Spicy Bourbon Barbecue Ribs
Ribs with spicy bourbon barbecue sauce. No dry rub required. Just smoke ’em low and slow and occasionally baste ’em with apple juice.
3 racks (about 10 pounds total) St. Louis or spareribs or baby-back ribsSalt and freshly ground black pepper1 cup apple juiceSpicy Bourbon Barbecue Sauce
- 1. Prepare a barrel smoker or adapt your charcoal or gas grill for smoking. You want the temperature to be between 225° and 250°F (107°C and 121°C). Take the rib racks out of the refrigerator and allow them to sit at room temperature for about 30 minutes while you get the fire ready.
- 2. Season the ribs liberally with salt and pepper. Place the racks, bone side down, in the smoker and toss in a handful of the soaked hickory chips. Smoke the ribs for 30 minutes, then baste them generously with half of the apple juice. Smoke for 2 1/2 hours longer, rotating the ribs every hour by moving the racks closest to the heat source to the farthest point and vice versa. Be sure to also add charcoal every hour or so to maintain the temperature inside the smoker at about 225°F (107°C). Add more soaked wood chips after 2 hours to keep the smoke flowing. After the additional 2 1/2 hours has passed, baste the ribs a second time with the remaining apple juice. Repeat, continuing to rotate the ribs, add charcoal, and toss more wood chips into the smoker at the previously mentioned intervals, until the ribs are tender and the meat pulls away easily from the bone, 4 to 4 1/2 hours total.
- 3. Transfer the racks of ribs to a baking sheet, take them inside, and plonk them on a platter or cutting board. Cut the ribs apart, slather them with some of the Spicy Bourbon Barbecue Sauce, and then plonk the rest of the sauce on the table for dipping and dousing.