Apple Cider Smoked Pork Ribs - Page 2 of 2

Just a quick note – You can either wrap the ribs in foil when you get to the apple juice part or you can purchase one of those inexpensive roasting pans and place the ribs in it before adding apple juice & covering it in foil. It’s more sturdy then foil so less likely to get a hole in the bottom and having all your juice leak out.

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Smoked Pork Ribs

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Serves	4
Prep time	10 minutes
Cook time	5 hours
Total time	5 hours, 10 minutes
Meal type	Main Dish
Occasion	Barbecue, Casual Party
Website	Traeger

Ingredients

1 3/4 cup apple juice (divided)
2-3 tablespoons honey mustard
2 tablespoons worchestshire sauce
1 1/2 cup barbecue sauce, divided (regular or honey flavor works best)
4 1/2lb rack of pork ribs
pork seasoning to taste
1/2 cup light brown sugar
1/3 cup whiskey

Directions

Step 1
Preheat the smoker until it reaches 200-225 degrees. Mix 1/4 cup of apple juice, honey mustard, worcestershire sauce, and 1 cup of barbecue sauce in a bowl.
Step 2
Lay the ribs on a cookie sheet and spread 1/4 of the sauce on each side. Season with pork seasoning
Step 3
Lay the ribs on the smoker, meat side up and close the lid. Cook for 3 hours on the "smoke" setting, basting it with the remaining sauce every half hour.
Step 4
Remove ribs from smoker, but leave the heat on. Cut 2 long pieces of heavy duty aluminum foil. Lay the ribs on one sheet, turning up the edges to catch juice.
Step 5
Mix the brown sugar, whiskey and remaining barbecue sauce in a bowl. Spread the mix on top of the rips. Pour the remaining apple juice around the ribs. Take the other sheet of foil and place it on top of the ribs and pinch the edges with the bottom sheet to make sure no juice can come out.
Step 6
Place the ribs back on the smoker rack and cook an additional 2 hours.

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