Tender St. Louis Ribs with Duke's Tennessee Whiskey Sauce Recipe

/

Discover the bold flavors of Tennessee Smoke & Whiskey St. Louis Ribs! Slow-cooked to perfection and infused with whiskey, these ribs are a BBQ lover’s dream.

If you’re on the hunt for a rib recipe that’s packed with bold, smoky flavors and a touch of whiskey, you’re in the right place. Our Tennessee Smoke & Whiskey St. Louis Ribs are slow-cooked to perfection, delivering tender, juicy meat that falls off the bone. Perfect for any BBQ gathering, these ribs will have everyone asking for seconds. Let’s fire up the smoker and get started on these mouthwatering ribs!

Tennessee Smoke & Whiskey St Louis Ribshttps://www.youtube.com/watch?v=TNPc4evCJY8Your going to love todays recipe of Tennessee Smoke & Whiskey St Louis Ribs. I keep it simple but loaded with flavor and these ribs turn out amazing. If you want to see how to BBQ some amazing Smoke & Whiskey Ribs, your at the right video.
Tennessee Smoke & Whiskey St Louis Ribs

Tennessee Smoke & Whiskey St Louis Ribs

Yield: 4
Author:
Prep time: 30 MinCook time: 4 H & 30 MInactive time: 1 HourTotal time: 6 Hour
You're going to love today's recipe of Tennessee Smoke & Whiskey St Louis Ribs. I keep it simple but loaded with flavor and these ribs turn out amazing.

Ingredients

  • 2 Racks of St Lous Style Pork Spare Ribs (Approx 5 lbs @$3.98/lb)
  • 2 Tbsp of Mayo or Miracle Whip (1 Tbsp per rack)
  • 4 Tbsp of Famous Daves Rib Rub (2 Tbsp per rack)
  • 2 Tbsp of Killer Hogs The BBQ Rub (1 Tbsp per rack)
  • Apple Cider Vinegar
  • 2 Sticks of Unsalted Butter (1 Stick per rack)
  • 6 oz Pineapple juice (3 oz per rack)
  • Dukes's Tennesse Smoke & Whiskey BBQ Sauce (1/4 cup per rack or to preference)

Instructions

  1. Make sure the membrane on the bone side is removed and ribs are trimmed to a good shape for even cooking.
  2. Rub Mayo on the top side of the ribs as a binder for spices
  3. Apply an even yet thick layer of Famous Daves Rib Rub on the top and sides of the ribs
  4. Apply an even thin layer of Killer Hogs The BBQ Rub on the top and sides of the ribs
  5. Smoke Indirect at 250 F
  6. Spritz with Apple Cider Vinegar at 1 Hr and every half hour afterward until wrapping
  7. Start looking for the Mahagonny color after 2.5 hrs smoking at 25
  8. Wrap Ribs upside down in Foil or Butchers Paper tightly with butter
  9. Continue smoking at 250-275 F wrapped
  10. After 1 Hr start checking for tenderness (when the probe goes all the way through the meat as it would in a stick of room temperature butter over a majority of each rack)
  11. Once the racks probe tender, flip them right side up and apply sauce 1-2 even coats with 10-15 minutes between applications.
  12. Continue smoking with the sauce uncovered to allow the smoke flavor to penetrate the sauce. (Carmalize the sauce)
  13. Pull Ribs and place in a cooler or an oven that's off for 1 Hr.
  14. Slice and Enjoy

Additional Tips for Perfect Ribs:

  1. Quality Ribs: Choose meaty St. Louis-style ribs for the best results.

  2. Whiskey Marinade: Marinate the ribs in a mixture of whiskey, brown sugar, and spices for at least 4 hours, but overnight is even better.

  3. Slow and Low: Maintain a smoker temperature of around 225°F for the perfect low and slow cook.

  4. Smoke Wood: Use hickory or oak wood chips for a deep, smoky flavor that complements the whiskey.

  5. Resting Time: Allow the ribs to rest for 10-15 minutes after cooking to let the juices redistribute.

Our Tennessee Smoke & Whiskey St. Louis Ribs are a must-try for any BBQ lover. The combination of smoky flavors and whiskey-infused marinade creates a rich, delicious taste that’s perfect for any occasion. Whether you’re hosting a backyard BBQ or simply craving some finger-licking good ribs, this recipe is sure to impress. Happy grilling and enjoy the bold flavors of Tennessee!

FAQ Section:

Q: Can I use a different type of ribs for this recipe? A: Yes, you can use baby back ribs or spare ribs, but cooking times may vary. St. Louis-style ribs are preferred for their meaty texture and flavor.

Q: What’s the best way to ensure the ribs are tender? A: Cooking low and slow is key. Also, wrapping the ribs in foil during the last part of cooking helps keep them moist and tender.

Q: How do I know when the ribs are done? A: The ribs are done when they reach an internal temperature of 195-203°F. The meat should be tender and easily pull away from the bone.

Q: Can I make the whiskey marinade ahead of time? A: Yes, you can prepare the marinade up to 3 days in advance and store it in the refrigerator.

Q: How do I store leftover ribs? A: Store any leftover ribs in an airtight container in the refrigerator for up to 3 days. Reheat them gently in the oven or on the grill to maintain their juiciness.