Its 5 O'clock Somewhere
Post Sponsored by Cowboy Charcoal
Everything goes better with alcohol: beer & grilling, wine & Wednesdays, or whiskey and meat. So why not try that with fire cooking? Introducing my new Maple Bourbon Ribs using Cowboy Charcoal BBQ Sauce & Apple Wood Smoking Chips. Full of delicious flavor, these ribs will be a surefire hit with your next backyard grill out.
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.) Whiskey. 4). WHISKEY. 5.) Did I say Whiskey? 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.
P.S. Go follow my other Instagram account @WhiskeySeeker to venture with me as I explore the world of whiskey. Cheers!
- 2 racks of St. Louis style ribs
- 1 bottle of Cowboy Sweet & Tangy BBQ Sauce
- 1/2 cup of your favorite bourbon
- 1/2 cup of maple syrup
- 2 cups of Over The Fire's BBQ Seasoning
Over The Fire 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.
- Glaze both sides of the ribs with Cowboy Sweet & Tangy BBQ Sauce, maple syrup & bourbon.
- Wrap ribs with tin foil and place back on the grill for another 2.5 hours at 225-250F.
- Pull ribs off and enjoy!
* Tip: Keep adding charcoal & wood chips for desired flavor & temperature.
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