Smoked Bourbon-Glazed Ribs Recipe
Learn how to smoke ribs like a pro, and you’ll be the star of any backyard bbq!
Do you love incredibly tender pork ribs? If you do, then you’re about to get really excited!
I like to remove the membrane on the underside of ribs because I think it works the best. Besides, it allows a better infusion of spice from the rub and smoke once in the smoker. It’s a good idea to mop it mid-cycle because the last ribs I did were just a little dry. The sauce with bourbon sounds good to caramelize a bit at the end.
Barbecued Rib Rub:
⅓ Cup pepper - freshly ground
¼ Cup paprika
2 Tbsp sugar
1 Tbsp salt coarse sea kosher
1 Tbsp chili powder
1½ Tea garlic powder
1½ Tea onion powder
3 Each pork spare ribs about 3 lb each
Bourbon Mop (optional):
Mop at two hours
¾ Cup bourbon
¾ Cup cider vinegar
¼ Cup butter unsalted best
¼ Cup vegetable oil
2 Each onions - medium minced
¾ Cup bourbon
⅔ Cup ketchup
½ Cup cider vinegar
½ Cup fresh orange juice
½ Cup pure maple syrup
⅓ Cup molasses
2 Tbsp Worcestershire sauce
½ Tea pepper - freshly ground
½ Tea salt
Using a pair of needle-nose pliers, remove the membrane on the underside of the ribs.
Combine rub ingredients in a bowl, and apply the rub evenly to the ribs, reserving about½ of the spice mixture. Put slabs in a plastic bag or wrapped in saran and refrigerate them overnight.
The next day, take the ribs from the refrigerator and pat down with the remaining rub. Let it stand at room temp for 30-40 minutes.
Preheat the BS to 200-220ºF for an hour.
If basting, mix together the bourbon with vinegar with ½ cup water. Warm the mop over low heat.
Transfer meat to smoker. Cook the ribs for about 4-5 hours, smoking for the same time using your choice of wood Bisquettes, turning and mopping after 2 hours. Swap shelves in the Bradley when you mop.
Prepare the Bour-BQ sauce while slabs are smoking so it is ready to apply to the ribs approx 45 min before the meat is done.
In a large saucepan, melt the butter with oil over medium heat. Add the onions and sauté for about 5 min, until they begin to turn golden. Add the remaining ingredients, and cook at low temp about 40 minutes until it thickens.
Brush the ribs with the sauce once or twice in the last 45 min to one hour of smoking to get a bit of a glaze. Return the remaining amount to the stove and simmer for another 20 minutes until reduced by ⅓.
Meat is done when meat bends easily between the ribs, and sauce is gooey and sticky. Slice the way you choose-I like to slice into 2-rib portions after I let them sit outside of the smoker for about 10 minutes.