Smoked Ribs with Bourbon Mop Sauce
This is the final debut recipe for my brand-new Spiceology BBQ dry rubs! Today we are using the Sticky Bourbon Brown Ale rub to create some Smoked Ribs with Bourbon Mop Sauce. Using spare ribs, season them up and smoke until perfection. Make sure to baste with the Bourbon Mop Sauce to keep them moist and add some great flavor! Table of Contents Why You’ll Love Smoked Ribs with Bourbon Mop SauceSmoked BBQ Ribs with Bourbon Mop Sauce IngredientsMore from this Spice LineHow to Make Smoked Ribs with Bourbon Mop SauceThe PrepThe CookSmoked Ribs with Bourbon Mop Sauce Recipe Why You’ll Love Smoked Ribs with Bourbon Mop Sauce Smoked BBQ Ribs with Bourbon Mop Sauce Ingredients More from this Spice Line How to Make Smoked Ribs with Bourbon Mop Sauce The PrepThe Cook The Prep The Cook Smoked Ribs with Bourbon Mop Sauce Recipe Why You’ll Love Smoked Ribs with Bourbon Mop Sauce Behold, the perfect recipe for your summer backyard cookouts! These are “no wrap ribs,” meaning I did not use a “crutch” to get them to speed up cooking. These won’t fall off the bone, but they are the perfect ribs for the new Sticky Bourbon Brown Ale Rub and a delicious bourbon BBQ sauce. I trimmed up the spare ribs and squared them off to make them all even in size. Then, I smoked them at 250F, making sure to keep it very consistent so that the ribs won’t dry out. Finally, I basted the top and sides of the ribs with the mop sauce to ensure they were perfectly juicy. For more ribs, check out my Nashville Hot Smoke Fried Ribs, Maple Cajun Smoked Ribs and Cherry Cola Spare Ribs. Smoked BBQ Ribs with Bourbon Mop Sauce Ingredients If this is your first time slow cooking some ribs or you’ve been at it for a while, this delicious ribs recipe is a must! Keep in mind, cooking ribs does take a long time– although the process is very easy. It’s all just about heat management. For this recipe, you’ll need 45 minutes of prep and 7 hours of cook time to serve six people. The recipe only requires a few simple ingredients. Start out with two or three whole racks of ribs, Sticky Bourbon Brown Ale dry rub, and yellow mustard. The Bourbon Mop Sauce is made out of dark beer, apple cider vinegar, dark brown sugar, Sticky Bourbon Brown Ale rib rub, and red chili flakes. Serve it all with a barbecue sauce on the side for an extra kick of smoky flavor! More from this Spice Line The Prep Trim the pork ribs of any excess fat. Remove the flappy skirt piece of meat on the underside of the ribs. Also remove the chime bones on the thicker side of the ribs and then “square them off” by removing any small ribs so you only have 10 rib bones. Carefully remove the thin membrane on the back of the ribs and then lather each slab of ribs with mustard and season thoroughly with my Sticky Bourbon Brown Ale seasoning. Place in the fridge on a baking sheet for 2 hours to set. When it’s time to cook, start by preheating your smoker for indirect cooking at medium heat (around 250F.) Add some wood chips or wood chunks to the smoker for a little bit of added flavor. In a small bowl, mix together all your ingredients for the Bourbon Mop Sauce and set to the side. The Cook To begin the smoking process, add the ribs to the smoker on the indirect heat side and then let them cook there for 90 minutes without touching them. Next, mop the tender ribs with the Bourbon BBQ Mop Sauce anywhere that looks “dry” every 45 minutes. Continue cooking the barbecue ribs for the remaining cooking time (another 4.5-5 hours.) Once the rib bones have pulled back from the meat, check with a meat thermometer in the last hour until their internal temperature is 185-190F. Then pull them off the smoker and let them rest on a sheet pan at room temperature for 15 minutes. Finally, slice up your ribs, serve and enjoy! Store any leftovers in an airtight container in the fridge. Needing more spice in your life? My spice line can help with that. Check them out here. Ribs: ▢ 2-3 Whole Racks of Spare Ribs▢ 2 cups Sticky Bourbon Brown Ale Rub▢ Yellow Mustard as binder ▢ 2-3 Whole Racks of Spare Ribs ▢ 2 cups Sticky Bourbon Brown Ale Rub ▢ Yellow Mustard as binder Bourbon Mop Sauce: ▢ 16 oz Dark Beer▢ 12 oz Apple Cider Vinegar▢ 2.5 tbsp Brown Sugar▢ 2 tbsp Sticky Bourbon Brown Ale Rub▢ 1.5 tbsp Red Chili Flakes ▢ 16 oz Dark Beer ▢ 12 oz Apple Cider Vinegar ▢ 2.5 tbsp Brown Sugar ▢ 2 tbsp Sticky Bourbon Brown Ale Rub ▢ 1.5 tbsp Red Chili Flakes Ribs: Trim the pork ribs of any excess fat. Remove the flappy skirt piece of meat on the underside. Remove the chime bones on the thicker side of the ribs, then “square them off” by removing any small ribs so you only have 10 rib bones.Carefully remove the membrane on the back of the ribs. Lather with mustard and season thoroughly with Sticky Bourbon Brown Ale seasoning. Place in the fridge for 2 hours to set.Preheat your smoker for indirect cooking around 250F. Add some wood chips or wood chunks to the smoker for added flavor.In another bowl, mix together all your ingredients for the Bourbon Mop Sauce and set to the side.Add the ribs to the smoker on the indirect heat side and let cook for 90 minutes without touching them. Next, mop the ribs with the Bourbon Mop Sauce anywhere that looks “dry” every 45 minutes. Continue cooking the ribs for another 4.5-5 hours. Once the rib bones have pulled back from the meat and the internal temperature is 185-190F, pull off and let rest for 15 minutes.Finally, slice up your ribs, serve and enjoy! Trim the pork ribs of any excess fat. Remove the flappy skirt piece of meat on the underside. Remove the chime bones on the thicker side of the ribs, then “square them off” by removing any small ribs so you only have 10 rib bones. Trim the pork ribs of any excess fat. Remove the flappy skirt piece of meat on the underside. Remove the chime bones on the thicker side of the ribs, then “square them off” by removing any small ribs so you only have 10 rib bones. Carefully remove the membrane on the back of the ribs. Carefully remove the membrane on the back of the ribs. Lather with mustard and season thoroughly with Sticky Bourbon Brown Ale seasoning. Lather with mustard and season thoroughly with Sticky Bourbon Brown Ale seasoning. Place in the fridge for 2 hours to set. Place in the fridge for 2 hours to set. Preheat your smoker for indirect cooking around 250F. Add some wood chips or wood chunks to the smoker for added flavor. Preheat your smoker for indirect cooking around 250F. Add some wood chips or wood chunks to the smoker for added flavor. In another bowl, mix together all your ingredients for the Bourbon Mop Sauce and set to the side. In another bowl, mix together all your ingredients for the Bourbon Mop Sauce and set to the side. Add the ribs to the smoker on the indirect heat side and let cook for 90 minutes without touching them. Add the ribs to the smoker on the indirect heat side and let cook for 90 minutes without touching them. Next, mop the ribs with the Bourbon Mop Sauce anywhere that looks “dry” every 45 minutes. Next, mop the ribs with the Bourbon Mop Sauce anywhere that looks “dry” every 45 minutes. Continue cooking the ribs for another 4.5-5 hours. Continue cooking the ribs for another 4.5-5 hours. Once the rib bones have pulled back from the meat and the internal temperature is 185-190F, pull off and let rest for 15 minutes. Once the rib bones have pulled back from the meat and the internal temperature is 185-190F, pull off and let rest for 15 minutes. Finally, slice up your ribs, serve and enjoy! Finally, slice up your ribs, serve and enjoy! Serving: 6g | Calories: 173kcal | Carbohydrates: 9g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 71mg | Potassium: 199mg | Fiber: 1g | Sugar: 5g | Vitamin A: 593IU | Vitamin C: 0.01mg | Calcium: 23mg | Iron: 1mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!