Fireball Smoked Ribs

Sweet and Spicy Whiskey-Glazed BBQ Ribs

Turn up the flavor with these Fireball Smoked Ribs — tender, smoky pork ribs infused with warm cinnamon whiskey and finished with a bold, sticky glaze. This recipe balances sweet heat and deep smoke for a crowd-pleasing barbecue dish perfect for weekend cookouts or special gatherings. Let’s fire up the smoker!

PREP TIME: 20 minutes
COOK TIME: 5 hours
COURSE: Main Course
CUISINE: American BBQ
SERVINGS: 4–6 servings

EQUIPMENT:

• Smoker or grill with indirect heat setup
• Wood chips (applewood or hickory)
• Rimmed baking sheet
• Aluminum foil (heavy-duty)
• Basting brush
• Small saucepan
• Meat thermometer
• Sharp knife

INGREDIENTS:

• 2 racks pork baby back ribs (membrane removed)
• 2 tablespoons olive oil
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon sea salt
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper (optional)
• 1 cup Fireball Cinnamon Whisky
• 1 cup natural tomato-based barbecue sauce
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey

INSTRUCTIONS

Step 1: Prepare the Ribs

1. Pat the ribs dry with paper towels and remove the thin 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 smoked paprika, garlic powder, onion powder, black pepper, salt, chili powder, and cayenne.
4. Generously coat both sides of the ribs with the dry rub. Let rest at room temperature for 30 minutes while the smoker preheats.

Step 2: Smoke the Ribs

1. Preheat the smoker to 225°F (107°C). Add applewood or hickory chips for a balanced smoky flavor.
2. Place ribs bone-side down in the smoker and cook for 3 hours, maintaining consistent temperature.
3. After 3 hours, remove ribs and place them on heavy-duty foil.
4. Carefully pour 1/2 cup of Fireball whisky evenly over the ribs, then tightly seal the foil.
5. Return wrapped ribs to the smoker for an additional 1.5 hours.

Step 3: Prepare the Fireball Glaze

1. In a small saucepan over medium heat, combine remaining 1/2 cup Fireball whisky, barbecue sauce, apple cider vinegar, and honey.
2. Simmer for 8–10 minutes, stirring occasionally, until slightly thickened.
3. Remove from heat and set aside.

Step 4: Glaze and Finish

1. Carefully unwrap ribs and place them back on the smoker bone-side down.
2. Brush generously with the Fireball glaze.
3. Smoke uncovered for 30–45 minutes, or until ribs reach an internal temperature of about 195–203°F and glaze becomes sticky and caramelized.
4. Remove ribs and let rest for 10 minutes before slicing.

TIPS:

• For fall-off-the-bone texture, keep ribs wrapped slightly longer during the second stage.
• If you don’t have a smoker, use a grill with indirect heat and a smoker box.
• For a lighter version, trim excess fat before cooking and use a reduced-sugar barbecue sauce.
• Let the glaze simmer long enough to cook off most of the alcohol while retaining the cinnamon flavor.

KEYWORD: Fireball Smoked Ribs, BBQ Ribs, Whiskey Glaze