Sweet and Smoky Baby Back Ribs

Total Time:
3 hr
1 hr 15 min
1 hr 45 min

3 servings

  • 3 racks baby back ribs (2 1/2 to 3 pounds)
  • 1 cup bourbon whiskey
  • For the rub:
  • 1 tablespoon each salt, pepper, paprika, brown sugar
  • 1 teaspoon each garlic powder and onion powder
  • Barbecue sauce, of choice
  • 2 cups wood chips, preferably whiskey barrel chips or hickory chips, soaked in 2 cups beer for 1 hour, then drained
  • Remove the thin papery skin on the back of each rack of the ribs or ask your butcher to do it. (Pull it off in a sheet with your fingers, using a corner of a dish towel to gain a secure grip.) Place the ribs in a roasting pan and pour the bourbon over them. Let marinate in the refrigerator for 1/2 hour, turning the ribs several times.

  • Meanwhile, combine the ingredients for the rub in a bowl and stir to mix. Pour off and discard the bourbon. Sprinkle the ribs on both sides with 2/3 of the rub, patting it in with your fingers. Let the ribs marinate for 30 minutes, while you light your grill.

  • Set up your grill for indirect grilling and smoking, using wood chips and adjust the heat to 350 degrees. Arrange the ribs on a rack in the center of the grill away from the heat and cook until very tender and the meat has pulled away from the ends of the bones, 1 1/4 to 1 1/2 hours. The last 15 minutes, brush the ribs with 1/3 cup sauce. Sprinkle with the remaining rub. Serve the remaining barbecue sauce on the side.

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