For the ribs and rub:
- 4 racks of St. Louis-cut ribs (each 2½ to 3 pounds)
- Drunk Uncle Joe Bourbon Coffee Rub
- Drunk Uncle Bourbon Sauce
Directions:
Step 1: To cook the ribs use the tip of a paring knife to make a lengthwise slit in the membrane on the back (hollow, or concave, side) of each rack midway between the top and bottom of the ribs. Pry up the membrane on the back of each rack and pull it off, grabbing it with a dish cloth or paper towel
Step 2: Place the ribs on a rimmed baking sheet cover with yellow mustard for the binder and sprinkle both sides with the rub, rubbing it into the meat. Use enough rub to coat the ribs (1½ to 2 tablespoons on each side of each rack)
Step 3: Cover the ribs with plastic wrap and cure one/two hours in the refrigerator.
Step 4: Set up your smoker following the manufacturer’s instructions and preheat to 225° to 250°F. We like to use a cherry wood pellet for this application.
Step 5: Place the ribs directly on the rack in the smoker, rounded (convex) side up. Smoke the ribs until they’re very tender and the meat has shrunk back from the end of the bones by ¼ to ½ inch. When you lift a whole rack with tongs, it will bend like a bow and start to break. And you should be able to pull the individual ribs apart with your fingers. Total cooking time will be 3½ to 4 hours.
Step 6: Brush the ribs all over with Drunk Uncle 5 minutes before the end of cooking.
Step 7: Transfer the ribs to a cutting board, brush the racks on both sides with the glaze a second time. You can serve the racks whole, cut in half, or as individual bones. Serve any remaining glaze on the side.
Tips:
For maximum flavor, rub the ribs the night before so they have time to cure in the refrigerator before smoking. Pressed for time? You’ll still get good flavor if you smoke the ribs immediately after applying the rub.
