Smoked Bourbon Ribs

Ain't nothing much better than a pile of smoked bourbon ribs stacked high on your dinner plate. This bourbon 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. To make the bourbon marinade, you'll need:

One-half cup of Jack Daniel's Whiskey
One-half cup brown sugar
One can of Budweiser
Two tablespoons Worcestershire sauce
One tablespoon fresh chopped garlic
One teaspoon black pepper
One half teaspoon cayenne pepper, ground


Have a sip of Jack. Next, combine everything except the whiskey and the garlic. Heat to a simmer, stirring until the sugar is completely dissolved. Add the Jack Daniel's and the garlic, then allow to cool.

Lay the ribs in a large glass, plastic or stainless steel pan and cover with the whiskey marinade. Cover with a piece of plastic wrap and allow it to marinate in the fridge overnight. When it's time to start smoking the ribs, as the smoker is heating up to 225 degrees Fahrenheit, let the ribs sit on the counter top and warm up a bit. My favorite smoking wood for this recipe is white oak. If you can't find that, hickory chips are good to...just don't overdo it. A light kiss of smoke is all these bourbon smoked ribs need.



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