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Hickory Smoked Pork Ribs
For your next big gathering, try this recipe for Baby Back Ribs using Jack Daniel's® Pork Rub, fiery BBQ sauce, and all natural Western Hickory BBQ Smoking Chips. It's a crowd pleaser!
Ingredients:
2 racks of St. Louis Baby Back Ribs (silver skin & lining removed)1 bottle of Cowboy Prairie Fire BBQ Sauce1 1/2 cup apple juice1/2 cup brown sugar½ Cup Jack Daniel’s® Pork RubCowboy Hardwood Lump CharcoalWestern Hickory BBQ Smoking Chips
Directions:
- In a bowl, mix the brown sugar and Jack Daniel’s® Pork Rub thoroughly
- Take the 2 rack of ribs and generously lather olive oil on both sides. Then, cover with the spices that you mixed above.
- Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 15-20 minutes. Once charcoal is white hot, push to one side of the grill for indirect grilling. Add Western Hickory BBQ Smoking chips to the top of the charcoal
- Place ribs on the opposite side of the charcoal and chips for 3 hours. Make sure to only check a couple of times as when the lid is up the meat is not cooking.
- Pull ribs off and place in 2 layers of tin foil. Pour in the apple juice, wrap the tin foil and place the ribs back on the grill, indirectly, for 2 more hours.
- Finally, pull the ribs off the grill, remove tin foil and baste them with your favorite BBQ sauce, such as Cowboy Prairie Fire BBQ Sauce. Place ribs back on the grill for another hour. Add more BBQ sauce occasionally. Make sure to also keep adding charcoal & Western Hickory BBQ Smoking chips as needed.
- Pull the ribs off the grill, serve & enjoy!
Yields: 3-5 servings
Cook: 6 hours
Prep: 20 minutes
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