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!
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