Jack Daniel's Ribs | Smoked Ribs with Jack Daniel's Glaze Recipe on Pellet Grill

Jack Daniel's Rib Recipe
For more barbecue and grilling recipes visit: howtobbqright.com/
I don’t know if there is a better way to celebrate Labor Day than with some Jack Daniel’s Ribs!
Jacks Daniels Whiskey really has a nice caramel, sweet, oaky flavor that works great in a BBQ Sauce - and when glazed on a couple slabs of ribs, you have some dynamite BBQ folks will rave about.
To start with, I purchased 2 slabs of whole Spare Ribs and trimmed them into St. Louis Cut. For a video on how to trim down your own spare ribs visit howtobbqright.c...
Then I applied some savory and spicy rubs to get the flavors started. I used two rubs to layer the flavor. I started with Swine Life’s Mississippi Grind Rub - swinelifebbq.com/ - for the savory and the texture. Then I applied my Killer Hogs Hot Rub - h2qshop.com/co... to give it a little more savory and a good kick.
I let the seasonings work on the ribs while they came up to room temp. During that time I fired up my Memphis Wood Fire Pellet grill to 250 degrees with some hickory pellets. You can use any smoker or cooker for this recipe, you just need to hold the temps steady right around 250 for the entire cook.
Once the pellet grill was up to temp, I placed the two slabs of ribs straight on the grate and let them cook. I just let them soak up the smoke for about 1.5 hours. Once they had started to form a good bark and started looking a little dry, it was time to baste.
I wanted to keep the same flavors going, so I decided to baste them with a Jack & Coke. I just mixed up a drink, let it all come to room temp and poured it into my Big Orange Sprayer - h2qshop.com/co... . I basted the ribs a couple times during the cook as they needed it.
Jack and Coke Spritz
- 8oz Coca Cola
- 2oz Jack Daniels TN Whisky
- Pint jar of Ice
Combine ingredients and allow mixture to come to room temperature before placing in spritz bottle
After the ribs had been on for about 2.5 hours they had a great bark developed and some good color, so it was time to wrap. I kept the wrap pretty simple - just another baste of Jack & Coke, a little brown sugar and a touch of Captain Rodney's Boucan Pepper Glaze - h2qshop.com/co... . I double wrapped the ribs in foil and place them back on the smoker to get tender.
These Jack Daniels Ribs went about 1 hour and 15 minutes in the wrap. But every rack and every cook is different - so always check your ribs for tenderness before you take them out of the wrap and glaze.
To glaze these Jack Daniels Ribs, I created my own sauce using Jack Daniels Whiskey and liberally brushed it on both sides of the ribs. Then I placed them back on the smoker for another 15-20 minutes to allow the Jack Daniels BBQ Sauce to caramelize and bake on.
Jack Daniels BBQ Glaze
- 8oz Brown Sugar
- 8oz Killer Hogs Vinegar Sauce
- 2oz Jack Daniels Whisky
- 2oz Pineapple Juice
Combine ingredients in a sauce pan over medium heat until brown sugar dissolves. Continue to heat until mixture reaches a slight boil and reduce heat to simmer. Cook for 5 min and allow to cool before glazing ribs.
Once the glaze set, it was time to dig in! I sliced these ribs in single bone portions - and you can always serve some of the extra Jack Daniels BBQ Sauce on the side for dipping.
These Jack Daniels Ribs were juicy, tender and really delicious. I love the flavor you get from the whiskey - and even though all the alcohol has cooked off you still get a depth of flavor you wouldn’t normally get. It takes these spares to a whole, new level of deliciousness!
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: h2qshop.com/

[@chikinnunget5231]

Who else is laying here at midnight trying to get full

[@dsoceanking4606]

pity us huh

[@vincentwhite6245]

me

[@RomaineDavy]

Am a chef in Jamaica and as beautiful as that looks in Jamaica you have to wash your meat people will kill you here if you don't wash and dry your meat before cooking

[@wolfx9178]

Nailed it!

[@provolonewashingtoniii1366]

@@RomaineDavy maybe in Jamaica, but the 1st world has quality meat

[@sultanearthling3284]

i love this guy!! big love from the middle east , dubai and india

[@loschefsitosbrunoyalonso3628]

JACK & COKE! wow, our dad's gonna love'em! THANKS FOR THE RECIPE!

[@dmsrt8]

Mississippi grind is some goooooooood stuff!

[@3pRanchTx]

Made these over the weekend, they turned out amazing! Thank you for the outstanding recipes!

[@ay-lw6yj]

Really did it taste really good

[@ay-lw6yj]

Because im going too make it

[@jackiechew7195]

I feel like you like to make us jealous! Your awesome man!

[@soulwreckedrsps5882]

I love the way you move your head when you eat

[@dmnddst]

My mouth is a waterfall when watching these videos.

[@Nawlinsfanforlife]

Going to have to try it! I'm ready to pull my pit out.

[@pocketlinter]

I love all of your vids

[@bradarnott2952]

So if you want to eat ribs Friday, then start cooking then Monday night lol looks amazing though !

[@jonthornton4083]

Malcolm you did it again , great cook but how in the hell do you always know what I’m going to cook on the weekend lol. Got family reunion this weekend & found spare ribs on sale should I cook them the same just adjust cooking times??

[@benjimenfranklin7650]

I can tell he could cook because he's a big boy like me .

[@danielktb2947]

Can kids/ppl under 18 eat this??

[@Wryvan]

His voice makes this video so worth it to watch.

[@fernandoaguilar8347]

Gay bane indeed

[@nazirulmubin6965]

And accent😂😀

[@fsfsf132]

It s annoying as hell

[@brenty5873]

Very american of him

[@bestmoviescenes6578]

America baby

[@Patrick20w]

Anyone else discover one of this guys video and then accidentally end up watching every video he's ever made?! Lol Love it

[@DronerArt]

I've been using your products and watching your videos for several years now. You're even accessible...by taking time out of your day to answer email questions I've sent you. You're a great guy, with great skills, and great products. Thanks for making me a bbq guru in the eyes of my friends and family. I can't wait to give this rib recipe a try.

[@LittleKitchenBigFood]

Robilard love a good creator who is accessible. Makes for a great “community” feel to the channel. Wish I had found this channel a year ago.

[@atomichurley]

well i wouldn't trust him if he was skinny

[@ranasohi3953]

exactly what i thought

[@leonardogarcia1877]

Your fuck up

[@SerialSauce]

Viizion Mystic yor gramar badd

[@jovonnirios9231]

Viizion Mystic you probably didn't understand his joke

[@Knightfire66]

this guy is a typical american fatty...

[@oldblackdot]

Wish he had a restaurant

[@BillGreenAZ]

Yes!

[@gforcekaras]

If you have a TGIF near you, they have an amazing JD based sauce on their menu.

[@maddrummerboy8173]

TTBT facts right there, their JD burger is off the charts

[@EddyG0rdo]

Rib Bae

[@igotthejuice2090]

@@maddrummerboy8173 lmao at tgif that's disgusting

[@wolfx9178]

Imagine being a vegetarian, big F for those guys...

[@elliemaya2432]

Ngl I am but that looks pretty nice

[@wolfx9178]

@@elliemaya2432 Told you...

[@elliemaya2432]

WolfX yeah looks gr8 but I can't have it 😁 aha

[@wolfx9178]

@@elliemaya2432 Why not, one day can be a cheat day 😈😂

[@elliemaya2432]

WolfX hmmm not sure that's how it works hahaha

[@chriscaz1239]

Best channel on KZbin

[@Paul-bw6eo]

That was a killer video..I haven’t had ribs,homage that looked that tender in a while.Just discovered your selling your killer hogs spices up here in Canada! Will be doing this ,when I buy some.What killer hog spice would work on this ?🇨🇦👍

[@natephillips1696]

Tru

[@MrBlizzard769]

I didn’t know he sold spices either but I def want some too .

[@cvetomir9224]

Agree Mark weens looks amateur compared to him actually nobody is even close to his level this man is my hero

[@Ilkvomit]

Bbq pitboys

[@allenwilson9656]

I'm a diabetic, and my glucose level just went up 125 points. 🤣 Ddaaayyuumm those look amazing

[@jerrysmith8563]

I'm a diabetic too and I know my doctor is going to get mad because I'm going to do this.

[@realdonpanini5028]

Then you should know meat barely has any carbohydrate value

[@MentalArc]

dia🅱️etus

[@robincb]

@@realdonpanini5028 the rubs do though

[@garyhiggs9764]

LOL

[@BallisticBBQ]

Nothing like pork and JD. A match made in Heaven for sure!

[@DennisTitov]

Ballistic BBQ some hot and sweet souse will do also. I’m doing it with red wine, worcherstershire souse, 3 different chili peppers and honey

[@SBbq]

Ballistic BBQ saludos from Matamoros Tamaulipas great channel of your

[@riffraff9070]

Best hangover I've ever had

[@etho86]

This is the one instance where I wished we lived in a world where smell-o-vision was a reality.

[@SmokyRibsBBQ]

Great minds do think a like. The JD & Coke spritz you used was exactly what my mystery spritz was on my last video lol! I love cooking with JD on pork, and the addition of coke into the spritz works so well together on pork. Awesome video Malcom and those ribs were beautiful! Loving that pit!

[@THEREALSHOWBBQ]

Amazing ribs bro. Love all the combinations of flavors you have going on there.

[@Osadly]

Can you adopt me 😤😤

[@deepleft3596]

You know the food is good when it puts a song on your heart haha

[@alexmason7353]

I love this guy. (not in a gay way)

[@SG-ig2th]

No homo

[@royalpalmer8940]

I've tried Damn near Every Episode on His Page!

[@uboii]

It wasn’t gay. (Until you made it gay)

[@nmarkose]

Hhhmmm

[@angeliaodenguy2962]

Really

[@CookingWithCJ]

Amazing ribs Malcom! Very cool!

[@-Gold-]

Diet just left the chat. Just kidding I love him!!! BEST BBQ CHANNEL!!! xD

[@riffraff9070]

Dude I love your vids. You are the one person that shows step-by-step process on how to bbq right. And for a Noob BBQ'r like me its very helpful. Much appreciated, keep up the good work, your food looks amazing.

[@inshaaldhanjee4205]

When he drinks water, I'm just gonna add some jack Daniels to the water to give it that extra texture

[@samp9085]

“Damn it, Frank. Eating your drinks? That is genius.”

[@lesreed8803]

🙊😋🤦🏽‍♂️🙊🤗🕵🏽‍♂️🌈😊 After your foil tenderizing process after you caramelize each side wrapping foil and allowed to become tender in direct heat if you would open your foil at the end do not allow to dry out but allowed to caramelize the bark with the tender juicy succulent inside I just opened the floor and allowed the smoke indirect heat no heavy heat is already cooked everything's tender and ready but it's going to be a soggy pail presentation so I usually caramelize the presentation the exterior by opening the foil just a little 5-10 minutes or so depending on how hot your burning what type different things what over the heating element under the heating element so many different types out now but caramelized the exterior for your bar oh my gosh those little pieces on the ends of those ribs sometimes I break them instead of cut them so they will have jagged pieces of meat when those caramelized is so delicious do not dry out oh my God it is so delicious a bowl of the Jack Daniel sauce I like it saucy my friend

[@shaunjay6040]

I made your competition ribs you made on memorial day, and I had to make three more slabs the next day for family and friends. I can only imagine how these will turn out! Thanks for all your hard work , it does not go unappreciated!

[@SoulFoodCooking]

Everything he makes looks perfect!! I cant wait to try this

[@albertgunther3645]

i just found this channel yesterday , now im on marathon this channel

[@alf3553]

29 thumbs down?? Must be from your competition. 🔥

[@amanmerchant69]

From the vegans bro😂

[@nkyryry]

I wish Malcolm had a restaurant.

[@MyBlackdiamond21]

I just got my very first BBQ Grill and I can't wait 2 use it 😁

[@CBb1987]

Wtf. You need a day off from job to cook two pork ribs. It tooked around half a day..

[@jimwebb719]

Good things take a little longer

[@spoon4682]

Well, that’s how smoking stuff like that works. You need to tend to it, that’s how you get those amazing results.

[@sanujha4501]

OMG I didn't knew what Jack Daniels is and I got scared as hell..

[@gospodinblanco5138]

Really bro? Jaysus

[@BobGSouthPhoenix]

You had me at JD Malcolm. Good stuff. Thanks Man.

[@ieatcrayonsforfun1312]

If I'd be abled to cook like him... I would eat that crap aaaall day

[@AdventureFreak86]

Love is a strong word and should not be used lightly. I... I... I love you man.

[@saraflores666]

You're like the uncle that I never had. Keep up the good work, these ribs look AMAZING!

[@onlyychevys]

I just love sticky ribs!

[@fishermanlad4270]

I don’t think I’d ever do anything complicated any time soon but I love watching you smoke and grill

[@keylllogdark]

Imagine being a vegetarian, big F for those guys... 

[@ready4grabs]

Why you copy comment

[@G3xSHIVALrup]

Hi guys really love your videos. Huge fan all the way from South Africa, we don't BBQ though we have braais

[@darrellwhite6173]

You should cook some American bbq for your buddies one day

[@myewgul]

What's the difference between the two?

[@ak-jxrdy-7]

@@myewgul Literally the name, pretty much.

[@fireee1743]

is there any food in africa?

[@astrum_nauta]

@@fireee1743 damn! The devil will be waiting for you when you go, buddy 😂

[@Dk-tt4yc]

112 vegetarians dislike the video

[@charlesalderton2676]

I'm in a culinary class, and I made these for my class and told them it wasnt my idea it was yours but they absolutely loved them, and so did I they were so tender and juicy. thank you for the idea

[@ManDyter]

You really do this with passion! Easily my fav BBQTuber!

[@MartyBecker]

Looks great. Being from KY, I think if I try this, I will need to swap out the Jack with some KY bourbon. 👍

[@gerrymccarey4754]

Where exactly do you think JD is made ?

[@rueridge7597]

Looking good maestro. Can you advise or do a video on how you do smoke sausage. Do you just heat it up or do you give it some hours to really get more smoke flavor in it. Also any tips you have for a good snap test on the casing would be helpful thank you.

[@ma335006]

Rus ridge he has a vid on smoked sausage

[@dussie920]

We smoke lots of sausage in the Netherlands. You first dry the sausages in the smoker with lid a little bit open so moisture can escape, at about 40 degrees Celsius, until they look like perkament and are dry to the touch. After that you can start smoking at low tempel, about 80 degrees Celsius for a few hours until color is deep redbrown. We smoke with beech and some oak. After that you warm up the sausage in hot water, not cooking, but about 80-90 degrees Celsius (otherwise they crack and fat and taste flows out). About 20 min and they are done! The color will deepen during warming up in the water. Sausage needs tot have some fat in it, from the pork belly. Enjoy!!!!

[@Paul-bw6eo]

Hal bond,I found out he was selling his spices in London Ontario,a place called Spice hut,or spice shack.That company is online also

[@-mxx-2962]

5:55 I can smell it through the screen🤤😂

[@TheHollarBBQ]

Another great cook Malcolm. Thanks brother.

[@TheBlkboi216]

Making these on Sunday

[@overpowered983]

I was eating when I started watching this and my food instantly tasted 10 times better, looks so good.

[@vasilis2150]

Someting so beautiful coming from a dead animal MUST mean that our Lord and Savior Jesus created the animals for us to devour

[@4gnetmail378]

Hell yes, just look at the shit Adam caused by eating fruit.

[@Forevertrue]

I dug it Malcom great presentation. Thanks Buddy!

[@edgo4284]

I bet Gordon Ramsay can't make anything better than this!!

[@limpanskok]

I have to move to USA for good ....

[@baridihealth-wr3yw]

Damm now I see why bbq meat is always so expensive. Alot of work goes into it

[@LoRdLySoCiaL]

Önce tedavi olmalısın. Çok şişman olmak iyi değil. Ayrıca seni izleyenlere kötü örnek oluyorsun. Kilo ver kilo ver kilo ver...

[@muratduman5067]

Sİz yiyorsunuz bunları biz ise sizin yediğıniniz seyrediyoruz.. yaşam bu olsa gerek biri yer biri seyreder.. :( Fakirlik.. Turkıs.. Turkiye.

[@themasteradik7093]

This is the best channel for bbq. No excessive talking. No bull$h*t. Just cooking the best meat ever

[@EZGlutenFree]

Damn! That looks good. Great video.

[@buckburton7318]

I tried your The BBQ Rub for the first time, it is without question the best rub I have ever used. Thank You for the education and Thank You for the excellent rub.

[@davidb9547]

Really like yor feed. Get a lot of great ideas. These rids look good.

[@liquideffex2]

Malcom, you are my new best friend. I watch your channel like I'm watching a movie. A really happy movie. Keep it coming, brother!

[@progers5019]

Awesome Malcom. I'll try this out. Thanks

[@chuck7240]

I hope you survived the storm.

[@cooperjay5602]

Jack and coke? I wouldn’t of used the coke just the jack but it looks pretty good either way

[@shawnbeck2303]

Straight Jack will dry the ribs out. With the Coke it mixes really nice. The Jack then burns off. Shawn

[@anuraglodhi4080]

I am a vegetarian

[@vernefits1953]

This guy is a real Pro. He makes this look so easy

[@6_______9]

Which animals meat it is anyone plz tell me

[@6_______9]

WTF

[@George50809]

Pure enthusiasm from this gentleman. No BS, just straight up good information.

[@andrewdurham5247]

I never knew boogie 2988 was a cook

[@megnus3rs]

me eighter

[@lousekoya1803]

I'm in Canada so really don't know if I can get Killer Hogs vinegar sauce ,....what could I replace it with ?.....Tx

[@benjaminl3084]

I'm stuffed from lunch and then watched this and you made me hungry again! That's talent. Awesome job Malcolm keep up the great work!

[@CiderTalbotToo]

Dude this looks flipping awesome got to go and try it myself

[@HopliteWarlord]

God bless America, you guys know how to cook ribs. Here in Australia, I have yet to find a place that can cook ribs halfway to what you Americans can. Last rib rack I bought in Melbourne was so sad, embarrassing and downright expensive, that I can't even post a photo of how sad it looked compared to any of yours! For a country that loves meat and BBQ's, why can't Australians cook Spare ribs like Americans??

[@4gnetmail378]

Damn, everything is so big in this USA cooking show. Even the size of the Spritzer sprayer... unbelievable. I wonder if diabetes is a problem in America?

[@escobarb69]

I just purchased your rub and BBQ sauce. I can't wait to use it this weekend. However, you state 250°. I always hear 225-230°. Which one is better to use?

[@overpricedgpu5707]

HowToBBQDRight, you should make a restaurant or a food truck and bless people.

[@v.mvarga4979]

My eyes loved this. Here in Argentina people is so purist when cooking meat.

[@realf1rme]

Man i hate making ribs..ive made them about 4 times and they never cook right even if i slow cook them..i made 2 friggin slabs on 4th of july slow cooked them 4 hours and they still came out hard 😣😣😣 i threw them away..

[@denniswoods3909]

Hey Malcolm. I just found your channel and I love it. Here's my question. Neither my wife nor I like real spicy food. A little kick is fine but we want to be able to enjoy the flavor of the food without having our mouth on fire. I worry that your hot rub will be too spicy for us. Do you have a mild rub or could we just use a lighter layer on the ribs? Thanks. I can't wait to try some of your rib recipes.

[@blockwilson]

Malcolm, my man. I am sitting here at the hospital watching your videos while my 6-month old son is having cleft lip surgery. Thanks for all the videos brother!

[@mclovengarcia2883]

Great video 🇺🇸🇺🇸🇺🇸that’s art 👺🚬🇲🇽🇲🇽🇲🇽🇲🇽🇲🇽

[@carparthookup]

hey Malcolm, question about the pellet grill, I have a big one from GMG, and it has a problem with inconsistent temperature left and right side of the grill. Any recommendations for 6 plus racks of ribs?

[@tycentre]

Tycentre Limited is a professional manufacturer and exporter of sport and leisure products like BBQs, Scooters, and Treadmills. We are interested in developing business with all people with you. For more information, please visit our website www.tycentre.com

[@markymark6918]

I have to subscribe... it was wrong to bite into that rib!!! 🙈 incredible tips👏👍 I'm about to order my smoker.

[@jimnuna2022]

What you use for vinegar sauce?? Thanks for all your smoking n grilling tips. Got both my son in laws watching you also. Sadly you keep making me buy new smokers.

[@johnsherrill6765]

Going to do some St. Louis Ribs this weekend and give myself a jack and coke spritz...

[@MichaelSmith-ew2fp]

go to walmart and get this dudes "the bbq rub" i got it and smoked a pork butt for 8 hours and GAWT DAMN. this guys doing it right. dont ever trust a skinny cook.

[@jimlarson1809]

Want to try these ribs but don't have any of the glaze in the video. Would Texas Pepper Jelly Peachy Peach be a good pair. Would hate to ruin some ribs. Thanks

[@MrApocalypticaA]

How to destroy your stomach in 9 min , PERFECT 👌