Ingredients
Marinade:
1 gallon apple juice
1/2 c. salt
1 c. brown sugar
1 c. molasses, sorgham or cane syrup
1/2 c. worchestershire sauce
1 T. Tobasco Sauce
1 T. Garlic powder
10 lbs pork spare ribs
Preparation
Mix all ingredients of marinade. Pour over ribs, seal tightly and refrigerate for 24 hours.
Using a Brinkman or other kettle style smoker, prepare the smoker by building a low fire. Pour the marinade off the ribs into the water pan and add water as neccessary to fill the pan. Place the ribs in racks over the water pan. Add several handfuls of small hickory chips which have soaked in boiling water 10 minutes. Add a handful of wood chips every hour. Keep the fire at the low end of the “ideal” temperature range. Smoke for 6 to 8 hours until ribs test done.
