Part two of the rib extravaganza. To get away from the traditional sauces, this apple cider mop is a winner. The dry rub with oregano, thyme, and chile, to name a few gives the ribs a depth of flavour that is accented by the apple cider mop. I like to slow cook ribs at 275F for about 3 hours. I never boiul the ribs and always remopve the silverslin on the backside of the ribs with a flathead screwdriver. This allows the rub and sauce to be absorbed and prevents"curling" when on the grill.
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