Ingredients
Equipment
Method
Smoke
- Cut each rack into individual ribs. If desired, lightly coat each rib with yellow mustard as a binder, then season generously on all sides with your favorite BBQ seasoning.
- Preheat your smoker to 275°F using Bear Mountain BBQ Smoky Apple Whisky Pellets. Arrange the ribs in a single layer and smoke for about 2 hours, until a deep mahogany bark has developed.
Glaze & Braise
- In a large foil pan, combine the brown sugar, bourbon, BBQ sauce, honey, butter, apple juice, apple cider vinegar, garlic powder, and black pepper. Mix until well combined.
- Add the smoked ribs to the foil pan and toss to coat. Cover tightly with aluminum foil and return to the smoker at 275°F for about 1.5 hours, until the ribs are tender and easily pull away from the bone.
- Remove the foil and gently toss the ribs in the thickened glaze. Let them cook uncovered for 10-15 minutes if you want the sauce to caramelize a little more before serving.
Notes
Cut Into Bones: Cutting the rack into single bones before cooking creates more surface area for seasoning and smoke, so every bite is packed with flavor.
Deep Mahogany Bark: Smoke the ribs until the bark turns deep mahogany before braising them in the glaze.
Caramelize the Finish: The uncovered 10-15 minute finish thickens and caramelizes the glaze onto the ribs. Watch closely so the sugar does not burn.
Wood & Make-Ahead: Apple or other fruit-wood pellets complement the sweet glaze. You can smoke the ribs ahead, then braise before serving. Serve with extra napkins.