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Palmer’s Direct To You Market
900 Jefferson Road, 14623

(585) 272-9470

Palmer’s Direct To You Market
900 Jefferson Road, Rochester, NY 14623
(585) 272-9470

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Smoked Beef Back Ribs with Bourbon Sriracha Sauce

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Smoked Beef Back Ribs with Bourbon Sriracha Sauce

Smoked Back Ribs

Enjoy the rich, smoky flavors of these perfectly cooked back ribs with a tangy barbecue glaze. This recipe combines slow smoking with a quick broil to create tender, juicy ribs full of flavor. Ideal for a summer barbecue or a hearty meal, these American BBQ Ribs are sure to impress.

Ingredients

Scale

2 racks Certified Angus Beef ® back ribs

4 tablespoons kosher salt

4 teaspoons black pepper

1 cup barbecue sauce

Instructions

1.Preheat the Smoker: Set your smoker to 250°F.

2. Prepare the Ribs: Trim any excess fat and remove the thin membrane from the bone side of the back ribs. Season the ribs evenly with salt and pepper.

3. Smoke the Ribs: Place the ribs in the smoker and smoke for 2 1/2 to 3 hours.

4. Make the Sauce: In a small saucepan, combine the barbecue sauce, bourbon, soy sauce, and chili sauce. Bring the mixture to a boil, then lower the heat to a simmer and reduce to 1 cup of sauce (about 5 minutes).

5. Preheat the Broiler: Set your oven broiler to high.

6. Glaze and Broil the Ribs: Brush the sauce over the rib meat and place the ribs under the broiler for 3-5 minutes, or until the sauce begins to bubble but not scorch.

7. Serve: Slice between the bones to separate into individual ribs and 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.