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Pigs Worst Nightmare Apple Rub Question

 
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jeepdad
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Joined: 21 Sep 2008
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Location: Stafford, Virginia (Transplanted Tarheel)

PostPosted: Thu Dec 10 09 8:18 am    Post subject: Pigs Worst Nightmare Apple Rub Question Reply with quote

Ring, will be smokin some spares tomorrow and will be using PWNAR for the first time. Does anyone use a finishing sauce when using PWNAR? I figured I would spritz with apple juice and something (not sure what yet) mixture. May not need more than that. Any ideas? Thanks

--jeepdad

Pigs Worst Nightmare Apple Rub

6 Tbsp Ground Dried apple
3 Tbsp Brown Sugar
3 Tbsp Turbinado Sugar
3 Tbsp Coarse Salt
1 Tsp Sweet Paprika
1 Tsp Garlic Powder
Tsp Ground Black Pepper


Last edited by jeepdad on Thu Dec 10 09 6:51 pm; edited 1 time in total
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Oregon smoker
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Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR

PostPosted: Thu Dec 10 09 8:26 am    Post subject: Reply with quote

There is a apple based sauce thats real good, it in the smoke and spice book. It the "Apple City Apple Sauce" its on page 303. Good stuff.

Here is the recipe:
Apple City Sauce

* 1/4 cup butter
* 1 medium onion -- minced
* 2 1/2 cups apple juice -- or cider
* 2 tablespoons dark molasses -- unsulphured
* 2 tablespoons Worcestershire sauce
* 2 tablespoons cider vinegar
* 2 tablespoons tomato paste
* 1/2 teaspoon chili powder
* 1/2 teaspoon cinnamon
* 1/2 teaspoon salt

http://www.dianaskitchen.com/page/pork/ribs.htm
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kingofcool
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Joined: 05 Dec 2008
Posts: 863
Location: Georgia

PostPosted: Thu Dec 10 09 9:03 am    Post subject: Reply with quote

Mike Mills' sauce in Peace, Love and Cue has a fantastic sauce that incorporates apple. That being said, it might be a little too much. I'd stick with just the rub.


I was gonna make some of that last time I made some BBs but ended up making some southern succor and I was very far from disappointed. Gonna be hard for me to try something else.
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GOON'S BBQ
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Joined: 03 May 2006
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Location: Taxachusetts

PostPosted: Thu Dec 10 09 10:22 pm    Post subject: Reply with quote

I did a combo of the PWNAR and Mike Mills Apple Based Sauce and the ribs came out great. You will not be disappointed!
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kingofcool
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PostPosted: Thu Dec 10 09 11:01 pm    Post subject: Reply with quote

Mike mills sauce is incredible. When I say ground up bacon in there I was sold.
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Soybomb
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PostPosted: Fri Dec 11 09 1:29 am    Post subject: Reply with quote

As someone who used work just down the street from mills original restaurant....I agree, its a great sauce.
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GOON'S BBQ
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PostPosted: Fri Dec 11 09 1:49 am    Post subject: Reply with quote

Soybomb wrote:
As someone who used work just down the street from mills original restaurant....I agree, its a great sauce.


Dude, I would be homeless and 500 lbs if I lived within a tank of gas of his place.
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SmokinOkie
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PostPosted: Fri Dec 11 09 1:50 am    Post subject: Reply with quote

Most people say the sauce in his book and the sauce in the restaurant isn't the same.
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Soybomb
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PostPosted: Fri Dec 11 09 2:24 am    Post subject: Reply with quote

GOON'S BBQ wrote:
Soybomb wrote:
As someone who used work just down the street from mills original restaurant....I agree, its a great sauce.


Dude, I would be homeless and 500 lbs if I lived within a tank of gas of his place.

I sure never minded working overtime...oh man stay late....guess i'll have to order a rack and some waffle fries. Shoot.

As far as the sauce matching whats in the restaurant...I haven't made it from the book yet so I can't say. I have made the rub from the book and isn't quite a 100% clone, but I attributed that to different spice sources.

My experience is that their restaurants aren't even always consistent with the sauce. The original restaruant in murphsyboro is the only one I'll take people too, the other location (o'fallon) i've tried is a crap shoot on what you'll get. From my dining experience and looking at the crowds, I'll be surprised if the o'fallon restaurant doesn't fold. Anyway off track but..
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jeepdad
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Location: Stafford, Virginia (Transplanted Tarheel)

PostPosted: Fri Dec 11 09 8:49 am    Post subject: Reply with quote







I used the PWNAR but did not use a finishing sauce. I did however make the Mike Mills sauce and had it on the table if folks wanted it. I'm glad I did it this way because it had a tangy vinegary taste to it. Next time I think I will back off the vinegar or leave it out altogether. Loved the ribs with just the PWNAR and spritzed with apple juice.


Smoked onion with evoo, garlic and Big Ron's Rub.


Second onion with Head Country Rub.


That's right Santa is a Redskins fan!

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Cranky Buzzard
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Joined: 13 May 2008
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Location: Plano, Texas

PostPosted: Fri Dec 11 09 8:53 am    Post subject: Reply with quote

All I can say is... YUM!!!

I like the idea of the rub AND the sauce. Not to mention the onion looks pretty cool too! Laughing

Charlie
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Oregon smoker
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PostPosted: Fri Dec 11 09 9:15 am    Post subject: Reply with quote

Looks good Cool
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feldon30
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Joined: 01 Dec 2009
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PostPosted: Fri Dec 11 09 2:11 pm    Post subject: Reply with quote

Smoked onions. OMG I found something new to smoke when I am not doing chickens. Wink
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AltoonaFlyer
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Joined: 13 Sep 2009
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Location: Central Florida

PostPosted: Fri Dec 11 09 7:26 pm    Post subject: Reply with quote

Pretty rack Jeepdad !
That's about a meal with the onions Very Happy
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BBQMAN
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PostPosted: Fri Dec 11 09 8:14 pm    Post subject: Reply with quote

Wow Dan those ribs look really great. Cool

The onion did too. Very Happy

Then we got to the last pic and I lost my appetite! Wink Razz

You need to lose more than just the vinegar my man! Smile
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