I’ve grown up a believer that the only ribs worth having are smoked baby back ribs, but I tried this recipe out last year, and now, I would put them up against almost any others I’ve had. They take some time, but that’s what the weekend is for.
INGREDIENTS: As many sections of ribs you can eat.
1 to 2 cups apple juice
Dry Rub: 3/4 cup brown sugar, 2 tablespoons: chili powder,(cumin, cayanne pepper, thyme, salt,black pepper, dry mustard —–all to taste) {I normally dont cook by recipe, just by taste. If you have more than 4 slab of ribs, then of course you will need more of the rub. These are the base for the rub, and you should experiment to see what you like best.}

Cooking Directions: Take off “silver skin” on the back of the ribs with pearing knife. “Silver Skin” is a thin connective tissue that is on the back of the ribs….NOt good eats.
Apply the dry rub to both sides of the ribs and let sit overnight…minimum of 6 hours.
Next Day….Stack ribs (2 slabs per package) on a piece of tin foil, make the package tight with an opening at one end, and pour in a 1/2 cup of apple juice. Seal the tin foil package tight.
Roast the ribs for 4 to 5 hours on 325 degrees.
Remove the ribs and save the drippings from each package, cool the ribs for a little while (15 to 20 mins.)
Add the rib drippings to your favorite bbq sauce, preferably make your own, but adding the drippings adds a great taste to store bought brand. Put over low heat and simmer for 20 to 30 mins.
While the sauce is reducing, grill your ribs for 15 to 20 mins (until there is a delicious crust).
During last few mins. apply the bbq .

Guarantee that these ribs will be a hit, especially if you’re drinking beer the entire time they roast.