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Smoked BBQ pork ribs rack on board
Sticky ribs infused with bourbon whisky and wood smoke

Smoked BBQ pork ribs with bourbon sauce

Author: Flavelo
Recipes Main Courses Quick Meals
BBQ isn't grilling, it is a patience game. The secret to real American ribs is the 'low and slow' technique: softening meat at low temperature in smoke for hours until fibres surrender and become butter-soft. Bourbon whisky caramel notes rhyme perfectly with smoky flavours.
🕒 Prep Time 30 mins
🍳 Cook Time 6 hrs
⌛ Total Time 6 hrs 30 mins
🍽️ Servings 6 servings
🔥 Calories 980 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Smoker or kettle grill
  • Meat thermometer (critical!)
  • Aluminium foil or butcher paper
  • Brush

Allergen Information

⚠️ Soya
⚠️ Cereals containing gluten

Instructions

1 ✓

Remove silver skin from bone side of ribs: slide a blunt knife under, grab with kitchen paper and pull off in one piece.

Tip: Membrane becomes rubbery from heat and prevents spices entering meat.
2 ✓

Mix dry spices (salt, pepper, garlic powder, paprika, brown sugar, cumin), and rub meat thoroughly everywhere.

Tip: Salt starts drawing moisture from meat surface, which later helps form bark.
3 ✓

Rest meat in fridge at least 4 hours (or overnight).

Tip: During this time salt penetrates meat structure and flavours it [diffusion].
4 ✓

Heat smoker/grill to 110-120°C (indirect cooking). Place meat in, and smoke for approx. 3 hours.

Tip: Low heat is needed so collagen in meat slowly turns to gelatin, making it tender.
5 ✓

Meanwhile cook sauce: whisky, BBQ sauce, Worcestershire, vinegar and honey. Boil down to thick.

Tip: Alcohol evaporates, only bourbon aroma remains.
6 ✓

When meat bark is nice dark, brush thinly with sauce, and wrap tightly in foil. Put back for 1.5-2 hours.

Tip: In foil meat steams in own vapour, speeding up tenderising ('Texas Crutch' method).
7 ✓

Unwrap, brush generously with glaze, and cook another 30 minutes uncovered.

Tip: Now sugary glaze caramelises on, creating sticky coating.
8 ✓

Rest 20 minutes before slicing.

Tip: If cut immediately, juice flows out, meat becomes dry.

Recipe FAQ

What if I don't have a smoker?
You can use an oven too: put a tray with water under rack, and use smoked salt or liquid smoke in marinade for similar effect.

Ingredients

  • 2 kg Pork ribs (whole rack)
  • 2 tbsp Coarse salt
  • 2 tbsp Black pepper (freshly ground)
  • 1 tsp Garlic powder
  • 2 tsp Smoked paprika
  • 2 tbsp Brown sugar (for dry rub)
  • 1 tsp Ground cumin
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Cider vinegar
  • 100 ml Bourbon whisky
  • 300 ml BBQ sauce (base)
  • 2 tbsp Honey
  • 1000 g Smoking wood chunks (oak, hickory or apple wood - not edible!)