Pig's Worst Nightmare Apple Rib Rub & Apple Jack Rib Glaze

Big Hoser

This cook turned out so good I had to share. The recipe for this rub was actually posted on another forum a month or so ago and I loved the concept of grinding up dry apple slices for a rib rub (I mean, doesn't apples and pork make a natural pairing). However, the original version had too much salt and I didn't like the way the brown sugar clumped so I subbed in more turbinado sugar rather than mixing 50/50. So, after adding a couple of other ingredients (ground cinnamon, onion powder, cayenne), I came up with this:[p]Pigs Worst Nightmare AppleRub (PWNAR) [p]6 Tbsp Ground Dried apple
6 Tbsp Turbinado Sugar
2 Tbsp Coarse Salt
2 Tsp Ground Black Pepper
1 Tsp Sweet Paprika
1 Tsp Garlic Powder
1 Tsp Onion Powder
½ Tsp Ground Cinnamon
¼ Tsp Cayenne Pepper[p]Dried apple is not available in a lot of places so you can make your own by doing this: (I got my package from Trader Joe's, which makes a double portion of rub). [p]Take 3 apples, slice them VERY thin. Spray or butter a cooking sheet. Place the thin apple slices on the tray and add salt & brown sugar to the apples slices. Put them in your Egg at about 200 degrees for approx. 2 hours and smoke with apple wood. They will not become completely dried out and crunchy in the Egg, so after it appears they are drying you can take them out and let them rest. I usually let them sit over night and they are very crunchy in the morning ready to grind up. Grinding them up in a food processor yields a very fine powder. The lazy way is to use the Trader Joe's stuff, but making them yourself adds a nice smoky flavor to the rub. It depends on which mood I'm in which way I go (or if I forgot to smoke the apples last night and the ribs are due for a party tonight!). [p] Apple Jack Rib Glaze
1 cup BBQ sauce (I used Sweet Baby Ray’s Brown Sugar & Hickory here)
½ cup GOOD apple juice*
1/3 cup honey
1/4 cup Jack Daniel’s [p]* GOOD apple juice does NOT equal crap sitting on the store's shelves for weeks on end (Mott's & others). Go to the refrigerated juices and get the stuff marked 100% apple cider or 100% fresh pressed apples. Yeah, it's over triple the cost, but 10x as good. I use Barsotti's 100% fresh pressed apple juice, and it makes a HUGE difference.[p]Combine ingredients in sauce pan and simmer over medium heat for 15 minutes. Let cool to room temperature. Paint on ribs every 10 to 15 minutes during the last hour of cooking for a nice shiny glaze. [p]Here's a pic of the baby backs I took out while the spares were finishing up (fatty on the right cooked with some DP Red Eye Express. YUM!). Ribs up top glazed, ribs on bottom w/o glaze (just to show how good this rub looks).[p][p]Note: I didn't foil here as I don't get consistent results from foiling. Just misted every hour with a mix of 1 cup GOOD apple cider, 1/4 cup Jack Daniel's and 1 Tbsp Wooster.[p]Happy Eggin' all, and post the results you get from this recipe (and any tweeks made to make it better). I'll post this up in the recipe section later.[p]-Dan

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Big Hoser,
That sounds and looks mighty tasty. I'm going to have to give it a whirl. Might have a problem misting with JD cause it is usually reserved for ole Dad to drink.