1cupsweet and spicy seasoning blendalways go for one with low sugar to avoid burning
For the spicy bourbon barbecue sauce
1tbspolive oil
1onionminced
Salt and pepper
1tspmustard powder
1tspchili powder
1cupketchup
1tbsptomato paste
1tspWorchestershire sauce
1tspapple cider vinegar
1tbspbrown sugar
½cupbourbon
Instructions
For the ribs:
Prep the ribs by patting them dry and removing the membrane. Cover liberally with seasoning blend, patting with your hands to coat. Cover with plastic wrap and place in the refrigerator for 2 hours.
When ready to smoke: Prep your drum smoker for a temp between 225 - 250. When the grill is holding temp, set up your area to add wood chunks and the ribs without having to run back and forth opening the lid unnecessarily.
Add the Western wood chunks to the coals at the bottom.
Hang the ribs, with the hook slide between the second bone and then from the meat hooks in the smoker.
Close the smoker and adjust the dampers, watching the temperature to maintain a temp between 225 and 250.
Allow the ribs to smoke for about 2 ½ hours. The ribs are ready when the ends of the bones are showing and the meat pulls from the bone without much resistance. (We don’t want it too soft, but a good bite here is key).
Meanwhile, make the barbecue sauce:
In a large skillet over medium heat, add the olive oil to coat the pan.
Saute the onion 5 minutes, until just browning.
Add the mustard and chili powder, stirring to coat the onions, cooking 30 seconds.
Add the ketchup, tomato paste, Worcestershire sauce, and cider vinegar and stir to combine.
Add the brown sugar and stir until completely dissolved.
Reduce the heat to a simmer and add the bourbon.
Cook, whisking occasionally until the sauce has thickened.
Season with salt and pepper as desired.
When the ribs are done smoking:
Carefully with heat resistant gloves or the hook tool, remove the ribs from the smoker.
Add fuel for direct grilling.
Baste the ribs in barbecue sauce and place, meat side down over the fire to crisp the sauce up. Cook for 5 to 7 minutes, rotating as needed.
Allow the ribs to cool for 10 minutes before cutting between the bones and serving.