The sun is out and I’m hitting the BBQ over here! So ready for things to start warming up for spring.
As I’ve shared before, my love of cooking really began in the BBQ! Since I started this EYHO venture, I’ve only been able to share winter appropriate dishes since it’s just been that time of year! I mean, I love BBQ as much as the next guy, but this time of year calls for soups, pastas, one Pot dinners–all the comfort food!
Well, as things are heating up I’m busting out of this kitchen and into the backyard to use my BBQ, smoker and flattop grill!
Today’s recipe is a classic smoked rib. The reason I love smoking my ribs is because when executed properly, it loads then with delicious smokey flavor while making them fall off the bone tender. Yuuuuuuum.
These classic ribs are smoked for a few hours, then wrapped in bourbon and apples to finish off in the smoker for another hour–talk about flavor!
Enjoy, and eat your Hartt out!
- 1 rack pork loin back ribs
- ½ tablespoon granulated onion
- ½ tablespoon garlic salt
- ½ tablespoon cinnamon
- 1 tablespoon brown sugar
- 1 teaspoon cayenne powder
- 1 teaspoon cumin
- 1 apple ( sliced )
- 1.5 ounces bourbon
- 1 tablespoon Dijon mustard
- Rinse and pat dry ribs.
- Remove membrane from the bottom side of the ribs.
- Starting on the bottom side rub a little Dijon mustard on to use as a binder, then season. Flip over and repeat.
- Place in smoker for 3 hours at 250.
- On two pieces of foil lay out apple slices, set ribs on top. Fold the sides of the foil up so that the bourbon does not spill out. Fully wrap and place back in smoker for 1 hour.
- Let ribs rest for 10 minutes
- Cut, serve and enjoy!