Type what you have

Ingredients

• ✓ apple wood chips
• paprika
• brown sugar
• garlic powder
• salt
• black pepper
• pork sparerib
• apple juice
• barbecue sauce

Instructions

1. 1 Prepare an indirect fire with charcoal in a smoker or grill, according to manufacturer's instructions. Once the coals get going, add wood chips. Maintain a temperature of 230 to 260 degrees F (110 to 127 degrees F).
2. 2 Meanwhile, mix paprika, brown sugar, garlic powder, salt, and pepper together in a bowl until well combined. Spread rub all over ribs, making sure not to miss any spots.
3. 3 Place ribs on the preheated smoker or grill on the opposite side of the fire. Cover and smoke ribs, adding wood chips as needed to maintain temperature, until rub has set and looks dry, 1 to 2 hours. Baste with apple juice and continue to cook, basting every 30 minutes, for 2 1/2 to 3 1/2 hours more.
4. 4 Brush BBQ sauce on both sides of the ribs, and cook for 15 minutes. Brush again, and cook until meat pulls away easily from the bone, 10 to 15 minutes longer. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By LMadara

Ingredients

• ✓ apple wood chips
• water
• apple juice concentrate
• whiskey barrel wood chip
• honey
• mustard
• pork butt
• liquid smoke
• worcestershire sauce
• honey
• apple juice concentrate
• apple cider
• sage
• cumin
• cayenne pepper
• chili powder
• onion powder
• italian seasoning
• garlic powder
• paprika
• black pepper
• kosher salt
• brown sugar

Instructions

1. 1 Make dry rub: Combine brown sugar, salt, black pepper, paprika, garlic powder, Italian seasoning, onion powder, chili powder, cayenne pepper, cumin, and sage in a small container. Measure 1 tablespoon dry rub mixture into a container large enough to fit pork butt. Refrigerate remaining dry rub.
2. 2 Make marinade: Pour apple cider, apple juice concentrate, honey, Worcestershire sauce, and liquid smoke into the large container with dry rub; mix well.
3. 3 Prepare pork: Score top of pork butt in a checkerboard pattern. Inject some of the marinade into the bottom, sides, and top of pork butt. Place pork in the container with remaining marinade. Cover and marinate in the refrigerator, 8 hours to overnight.
4. 4 Prepare wood chips: Combine whiskey barrel wood chips, apple wood chips, apple juice concentrate, and water in a large resealable plastic bag. Seal and let soak, about 20 minutes.
5. 5 Preheat an electric smoker to 225 degrees F (110 degrees C). Fill smoker box with wood chips according to manufacturer's instructions.
6. 6 Remove pork from marinade; rub mustard and honey evenly on top. Coat pork butt heavily with reserved dry rub. Place pork fat-side up on a rack.
7. 7 Place the rack in the smoker and cook until an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C) for medium or 170 degrees F (77 degrees C) for well done, 4 to 6 hours. Add additional soaked wood chips halfway through cooking time.
8. 8 Place pork butt fat-side up on a serving platter. Cover with aluminum foil and let rest for 20 minutes, turning over halfway through resting time.

By CarolynUp