Bbq Rub, Cox's Dry Rub
INGREDIENTS:
8 RACKS OF RIBS
DRY RUB--
2 1/2 tb BLACK PEPPER
2 1/2 tb PAPRIKA
1 1/4 ts GRD RED PEPPER
1 1/4 ts GARLIC POWDER
1 1/2 ts CELERY SALT
3/4 ts DRY MUSTARD
BBQ SAUCE---
1 c CATSUP
1/4 c SOUY SAUCE
2 tb WORCHESTERSHIRE SAUCE
3/4 ts GARLIC POWDER
1/4 c APPLE CIDER VINEGAR
1/4 c APPLE JUICE
3/4 ts MED SIZED ONION FINELY
GRATED
1/4 md SIZE GOLDEN DELICIOUS APPLE
GRATED
2 ts GRATED GREEN BELL PEPPER
8 RACKS OF RIBS
DRY RUB--
2 1/2 tb BLACK PEPPER
2 1/2 tb PAPRIKA
1 1/4 ts GRD RED PEPPER
1 1/4 ts GARLIC POWDER
1 1/2 ts CELERY SALT
3/4 ts DRY MUSTARD
BBQ SAUCE---
1 c CATSUP
1/4 c SOUY SAUCE
2 tb WORCHESTERSHIRE SAUCE
3/4 ts GARLIC POWDER
1/4 c APPLE CIDER VINEGAR
1/4 c APPLE JUICE
3/4 ts MED SIZED ONION FINELY
GRATED
1/4 md SIZE GOLDEN DELICIOUS APPLE
GRATED
2 ts GRATED GREEN BELL PEPPER
MIX TOGETHER INGREDIENT FOR DRY RUB. PLACE ON RIBS COATING BOTH SIDES. WRAP IN FOIL FOR 8-10 HRS TO MAKE BBQ SAUE COMBINE ALL INGREDIENTS AND BRING TO A BOIL ADD ONION APPLE AND GREEN PEPPERS SIMMER UNCOVERED TO THE DESIRED THICKNESS TO SMOKE RIBS 5 1/2 HRS AT 180-200 DEGREES BASTE WITH APPLE JUICE DURING COOKING. BASTE WITH THE SAUCE DURING THE LAST 15MIN.