Recipe for smoked pork ribs with apples. Ribs rubbed with lemon juice, brown sugar, seasoning chili, paprika, cumin, mustard powder and salt. Marinate then smoked on the grill with the addition of wood chips and chopped apples. In
Time for preparing
meat is periodically sprinkled with a mixture of apple juice with Worcester соусом и яблочным уксусом. 
Time: 6 час. 45 minutes Difficulty: medium Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2700 gr. pork ribs (non-greasy with plenty of meat)
- 1 lemon cut in half
- 1 quarter-sliced apple
- 1 tbsp. apple juice or cider
- 1 tbsp. l cider vinegar
- Coarse salt
- 2 tbsp. l Worcestershire sauce
- 1/4 Art. light brown sugar
- 1 tbsp. l chili powder (see spice mix with chili pepper recipe)
- 1 tbsp. l paprika
- 2 tsp ground cumin
- 1 tsp mustard powder
- Vegetable oil for lubrication
- 8 – 10 tbsp. mesquite chips or any other hard rock of trees
- Small spray bottle
Recipes with similar ingredients: pork, Worcestershire sauce, brown sugar, chili seasoning, paprika, cumin, mustard powder, lemon, apples, apple juice, apple cider, apple cider vinegar
Recipe preparation:
- In a small bowl, combine brown sugar, chili powder, paprika, cumin, mustard powder and 2 tbsp. l salt. Grate ribs lemon and then with a mixture of spices and put them in a large shape for baking or in a hermetically sealed plastic bag. Cover and refrigerate for at least 2 hours, or better for the whole night.
- Soak the chips in water for 1 hour. Prepare the grill for smoking, filling the smokehouse with a quarter of wood chips and apples.
- Prepare the ribs for smoking: About 30 minutes before the beginning of smoking, remove the ribs from the refrigerator and leave when room temperature. Meanwhile, in a small spray bottle mix apple juice, Worcestershire sauce and vinegar. Shake. How to prepare ribs Place the ribs with the meat down. Knife wrap under the film that covers their back surface. WITH with a knife, separate the film from the meat. Then with your fingers completely take it off.
- When the grill warms up to 120 degrees, lightly grease the grills vegetable oil and lay the ribs on the colder side grilling meat up. Drizzle with apple juice mixture. Cover cover and smoke for 1 hour.
- Prepare the ribs: Refill the smokehouse with a third of sawdust and apples. Flip the ribs so that they are meat down and closer to the opposite edge was located in the smokehouse. Sprinkle apple mixture, close the lid and smoke for another 1 hour. Repeat the procedure every hour until the ribs are dark brown and soft, and meat does not begin to lag behind bones. It will take about 2 more hours. Remove the ribs from the grill and leave for 5 minutes, then cut into parts.
