Oaky bourbon, a custom spice rub and a nice slow smoke add incredible depth of flavor to these juicy, fall-off-the-bone spare ribs. Bourbon, apple juice and brown sugar brings sweetness while garlic, paprika and ancho chile bring a little heat. Finishing the slow smoke with the ribs wrapped ensures that the meat stays perfectly tender. Pour yourself a glass of bourbon to pair with the bourbon notes in the ribs and dig in.About the cut: Spare ribs come from the lower section of the rib cage at the pig’s belly. The bones here are relatively flat, which allows for even cooking. Being close to the belly gives spare ribs a higher fat content and makes them very flavorful.This recipe was created by our partner Wayne Cafariella who made the dish on our Oklahoma Joe’s® Rider DLX 900 Pellet Grill, but you can make it on your grill or smoker.
