Best 2 Apple Rub Recipes

**Explore the Sweet and Savory World of Apple Rub: A Culinary Journey for Taste Buds**

Embark on a tantalizing culinary adventure with the art of apple rub, a versatile seasoning blend that adds both sweet and savory notes to a wide range of dishes. Apple rub goes beyond the traditional realm of pork and chicken, venturing into the realm of vegetables, tofu, and even desserts, offering a medley of flavors that will delight your palate. Dive into the diverse recipes featured in this article, each showcasing the exceptional versatility of apple rub. From the classic Apple Cider Pork Chops, where the rub infuses the meat with a harmonious blend of sweet and tangy flavors, to the adventurous Apple Rubbed Grilled Tofu Skewers, where the rub imparts a delightful smoky and slightly sweet glaze, each recipe offers a unique gustatory experience. Prepare for a culinary adventure that will leave your taste buds craving more.

Here are our top 2 tried and tested recipes!

SWEET AND STICKY APPLESAUCE BABY BACK RIBS

Sweet and Sticky Applesauce Baby Back Ribs image

This recipe is only for those who can appreciate a sticky rib! The applesauce is a sweet surprise that creates a thick sauce that's finger lickin' good.

Provided by Food Network

Time 1h35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon brown sugar
1 tablespoon paprika
1 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dry mustard
1 teaspoon kosher salt
4 pounds pork baby back ribs
1/2 cup apple juice, plus 1/4 cup
1 cup barbecue sauce
2/3 cup applesauce
1/2 teaspoon apple cider vinegar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger

Steps:

Preheat the grill to medium.
Combine the brown sugar, paprika, garlic powder, red pepper, mustard and salt in small bowl. Mix until well blended. Put each rib rack onto a large piece of heavy duty foil. Rub the seasoning mixture evenly onto both rib racks. Fold up the sides of the foil, and pour 1/4 cup of apple juice into each rib foil packet. Close the foil package, leaving room at the top for heat circulation. Grill the packets for 1 hour on medium heat.
Meanwhile, combine 1/4 cup apple juice, the barbeque sauce, applesauce, cider vinegar, cinnamon and ginger in small bowl until well blended.
Remove the ribs from the foil packet. Return them to the grill and brush them with the barbecue sauce mixture until well coated and caramelized.
Remove the racks from the grill to a cutting board and cut into 2-rib sections. Arrange the ribs on a serving platter and serve. Enjoy!

SMOKED APPLE PORK BUTT

Smoked Apple Pork Butt image

Family favorite. Leftovers can be used for sandwiches as-is or in BBQ. Excellent hot or cold.

Provided by CarolynUp

Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes

Time 13h10m

Yield 14

Number Of Ingredients 23

Ingredients

1 ½ cups brown sugar
½ cup kosher salt
⅓ cup ground black pepper
¼ cup ground paprika
¼ cup garlic powder
¼ cup Italian seasoning
2 tablespoons onion powder
2 tablespoons chili powder
2 tablespoons cayenne pepper
1 tablespoon ground cumin
1 teaspoon dried sage
½ cup apple cider
¼ cup apple juice concentrate
2 tablespoons honey
2 tablespoons Worcestershire sauce
3 drops liquid smoke flavoring
7 pounds bone-in pork butt
½ cup yellow mustard
1 tablespoon honey
1 cup whiskey barrel wood chips (such as Jack Daniel's®)
½ cup apple wood chips
½ cup apple juice concentrate
½ cup water

Steps:

Combine brown sugar, salt, pepper, paprika, garlic, Italian seasoning, onion powder, chili powder, cayenne pepper, cumin, and sage in a small container. Measure 1 tablespoon of the dry rub mixture into a large container that will fit the pork butt. Refrigerate remaining dry rub.
Mix apple cider, 1/4 cup apple juice concentrate, 2 tablespoons honey, Worcestershire sauce, and liquid smoke into the large container to make marinade.
Score top of pork butt in a checkerboard pattern. Inject some of the marinade into the bottom, sides, and top of the pork butt. Place pork in the container with the remaining marinade. Marinate in the refrigerator, 8 hours to overnight.
Combine whiskey barrel wood chips, apple wood chips, 1/2 cup apple juice concentrate, and water in a large resealable bag. Seal and let soak, about 20 minutes.
Preheat an electric smoker to 225 degrees F (110 degrees C). Fill smoker box with wood chips according to manufacturer's instructions.
Remove pork from marinade; rub mustard and 1 tablespoon honey evenly on top. Coat pork butt heavily with dry rub. Place fat-side up on a rack.
Place the rack in the smoker; cook until an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C) for medium or 170 degrees F (77 degrees C), 4 to 6 hours. Add additional soaked wood chips halfway through cooking time.
Place pork butt fat-side up on a large platter. Cover with aluminum foil and let rest for 20 minutes, turning over halfway through resting time.

Nutrition Facts : Calories 410.9 calories, Carbohydrate 42.5 g, Cholesterol 82.3 mg, Fat 15.1 g, Fiber 3.2 g, Protein 27.9 g, SaturatedFat 4.9 g, Sodium 3460.2 mg, Sugar 35.2 g

Tips:

Use a variety of apples. Different apples offer different flavors and textures, so using a mix will create a more complex and interesting rub.
Don't peel the apples. The skin of the apples contains pectin, which helps the rub stick to the meat. It also adds flavor and color.
Grate the apples coarsely. This will help the rub distribute evenly over the meat.
Add other spices and herbs to the rub. Common additions include brown sugar, garlic powder, onion powder, paprika, and chili powder.
Let the rub sit on the meat for at least 30 minutes before cooking. This will give the flavors time to penetrate the meat.
Cook the meat over indirect heat. This will help prevent the rub from burning.

Conclusion:

Apple rubs are a great way to add flavor and moisture to pork, chicken, beef, and fish. They are easy to make and can be tailored to your own taste preferences. With a little experimentation, you can find the perfect apple rub for your next barbecue or grilling session.