Smoke & Hammer Smoked Bourbon Barrel Spare Ribs: 3-2-1 Method

The Meat :

3 slabs of St. Louis-style ribs or baby back ribs, cut in half, membrane off* and ribs washed

The Cook stuff:

• Trader Joe's Bourbon Barrel Maple Syrup (Pro-tip: on sale in season)

• Bulleit Bourbon

• Purified Water

• Aluminum Baking Tin

• Bourbon Barrel Grilling Wood Chunks

The Dry Rub:

• 1/2 cup salt

• 1/2 cup turbinado sugar

• 1/4 cup granulated brown sugar

• 1 tbsp granulated garlic

• 1 tbsp granulated onion

• 2 tbsp paprika

• 2 tbsp chili powder

• 2 tbsp freshly ground black pepper

• 2 tsp cayenne

• 1 tbsp thyme leaves

• 1 tbsp ground cumin

• 1 tsp ground nutmeg

The First Step:

Cover the ribs with the rub, using about two-thirds on the meaty side and one-third on the boney side. Allow to stand at room temperature for 30 minutes before grilling. Optional: Lightly coat ribs with mustard to help rub stick to meat.

"3-2-1 Method"

3 hours of smoking

at 225 degrees

2 hours of cooking wrap in an

aluminum foil + pan with a couple

shots of bourbon and a cup of water.

1 hour of glazing

unwrapped at a higher temperature

The Pay Off.....

Resources:

http://biggreenegg.com/recipes/championship-ribs/

https://barbecuebible.com/2015/01/20/3-2-1-method-ribs/

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