These are to-die-for ribs you will want to serve to guests, to show off your cooking ability.

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prepare charcoal in a smoker, and bring the temperature to 225 degrees F (110 degrees C).

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  • Cut the ribs into smaller portions of 3 or 4 ribs, and place them in a large pot. Pour in enough apple juice to cover. Place a lid on the pot and bring to a boil. Remove from the heat, and let stand for 15 minutes.

  • Lightly oil the grate in your smoker. Place ribs on the grate, and throw a few cloves of garlic onto the hot coals. Close the smoker. Maintain the temperature at 225 degrees F (110 degrees C) by adding more charcoal as needed. Smoke the ribs for 7 hours, adding more garlic cloves to the coals occasionally.

  • Make a sauce by mixing together the barbeque sauce with 2 cups of the apple juice from the pot. Season with granulated garlic. Baste ribs with this sauce while continuing to cook for another 30 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

1091 calories; 49.3 g protein; 87.3 g carbohydrates; 234.1 mg cholesterol; 1333.6 mg sodium. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/23/2006
I was a little cautious because the recipe is so easy but this was fantastic! Note: I have a gas smoker and I really can't get the temp lower than 250. The ribs reached the fully cooked internal temperature just over 4 hours. I basted as directed and in 30 minutes we had a winner. Read More
(67)

Most helpful critical review

Rating: 2 stars
08/30/2007
This is mostly my mistake in that I didn't notice they were to be cooked on a smoker. However I have to make the comment because someone out there like me may make the same mistake. In order for this to be as good as previously reviewed...you need a smoker! The grill wood chips etc. just will not do it justice. My advice if you don't have a smoker stay away from this recipe but if you do have one I wish I could be invited to your next bbq because I'm sure it's a lot better than mine turned out!:o) Read More
(51)
29 Ratings
  • 5 star values: 22
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
06/23/2006
I was a little cautious because the recipe is so easy but this was fantastic! Note: I have a gas smoker and I really can't get the temp lower than 250. The ribs reached the fully cooked internal temperature just over 4 hours. I basted as directed and in 30 minutes we had a winner. Read More
(67)
Rating: 2 stars
08/29/2007
This is mostly my mistake in that I didn't notice they were to be cooked on a smoker. However I have to make the comment because someone out there like me may make the same mistake. In order for this to be as good as previously reviewed...you need a smoker! The grill wood chips etc. just will not do it justice. My advice if you don't have a smoker stay away from this recipe but if you do have one I wish I could be invited to your next bbq because I'm sure it's a lot better than mine turned out!:o) Read More
(51)
Rating: 5 stars
07/06/2008
Excellent! We finished the last 30 min. in a 350 degree oven wrapped in foil with the bbq sauce. This eliminates all that bbq sauce clean up in the smoker. Read More
(46)
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Rating: 5 stars
07/23/2006
Bill this is a great recipe and you can cook for me anytime! Your ribs were fantastic tender loved and devoured by all!! ASAP!! Read More
(22)
Rating: 1 stars
05/15/2011
no self respecting man would boil ribs...visit virtual weber bullett dot com Read More
(18)
Rating: 5 stars
02/01/2010
As advertised very good flavor and very very tender. Couple of personal notes. I use a charcoal smoker that has the water pan andI use the water that I soak the Apple Wood Chunks and Apple wood chips in for the water pan. ( Soaked over night). Another Apple flavor source. I did 8 pounds of ribs. Cooking time was 5.5 hours. My Brinkman smoker does not have a temp gage. I always place 4 towels on my smoker for efficiency during smoking and it was also 5 degrees outside today. It was 5.5 hours as expected. After smoking I basted the ribs andplaced them in the oven for 30 minutes at 350 degrees more juicy and even more tender. Did some in and some out of the oven. Oven cooked slightly better. Jucier and the sauce cooked in. What was great was NO Smokey flavor. Using just Apple wood the boiling in Apple Juice charcoal with NO mesquite flavor all eliminate smokey flavor. This was a great change of pace for doing ribs on the smoker. Not overpowering either. Not salty as well. Very good recipe and I look forward to doing again and for a group. Read More
(17)
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Rating: 3 stars
03/02/2008
i was glad i only smoked 2-3 lbs.using this recipe. the're not bad but they just were not not that great either. middle of the road. the wife says the're a 4 star so i guess that makes this a 3.5 star to be exact. Read More
(13)
Rating: 5 stars
09/27/2008
I had been looking for the perfect backyard recipe for Baby Back Ribs and my hat is off to Bill. These were absolutely perfect!!!!! I followed the recipe exactly with one small exception and that was using some of the apple juice that I boiled the ribs in as a mopping sauce. I wouldn't recommend changing a thing Bill definatley knew his business when it came to GREAT home smoked ribs. I'll be doing this again and again for family and friends and will no longer be looking for that perfect baby back rib recipe. Read More
(13)
Rating: 5 stars
05/11/2007
Move over Arthur Bryant! Kudos to you Bill. Read More
(12)