Description
Enjoy mouthwatering Smoked Baby Back Ribs with delicious whiskey and peach flavors. This easy recipe results in tender, flavorful ribs—perfect for gatherings!
Ingredients
Scale
- 2 racks baby back ribs
- 4 tablespoons Hey Grill Hey Rib Rub
- ⅓ cup Hey Grill Hey Whiskey Peach BBQ Sauce
- ½ cup whiskey
- ½ cup brown sugar
- ½ cup peach nectar
- 8 tablespoons butter
Instructions
- Preheat your smoker to 225 degrees F.
- Remove the membrane from the back of the ribs using a sharp knife and a paper towel for grip. Trim excess fat as necessary.
- Generously season both sides of the ribs with Hey Grill Hey Rib Rub or Sweet Rub.
- Place the ribs on the smoker, close the lid, and smoke for 3 hours.
- Lay out two large sheets of heavy-duty foil and add 2 tablespoons of butter on each.
- Sprinkle 1 tablespoon of brown sugar on each sheet of foil.
- Remove the ribs from the smoker and place them meat side down onto the foil. Pour peach nectar, whiskey, and the remaining butter over the ribs.
- Seal the foil tightly around the ribs to create a bowl to hold the liquids.
- Return the foiled ribs to the smoker, close the lid, and continue smoking for 2 more hours until the ribs reach 195-200 degrees F.
- Take the ribs out of the foil, place them back on the smoker bone side down, and brush with Whiskey Peach BBQ Sauce. Close the lid and smoke for an additional 30-60 minutes until the sauce sets and the ribs are tender.
- Let the ribs rest for around 15 minutes before slicing into individual ribs and serving with extra sauce.
Notes
For extra flavor, let the ribs marinate with the rub overnight before smoking.
Adjust cooking time based on the thickness of the ribs and smoker performance.
Use a meat thermometer to achieve the perfect doneness.
Nutrition
- Serving Size: 1 rack (serves 3)
- Calories: 400
- Sugar: 18g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 90mg