Fireball Smoked Ribs

Sweet, Spicy, and Smoky Fall-Off-the-Bone Ribs

Turn up the flavor with these irresistible Fireball Smoked Ribs! Infused with smoky goodness and brushed with a sweet and spicy Fireball cinnamon glaze, these ribs are tender, juicy, and packed with bold flavor. Perfect for backyard cookouts or weekend grilling, this recipe delivers mouthwatering results with minimal fuss.

PREP TIME: 20 minutes
COOK TIME: 3 hours
COURSE: Main Course
CUISINE: American BBQ
SERVINGS: 4 servings

EQUIPMENT:

• Smoker or charcoal grill with lid
• Wood chips (hickory or applewood)
• Small saucepan
• Basting brush
• Sharp knife
• Aluminum foil
• Meat thermometer

INGREDIENTS:

• 2 racks pork baby back ribs (membrane removed)
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper (optional)
• 1/2 cup Fireball Cinnamon Whisky
• 1/2 cup barbecue sauce (your favorite brand)
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar

INSTRUCTIONS

Step 1: Prepare the Ribs

1. Pat the ribs dry with paper towels and remove the silver membrane from the back if not already removed.
2. Rub olive oil evenly over both sides of the ribs.
3. In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne.
4. Generously coat the ribs with the dry rub, pressing it into the meat. Let the ribs sit at room temperature for 20–30 minutes.

Step 2: Preheat and Smoke

1. Preheat your smoker to 225°F (107°C) and add wood chips according to manufacturer instructions.
2. Place the ribs bone-side down in the smoker.
3. Smoke for 2 hours, maintaining a steady temperature and adding wood chips as needed.

Step 3: Make the Fireball Glaze

1. While the ribs are smoking, combine Fireball whisky, barbecue sauce, honey, and apple cider vinegar in a small saucepan.
2. Bring to a gentle simmer over medium heat and cook for 8–10 minutes until slightly thickened.
3. Remove from heat and set aside.

Step 4: Wrap and Finish

1. After 2 hours, remove the ribs and wrap them tightly in aluminum foil.
2. Return to the smoker and cook for another 45 minutes.
3. Unwrap the ribs carefully and brush generously with the Fireball glaze.
4. Place ribs back on the smoker (unwrapped) for an additional 15–30 minutes until the glaze is caramelized and the internal temperature reaches about 195–203°F for tender ribs.

Step 5: Rest and Serve

1. Remove ribs from the smoker and let them rest for 10 minutes.
2. Slice between the bones and serve with extra glaze on the side.
3. Enjoy your smoky, sweet, and slightly spicy Fireball Smoked Ribs!

TIPS:

• For extra tenderness, use the 3-2-1 smoking method for spare ribs.
• Applewood provides a sweeter smoke flavor, while hickory adds a stronger, classic BBQ taste.
• If you prefer less heat, reduce or omit the cayenne pepper.
• Pair with grilled corn, coleslaw, or a fresh cucumber salad for a balanced meal.

KEYWORD: Fireball Smoked Ribs Recipe, Smoked Ribs, BBQ Ribs, Cinnamon Whisky Ribs