Prize-Winning Barbecued Ribs

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3 hours 4 Servings Print RecipeEmail Recipe


4poundbaby back pork ribs (about 2 whole slabs)
1quartapple juice
2tablespoonbrown sugar
1tablespoongarlic salt
1tablespoonblack pepper (fresh-ground)
1tablespooncelery seeds
2cupsmoky, spicy barbecue sauce (or 2 cups homemade or bottled tomato-based barbecue sauce of your choice)
  3 or 4 chunks of hickory or apple wood, for a smoker, or 3 to 4 handfuls of hickory or apple wood chips, for a covered grill (soaked in water for 30 minutes)


The night before you cook the ribs, marinate the ribs in the apple juice overnight.

The next day, build a fire in a smoker, or an indirect fire in a covered grill, to a temperature of 225 to 250 degrees farenheit. Place a water pan next to the coals in a charcoal smoker or covered grill, or on the bottom rack of an electric smoker. When the smoker or grill has reached its cooking temperature, add the wood chunks (to the smoker) or the wood chips (to the grill). Remove the ribs from the marinade and pat them dry. Combine the brown sugar, garlic salt, pepper, paprika, and celery seeds in a small bowl. Rub this spice mixture onto the surface of the meat. Place the ribs in the smoker or covered grill and smoke them for 1-1/2 hours.

Turn the ribs over, baste them with the beer, and cook for 1/2 hour more, basting every 10 minutes. Baste the ribs with about 1 cup of the barbecue sauce, wrap the sauced ribs in aluminum foil, and smoke for 30 minutes more. Serve hot, passing the remaining 1 cup sauce at the table.


Preperation time does not include marinating time.

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