8 each RACKS OF RIBS
–DRY RUB– 2 1/2 tablespoons BLACK PEPPER
2 1/2 tablespoons PAPRIKA
1 1/4 teaspoons GRD RED PEPPER
1 1/4 teaspoons GARLIC POWDER
1 1/2 teaspoons CELERY SALT
3/4 teaspoon DRY MUSTARD
—BBQ SAUCE— 1 cup CATSUP
1/4 cup SOUY SAUCE
2 tablespoons WORCHESTERSHIRE SAUCE
3/4 teaspoon GARLIC POWDER
1/4 cup APPLE CIDER VINEGAR
1/4 cup APPLE JUICE
3/4 teaspoon MED SIZED ONION FINELY GRATED
1/4 MED SIZE GOLDEN DELICIOUS APPLE GRATED
2 teaspoons GRATED GREEN BELL PEPPER
MIX TOGETHER INGREDIENT FOR DRY RUB. PLACE ON RIBS COATING BOTH SIDES. WRAP IN FOIL FOR 8-10 HRS TO MAKE BBQ SAUE COMBINE ALL INGREDIENTS AND BRING TO A BOIL ADD ONION APPLE AND GREEN PEPPERS SIMMER UNCOVERED TO THE DESIRED THICKNESS TO SMOKE RIBS 5 1/2 HRS AT 180-200 DEGREES BASTE WITH APPLE JUICE DURING COOKING. BASTE WITH THE SAUCE DURING THE LAST 15 MIN.