There isn't anything much better than a pile of smoked bourbon ribs stacked high on your dinner plate. This rib recipe makes use of the fine flavor of Jack Daniel's Whiskey. Sipping is optional!
The secret to this recipe is the marinade, which both flavors and tenderizes the spareribs during the overnight soaking.
And before the ribs go into the smoker, they are seasoned with a dusting of this great tasting rib rub, which is something you should always have on hand.
To make enough
bourbon marinade for one slab of baby back ribs, you'll need:
Have a sip of Jack.
Next, combine all of the marinade ingredients and heat to a simmer, stirring until the brown sugar is completely dissolved. Remove from the heat and allow to cool.
Lay the ribs in a large glass, plastic or stainless steel pan and cover with the cooled whiskey marinade. Cover with a piece of plastic wrap and allow the ribs to marinate in the refrigerator for a minimum of two hours, or up to overnight.
When it's time to start smoking the ribs, pull them from the refrigerator and drain off the excess marinade. Pat them dry with a few paper towels.
Using about one tablespoon of this dry rub per side, season the slab. Allow the
ribs rest on the kitchen countertop to warm up a little as fire up your smoker.
Preheat your smoker so it's within the 225°F to 240°F range. If you don't have a smoker, they can be cooked in your grill, using indirect heat. Use a few woodchips while grilling to give them a jolt of smoky flavor.
My favorite smoking wood for this recipe is white oak. If you can't find that, hickory chips are also a good choice. Just don't overdo it. A light kiss of smoke is all these smoked bourbon ribs need.
Total cooking time will be from four to six hours, depending on smoker temperature and the size of the slab. When the meat has started shrinking away from the rib bone ends, grab two adjacent bones and pull them apart. If the meat separates from the bones, they're ready to serve.