Here are some Apple Wood Bratwurst I made from venison and pork. I purchased the seasoning from Butcher BBQ before I found this site. The sausage turned out great. I did purchase the casing from Walton’s Inc. I didn’t add any Sure Gel to this batch, but plan to do that next time.
This is what they look like when I cooked them on my smoker.

Here is the seasoning I used. I hope to find some seasoning similar to this on Walton’s Inc’s website.

glen I did order the Apple Bratwurst Seasoning from Walton’s. The reviews indicate the seasoning should be either reduced or used with more meat. I’m interested in trying it with the prices of Apple in it and mixing in the high temperature cheese.

Will I need to add the carrot fiber to this seasoning also? I’m guessing there is a ratio for how much carrot fiber to add per pound of meat.

processhead Tuffy Stone has a great cookbook. It’s called Cool Smoke. Here is the link for it:

Cool Smoke: The Art of Great Barbecue https://smile.[link removed]/dp/1250137845/ref=cm_sw_r_sms_api_glt_fabc_TKHX1WY9PQKF3TSEW931

He has some great rub recipes for various types of meat. While my preference is the baby back ribs, I do use a dry rub on them. The cooking time will be different because of the thickness of the bones but the technique Tuffy uses is to place them in your smoker after it reaches the desired cooking temperature. Cook them for an hour. Then, spray them with Apple Juice. Continue cooking them for another 30 minutes, followed by spraying them with Apple Juice.

For the pork baby back ribs, after the second hour, spray them with Apple Juice and then you wrap the ribs in aluminum foil and continue to slow cook them for another two hours.

Tuffy’s recipe has you remove them from the aluminum foil and cover them with barbecue sauce at the end, while allowing the sauce to glaze them. My preference is to not add the barbecue sauce. I usually add an extra 30 minutes before wrapping mine in the aluminum foil. Mine come out tender enough that the bones are almost falling out of the meat!

My preferred dry rub for my baby back ribs is Butcher’s BBQ Wild Cherry Rub. It adds a Cherry flavor to the meat that you can smell and taste. It’s not over powering, but definitely adds a pleasant flavor. It’s not too salty. My experience with the store bought seasonings and ribs is they add too much salt. This rub is full of flavor without being salty. That type of dry rub is difficult to find. I cook the ribs on a wood pellet smoker. They sure help with temperature control when cooking without having the luxury of a higher end smoker.

Hopefully this will help you with your beef ribs!

Jonathon This book is available through Amazon, eBay, and other online sellers. I had no trouble finding it!

glen I did order the Apple Bratwurst Seasoning from Walton’s. The reviews indicate the seasoning should be either reduced or used with more meat. I’m interested in trying it with the prices of Apple in it and mixing in the high temperature cheese.

Will I need to add the carrot fiber to this seasoning also? I’m guessing there is a ratio for how much carrot fiber to add per pound of meat.

Here are some Apple Wood Bratwurst I made from venison and pork. I purchased the seasoning from Butcher BBQ before I found this site. The sausage turned out great. I did purchase the casing from Walton’s Inc. I didn’t add any Sure Gel to this batch, but plan to do that next time.
This is what they look like when I cooked them on my smoker.

Here is the seasoning I used. I hope to find some seasoning similar to this on Walton’s Inc’s website.

How much Sure Gel would you add to 10 pounds of meat?

@davidwang do you have one for sale or are you giving it away?