Apple Wood Smoked Bone-In Country Style Ribs

[UWFSAE]

I had some friends begging for some Q so I picked up six pounds of bone-in country style ribs on sale and prepped them with a 36 hour marinade with three cups of apple juice, quite a bit of my "sweet heat" homemade rib rub, four tbsp of canola oil, and two tbsp of cracked black peppercorns.

The ribs were so moist that I didn't need mustard to act as a bonding agent so the ribs were thoroughly rubbed and placed in a 225 smoker along with 4.25 ounces of apple wood.  3.5 hours later, they were removed, foiled, and sent on their merry way with my friends (except two ribs held back for scientific research purposes).  I encouraged them to serve with sauce on the side, ranch style beans, and some mixed steamed veggies.

Science ... FTW.

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[DivotMaker]

That's a good-sounding marinade.  Bet your "scientific research" yielded some good empirical evidence of culinary excellence!

[bigboy74]

This is an awesome recipe! Did some of these last weekend! I used hickory because I wad out of apple. Turned out really good!

[DivotMaker]

Hey, those look great, Big!

[bigboy74]

Thanks DivotMaker! They were awesome! Gotta give credit where credit is due! UWFSAE shared the recipe with me. Thanks UWFSAE!

[UWFSAE]

Glad it worked out so well for you, Bigboy ... I'm hoping to use boneless CSR to make test my tasso recipe this weekend or next.

[Spresso]

that looks like another hit recipe...!

[DivotMaker]

Thanks DivotMaker! They were awesome! Gotta give credit where credit is due! UWFSAE shared the recipe with me. Thanks UWFSAE!

Joe will definitely steer you right!