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.