Smoked Ribs with Wild Turkey American Honey Barbecue Sauce





















Made With Our
Wild Turkey BBQ Sauce
Wild Turkey BBQ Sauce
$12.00
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 Ingredients

Ribs
  • 2 slabs St. Louis-cut ribs or baby back ribs
  • 1 cup Wild Turkey American Honey bourbon
  • ½ cup canola oil
  • ½ cup apple cider vinegar
  • 2 Tbsp clover honey
  • 2 Tbsp Worcestershire sauce
  • 1 tsp + 3 Tbsp garlic powder, divided
  • 1 tsp + 2 Tbsp onion powder, divided
  • ½ cup firmly packed dark brown sugar
  • ½ cup granulated sugar
  • ¼ cup paprika
  • 3 Tbsp Italian seasoning
  • 2 Tbsp ground ginger
  • 2 Tbsp kosher salt
  • 2 Tbsp freshly ground black pepper
Barbecue Sauce
  • 1 cup Wild Turkey American Honey bourbon
  • 1 cup ketchup
  • 1 Tbsp lemon juice
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp clover honey
  • 2 Tbsp malt vinegar
  • 2 Tbsp dark brown sugar
  • 2 tsp minced garlic
  • 1 tsp onion powder
Directions

| Preparation – Ribs | Rinse ribs and pat dry. Remove membrane from the back of the ribs by loosening it with a butter knife and pulling it off. In a medium bowl, combine bourbon, oil, vinegar, honey, Worcestershire sauce, 1 tsp garlic powder and 1 tsp onion powder. Pour marinade into a large storage bag and add the ribs, shaking to fully cover ribs with marinade. Refrigerate for 3 hours.
In a small bowl, add remaining ingredients to create a dry rub. Remove the ribs from the marinade and pat dry. Coat both sides of the ribs with the dry rub, about 1 Tbsp per side. Unused dry rub can be stored in an airtight container in the cupboard for up to 3 months. Cover ribs and return to the refrigerator for at least 3 hours.
Soak ½ lb of your choice of wood chips in water for about an hour. In the meantime, set up your grill. First adjust the air intake at the bottom to one-quarter of the way open. You do not need too much air because the fire should reach only 250ºF. Next place charcoal (don’t use the instant-light variety) in a chimney starter and light. Once the coals are lit, place them on just one side of the grill. Place 4 oz of soaked wood chips on the other side. Cover and set your thermometer. Wait until it reaches 250ºF. It should never reach 275ºF during the smoking process. If it does, cool down the grill by spraying it with a little water. Add the slabs to the side with the wood chips and smoke for 3 to 4 hours, adding the remaining soaked wood chips halfway through.
| Preparation – Barbecue Sauce | Combine all ingredients in a medium saucepan and simmer until thickened, about 30 minutes. Slather the ribs with a coating of sauce and serve ribs with remaining sauce on the side.