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Portergolf BBQ Fan

Joined: 08 Oct 2006 Posts: 176 Location: Marietta, GA
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Posted: Sun Nov 26 06 6:40 am Post subject: Pigs Worst Nightmare Apple Rub |
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Here is an apple rub that is good on ribs and chicken.
Pigs Worst Nightmare AppleRub
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
½ Tsp Ground Black Pepper
Dried apple is not available in a lot of places so you can make your own by doing this.
Take 3 apples, slices them VERY thin. Spray or butter a cooking sheet. Place the thin apple slices on the tray and salt the apples slices, add brown sugar to the apple slices. To dry them ourt put them in the oven at 150 degrees for 2-3 hours. They will not become completely dried out and crunchy in the oven, after it appears they are drying you can take them out and let them rest. I usually let them sit over night and they are very crunchy in the morning ready to grind up. _________________ Pigs Worst Nightmare |
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Rubit BBQ Pro
Joined: 04 Oct 2006 Posts: 505 Location: South Georgia
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Posted: Tue Nov 28 06 1:01 am Post subject: |
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The recipe just plain sounds tasty. _________________ Vertical Brick pit wood burner
Converted Lazy Q Charcoal
Tank smoker Charcoal
Tank smoker wood burner
Tank Charcoal grill |
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Portergolf BBQ Fan

Joined: 08 Oct 2006 Posts: 176 Location: Marietta, GA
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Posted: Wed Nov 29 06 10:12 am Post subject: |
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The rub was a great success! I made half the ribs with my regular rub and the other half with apple and people were fighting for the apple rub ribs. I was pretty proud of my new rub.
In my biased opinion they were awesome!!!  _________________ Pigs Worst Nightmare |
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Jeff T BBQ Super Pro

Joined: 08 Mar 2005 Posts: 4207 Location: Norfolk, Nebraska
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Posted: Wed Nov 29 06 11:12 am Post subject: |
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Good idea Portergolf
Will hafta try this one..... the dried apple sounds great. |
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Portergolf BBQ Fan

Joined: 08 Oct 2006 Posts: 176 Location: Marietta, GA
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Posted: Wed Dec 06 06 12:38 am Post subject: |
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Here are some pics with the apple rub.
Taste was fantastic!
 _________________ Pigs Worst Nightmare |
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loomis1228 BBQ Pro
Joined: 07 Mar 2006 Posts: 608 Location: Lexington, KY
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Posted: Tue Jan 09 07 11:30 pm Post subject: |
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Hi Portergolf,
I made some of your rub over the weekend. I had a mandolin slicer so I sliced 1 apple so thin that it was almost like paper. I had to layer slices of apple on top of each other for it to all fit on the cookie sheet. I haven't tried cooking with it yet but I will tell you that the rub is very interesting. My wife tasted it and wondered what the bitter after-taste was and the only thing that I could come up with us the garlic powder. Does the garlic cook out some or is it kind of bitter still? I plan on cooking a slab this weekend. Very interesting thought to grind up apples into a rub! Great idea. _________________ Jesse Gabbard
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Portergolf BBQ Fan

Joined: 08 Oct 2006 Posts: 176 Location: Marietta, GA
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Posted: Wed Jan 10 07 3:47 am Post subject: |
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Loomis,
I actually made 6 racks this weekend 3 withy my regular rub i use and 3 with my apple rub.
I think the bitterness your wife is mentioning may actually be from the tartness of the apples. You will be very happen when cook the ribs. There will be not that bitterness or tartness to you the taste.
Let me know how it turns out. _________________ Pigs Worst Nightmare |
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Rub the Butt BBQ BBQ Super Fan

Joined: 20 Oct 2006 Posts: 426 Location: Southeast GA
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Posted: Wed Jan 10 07 3:54 am Post subject: |
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Hey PG,
Made up some of your rub also. I used it on some pork loins and some boneless turkey breasts. All I can say is WOW!! That should be for sale on a bbq site. It was that good. Thanks for sharing!!! _________________ Todd
Rub the Butt BBQ
Stumps GF 223
Custom Built Offset Stick Burner |
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loomis1228 BBQ Pro
Joined: 07 Mar 2006 Posts: 608 Location: Lexington, KY
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Posted: Wed Jan 10 07 6:24 am Post subject: |
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I will make some and let you know. I assume no sauce after the cook is done? I don't want to cover up what the rub is doing. I'll let you know this weekend. _________________ Jesse Gabbard
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"Layla"--customized towable pit
"The Bone Barrel"--Weber Smoky Mountain
Hasty Bake Surburban
Weber Performer
Weber Gas |
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SPOKANE SMOKER BBQ Fan

Joined: 14 May 2006 Posts: 384 Location: Spokane, Washington
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Posted: Wed Jan 10 07 10:58 am Post subject: |
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Great idea Portergolf! I think your on to something here. pears, apricots, the skys the limit. You may have revolutionized the dry rub industry. You better start botteling it! Thank you for sharing this with us. I can't wait to try it. I have a killer spicy apple bbq sauce recipe that would go good with it. I'll find it and post it for you.
Kevin _________________ Ya Gotta Luv That Pig!
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SmokeyBear BBQ Fan
Joined: 01 Jan 2007 Posts: 122
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Posted: Wed Jan 10 07 5:40 pm Post subject: |
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THANKS!! I have been looking for an apple glaze, but this should do the trick.
Do a search for Williams Grilling Sauce. He sells spicey apple and spicey pear sauces. I haven't tried them yet, but they might go great with this type of rub. |
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Ranucci's Big Butt BBQ Super Pro

Joined: 25 May 2006 Posts: 1219 Location: Charlotte, NC
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Posted: Wed Jan 10 07 10:10 pm Post subject: |
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Hey Chris,
See you liked that Apple Rub I brought to the cookoff in Shelby for the chicken. I will have to try this one out when I do some ribs next time. _________________ Alex
Ranucci's Big Butt BBQ
www.ranuccis.com
www.bigbuttbbq.com |
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SPOKANE SMOKER BBQ Fan

Joined: 14 May 2006 Posts: 384 Location: Spokane, Washington
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Posted: Fri Jan 12 07 9:27 pm Post subject: |
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Here's that recipe that I promised you. I got it out of the bbq bible book.
It's dynomite on pork ribs!
1 bottle ketchup (14 oz )
1 cup apple cider
2 TBS worcestershire sauce
1 TBS molasses
1 TBS cider vinegar
1 TBS soy sauce
1 TBS granulated sugar
1 1/2 TBS dark brown sugar
1/2 tsp liquid smoke
1/4 tsp cayenne pepper
1/2 tsp fresh ground black pepper
1/2 tsp celery seed
1/2 tsp ground cinnamon
1/8 tsp ground cloves _________________ Ya Gotta Luv That Pig!
WSM
Char-Griller Pro
Masterbuilt 40" ELECTRIC SMOKE
Imperial Komado #5
Smoke Pistol
Afterburner H |
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loomis1228 BBQ Pro
Joined: 07 Mar 2006 Posts: 608 Location: Lexington, KY
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Posted: Thu Jan 18 07 1:05 am Post subject: |
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Lots of rave reviews. Thanks for the recipe! _________________ Jesse Gabbard
--------------------------------------------------------
"Layla"--customized towable pit
"The Bone Barrel"--Weber Smoky Mountain
Hasty Bake Surburban
Weber Performer
Weber Gas |
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GOON'S BBQ BBQ Fan

Joined: 03 May 2006 Posts: 384 Location: Taxachusetts
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Posted: Thu Feb 01 07 1:06 am Post subject: |
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Where did you get ground dried apple? Looks good and I want to try it for the superbowl! _________________ Q 'n Brews
Tipsy Pig BBQ and Brewery |
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Rub the Butt BBQ BBQ Super Fan

Joined: 20 Oct 2006 Posts: 426 Location: Southeast GA
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Posted: Thu Feb 01 07 7:48 pm Post subject: |
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Before I got my dehydrator I dried them in my oven on low for 2-3 hrs then let them dry out completely over night on the counter. Next step - food processor. Hopefully this helps. _________________ Todd
Rub the Butt BBQ
Stumps GF 223
Custom Built Offset Stick Burner |
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GOON'S BBQ BBQ Fan

Joined: 03 May 2006 Posts: 384 Location: Taxachusetts
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Posted: Thu Feb 01 07 9:29 pm Post subject: |
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What temp was the oven at? How long will it keep and how many apples? That would help more, HAHAHA
But yes a big help indeed! _________________ Q 'n Brews
Tipsy Pig BBQ and Brewery |
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Rub the Butt BBQ BBQ Super Fan

Joined: 20 Oct 2006 Posts: 426 Location: Southeast GA
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Posted: Fri Feb 02 07 8:22 am Post subject: |
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My ovens low is 170*. I found three apples gave me the required ground apple amount. I used granny smiths and tried fujis once. Both very good.
My 1st batch is 1 month old
My 2nd batch is 2 weeks old
Both are still fresh sealed in air tight containers. _________________ Todd
Rub the Butt BBQ
Stumps GF 223
Custom Built Offset Stick Burner |
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GOON'S BBQ BBQ Fan

Joined: 03 May 2006 Posts: 384 Location: Taxachusetts
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Posted: Sat Feb 03 07 2:19 am Post subject: |
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Rub the Butt BBQ wrote: | My ovens low is 170*. I found three apples gave me the required ground apple amount. I used granny smiths and tried fujis once. Both very good.
My 1st batch is 1 month old
My 2nd batch is 2 weeks old
Both are still fresh sealed in air tight containers. |
Thanks going to give it a try tonight! _________________ Q 'n Brews
Tipsy Pig BBQ and Brewery |
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MichiganBill Newbie
Joined: 02 Jun 2006 Posts: 70
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Posted: Sun Feb 04 07 12:50 am Post subject: Ground apple? |
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Can you buy "ground apple" anywhere?
I've seen "dreid apples" for sale at the grocery. Is this what you would buy and then crush up if there is no such thing as prte ground up apples? |
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