Peach Smoked Bourbon Infused Baby Back Ribs Recipe

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Peach Smoked Bourbon Infused Baby Back Ribs
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Ingredients
10
Count
Nutrition
184
Calories
Total time
35
Minutes
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Ingredients:

Directions:

  1. First thing is pre-heating the smoker. When using the pellet smokers I like to smoke the 1st hour 170 - 180 degrees. At the lower temps the pellets burn cooler and produce more smoke. This will put more smoke into the meat. That said, in this case I'm cooking on my Yoder Wichita stick burner. I will build an efficient fire with 1 1/2 chimney of lump and 2 sticks of peach wood. I like to slowly bring the pit up to 230 degrees.
  2. We will be using a modified version of the 3-2-1 method slightly modified. We will smoke for 2.5 hours un-foiled, 1.5 hours foiled with my bourbon sauce then we will smoke for 1-1.5 hours un-foiled and sauce the ribs at the end.
  3. Using a butter knife and paper towel. Remove the membrane on the back of the ribs. this is very important. Paper towel allows you to grip the membrane for removal.
  4. Mix 1/2 cup yellow mustard with 2 tbsp honey. Coat ribs front and back with this honey mustard mix. Shake on a light amount of garlic powder. Apply generous amounts of John Henry's Bourbon Rub. Don't over do it. Sprinkle on a liberal amount of brown sugar. Don't be shy with the brown sugar. Rub it in real good.(Bring to a simmer over medium heat then cool.)
  5. Smoke ribs for 2.5 hours 230 - 235 degrees. Mist ribs with Cherry Dr. Pepper once after 1.5 hours. After 2.5 hours, remove ribs and place on thick foil. in a cup mix 1/2 cup cherry Dr. Pepper and 2 shots of Jim Beam Red Stag Bourbon.
  6. Pour entire bourbon mix over ribs meat side down. Wrap foil around ribs tightly. Perform the foiling steps to each rack of ribs and place them back into smoker meat side down. Cook another 1.5 hours then remove the ribs from the tin foil and place them back in the smoker meat side up. At this point the ribs will be infused with the bourbon sauce.
  7. Smoke 230 - 235 degrees for another 1 - 1.5 hours. Keep an eye on them. Using tongues grab the ribs from one end and grabbing in towards the middle. As you lift the ribs they should bend and the neat should appear to tear but should not fall off the bone. You should be able to slight twist a bone without the bone twisting loose.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 183.7 Kcal (769 kJ)
Calories from fat 6.8 Kcal
% Daily Value*
Total Fat 0.76g 1%
Sodium 779mg 32%
Potassium 187.8mg 4%
Total Carbs 45.35g 15%
Sugars 39.3g 157%
Dietary Fiber 0.76g 3%
Protein 0.76g 2%
Vitamin C 0.9mg 2%
Iron 0.8mg 4%
Calcium 27.4mg 3%
Amount Per 100 g
Calories 130.89 Kcal (548 kJ)
Calories from fat 4.85 Kcal
% Daily Value*
Total Fat 0.54g 1%
Sodium 555.04mg 32%
Potassium 133.81mg 4%
Total Carbs 32.31g 15%
Sugars 28g 157%
Dietary Fiber 0.54g 3%
Protein 0.54g 2%
Vitamin C 0.7mg 2%
Iron 0.5mg 4%
Calcium 19.5mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.6
    Points
  • 5
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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