Everything goes better with alcohol: beer & grilling, wine & Wednesdays, or whiskey and meat. So why not try that with fire cooking?
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Why add bourbon?
Bourbon adds a multiplicity of flavor to meats. In my BBQ Maple Bourbon Ribs recipe, not only does it sweeten the meat, but it also adds tons of earthy and natural tones.
You get spiciness from the malted barley with the grain adding some honey and fruit. Overall, it really enhanced the overall flavor of the bourbon ribs.
How long do the bourbon ribs need to cook?
For these ribs, I did the 3, 2, 1 method. This method really works with the BBQ Maple Bourbon Ribs because it gives them enough time to have the fat break down between the bones.
First, you smoke the ribs for 3 hours. Next, you pull them off the grill, wrap in tin foil to increase the moisture, and add them back to the grill for 2 more hours.
Finally, you pull the ribs off the grill, lather them in bbq sauce, and let smoke for 1 more hour the caramelize on the outside.
What are 5 reasons I should try this?
If you are not convinced already then here are my 5 reasons you should try this recipe out this weekend:
1.) Everyone likes ribs.
2.) Maple syrup makes everything taste better.
3.) Bourbon ribs.
4). Bourbon on ribs.
5.) Did I say Bourbon?
So if you’re a lover of the finer things in life like a good rack of ribs and a glass full of bourbon then definitely check out my recipe below.
Maple syrup makes these ribs sweet and delicious.
- 2 racks of St. Louis style ribs
- 1 bottle of Cowboy Range Style BBQ Sauce
- 1/2 cup of your favorite bourbon
- 1/2 cup of maple syrup
- 2 cups of Over The Fire's BBQ Seasoning
- 1 cup of light brown sugar
- 1 teaspoon of paprika
- 1 teaspoon of cinnamon
- 1 tablespoon of kosher salt
- 1 tablespoon of garlic powder
Light the Cowboy Hardwood Lump Charcoal in a charcoal chimney or mound inside your grill and let burn for 10-15 minutes.
Soak a hand full of Cowboy Charcoal Apple Wood Smoking Chips in some water for 10-15 minutes.
Peel off the membrane on the bony side of the ribs.
Using the BBQ rub, season the ribs thoroughly on both sides.
Push all charcoal to one side of grill and place wood chips on top.
Place ribs on opposite side of charcoal and let smoke on 225-250F for 3 hours.
Pull ribs off grill and place inside tin foil. Add back to the smoker for 2 more hours.
Pull ribs off grill, glaze both sides of the ribs with Cowboy Range Style BBQ Sauce, maple syrup & bourbon.
Wrap ribs with tin foil and place back on the grill for another 1 hour at 225-250F.
Pull ribs off and enjoy!
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Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek’s fire cooking journey. He’s a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he’s cooking up, it’s guaranteed to be so freakin’ delicious!