🥃 Tender St. Louis Ribs with Duke’s Tennessee Whiskey Sauce Recipe
/If you’re craving that real-deal, smoky BBQ flavor with a touch of Tennessee whiskey sweetness, these St. Louis Ribs with Duke’s Tennessee Whiskey Sauce are about to become your new favorite. We’re talking low and slow smoke, perfectly balanced layers of rub, a buttery wrap, and that final glossy whiskey glaze that’s pure backyard magic.
The Story Behind the Recipe
This one started with a bottle of Duke’s Tennessee Whiskey BBQ Sauce that sat in the pantry a little too long — until one weekend I finally decided to pair it with some St. Louis ribs.
From the first bite, it was clear — that sweet, smoky, whiskey-infused sauce had serious potential. The mayo binder, dual-layer rub combo, and the pineapple butter wrap turned out ribs so tender and glossy they’d make Memphis proud.
It’s that perfect mash-up of southern smoke and Tennessee whiskey charm — and once you taste it, you’ll see why this recipe belongs in every backyard BBQ lineup.
Why You’ll Love This Recipe ❤️
🔥 Smoked to Perfection: Slow and low at 250°F for tender, fall-off-the-bone ribs.
🥃 Whiskey Glaze Magic: Duke’s Tennessee Smoke & Whiskey Sauce brings sweet heat and depth.
🧈 Butter Bath Goodness: Pineapple juice + butter = juicy, rich ribs.
🐖 Meaty St. Louis Cut: Extra bite and texture compared to baby backs.
🍍 Tangy Touch: Pineapple juice adds balance to the smoky whiskey glaze.
Tennessee Smoke & Whiskey St. Louis Ribs
🕒 Prep Time: 30 min 🔥 Cook Time: 4 hr 30 min ⏳ Inactive Time: 1 hr ⏰ Total Time: 6 hr 🍖 Serves: 4
Ingredients
2 Racks of St. Louis Style Pork Spare Ribs (approx. 5 lbs total)
2 Tbsp Mayo or Miracle Whip (1 Tbsp per rack)
4 Tbsp Famous Dave’s Rib Rub (2 Tbsp per rack)
2 Tbsp Killer Hogs The BBQ Rub (1 Tbsp per rack)
Apple Cider Vinegar (for spritzing)
2 Sticks Unsalted Butter (1 stick per rack)
6 oz Pineapple Juice (3 oz per rack)
¼ cup Duke’s Tennessee Smoke & Whiskey BBQ Sauce (per rack, or to taste)
Instructions
1️⃣ Prep the Ribs: Remove the membrane from the bone side for better smoke penetration. Trim off any excess fat or ragged edges for even cooking.
2️⃣ The Binder: Rub a thin layer of mayo over the top side of each rack. It’s the perfect binder — helps your rub stick and builds a killer bark.
3️⃣ Apply the Rub: Coat ribs generously with Famous Dave’s Rib Rub, then lightly dust with Killer Hogs The BBQ Rub. Layering rubs creates depth and balance.
4️⃣ Smoke Setup: Fire up your smoker to 250°F using Traeger Signature Pellets or hickory wood for a strong, classic smoke flavor.
5️⃣ Smoke Time: Place ribs meat-side up. After 1 hour, begin spritzing every 30 minutes with apple cider vinegar to keep the surface moist and flavorful.
6️⃣ The Wrap: Around the 2.5-hour mark, once ribs have that perfect mahogany color, lay down foil or butcher paper with butter and pineapple juice. Place ribs meat-side down and wrap tightly.
7️⃣ Check for Tenderness: After about an hour wrapped, probe for tenderness — it should slide in like room-temp butter. When it does, you’re right on target.
8️⃣ The Glaze: Flip ribs back meat-side up, brush on Duke’s Tennessee Whiskey Sauce, and let them smoke uncovered for 15–20 minutes until the glaze sets and caramelizes.
9️⃣ Rest and Slice: Pull the ribs off, rest for 30 minutes, then slice between the bones. You’ll get tender, smoky ribs with that sticky whiskey glaze that’s pure backyard bliss.
Additional Tips 💡
🥩 Choose Meaty Ribs: Look for St. Louis ribs with good marbling and thickness.
🥃 Whiskey Marinade: For deeper flavor, marinate overnight with a whiskey, brown sugar, and spice mix.
🔥 Low & Slow Always Wins: Keep temps between 225–250°F for perfect texture.
🌳 Smoke Selection: Hickory and oak add great depth to the whiskey flavor.
⏱️ Rest Before Cutting: Always rest at least 10–15 minutes for juicy ribs.
Why This Recipe Works
The dual-layer rub gives a perfect balance of sweet, smoky, and savory, while the pineapple-butter wrap locks in moisture. Duke’s Tennessee Whiskey Sauce ties it all together with its bold, tangy whiskey flavor and just the right touch of sweetness.
FAQ Section
Q: Can I use baby back ribs instead?
A: Yes, just reduce your total cook time by about 45 minutes.
Q: How do I keep my ribs from drying out?
A: Spritz regularly and never cook hotter than 250°F. Wrapping locks in moisture too.
Q: What’s the ideal internal temp for ribs?
A: Between 195–203°F — that’s where they hit perfect tenderness.
Q: Can I prep the ribs the day before?
A: Absolutely. Apply rubs and refrigerate overnight for even deeper flavor.
Q: What’s the best side for these ribs?
A: Try smoked mac & cheese, cornbread, or creamy coleslaw — all perfect pairings.