Peanut Butter Whiskey Smoked Ribs
Once you try these ribs, you won’t want to cook them any other way!
Ingredients
- 3 racks St. Louis style pork spare ribs
- Yellow mustard
- Rib Rub
- Meat Church’s Honey Hog BBQ rub
- 2 cups Brown sugar
- 2 sticks Butter
- Honey
- 1 cup Screwball Peanut Butter Whiskey
BBQ Sauce
- 3/4 cup Screwball peanut butter whiskey
- 1 1/3 cup Ketchup
- 3/4 cup Brown sugar
- 1/4 cup Molasses
- 1(6oz) can pineapple juice no sugar added
- 2 tbsp Worcestershire sauce
- 2 tbsp Apple cider vinegar
- 1 tbsp Dry mustard powder
- 1 tbsp Smoked paprika
- 2 tsp Cornstarch
- 1 tsp Garlic powder
- 1 tsp Salt
- 1 tsp Sriracha
- 1/2 tsp Black pepper
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
Instructions
- Remove the silver skin (thin membrane), from the ribs
- Cover each slab of ribs, both sides, with yellow mustard
- Take your favorite rub(s) and cover both sides of each rack of ribs with the rub(s). Repeat that process for however many rubs you use
- Smoke the ribs for 3 hours at 225 degrees
- After 3 hours, take the ribs off the smoker and place them on a baking sheet lined with foil
- Season each rack with a combination of brown sugar, honey, butter and Screwball Peanut Butter Whiskey. Around 1/3 cup of the peanut butter whiskey per slab of ribs
- Cover the ribs in foil and put them back on the smoker for 2 hours at 225
- When the ribs have about 30 minutes left to cook, you will want to make the barbecue sauce
- Do this by combining all of the ingredients for the sauce in a medium to large saucepan
- Whisk everything together until well combined
- Let the sauce start to bubble and then reduce heat to low and let simmer for about 6-8 minutes. It will thicken as it cools
- Let them cook for 15 minutes to caramelize the sauce a bit
- After 15 minutes remove the ribs from the smoker and serve
- Ribs should have final internal temperature between 198 and 204 degrees