Bourbon Barbecue Beef Back Ribs

Sriracha or other hot chili sauce, bourbon and soy sauce give these beef back ribs a sweet and spicy flavor that’s absolutely divine. Barbecue sauce adds to the depth of flavor.

Author: Certified Angus Beef® brand Test Kitchen
Prep Time: 10 min
Cook Time: 3 hrs
Total Time: 3hrs 10 mins
Yield: 14 ribs 1x
Category: Main Course
Method: Smoking and Broiling
Cuisine: American BBQ

Ingredients

Scale

2 racks Certified Angus Beef ® back ribs

4 tablespoons kosher salt

4 teaspoons black pepper

1 cup barbecue sauce

1/4 cup bourbon

1 tablespoon soy sauce

1 tablespoon hot chili sauce (like Sriracha)

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Instructions

1.Preheat smoker to 250° F.

2. Trim excess fat and remove thin membrane from bone side of back ribs. Season ribs evenly with salt and pepper and smoke for 2 1/2-3 hours.

3. In a small saucepan, combine barbecue sauce, bourbon, soy sauce and chili sauce. Bring to a boil, lower heat to a simmer and reduce to 1-cup sauce (about 5 minutes).

4. Preheat oven broiler to high.

5. Glaze rib meat with sauce, place under broiler for 3-5 minutes or until ribs begin to bubble (not scorch).

6. Slice between bones into individual ribs; serve.

Notes

Consistent Smoking Temperature: Maintain a steady smoker temperature of 250°F throughout the cooking process for even cooking.

Avoid Scorching: Watch the ribs closely while they are under the broiler to prevent the sauce from burning.

Resting Time: Let the ribs rest for a few minutes after broiling before slicing to allow the juices to redistribute, ensuring moist and flavorful ribs.

Find it online: https://palmersdirecttoyou.com/bourbon-barbecue-beef-back-ribs/

Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.