Southwest Style Smoked Pork Spare Ribs and Cinnamon /Apple Empanadas

Well, today I decided to smoke some Pork Spare Ribs – it had been well over a year since I made them. I put a generous amount of a dry rub on the ribs the night before – and put them in the refrigerator overnight.

I put them in the smoker, at between – 250 – 300 degrees for 3 hours, then I flip the 2 racks over and smoke for another hour – 4 hours total. I then let them rest for 15 – 20 minutes before slicing them. I also make a BBQ sauce to have the ribs either wet or dry.

Tihe first time I made these ribs, I was very concerned because while cooking the sauce, all I could smell was vinegar – and I’m not crazy about vinegar. But, when the sauce is on the ribs, you can hardly tell that it has vinegar in it. I make about 2/3 of the ribs wet, and leave the rest dry – for those that prefer that.

Then, just for grins, I decided to make some Cinnamon /Apple Empanadas – which I had never done before. Tho make it easier – this first time – I used Pillsbury pie crusts for dough. I cooked the Granny Smith Apples in a mixture of Cinnamon, Brown Sugar, and Butter ( and a few other spices).

Then I used an Empanada press to fill and seal the empanadas with the apple mixture. It was a lot of work – but they turned out fairly good.

Then, we had some Mac and cheese and Green Beans to finish off the meal. It was a lot of work to pull this off – but, it was well worth it – a very good meal.

The next time I make them, I will leave the Empanada dough a little bit thicker – and cut the apples a little smaller – that way they won’t rupture so easily.

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