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Spicy Apple Babyback Ribs

I’m starting with a beautiful rack of babybacks. My plan today is to add layer after layer of apple flavor, starting with a marinade, next with the rub, then with a spritz and finally with the sauce.

I remove the membrane from the bone side and prepare a brine/marinade: 2 cups apple juice, 1/4 cup apple cider vinegar, 2 tablespoons sea salt.

Into a bag and into the refrigerator to soak up some flavor and moisture.

Four hours later, I pat them dry and apply some Simply Marvelous Spicy Apple rub, light on the bone side and heavy on the meat side.

Onto a rack in a foil wrapped pan and into the cooker.

After one hour, I give them a spritz: 1 cup apple juice, 2 tablespoons vegetable oil

Forty five minutes later, another spritz.

At two hours into the cook, I put a half cup of apple juice into the pan and covered with foil.

An hour later, the foil comes off and the ribs get sauced (my secret competition recipe thinned out with some…………you guessed it, apple juice!)¬†Total cook time was three and a half hours at 275; here’s how they turned out.

10 Responses to “Spicy Apple Babyback Ribs”

  • Awww…now you’re just taunting me!

  • Joe:

    I would have walked from Long Island barefoot in 10 feet of snow to tast them

  • Brian:

    Just got my SM today!! Can’t wait to try them.

  • Joe:

    Hi Mr. Bob
    The more I think about it I’m going to try this recipe. I bought two bags of Apple Crisps and put them in my food processor and got 6 tablespoons of powdered apple. I then mixed it with 8 tablespoons of my homemade barbecue rub.
    Because I can’t wait to get my simply marvelous spicy Apple rub, my test rack of baby back ribs will be in the smoker at noon open works out. Thanks for all the wonderful recipes on your site.

  • Mister Bob:

    Good luck Joe, let me know how that rub works out. I’m glad you like the recipes, I’ll keep them coming.

  • Joe:

    The ribs were out of this world the best I ever made. I did 2 racks 1 with my old rub and sauce the other your way. Other than the rub with the ground up stor bought apple chips added to my basic rub caking up in the shaker jar it was worth the experment. I will try slicing apples on a mandolin and dehydrating them to see if the caking problem can be solved. I wasn’t able to get that shinny glaze look on the rack like yours but the wife and grand daughter devoured them all. WHAT A JOY seeing my granddaughter with sauce all over her face LOL.
    Thanks for a another great RECIPE!!!!

  • Mister Bob:

    Glad your family enjoyed them, Joe. Next time add some honey or agave nectar to your sauce, or get yourself some Blues Hog sauce (for ribs 1/2 ORiginal and 1/2 Tennessee Red), and they’ll shine like a new car! Smoke on!

  • Kara:

    Those look amazing! I will be trying them next weekend. What is the purpose of the rack and tray? It it just to make transporting the ribs easier or is there a technical cooking reason?

    I’ve been trying many of your recipes over the past few months, and they’ve all been fantastic! In fact, we just polished off a batch of your competition thighs recipe/method (perfect bite through skin!).

  • Mister Bob:

    Thanks Kara, I’m glad you like the recipes and cooking methods. There are actually three reasons to use the pan and rack system in that type of cooker. I wasn’t using a water pan or pizza stone deflector for that cook, so the pan acts as a heat deflector and the ribs are cooking indirect instead of directly over the coals. Also, the pan keeps the cooker clean and finally, it does make transporting the ribs to and from the cooker much easier.

  • Joe:

    Mr. Bob an update ith apple rub

    I tried slicing 3 granny smith apples on a mandolin and I started dehydrating them to see if the caking problem. No matter how long in the dehydrator they stayed it still caked up in the rub. But the end results were fantastic ribs. Also used more honey in my sauce to get that shine. I was unable to find the agave nectarine my store. Next test of my smoking skills this weekend a brisket flat with method