John Pannell
recteq chefApple Pie Ribs
Tender, fall-off-the-bone ribs slow-smoked and seasoned with a sweet-spicy rub, then wrapped with apple pie filling, brown sugar, cinnamon, and butter for a rich, caramelized finish.
15 min
Prep Time4 hrs
Cook TimeBeginner
Difficulty0
LikesInstructions
- Step 1: Burning the recteq Ultimate Blend Pellets, preheat your recteq to 275°F.
- Step 2: Once you have your ribs trimmed, season with Rossarooski's Honey Rib Rub ans Ron's Screamin' Pig Rub. Let seasoning rest on ribs for 10 minutes before placing them on recteq.
- Step 3: Once ribs are on the recteq, let them cook until the bark is nice and dark. About 2.5 - 3 hours.
- Step 4: While the ribs cook, get your wrap made up. Two pieces of aluminum foil stacked on top of each other. In the middle of the foil, place Apple Pie Filling, brown sugar, cinnamon, butter, and chicken stock.
- Step 5: Once ribs are nice and dark and the bark is set, place them into the aluminium foil, bones side up. Wrap and place back in the recteq for about an hour to 1.5 hours.
- Step 6: Cook ribs until the are probe tender, remove from recteq and allow to rest for 30 minutes.
Serving Size
Ingredients
- 2 Spare Ribs, Trimmed
- 4 tablespoon(s) Rossarooski's Honey Rib Rub
- 2 tablespoon(s) Ron's Screamin' Pig Rub
- 1/2 cup(s) Apple Pie Filling
- 1/4 cup(s) Brown Sugar
- 1/4 teaspoon(s) Cinnamon
- 2 Sticks Butter, sliced
- 1/4 cup(s) Chicken Stock
Tools Needed
Chef Pairings
Slice and serve with mashed potatoes and collard greens.