1. Rub both sides of the rack with Pokey’s dry rub or a rub of your choice. Wrap them in plastic wrap and refrigerate for 24 hours.
2. After 24 hours, you’re ready to start smoking.
3. In the smoker, use mesquite and apple, with a little bit of oak wood or the wood of your choice.
4. Add equal parts of wood to the smoker and bring the smoker temperature to 240°F.
5. Place the ribs in the center of the smoker, equally away from the sides and the burning embers.
6. Let ribs smoke for one hour, then flip them over and continue to smoke for one hour.
7. After two hours smoking, combine 2 cups apple juice and 2 cups J. Henry & Sons Bourbon in a shallow pan. Set pan under the ribs on bottom rack of the smoker so the steam will rise up and infuse the bourbon and apple flavor into the meat.
8. At the start of the third hour smoking, flip the ribs again and test with a fork. They should be just soft enough so there will be not much resistance and spongy to the touch.
9. Remove the ribs from the smoker and wrap them in foil. Place them in the oven and cook for one more hour at 200°F. When done, let ribs rest on the counter, but do not remove the foil for 15 minutes.
10. After 15 minutes, slather on Pokey’s Barbeque Sauce or another barbeque sauce of your choosing and place back into the oven for 15 minutes. Ribs are ready to serve.
J. Henry and Sons Bourbon was featured in the October|November 2015 issue of Rural Route. Recipe provided courtesy of Pokey’s Smoke on the Water. Photo by Marian Viney.