This recipe serves 4 to 6, and takes about 3 hours to prepare.
- 2 full slabs baby back ribs
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 teaspoon cayenne powder
- 1⁄2 tablespoon salt
- 1⁄2 tablespoon black pepper
- 1 teaspoon ground ginger
- 1 teaspoon dried thyme
- Apple wood chunks
Apple Butter BBQ Sauce:
- 1 cup apple butter
- 1⁄2 cup ketchup
- 1⁄2 cup brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon yellow mustard
- 1 teaspoon Worcestershire sauce
- Salt and pepper, to taste
- Preheat grill for indirect heat: Place an aluminum foil pan filled with water under the grill grate and toss a chimney of hot coals alongside.
- With a butter knife and some paper towels, remove the membrane under each slab of ribs by inserting the knife between the membrane and one of the bones. Pull the membrane with a paper towel to remove it completely.
- Mix brown sugar, paprika, cayenne, salt, pepper, ginger, and dried thyme in a small bowl. Apply the rub on both sides of the ribs with your hands, so it penetrates the meat.
- Place ribs on the grill grate in indirect heat, and toss a few apple wood chunks onto the hot coals. Close the lid and cook for 2 hours at 300 F.
- Combine all the Apple Butter BBQ Sauce ingredients in a saucepan, and simmer for 10 minutes. Set aside.
- After 2 hours of cooking, wrap ribs in foil, with 1 cup sauce spread on top of each. Cook for another hour at 300 F. You know the ribs are done when the meat has shrunk about 1 inch from the bones. Once fully cooked, remove ribs from foil, and sear over direct heat for 30 seconds per side to caramelize the sauce.