Apple pie pork ribs, the whole process

🍎 Apple Pie Rib Rub (Sweet & Spiced for Pork)

Ingredients:

• 2 tbsp brown sugar

• 1 tbsp white sugar

• 1 tbsp ground cinnamon

• 1 tsp ground nutmeg

• 1 tsp ground mixed spice

• 1 tsp smoked paprika (adds that smoky BBQ depth)

• 1 tsp kosher salt or any fine grain/flake salt

• 1/2 tsp ground ginger

• 1/2 tsp ground cloves

• 1/2 tsp black pepper

• 1/2 tsp cayenne pepper (optional, for heat)

• Zest of 1 apple (or 1 tsp apple powder if you’ve got it—adds a punch of apple flavor)

Optional add-in:

• 1 tsp dried thyme or rosemary (gives a little herby contrast)

🔥 Tips for Use:

• Apply generously to your ribs at least 1 hour before cooking (or overnight for best flavor).

• Works amazing with a smoked, low-and-slow cook, or even oven-baked ribs.

• You can also pair this rub with an apple cider glaze or mop to deepen the flavor.

To take your ribs to the next dimension -

🍏 Apple Cider Glaze for Ribs

Ingredients:

• 1 cup apple cider (the real stuff, not juice)

• 1/4 cup apple cider vinegar

• 1/4 cup brown sugar

• 2 tbsp honey or maple syrup

• 1 tbsp Dijon mustard (for tang and balance)

• 1 tsp Worcestershire sauce

• 1/2 tsp cinnamon

• 1/4 tsp ground cloves

• Pinch of salt

• Optional: 1/2 tsp cornstarch + 1 tbsp water (if you want to thicken it up more)

🧑‍🍳 Instructions:

1. In a small saucepan, combine all ingredients over medium heat.

2. Bring to a simmer, then reduce heat to low.

3. Let it reduce for 15–25 minutes, stirring occasionally, until it becomes syrupy.

   • If you’re using the cornstarch slurry, stir it in during the last few minutes for extra thickness.

4. Taste and adjust—more vinegar for tang, more sugar for sweet, more mustard for zing.

🍖 How to Use:

• Brush it onto your ribs during the last 10-15 minutes of cooking. Reapply twice for a glossy, sticky finish.

• You can also serve some on the side for dipping or drizzling.

Cooking process/timeline -

Apple Pie Ribs on a Drum Smoker (Hot & Fast Method)

🕒 Total Time: ~3 to 3.5 hours

(including prep, smoke, wrap, glaze, and rest)

1. Prep (Morning or Night Before)

Trim + Rub (Optional: Night Before)

• Remove the membrane on the bone side of the ribs.

• Pat dry.

• Generously coat with the Apple Pie Rib Rub (get into all the nooks). Use a binder to get good rub adhesion, American yellow mustard works well.

• Wrap in plastic wrap and refrigerate overnight if you can, or at least 1 hour before cook time.

🕒 Start this early morning if not done overnight.

2. Fire Up the Drum Smoker

Target temp: 275-300°F (drum smokers thrive in this range)

Fuel setup:

• Lump charcoal base + a few chunks of apple or cherry wood for that fruity smoke vibe.

• Let it stabilize at 275-300°F before the ribs go on.

🕒 Start fire ~10-15 minutes before ribs go on.

3. Smoking the Ribs (Unwrapped Phase)

Time: ~1.5 to 2 hours (wrap temp is 180°F)

• Place ribs bone side down on the grate.

• No need for a water pan—just manage temps and keep airflow steady.

• Spritz every 30 min with a 50/50 mix of apple juice + apple cider vinegar for moisture and a little tang.

• Ribs are ready for wrapping when the rub doesn't wipe off with your finger

4. Wrap Temp is 180°F (The Braise Phase)

Time: ~1 hours

Wrap ribs tightly in foil or butcher paper with:

• A drizzle of honey

• A few pats of butter

• A splash of warm apple cider (2–3 tbsp)

• A sprinkle of brown sugar

This softens the ribs up and infuses flavor. Place them back in the drum, wrapped, meat-side down.

🕒 2.5 to 3 hours in

5. Glaze & Finish

Time: ~10 minutes

• Unwrap ribs carefully—watch for steam!

• Flip back to meat-side up and brush on your Apple Cider Glaze.

• Let them cook unwrapped to tack up that glaze and caramelize.

• Ribs are perfectly cooked when probing at 205°F

6. Rest

Let ribs rest for 15–20 minutes, loosely tented with foil.

This helps the juices settle back in before slicing.

💥 Done!

You should have sweet, smoky, fall-apart-tender ribs with that apple pie magic + sticky cider glaze.