Smoked Bourbon-Glazed Ribs Recipe


This Smoked Bourbon-Glazed Ribs Recipe is from Smoke & Spice with some slight modification.

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 reallllly excited!

I like to remove the membrane on underside of ribs because I think it works the best. Besides, it allows 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.

Ingredients

Barbecued Rib Rub
1/3   cup   Pepper, Freshly Ground
1/4   cup   Paprika
2   Tbsp   Sugar
1   Tbsp   Salt   Coarse sea.kosher
1   tbsp   chili powder
1 1/2   tea   garlic powder
1 1/2   tea   onion powder
3   each   pork spare ribs   about 3 lbs each

Bourbon Mop (optional)  Mop at two hours
3/4   cup   bourbon
3/4   cup   cider vinegar

Sauce 
1/4   cup   butter   unsalted best
1/4   cup   vegetable oil
2   each   onions, medium   minced
3/4   cup   bourbon
2/3   cup   ketchup
1/2   cup   cider vinegar
1/2   cup   fresh orange juice
1/2   cup   pure maple syrup
1/3   cup   molasses
2   Tbsp   worcestershire sauce
1/2   tea   pepper, freshly ground
1/2   tea   salt

Directions

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 about 1/2 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 200-220 degrees for an hour.

If basting, mix together the bourbon with vinegar with 1/2 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 XXX 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 remaining amount to the stove and simmer for another 20 minutes until reduced by 1/3.

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.