Smoked Ribs with Maple Bacon Bourbon BBQ Sauce

Ingredients

For the Ribs:

• 2 racks of baby back or St. Louis-style pork ribs

• 2 tablespoons olive oil

• 4oz Double Barrel BBQ Sugar & Spice Dry Rub

• 8oz Maple Bacon Bourbon BBQ Sauce:

Instructions

1. Prepare the Ribs

1. Remove the membrane from the back of the ribs for tender meat.

2. Rub both sides of the ribs with olive oil to help the spices stick.

3. Generously coat both sides of the ribs with Sugar & Spice Dry Rub. Let the ribs sit at room temperature for 30 minutes or refrigerate for up to 8 hours for more flavor.

2. Smoking the Ribs

1. Preheat the smoker to 225°F (107°C) and choose wood chips (hickory, cherry, or applewood are great choices).

2. Place the ribs, meat-side up, directly on the smoker grates.

3. Smoke for 3 hours. You can spritz the ribs every hour with apple cider vinegar mixed with water to keep them moist.

3. Wrapping the Ribs (Texas Crutch)

1. After 3 hours, remove the ribs and place them on foil.

2. Add a drizzle of Maple Bacon Bourbon BBQ Sauce, then wrap tightly in foil.

3. Return to the smoker for 2 more hours to tenderize the meat.

4. Finishing the Ribs

1. Remove the ribs from the foil and brush generously with the Maple Bacon Bourbon BBQ Sauce.

2. Return to the smoker for 1 more hour to let the sauce caramelize.

3. If you prefer a stickier glaze, brush with more sauce during the last 10 minutes.

5. Serve

Slice the ribs between the bones and serve with extra Maple Bacon Bourbon BBQ Sauce on the side. Enjoy smoky, savory, and sweet perfection!