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 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.
Ingredients
Barbecued Rib Rub
1/3 cup freshly ground pepper
1/4 cup Paprika
2 tbsp sugar
1 tbsp Kosher salt
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 onion, 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 your bisquette of choice, turning and mopping after 2 hours. Swap shelves in the Bradley when you mop.
- Prepare the Bour-BQ sauce while the 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 minutes, until they turn golden. Add the remaining ingredients, and cook at low temp for 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 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.
