Bill's Slow-Smoked BBQ Baby Back Ribs

Set up your smoker by heating charcoal to a temperature of 225 degrees F (110 degrees C).

Cut the pork ribs into smaller pieces, typically consisting of 3 or 4 ribs per portion. Place these portions in a large container and pour in enough apple juice to cover the ribs completely. Cover the container with a lid and bring the mixture to a rolling boil. Remove the pot from the heat source and let it sit for 15 minutes, allowing the flavors to meld together.

Preheat your smoker's grate by lightly coating it with oil. Place the ribs on the preheated grate and add a few minced garlic cloves to the hot coals. Close the smoker's lid, ensuring it is securely in place. Maintain a consistent temperature of 225 degrees F (110 degrees C) by replenishing charcoal as necessary. Smoke the ribs for an extended period of 7 hours, periodically adding more garlic cloves to the coals.

Create a sauce by combining barbeque sauce with 2 cups of the apple juice that has been simmering in the pot. Add a pinch of granulated garlic to enhance the flavor. Baste the ribs with this sauce while continuing to cook for an additional 30 minutes, allowing the flavors to fully integrate.