Ingredients

How to make it

  • 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.
Ribs at about 5 hrs. Almost done....   Close

Reviews & Comments 7

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  • kathsart2u 5 years ago
    WHAT DOES THE GARLIC DO
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    " It was excellent "
    chefelaine ate it and said...
    Very nice recipe! FIVE! :+D
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  • chefwithtaste 6 years ago
    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
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  • krumkake 6 years ago
    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
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  • chefwithtaste 6 years ago
    I'm sure they will be yuuuuummmmy!!! Enjoy.
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    " It was excellent "
    c2max ate it and 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.
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    " It was excellent "
    jett2whit ate it and 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
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