp apple pie spice
1/2 tsp garlic powder
1/2 tsp onion powder
Black pepper
Kosher salt

For Foil Wrap:
2 cups brown sugar
1 cup apple jelly
1/2 cup Parkay Squeeze

For Hot Cinnamon BBQ Sauce:
1/4 cup orange juice
1/2 cup Red Hots candy
1 1/2 cups ketchup
3 tbsp Worcestershire sauce
2 tbsp molasses
2 tsp Granny Smith apples, finely minced
1 tsp garlic, finely minced
1/2 tsp Hungarian paprika
1/4 tsp red pepper flakes

Hot Cinnamon BBQ Sauce Method:
In a saucepan on medium heat, combine the orange juice and candy. Put the lid on and cook until the candy is melted down.

Add all remaining ingredients into the saucepan, then mix well and reduce the heat to a simmer for 15 minutes. Sauce is done when it thickens.

Let the sauce cool and store it in a glass jar. Refrigerate until ready to use.

Method:
Set up smoker at 225 degrees F. Add apple wood chunks for smoke.

Combine all Apple Rub ingredients and mix well in a bowl. Coat ribs with oil and apply the rub. Let the rubbed ribs sit at room temperature until the rub becomes a syrup glaze.

Smoke ribs on the smoker for 2 hours, spraying ribs with apple juice after the first hour and in 30-minute intervals thereafter.

Get 2 sheets of aluminum foil (enough to wrap the ribs) and place half of the wrap ingredients in the center. Place the ribs meat side down on the sugar, jelly, and butter mixture and top the ribs off with the other half. Wrap the ribs tightly in the foil and cook on the smoker for 2 hours.

Check for doneness and remove from the smoker.

Unwrap the foil and turn the ribs meat side up. Return the ribs in the opened foil to the smoker for 30 minutes to cook in their own juices.

In the last 10 minutes, apply Hot Cinnamon BBQ Sauce.

Remove the ribs from the smoker and rest for 10 minutes.

Slice into individual bones and serve immediately.