Honey Bourbon Smoked Ribs

 

These honey-bourbon-smoked ribs were fall-off-the-bone delicious. I also smoked some chicken legs and wings, but that will be another post.

I started with two racks of center-cut ribs that I picked up from our local grocery store. After removing the silver skin from the backside, I seasoned them with sugar-free Rib Rack BBQ Rub on both sides, then put them in the refrigerator for at least three hours.

I fired up my Char-Griller Smokin' Champ offset smoker and brought the temperature up to about 250 degrees. I used the 3-2-1 method to smoke these ribs. I find that this is the best method for juicy fall-off-the-bone ribs.

The 3-2-1 Rib Smoking Method:

I set the ribs in the smoker and monitored the temperature with my ThremoPro TP-20. Keeping the temperature between 225 and 290 degrees using charcoal and hickory wood splits as my heat source. They remained in the smoker for 3 hours, only opening the lid to spray apple juice every hour.

After 3 hours, I removed the ribs from the smoker to wrap them in tin foil. Tearing off two sheets of tin foil long enough to make sure there is plenty of room to wrap. I made a line in the center of the foil, with generous amounts of brown sugar, honey, butter, and last but not least, bourbon. I placed them meat-side down, then repeated the same ingredients on the back side of the ribs.

Carefully wrapping them to create a packet so the juice does not leak, I placed them back in the smoker, meat side down, for 2 hours.

After 2 hours, I removed them from the foil. Placed them back in the smoker, meat side up, for the last hour. I brushed on Sweet Baby Ray's Barbecue Sauce twice in the last hour.

The results were amazing, the meat was juicy and fell off the bone, and that is just the way I like it. 

As always, thanks for stopping by, and I hope you enjoy it!

ThermoPro TempSpike 1000FT Wireless Meat Thermometer Digital with 2 Upgraded Ultra-Thin Probe, Kitchen Food Thermometer for Cooking, Turkey, Oven, Smoker, Rotisserie, BBQ, Grill Temperature IndicatorBuy NowChar-Griller Smokin Pro Charcoal Grill and Offset Smoker with Side Fire Box, Dual Damper Control, Chrome Plated Steel Warming Rack, 1,130 Cooking Square Inches in Black, Model CG30044223Buy Now

 

Slow-Cooked Barbecue Ribs

There is just something wonderful about slow-cooked barbecue ribs in the summertime. I've made my fair share of ribs over the years but this is the best method I've ever used.

If you like your ribs juicy, tender, and fall off the bone then this is the method you need to use. The best part about this is you can make these in the oven, your grill, or smoker.

My good friend David Farrell from Oldfatguy.ca posted this and as soon as I read it I just knew that I had to try it. Take some time to stop by his site to see this and so much more. My opinion is that David is the King and a master of the smoker.

He calls this method 3-2-1 Spareribs click the link to get the instructions you won't be sorry. I followed David's instructions to the letter. These turned out to be the best ribs I've ever had and Fran agreed. These ribs are Blue Ribbon Winners in any rib cook-off.

Fran picked up a small rack of back ribs for our local grocery store. It weighed almost 1.5 pounds which was perfect for both of us.

I prepared the ribs by removing the silver skin from the back. Then, I lightly rubbed olive oil on both sides. Next, I rubbed Penzeys Galena Street Rib & Chicken Rub generously on both sides.

The rub is a Traditional Southern-style barbecue rub and is great on ribs and chicken. We use many of the Penzeys Spices when we cook but, you can use whatever rub you prefer.

I choose to use my grill using indirect heat. Since my grill is not equipped with a thermometer I had to test what setting I needed to maintain David's temperature of 230 degrees. I used this simple oven thermometer and marked my settings on the dial.

I also wanted to get that smoked flavor so I used Western Style Apple Wood Chips. I used tin foil to make small packets with a handful of wood chips and poked holes in the top. I placed two packets at a time on the heated side of the grill and changed them out throughout to cooking process.

David's method also calls for Apple Juice. So for this, I used Mott,s 100% Apple Juice.  There is much more to this process so Click on Old Fat Guys 3-2-1 Spareribs for all of the instructions.

As always thanks for stopping by and I hope you enjoy it!!

Ultimate Western BBQ Smoking Wood Chips Variety Pack Bundle (3)- Apple, Pecan, and Cherry FlavorsWestern Wood Smoking Chip Variety Pack of 6, 180 cu in per BagGalena Street Rib and Chicken Rub By Penzeys Spices 4.8 oz 3/4 cup bag (Pack of 1)