3-2-1 Hickory-smoked Bourbon-glazed Spareribs, Kentucky Style

This 3-2-1 Method for ribs gives you meat so tender it falls off the bone, with the flavor of great barbeque.(Source of recipe: John Danesi)

3 HOURS SMOKING UNWRAPPED AT 225 – 250º F • 2 HOURS OF COOKING WRAPPED IN ALUMINUM FOIL • 1 HOUR COOKING UNWRAPPED AT A HIGHER TEMPERATURE WITH GENEROUS BASTING OF BOURBON-GLAZE BARBEQUE SAUCE.

PREP TIME: 20 MINUTES + 12 HOURS OR OVERNIGHT FOR CURING RIBS IN REFRIGERATOR • SMOKING TIME: 6 HOURS

INGREDIENTS:

  • 2–4 Spareribs. 2 ½ to 3 lbs each. (2 -3 servings per rack)

  • Heavy-duty aluminum foil Apple Cider

    RUB:

  • ¼ cup brown sugar

  • ¼ cup sweet paprika

  • 2 tsp garlic powder

  • 2 tsp coarse salt (Sea or Kosher)

  • 2 tbs coarsely ground black pepper

  • 1 tbs onion powder

  • 1 tbs pure chili powder

  • ½ tbs ground cumin

    GLAZE:

  • 2 shot glasses of Kentucky Bourbon

  • 1 stick un-salted butter

  • ½ cup brown sugar

  • 1 tbs honey

  • ½ tsp pure vanilla extract

SMOKING:

Lump charcoal - amount per your manufacturer’s recommendation. Use a pure wood charcoal with no additives.

I prefer to not use the commercial pillow-shaped briquettes because they can add an acrid taste to the meat. Hickory chunks or chips.

Add 2 – 4 chunks every hour. If you use chips soak in water for 30 minutes, then drain to slow down their burn rate. Add 2 handfuls of chips every 30 – 40 minutes

COOKING:

1. Remove the membrane on the back of the ribs. Pat dry.

2. Make the rub. Generously sprinkle both sides of the ribs, rubbing it into the meat.

3. Cover the ribs with plastic wrap and store overnight in refrigerator. This step is not necessary but will give you a richer flavor.

4. Set up smoker to 225 to 250 degrees per your manufacturer recommendation.

5. Place ribs directly on the smoker with the fat/rounded side up. Smoke at 225 to 250º for 3 hours.

6. Remove from smoker and wrap individually in aluminum foil with a 2 tsp of apple cider. Place back on the grill and cook for 2 hours at 225- 25º.

7. Make the Kentucky Bourbon Glaze. Melt butter in saucepan over medium heat. Add all the ingredients. Bring to a boil stirring until sugar has melted and ingredients are combined. Glaze should be thick, but pourable. Add a little water if needed.

8. Remove ribs in foil and place back on the grill for 1 hour. Increase heat to 325-350º. Brush glaze onto ribs, rotating to cover both sides. Baste with glaze as necessary.

9. The ribs are done when the meat has shrunk back from the ends of the bones about ½ inch and you can pull the individual ribs apart with your fingers.

10. Serve the ribs straight from the smoker, cut into individual bones, with the Bourbon Glaze on the side

Jennifer Elwell