Reviewed: Oct. 14, 2009

I have been doing this for years and my only suggestion would be to use a mix of apple/pecan wood

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Ed's favorites

Cooking Level: Professional

Home Town: San Jose, California, USA

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Reviewed: Dec. 28, 2008

I found this to be just ok. I am not typically a fan of boiling beforehand but given the reviews thought I would try it. I do think what barbeque sauce you use would make a difference. Edible but will look for another recipe next time.

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Alexarra

Cooking Level: Intermediate

Home Town: Clarence, Missouri, USA

Living In: Kealakekua, Hawaii, USA

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Reviewed: Sep. 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.

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TexasGrady

Home Town: Orange, Texas, USA

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Reviewed: Jul. 6, 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.

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CHRISTEL2003

Cooking Level: Intermediate

Home Town: New Albany, Mississippi, USA

Living In: Saltillo, Mississippi, USA

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Reviewed: May 19, 2008

It sure was a feast for a beast. Delicious; it was nice to drink the rest of the apple juice with the meal.

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Jessthechef

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: Mar. 2, 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.

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Brunsell

Cooking Level: Intermediate

Living In: Canyon Country, California, USA

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Reviewed: Dec. 15, 2007

Iif you enjoy smoking things you should try. The apple flavor in this is out of this world. I use the garlic and some wood chips for this and it is so good.

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cookingfoolish

Cooking Level: Intermediate

Home Town: Cedar Springs, Michigan, USA

Living In: Oconomowoc, Wisconsin, USA

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Reviewed: Sep. 29, 2007

These were sooooo tender and what a fantastic flavor. These were enjoyed by everyone at the family BBQ. Dear Dragngirle maybe you should smoke them and re-rate them as you stated. To cook them differently and rate it si low just isn't fair to this recipe. This is supposed to be SMOKED. Thats where the tenderness and flavor comes from.

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cycleking

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Aug. 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)

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Dragngirle

Cooking Level: Intermediate

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Reviewed: Aug. 7, 2007

YUMMY!!!!!

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karen1960

Cooking Level: Intermediate

Living In: Crestwood, Kentucky, USA

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Reviewed: Jul. 30, 2007

My husband is a huge rib fan and these were a smash hit at our house! A very simple recipe that produced great tender ribs. However, we're not big garlic people so instead of using that we used Hickory chips to produce a good smoked flavor.

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regerjulie

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Reviewed: May 11, 2007

Move over Arthur Bryant! Kudos to you, Bill.

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shellyc

Cooking Level: Intermediate

Home Town: Mukilteo, Washington, USA

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Reviewed: Dec. 17, 2006

Another recipe I wish I would have had years ago! The ribs are so tender it is unbeliveable. The flavor is out of this world. I can't say enough about this and wish the ratings went higher, this is a 5+ for sure.

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Navy PO

Cooking Level: Professional

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Jul. 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!!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jun. 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.

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