Bill's Smoked BBQ Baby Back Ribs

Bill's Smoked BBQ Baby Back Ribs

24
WHATS HIS FACE 4

"These are to-die-for ribs you will want to serve to guests, to show off your cooking ability."
Saved
Save
I Made it Rate it Share Print

Ingredients

8 h 5 m servings 1091 cals
Serving size has been adjusted!

Original recipe yields 5 servings

Adjust

Nutrition

  • Calories:
  • 1091 kcal
  • 55%
  • Fat:
  • 59.5 g
  • 91%
  • Carbs:
  • 87.3g
  • 28%
  • Protein:
  • 49.3 g
  • 99%
  • Cholesterol:
  • 234 mg
  • 78%
  • Sodium:
  • 1334 mg
  • 53%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Prepare charcoal in a smoker, and bring the temperature to 225 degrees F (110 degrees C).
  2. 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.
  3. 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.
  4. 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.

Footnotes

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

Reviews

24
  1. 27 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 int...

Most helpful critical review

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 fo...

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 int...

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 fo...

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.

Bill, this is a great recipe and you can cook for me anytime! Your ribs were fantastic, tender, loved and devoured by all!! ASAP!!

no self respecting man would boil ribs...visit virtual weber bullett dot com

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 wo...

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 t...

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...

Move over Arthur Bryant! Kudos to you, Bill.