Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Smoked-Baby-Back-Ribs-Fall-Off-The-Bone-BBQ-Ribs-for-Fathers-Day-Recipe

Smoked Baby Back Ribs | Fall-Off-The-Bone BBQ Ribs for Father’s Day

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Anna
  • Prep Time: 15 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 15 minutes
  • Yield: 9 servings 1x
  • Category: Main Dishes
  • Method: Smoking
  • Cuisine: BBQ

Description

These Smoked Baby Back Ribs are packed with flavor from whiskey and peach nectar, making them irresistible. Perfect for gatherings or a cozy family dinner, these ribs are easy to prepare and will leave everyone asking for seconds.

Ingredients

Scale
  • 2 racks baby back ribs
  • 4 tablespoons Hey Grill Hey Rib Rub
  • ⅓ cup Hey Grill Hey Whiskey Peach BBQ Sauce
  • ½ cup whiskey
  • ½ cup brown sugar
  • ½ cup peach nectar
  • 8 tablespoons butter

Instructions

  1. Preheat your preferred smoker to 225 degrees F and prepare the ribs while waiting.
  2. Remove the membrane from the back of the ribs using a sharp knife and paper towel for grip, trimming excess fat if needed.
  3. Season the ribs on both sides with Hey Grill Hey Rib Rub or your preferred seasoning.
  4. Place the ribs in the smoker and smoke for 3 hours with the lid closed.
  5. Prepare two large sheets of heavy-duty foil side by side, adding 2 tablespoons of butter on each and sprinkling with 1 tablespoon of brown sugar each.
  6. Take the ribs out of the smoker, position them meat side down on the foil with the butter and brown sugar, and pour peach nectar, whiskey, and remaining butter over them.
  7. Seal the foil tightly around the ribs without crimping to create a bowl.
  8. Return the wrapped ribs to the smoker and continue smoking for an additional 2 hours until they reach an internal temperature of 195-200 degrees F.
  9. Remove from foil and baste the ribs with the Whiskey Peach BBQ Sauce, then smoke for another 30-60 minutes until the sauce is set and ribs are tender.
  10. Let the ribs rest for about 15 minutes before slicing them into individual pieces and serving with extra sauce.

Notes

For extra flavor, let the ribs marinate overnight with the rib rub.
Adjust cooking time based on the thickness of ribs if needed.
Ensure the smoker maintains a consistent temperature for best results.

Nutrition

  • Serving Size: 1 rack
  • Calories: 800
  • Sugar: 30g
  • Sodium: 1200mg
  • Fat: 50g
  • Saturated Fat: 20g
  • Unsaturated Fat: 30g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 1g
  • Protein: 45g
  • Cholesterol: 150mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://5mindish.com/smoked-baby-back-ribs-fall-off-the-bone-bbq-ribs-for-fathers-day/