Let's Grill Missouri's Best BBQ Recipes by Martin David

Author:Martin, David
Language: eng
Format: epub, pdf
Publisher: The Cookbook Publisher
Published: 2015-05-18T00:00:00+00:00

Serves 4 to 6

Ingredients

5 cups apple juice

1 teaspoon salt

4-6 cups of hickory wood chips

3 slabs of trimmed St-Louis pork ribs, about 2-3 pounds per slab

1 cup apple cider vinegar

½ cup tomato sauce

¼ cup white sugar

¼ cup paprika

3 tablespoons salt

2 tablespoons chili powder

1 tablespoon pepper

1 tablespoon onion powder

2 teaspoons sage

Apple juice in a spray bottle

Directions

Place the apple juice and salt in a shallow dish, large enough to hold the pork slabs. Make sure the ribs are trimmed and the membrane is removed. Place the ribs in the apple juice mixture. Refrigerate the ribs for 4 hours to overnight, turning a few times.

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