Pork chops with applesauce are a comfort meal from my youth. When my kids asked for ribs the other day, pork and apples went through my head, quickly followed by the memory of Mike Mills’ recipe for apple baby back ribs.
Mr. Mills layers the apple flavor into his award winning ribs - they’re smoked with apple wood, sprayed with apple juice, and the barbecue sauce contains grated apples. I’m not following the recipe faithfully - rotisserie ribs are sacrilegious in the world of low-and-slow barbecue.
Nor am I apologizing for my heresy. I love the bark I get with the rotisserie, slowly spinning the ribs, basting them in their own juices. I’m borrowing layers of apple flavor, that’s all.
I was surprised how easy it was to get two slabs of ribs onto the Weber kettle rotisserie spit. If you’re feeding a lot of big eaters, people who polish off a slab of ribs as an appetizer, this is not the recipe for you. But then, if you feed ribs to that kind of a crowd, I’m sure you already own a catering sized smoking rig.