Well, it won’t get you drunk, but the whiskey sure does a lot for the flavor of these ribs! Any whiskey will do, but I suggest you use your cheaper whiskey you have on the shelf and save the top shelf for drinking!
With the whiskey, and the flavors of all the other ingredients combined, this makes for a delicious meal of baby back ribs. And I didn’t even mention the mesquite smoke and the fact that these are slow cooked until they fall off the bone! So get the ingredients together, fire up your smoker, and follow along!
Smoked Whiskey Maple Baby Back Ribs
- 1 rack baby back ribs
- 1/2 cup whiskey (any brand will do)
- 1/4 cup maple syrup
- 1 Tablespoon minced garlic
- 1 Tablespoon minced onion
Preparing the ribs
- Mix all your marinade ingredients together and set aside.
- Remove the membrane from the underside of the ribs. (FYI: Push the end of a spoon under the membrane at about the second or third rib from the smaller end. Grab hold of it and slowly peel it off in both directions.)
- Place the ribs (I usually cut the rack in half), in a sealable plastic bag and pour the marinade in with the ribs. Place in the refrigerator for 2 to 3 hours to marinate.
- Once the ribs are fully marinated, pour off the marinade and discard. Leave the ribs out of the refrigerator to warm up closer to room temperature while you get your smoker prepared.
- Prepare your smoker and maintain a temperature of 230° to 250° F. I used mesquite wood for these, but you can certainly use your favorite wood instead. Mesquite is a nice choice for a strong smoke flavor.
- Once the smoker is ready, put the ribs on and close up the smoker. Turn once after a couple of hours. They should be done and close to fall off the bone tender after 5 to 6 hours in the smoker. I took them off when I was getting an internal meat temperature of about 190° to 195° F.