8 each RACKS OF RIBS

--DRY RUB-- 2 1/2 tablespoons BLACK PEPPER

2 1/2 tablespoons PAPRIKA

1 1/4 teaspoons GRD RED PEPPER

1 1/4 teaspoons GARLIC POWDER

1 1/2 teaspoons CELERY SALT

3/4 teaspoon DRY MUSTARD

---BBQ SAUCE--- 1 cup CATSUP

1/4 cup SOUY SAUCE

2 tablespoons WORCHESTERSHIRE SAUCE

3/4 teaspoon GARLIC POWDER

1/4 cup APPLE CIDER VINEGAR

1/4 cup APPLE JUICE

3/4 teaspoon MED SIZED ONION FINELY GRATED

1/4 MED SIZE GOLDEN DELICIOUS APPLE GRATED

2 teaspoons GRATED GREEN BELL PEPPER

MIX TOGETHER INGREDIENT FOR DRY RUB. PLACE ON RIBS COATING BOTH SIDES. WRAP IN FOIL FOR 8-10 HRS TO MAKE BBQ SAUE COMBINE ALL INGREDIENTS AND BRING TO A BOIL ADD ONION APPLE AND GREEN PEPPERS SIMMER UNCOVERED TO THE DESIRED THICKNESS TO SMOKE RIBS 5 1/2 HRS AT 180-200 DEGREES BASTE WITH APPLE JUICE DURING COOKING. BASTE WITH THE SAUCE DURING THE LAST 15 MIN.