Jack Daniels Ribs

Jack Daniels Ribs Recipe

Jack Daniels Ribs Recipe

I don’t know if there is a better way to celebrate Labor Day than with some Jack Daniels 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 click here >> Jack Daniels Ribs 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 for the savory and the texture. Then I applied my Killer Hogs Hot Rub to give it a little more savory and a good kick. Jack Daniels Ribs 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. Jack Daniels Ribs 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. 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. Jack Daniels Ribs Jack Daniels Ribs Jack Daniels Ribs 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. 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. Jack Daniels Ribs 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 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. Jack Daniels 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. Jack Daniels Ribs 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! Print
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Jack Daniels Ribs Recipe


Jack & 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

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.


  1. Prepare pellet smoker or grill for indirect cooking at 250 degrees F using hickory pellets for smoke flavor.
  2. Remove membrane and excess fat from each slab of ribs.
  3. Season with a light to medium layer of Mississippi Grind followed by a layer of Hot Rub (substitute your favorite seasonings/Rub).
  4. Place ribs on smoker and cook for 2 1/2 hrs spritzing with Jack and Coke mixture as needed. *recipe below
  5. Remove ribs from smoker and place on a double layer of aluminum foil. Spread half of brown sugar on the foil followed by 1-2 Tablespoons of Boucan Glaze. Place ribs meat down in this mixture and wrap with foil.
  6. Place each slab back on smoker for 1 1/2 hours or until tender.
  7. Carefully unwrap foil and brush each side with Jack Daniels Glaze *recipe below.
  8. Continue to cook ribs for 15-20 minutes until glaze sets. Remove from smoker, rest for 5-10 minutes, and serve.
Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Find me on Google+ Follow me on Instagram Buy Killer Hogs Products Here

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29 responses to “Jack Daniels Ribs Recipe”

  1. love the recipe. Going to try it this weekend

  2. Frank Miranda says:

    Going to try this Labor Day weekend

  3. Crackerssouth says:

    Made 3 racks yesterday for some friends and made up a spritz bottle of JD and coke, it was awesome. I’ve always used apple juice, brown sugar, and honey wrapped in foil. These were so tender and delicious, my wife said we should have done more. Everyone raved about them and as a added bonus there is a little Jack and coke left for the cook. Just add ice.

  4. Floyd Pool says:

    Great site I appreciate all the information, this my second using your recipes

  5. Dave Carpenter says:

    Made these this weekend, excellent!!!!!!

  6. Dave Carpenter says:

    Made these over the weekend, man they were tasty!!! Sticky and sweet with just a hit of heat – perfect!!

  7. Aidan Campbell says:

    These are just amazing. I’m just learning to cook a little big of everything and he makes it so easy and there so tasty

  8. Ryan Berkaw says:

    These sounds amazing. One question – If the spritz needs to come to room temperature, why use a pint of ice instead of a certain amount of water?

    • Malcom Reed says:

      You can use just water – I just wanted to make a Jack and Coke for the spritz… more for the video

      • Kevin M says:

        Hi Malcolm. Love the site. I’ve been enjoying the recipes so much as well as the rubs and sauces I’ve bought from your store. Most importantly, my family and friends have been enjoying too. My question is this – my wife is allergic to pineapple, even store bought pineapple juice. What could I use as a substitute?

  9. Валерий says:

    Accidentally, I found your channel. I saw your ryceptse and caught fire to buy a barbecue. You cook so tasty that my wife and I decided to buy a grill-barbecue. Tell me you send your sauces to Russia. Health to you and your family. Thanks Malcol Reed.

  10. Richard Henderson says:

    Absolutely perfect Malcom! Surprising how much faster these back ribs cook to tenderness versus the spares…almost twice as fast which is nice especially when entertaining. Just pull them at four hours, throw them in a cooler and wait for everyone to get hangry.

  11. Kevin K. says:

    hi Malcom, I want to make this ribs. But I can’t get the Swine Life MS Grind and the Captain Rodney’s. Because I live in the Netherlands. What can I use Instead?

  12. Kevin Koenen says:

    hey Malcom, I have a question. because I live in the Netherlands I can’t buy Swine Life MS Grind and Captain Rodney’s. What can I use instead?

  13. Ron Lambert says:

    Does this recipe work with baby back ribs?

  14. Brion Dowde says:

    Would this sauce work well as just a dipping sauce? I love dry ribs dipped in sauce. What you think?

  15. Jude Keeley says:

    Do you use pork or beef for ribs and brisket ?

  16. Steven Odom says:

    Hey Malcom love your videos! I’ve done the competition rib recipe a few times and love how they came out. I wanted to try this jack daniels recipe on my Kamado Joe grill. But i don’t have enough grill space for 3 to 4 racks of ribs. Would a rib rack accessory work? Or would it not come out the same?

  17. Rob Snyder says:

    Is there something I can substitute for the Captain Rodney’s Boucan Glaze?

  18. Pat says:

    My husband did your Whole Smoked Spare Ribs this weekend, but he used the spritz and glaze from this recipe because we saw it last week and fell in love with both the recipes.

    Just one correction, Bourbon is made in KY, Whiskey in TN. Jack is definitely a Whiskey…the best!


  19. Kim says:


    I am making these tomorrow. When caramelizing at the end, do you close the grill lid? I will be using my Traeger. Thank you, Kim from Northern California.

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