Tag Archives: Smoked

Apple City Barbecue Ribs

Every couple of months or so I get the hankering for some barbecue ribs. My Weber Smokey Mountain smoker has enough room to handle 6 or more racks of ribs so I usually get some friends to order a slab or two from me. They are the best ribs in San Jose after all…

Recently one of my friends had a surprise birthday party and I was asked to smoke some ribs for the party. I normally do a dry rub of salt & pepper (and other stuff) but this time I took the recipe for “Apple City Barbecue Ribs” out of the “Smoke and Spice” cookbook. It involves a wet marinade and a dry rub, followed by smoking and then served with a sauce on the side. This recipe has won several major Grand Championships for the team that created it.
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Pulled Pork

Fosco had a really long post describing in detail how he made his famous Alabama-style pulled pork for his family. Read it if you want to know everything about the process. If you just want the bare facts, read on.

I took 3 pork shoulders: 1, 9 lb bone-in and 2, 7 lb boneless butts. I prepared a double batch of “Southern Succor” rub from the “Renowned Mr. Brown” recipe to rub on the pork butts. Then I made an injection marinade of apple juice, salt, sugar, water and W sauce plus some of the rub. My pork shoulder injection technique needs serious help. I made a total mess of the kitchen when I sprayed marinade all over as I pulled the needle out of the butts. 😛

After injecting the butts, I rubbed them down then put them in a roasting bag and set them in the fridge to marinate.

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Ribs on the WSM

I smoked 4 slabs of pork spares WSM International Smoke Day. I used salt, fresh ground black pepper, sugar, granulated garlic, onion powder, and paprika in the rub. For smoke, I used pecan chunks and also oak and hickory chips.

I let it go for 3.5 hours, then pulled them, foiled them, and put them in a cooler for one more hour. I think this was one of my better batches as far as flavor and texture.

The next day, I added in a little celery seed into the rub, but used just pecan chunks with the mesquite charcoal, and only cooked ’em for 3 hrs before foiling in the cooler. Getting better, I think, but still a ways to go from Williams‘ perfection.

I made a video talking about tips for making barbecue spareribs on YouTube

Aloha, Nate

Pork Spareribs

Smoked these pork spareribs for over 4 hours in my Weber Smoky Mountain bullet smoker using lump mesquite charcoal and apple wood chips for smoke. There are three, half-slabs on this plate. The middle and right slabs were rubbed with kosher salt, fresh ground black pepper, white sugar, and granulated garlic right before going in the smoker. The darker slab on the left also got an application of some secret spice rub from an acquaintance of mine.

I do believe these were one of my better batches of ribs.

Aloha, Nate