Bourbon Smoked Ribs - Marinated in Texas bourbon and ginger then smoked.



Bourbon Smoked Ribs - Sweet, savory, caramelized, and falling off the bone.

Ribs soaked in bourbon and ginger then seasoned and smoked. Video instructions below:


Bourbon is a bold flavor with notes of nutmeg, vanilla, butterscotch, butter, chocolate, and espresso bringing big-time caramelization and flavor to a rack of ribs. We wanted to ensure the whiskey flavor shined and believe us it did. If you’re shy about bourbon, scale back or maybe try our Rum Smoked Ribs.


First, we trim and marinate the St. Louis-style ribs in bourbon and ginger, infusing flavor from meat to bone. Then we wash the marinade off, bind seasoning to the meat with mustard and our Back Rub bbq seasoning then we smoke until the color is perfect. Then we wrap the ribs in butter, more seasoning, and MORE bourbon so the ribs can braise until falling off the bone.

Finally, we unwrap and toss the ribs back on the Traeger pellet smoker to set the bark. Cut and serve. These ribs are so tender and packed with bourbon flavor you might feel a little burn. If you’d like to a drink to compliment the barbecue process check out “The Gold Rush” at the end of the description.

Recipe:


1 cup bourbon

2 tablespoons ginger

3 tablespoons yellow mustard

1/4 cup HLM BBQ Back Rub seasoning (or your favorite seasoning)

1/4 cup whiskey

4 tbsp butter

2 tablespoons HLM BBQ Back Rub

Instructions:

  1. Remove membrane, and puncture ribs with a fork. Pour over 1 cup of whiskey, wrap and place in the fridge for 4 hours, rotating once.

  2. Prepare smoker to 275F. Remove ribs from whiskey, rinse and pat dry. Coat in mustard and season heavily with HLM BBQ Back Rub

  3. Smoke at 275F for about 2 hours until the color is rich

  4. Stacked 2 sheets foil large enough to wrap the ribs in. In a small bowl combine 1/4 cup of whiskey, 1/4 cup of brown sugar, and 2 tablespoons of Back Rub. Place ribs on foil, pour over whiskey mixture, wrap tight and cook for additional 1-2 hours until meat is probe tender about 203F internal.

  5. Remove from foil, place back on the smoker for 10 min to tack the sauce on. Optional, brush in a Whiskey BBQ sauce.

  6. Serve with Potato Salad.

Enjoy!

Optional:

“The Gold Rush” Cocktail


2oz Garrison Brothers Bourbon (or another bourbon)

3/4 oz fresh lemon juice

3/4 honey

  1. Pour all of the ingredients in a bar drink shaker full of ice.

  2. Shake for 15-20 seconds to ensure the honey dissolves, into a mason jar over ice.

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