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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:

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.....


my brain

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