Recipe

Finger Lickn Good Baby Back Ribs Recipe

Add Step-by-Step Photos	Chefwithtaste / All my dishes 1 year, 4 months ago Very easy smoked rib recipe. The ribs are so tender it is unbeliveable. The flavor is out of this world. Prep:10m Cook:420m Servings:5	Chefwithtas
	pork apple juice garlic ribs smoked smoker bbq

Ribs at about 5 hrs.

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Ingredients

5 pounds baby back pork ribs

1/2 gallon apple juice

1 head garlic, separated into cloves

1 tablespoon granulated garlic

2 cups barbeque sauce

Directions

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

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.

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Comments

jett2whit 1 year, 4 months ago said:
I love me some BBQ ribs! We don't eat a lot of pork. Every now & then we do have some ribs tho'! Welcome to the kitchen grill.
jett

c2max 1 year, 4 months ago said:
Hey now -- we don't have a fancified tower smoker like you do (we have the red electric one) but I bet I could make the ribs in it... sounds yum. Thanks for posting!

- Colleen, Naperville, IL.

chefwithtaste 1 year, 4 months ago said:
I'm sure they will be yuuuuummmmy!!! Enjoy.

krumkake 1 year, 3 months ago said:
Chefwithtaste, can you tell me if it's necessary to remove the membrane from the back of the babyback ribs? I keep hearing conflicting comments, and I tried to remove it this past weekend and it took FOREVER...I'm curious how you do yours, since you sound like you have a lot of experience with ribs!
Thanks...Krum

chefwithtaste 1 year, 3 months ago said:
Morning Krum, I agree there are some who say you need to remove the membrane, I personaly have never removed it. I hope this helps.
Enjoy, Mark

chefelaine 1 year, 2 months ago said:
Very nice recipe! FIVE! :+D

kathsart2u 9 months, 3 weeks ago said:
WHAT DOES THE GARLIC DO

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