Cider Mop Recipes

Steps:

• 1. In a medium nonreactive bowl, mix the dry rub with the apple juice, water, and salt until the salt is dissolved.
• 2. Funnel into a plastic squeeze bottle or put in a clean glass jar until ready to use. The mop will keep, tightly covered, in the refrigerator for up to 2 days. (If you add beer, use the mop the same day.) Shake before using.

Steps:

• Melt the butter over medium heat in a nonreactive saucepan. Add the onions and garlic and cook, stirring, until the onions are softened and almost translucent, about 4 minutes. Add the paprika, mustard and bay leaf, and cook, stirring, until you can smell the spices, about 30 seconds. Add the apple cider, ketchup and chipotle, bring to a simmer and cook until the sauce has thickened slightly, about 15 minutes. Add the cider vinegar and cook for an additional 5 minutes. At this point, you have a mop sauce. The liquid should be fairly tart and thin in consistency.
• To make the barbecue sauce, continue cooking the sauce until thickened, for an additional 20 to 30 minutes. Taste and adjust the seasoning. Use immediately, or refrigerate in a nonreactive container for up to 2 days.

Steps:

• In a medium saucepan, melt butter.
• Add cider, sugar and pepper.
• Stir occasionally until it comes to a boil.
• Remove from heat.
• Stir in bourbon.
• Mop ribs every hour.

Steps:

• Pre cook the ribs for 30 mins in water or pressure cooker.
• Use a small pan to make the mop.
• Mix together the cider, onions and jalapeños and bring to the boil, reduce the heat and simmer till reduced by half.
• Add the remaining ingredients, reboil and remove from the heat.
• Pre heat the oven to medium.
• Remove the ribs from the water / pressure cooker, and place on a rack over a tray. Add 4 cup water to the tray.
• Spoon some of the mop over the ribs and place in the oven, baste every 20 miins or so, do not let the ribs dry too much. Cook for 1 hour.
• In a small pan reheat the mop and thicken with cornstarch.
• Serve the ribs with a cold rice salad, with the mop as a dip.

Steps:

• About one hour before smoking, make the dry rub. Combine chili powder, salt, garlic powder and pepper in small bowl. Set aside 2 tablespoons of dry rub. Pat ribs dry with paper towels; sprinkle both sides of each rack with the remaining rub. Set aside at room temperature for 1 hour.
• For the mop, whisk together vinegar, water and reserved 2 tablespoons chili rub in a bowl. Set aside.
• Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
• Place the ribs, meaty side down, over a drip pan and cook for 1 hour. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
• Continue cooking 4 1/2 to 5 1/2 hours more over indirect heat, until very tender. Brush both sides of ribs with mop mixture every 45 minutes. Add more coals as needed to maintain temperature for a charcoal grill.
• Brush ribs with barbecue sauce. Continue cooking for about 5 minutes, until the sauce is set. Turn ribs and repeat with more sauce.
• Cut the racks into 3- or 4-rib sections and serve.