• David Bouska

Uncle Bubba’s Bourbon Glazed Ribs


Uncle Bubba’s Bourbon Glazed Ribs! Hands down these may be the best ribs I’ve ever done! We rubbed our ribs with “Duck Fat” (cooking spray) for a binder the dusted them with Butcher BBQ’s new “Grilling Addiction” seasoning. Coating it with “Uncle Bubba’s Bourbon Glaze” the last 30 minutes of the cook to caramelize. All with a “Kiss of Smoke”!

The seasoning, smoke and the glaze made MAGIC… DANG! I say DANG! These were finger licking delicious.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Prep Time: 10 mins. Cook Time: 3 ½ hrs. @ 250* (121c) Grill: Green Mountain Wood Pellet Grill Pellets: Green Mountain Grills Texas Pellet Blend

Ingredients: Uncle Bubba’s Bourbon Glazed Ribs Note: I did not add amounts of our ingredients; on this recipe it is all to your taste.

Cooking Directions: Uncle Bubba’s Bourbon Glazed Ribs

Preheat the grill to 250* (121c) and light your Wedgie for that “Kiss of Smoke”. I used a water pan with this cook for a moist heat. Fill your pan with hot water and place it on the grill.

Remove the silver skin and give them a light spray of your “Duck Fat”. The Duck fat is a cooking spray that brings another layer of flavor to your grilled meats and acts as a binder for your dry seasoning. Season them to taste.

Place them on the grill for about 3 hours bone side down. I check the internal temperature here looking for something around 170* (77c) so I can brush my glaze on. You want to glaze your ribs the last half hour of your cook so you don’t burn it. I did 2 heavy coats of Uncle Bubba’s Bourbon Glaze in the last ½ hour of my cook to caramelize.

I like the internal temperature around 190* (87c), Not fall off the bone but tender and juicy.

Our cook was 3 ½ hours. Yours can easily vary a bit due to the number of racks of ribs you are doing and how thick they are. You can cook them longer if you like yours falling off the bone. These were firm but tender.

You don’t cook ribs by time, but internal temperature. I pulled these off the grill with an I.T. around 190* (87c), pull them off, cover it and let them rest for 5 to 10 minutes before serving. U.S.D.A. safe is 145* (63c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

312 views0 comments

Recent Posts

See All