This is the final debut recipe for my brand-new Spiceology BBQ dry rubs! Today we are using the Sticky Bourbon Brown Ale rub to create some Smoked Ribs with Bourbon Mop Sauce. Using spare ribs, season them up and smoke until perfection. Make sure to baste with the Bourbon Mop Sauce to keep them moist and add some great flavor! 

Smoked Ribs with Bourbon Mop Sauce sliced and served.

Why You’ll Love Smoked Ribs with Bourbon Mop Sauce

Behold, the perfect recipe for your summer backyard cookouts! These are “no wrap ribs,” meaning I did not use a “crutch” to get them to speed up cooking. These won’t fall off the bone, but they are the perfect ribs for the new Sticky Bourbon Brown Ale Rub and a delicious bourbon BBQ sauce. 

A close up shot of the smoked ribs with mop sauce.

I trimmed up the spare ribs and squared them off to make them all even in size. Then, I smoked them at 250F, making sure to keep it very consistent so that the ribs won’t dry out. Finally, I basted the top and sides of the ribs with the mop sauce to ensure they were perfectly juicy.

For more ribs, check out my Nashville Hot Smoke Fried Ribs, Maple Cajun Smoked Ribs and Cherry Cola Spare Ribs.

Smoked BBQ Ribs with Bourbon Mop Sauce Ingredients

If this is your first time slow cooking some ribs or you’ve been at it for a while, this delicious ribs recipe is a must! Keep in mind, cooking ribs does take a long time– although the process is very easy. It’s all just about heat management. 

For this recipe, you’ll need 45 minutes of prep and 7 hours of cook time to serve six people.

A close up shot of a sliced smoked rib.

The recipe only requires a few simple ingredients. Start out with two or three whole racks of ribs, Sticky Bourbon Brown Ale dry rub, and yellow mustard.

The Bourbon Mop Sauce is made out of dark beer, apple cider vinegar, dark brown sugar, Sticky Bourbon Brown Ale rib rub, and red chili flakes. 

Serve it all with a barbecue sauce on the side for an extra kick of smoky flavor!

More from this Spice Line

How to Make Smoked Ribs with Bourbon Mop Sauce

The Prep

Trim the pork ribs of any excess fat. Remove the flappy skirt piece of meat on the underside of the ribs. Also remove the chime bones on the thicker side of the ribs and then “square them off” by removing any small ribs so you only have 10 rib bones. 

Carefully remove the thin membrane on the back of the ribs and then lather each slab of ribs with mustard and season thoroughly with my Sticky Bourbon Brown Ale seasoning. Place in the fridge on a baking sheet for 2 hours to set.

The trimmed and raw ribs getting seasoned and then placed on the smoker.

When it’s time to cook, start by preheating your smoker for indirect cooking at medium heat (around 250F.) Add some wood chips or wood chunks to the smoker for a little bit of added flavor.

In a small bowl, mix together all your ingredients for the Bourbon Mop Sauce and set to the side.

The Cook

To begin the smoking process, add the ribs to the smoker on the indirect heat side and then let them cook there for 90 minutes without touching them. Next, mop the tender ribs with the Bourbon BBQ Mop Sauce anywhere that looks “dry” every 45 minutes. 

Using the mop sauce to baste the ribs.

Continue cooking the barbecue ribs for the remaining cooking time (another 4.5-5 hours.) 

Once the rib bones have pulled back from the meat, check with a meat thermometer in the last hour until their internal temperature is 185-190F. Then pull them off the smoker and let them rest on a sheet pan at room temperature for 15 minutes.

Slicing the ribs and then serving them on a tray on top of a slice of bread.

Finally, slice up your ribs, serve and enjoy! 

Store any leftovers in an airtight container in the fridge. 

Needing more spice in your life? My spice line can help with that. Check them out here.

A final shot of the smoked ribs with bourbon mop sauce.
Smoked Ribs with Bourbon Mop Sauce sliced and served.

Smoked Ribs with Bourbon Mop Sauce

Smoked Ribs with Bourbon Mop Sauce to showcase our Sticky Bourbon Brown Ale!
Author:Derek Wolf
5 from 1 vote
Prep Time: 45 minutes
Cook Time: 7 hours
Total Time: 7 hours 45 minutes
Course: Main Course
Cuisine: American
Servings: 6 People

Ingredients 

Ribs:

Bourbon Mop Sauce:

  • 16 oz Dark Beer
  • 12 oz Apple Cider Vinegar
  • 2.5 tbsp Brown Sugar
  • 2 tbsp Sticky Bourbon Brown Ale Rub
  • 1.5 tbsp Red Chili Flakes

Instructions 

Ribs:

  • Trim the pork ribs of any excess fat. Remove the flappy skirt piece of meat on the underside. Remove the chime bones on the thicker side of the ribs, then “square them off” by removing any small ribs so you only have 10 rib bones.
  • Carefully remove the membrane on the back of the ribs.
  • Lather with mustard and season thoroughly with Sticky Bourbon Brown Ale seasoning.
  • Place in the fridge for 2 hours to set.
  • Preheat your smoker for indirect cooking around 250F. Add some wood chips or wood chunks to the smoker for added flavor.
  • In another bowl, mix together all your ingredients for the Bourbon Mop Sauce and set to the side.
  • Add the ribs to the smoker on the indirect heat side and let cook for 90 minutes without touching them.
  • Next, mop the ribs with the Bourbon Mop Sauce anywhere that looks “dry” every 45 minutes.
  • Continue cooking the ribs for another 4.5-5 hours.
  • Once the rib bones have pulled back from the meat and the internal temperature is 185-190F, pull off and let rest for 15 minutes.
  • Finally, slice up your ribs, serve and enjoy!

Video

Nutrition

Serving: 6g | Calories: 173kcal | Carbohydrates: 9g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 71mg | Potassium: 199mg | Fiber: 1g | Sugar: 5g | Vitamin A: 593IU | Vitamin C: 0.01mg | Calcium: 23mg | Iron: 1mg

Derek Wolf

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!

5 from 1 vote (1 rating without comment)

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