Description
These Smoked Baby Back Ribs are packed with flavor from a blend of whiskey and peach nectar, and are perfect for any gathering. Easy to prepare and a guaranteed crowd-pleaser, this recipe results in tender, fall-off-the-bone ribs that everyone will love!
Ingredients
Scale
- 2 racks baby back ribs
- 4 tablespoons Hey Grill Hey Rib Rub
- ⅓ cup Hey Grill Hey Whiskey Peach BBQ Sauce
- ½ cup whiskey
- ½ cup brown sugar
- ½ cup peach nectar
- 8 tablespoons butter
Instructions
- Preheat your smoker to 225 degrees F while preparing the ribs.
- Use a sharp knife to lift the membrane on the back of the ribs, removing it completely with a paper towel. Trim any excess fat if needed.
- Season both sides of the ribs with Hey Grill Hey Rib Rub.
- Place the ribs on the smoker and smoke for 3 hours.
- Prepare two large sheets of heavy-duty foil with 2 tablespoons of butter and 1 tablespoon of brown sugar on each sheet.
- After 3 hours, remove the ribs and place them meat side down onto the foil with the butter and sugar, then pour peach nectar, whiskey, and remaining butter on top.
- Seal the foil tightly around the ribs to create a bowl that contains the liquids.
- Put the foiled ribs back on the smoker and continue to smoke for an additional 2 hours until the internal temperature reaches 195-200 degrees F.
- Remove the ribs from the foil, baste with Whiskey Peach BBQ Sauce, and smoke for another 30-60 minutes until the sauce sets and the ribs become tender.
- Let the ribs rest for 15 minutes before slicing into individual portions and serving with more sauce.
Notes
Using a paper towel to grip the membrane makes it easier to remove.
For extra flavor, you can add some apple juice to the foiling liquid.
Allowing the ribs to rest helps lock in the juices for a more succulent bite.
Nutrition
- Serving Size: 1 rib
- Calories: 420
- Sugar: 12g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg