Baby back ribs smoked with oak barrel staves and glazed with a delicious bourbon bbq sauce.
Baby back ribs are one of my favorite things to smoke. They are certainly something I grew up loving. I’ve also made the finals at the Memphis in May World Championship cooking back back ribs while partnered with my buddy Curtis Nations, so they are near and dear to my heart!
Recipe: https://www.meatchurch.com/blogs/recipes/bourbon-baby-back-ribs
Bourbon BBQ Sauce: https://www.meatchurch.com/blogs/recipes/bourbon-bbq-sauce
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20 Comments
I watched this earlier & I might be a little down bad
At 8:20 you mentioned dark color and possibly burnt sugar. Look at the back side when you flip. That’s burnt already. On my pellet smoker I run 250 degrees and always put them on top rack to get them off that radiant heat.
I also try to go light on the backside with a a high sugar rub.
I just made these ribs today for the 4th of July and they were amazing!!! I can't say I've ever had a better rib than these. I tried to make them exactly as you did in this video, but had to change two things based on what I had available. I didn't have an bourbon barrel oak staves so I used apple wood chunks, and the only bourbon I had was Jack Daniels. Otherwise, I stayed true to your recipe, including the bbq sauce. I think I'll be making these as often as possible. Thank you so much for sharing this with us. Your videos are always amazing, and I can't wait to try another Meat Church creation!
Gave you a thumb up just cause of Whataburger mustard!
Very good and informative on your grilling 😁
May I suggest BondStone Cask strength Bourbon? Over an ice ball for five minutes. Good stuff.
Is there anchovies in that W sauce ?
Look 🔥 gotta try this
Can you give a substitute for the bourbon?
I smoke for three hours. At 180 to225 then wrapped in foil with butter, honey and brown sugar in a little extra seasoning, cooked for additional two hours at least 250. Let it rest for one hour. Fall off the bone tender juicy delicious rib meat. Yum.😅
I use your holy cow rub all of the time
Did this rib cook with Yellowstone Smoky Bourbon rub and bourbon stays. My wife and I agree that the Elijah Craig sauce was the best we've ever made. Very very good!
One tablespoon of pepper was way too much lol
Those ribs are great pulled and sandwiched with home made slaw. Yumarama!
Is there a way to be one of the "lotta people to feed today" entourage without being a Meat Church BBQ student? Just kidding, love your content, have learned much.
have you ever done a smoked chuck roast? if so i cant find it and would love to see one….p.s. your rubs are amazing….
Outstanding!! Just found ur channel, been using gospel seasoning for years !! Love it on tenderize porkchops!! I call it gospel blk label,+ blue label gospel!! Best I have ever used!! Thank you!! Lnk
Man, that looks delicious!!!
Does the T in the sauce recipe mean table spoon or tea spoon?
Love all your videos Matt, I also make my old fashioneds by adding black walnut bitters, saw that tip in a previous video you made.