• Post last modified:June 9, 2014
  • Post category:Food
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2 racks Memphis spareribs
1 cup apple juice


  • 1/2 liter ginger ale
  • 16 oz. quart orange juice
  • 2/3 cups soy sauce
  • 1/2 cup salt

Finishing Sauce

  • ¾ cups ketchup
  • ¼ cup white vinegar
  • 1 18oz jar apple jelly
  • 1 cup light corn syrup
  • Dash of Worcestershire


  1. Trim Excess fat from ribs
  2. Remove the silver membrane with a paring knife to expose the first couple of inches and then a towel to pull the entire membrane off.  Trim any excess fat.
  3. Put ribs in a turkey roaster pan and cover with marinade. Let sit in the refrigerator for 4 hours
  4. Remove ribs, discard the marinade. Pat rubs dry and rub generously with BBQ rub and let sit for 30 minutes.
  5. Smoke ribs, in the pan and uncovered, in a 275 degree smoker for 2 and a half – 3 hours.
  6. Pour in apple juice and foil the pan. If there is a lot of char on the bottom of the roaster pan, use a new one. Smoke for two hours.
  7. Remove the ribs and cover with the finishing sauce. Let sit, in a warm and hold oven for 30 – 60 minutes.
  8. Remove ribs and let them rest for 10 minutes. Carve and Serve!


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