Once you try these ribs, you won’t want to cook them any other way. The sauce is what makes these ribs! If you don’t have a smoker, you can grill them or even cook them in the oven.
Ingredients for the ribs:
3 racks St. Louis style pork spare ribs
Roger’s Rub (you can use any kind of rub you like)
Meat Church’s Honey Hog BBQ rub
2 cups brown sugar (divided amongst 3 racks of ribs)
2 sticks butter (divided amongst 3 racks of ribs)
1 cup Screwball Peanut Butter Whiskey
Ingredients for the barbeque sauce:
3/4 cup Screwball peanut butter whiskey
1 ⅓ cup ketchup
3/4 cup brown sugar
1/4 cup molasses
1 (6-ounce) can pineapple juice (no sugar added)
2 Tbsp Worcestershire sauce
2 Tbsp apple cider vinegar
1 Tbsp dry mustard powder
1 Tbsp smoked paprika
2 tsp cornstarch
1 tsp garlic powder
1 tsp salt
1 tsp Sriracha
1/2 tsp black pepper
1/2 tsp onion powder
1/4 tsp cayenne pepper
Directions for smoking the ribs:
I use the 3–2-1 method when smoking ribs This is a pretty typical method used for smoking/grilling ribs.
Start by removing the silver skin (thin membrane), from the ribs. There are great YouTube videos that show how to do this. It is easy to do once you see how it’s done.
Cover each slab of ribs, both sides, with yellow mustard. This helps bind the rub to the ribs. You will not taste the mustard after the ribs are cooked. Then take your favorite rub(s) and cover both sides of each rack of ribs with the rub(s). Repeat that process for however many rubs you use.
Smoke the ribs for 3 hours at 225 degrees.
After 3 hours, take the ribs off the smoker and place them on a baking sheet lined with foil. Season each rack with a combination of brown sugar, honey, butter and Screwball Peanut Butter Whiskey. I use about 1/3 cup of the peanut butter whiskey per slab of ribs.
Cover the ribs in foil and put them back on the smoker for 2 hours at 225.
When the ribs have about 30 minutes left to cook at this point, you will want to make the barbecue sauce. Do this by combining all of the ingredients for the sauce in a medium to large saucepan. Whisk everything together until well combined. Let the sauce start to bubble and then reduce heat to low and let simmer for about 6-8 minutes. The sauce will thicken as it cools.
After 2 hours is up, take the ribs off the smoker and remove the the foil covering. Slather the ribs with the barbecue sauce and put them on a baking sheet, lined with foil, and back on the smoker for 45 minutes.
After 45 minutes, crank the smoker up to 400 degrees and take the ribs off of the baking sheet and put them directly on the smoker grates with another slather of barbecue sauce. Let them cook for 15 minutes. That will help to caramelize the sauce a bit.
After 15 minutes remove the ribs from the smoker and serve. You want your ribs to have a final internal temperature between 198 and 204 degrees.
About Smoke 'n Thyme with Dania
Dania Beck resides in the Upstate of South Carolina, and is a working mom who has a passion for cooking. Dania is quick to share that she has no culinary training. She likes to say, “I’m just a mom who loves to cook”. Dania hopes that by sharing her love of cooking through pictures and recipes, that she will inspire others. Dania says, “You don’t have to be a trained chef to make really good food. You just have to enjoy food and be willing to try”.