Red Limo Apricot Smoked Ribs
Get ready for a flavor-packed culinary journey with these mouthwatering Red Limo Apricot Smoked Ribs! This recipe combines the rich and smoky flavors of St. Louis Style Pork Ribs with a tangy and sweet Red Limo Apricot BBQ sauce. With a perfectly balanced blend of spices and a touch of heat, these ribs will leave your taste buds craving more.
To create this sensational dish, gather the following ingredients:
Ingredients:
1 rack St. Louis Style Pork Ribs
2 tablespoons yellow mustard
Smoked salt & pepper rub (or rub of your choice)
Spritz:
1/4 cup apple juice
2 tablespoons apple cider vinegar
1/4 cup water
Crutch:
18 tablespoons butter
6 tablespoons brown sugar
4 tablespoons honey
Red Limo Apricot BBQ Sauce:
1/4 cup ketchup
1/8 cup apricot fruit spread
2 tablespoons brown sugar
2 tablespoons honey
1-3 teaspoons of red limo puree (depending on desired heat level, I used 2 teaspoons)
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
Instructions:
Begin by removing the membrane from the back of the ribs. Use a dinner knife to slide under the membrane and over the bone. Gently lift and loosen the membrane until it tears. Grab the edge of the membrane with a paper towel and pull it off. Removing the membrane is essential for tender and flavorful ribs.
Combine the ingredients for the rub. Spread yellow mustard all over the ribs, ensuring to coat both sides. Apply the rub generously to both sides of the rack of ribs, pressing it into the meat for better adherence.
Preheat your smoker to 225°F (107°C). Place the ribs on the smoker and let them smoke for one hour, allowing the flavors to infuse into the meat.
While the ribs are smoking, prepare the spritz by combining apple juice, apple cider vinegar, and water in a spray bottle. Spritz the ribs every 45-60 minutes for the next three hours, keeping them moist and adding an extra layer of flavor.
After three hours, it's time to apply the crutch. Mix together the butter, brown sugar, and honey in a bowl. Wrap the ribs in either paper or foil and generously brush the crutch mixture over the ribs. The crutch will help accelerate the cooking process and enhance tenderness.
Return the wrapped ribs to the smoker and continue cooking for an additional 2-3 hours, or until the meat reaches an internal temperature of 200-210°F (93-99°C). The ribs should also be tender when probed between the bones.
Gently unwrap the ribs and brush them with the Red Limo Apricot BBQ sauce. Let them smoke for an additional 20 minutes, allowing the sauce to caramelize and create a beautiful glaze.
Once the smoking process is complete, you can finally savor the tantalizing aroma and dive into the irresistible tenderness of the Red Limo Apricot Smoked Ribs. These delectable ribs, with their smoky flavor, succulent meat, and the perfect balance of heat and sweetness, will be a showstopper at any barbecue or gathering. Enjoy every tender bite, and don't be surprised when your guests come back for seconds.
To create this sensational dish, gather the following ingredients:
Ingredients:
1 rack St. Louis Style Pork Ribs
2 tablespoons yellow mustard
Smoked salt & pepper rub (or rub of your choice)
Spritz:
1/4 cup apple juice
2 tablespoons apple cider vinegar
1/4 cup water
Crutch:
18 tablespoons butter
6 tablespoons brown sugar
4 tablespoons honey
Red Limo Apricot BBQ Sauce:
1/4 cup ketchup
1/8 cup apricot fruit spread
2 tablespoons brown sugar
2 tablespoons honey
1-3 teaspoons of red limo puree (depending on desired heat level, I used 2 teaspoons)
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
Instructions:
Begin by removing the membrane from the back of the ribs. Use a dinner knife to slide under the membrane and over the bone. Gently lift and loosen the membrane until it tears. Grab the edge of the membrane with a paper towel and pull it off. Removing the membrane is essential for tender and flavorful ribs.
Combine the ingredients for the rub. Spread yellow mustard all over the ribs, ensuring to coat both sides. Apply the rub generously to both sides of the rack of ribs, pressing it into the meat for better adherence.
Preheat your smoker to 225°F (107°C). Place the ribs on the smoker and let them smoke for one hour, allowing the flavors to infuse into the meat.
While the ribs are smoking, prepare the spritz by combining apple juice, apple cider vinegar, and water in a spray bottle. Spritz the ribs every 45-60 minutes for the next three hours, keeping them moist and adding an extra layer of flavor.
After three hours, it's time to apply the crutch. Mix together the butter, brown sugar, and honey in a bowl. Wrap the ribs in either paper or foil and generously brush the crutch mixture over the ribs. The crutch will help accelerate the cooking process and enhance tenderness.
Return the wrapped ribs to the smoker and continue cooking for an additional 2-3 hours, or until the meat reaches an internal temperature of 200-210°F (93-99°C). The ribs should also be tender when probed between the bones.
Gently unwrap the ribs and brush them with the Red Limo Apricot BBQ sauce. Let them smoke for an additional 20 minutes, allowing the sauce to caramelize and create a beautiful glaze.
Once the smoking process is complete, you can finally savor the tantalizing aroma and dive into the irresistible tenderness of the Red Limo Apricot Smoked Ribs. These delectable ribs, with their smoky flavor, succulent meat, and the perfect balance of heat and sweetness, will be a showstopper at any barbecue or gathering. Enjoy every tender bite, and don't be surprised when your guests come back for seconds.
