📝 Ingredients:

• 1 rack of pork ribs

• 3–4 tbsp Whiskey Flats Rib Rub

• 1/2 cup Whiskey Flats Old-Fashioned Hickory BBQ Sauce

• 2–3 tbsp butter

• Heavy-duty foil

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​👨‍🍳 Directions:​

Phase 1 – The Rubdown

• Pat ribs dry.

• Generously coat both sides with Whiskey Flats Rib Rub.

• Massage it in—don’t be shy. You want that rub in every crevice.

Phase 2 – Low & Slow Smoke


• Preheat your smoker or oven to 225°F.


• Place ribs bone-side down and smoke for 2.5–3 hours.

Phase 3 – Steam Wrap
Remove ribs from smoker.

• Lay on foil, add butter and

• 1/2 cup of BBQ sauce underneath the ribs.


• Wrap tightly to trap steam and continue cooking at 225°F for 2 more hours.

Phase 4 – Final Sear

• Remove foil.

• Return ribs directly to the grill or oven rack.


• Increase heat to around 275–300°F.


• Brush with more BBQ sauce and let it cook unwrapped for 30–45 minutes

to caramelize and crisp the edges.

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🔥 Pro Tips:

• Don’t skip the foil wrap stage – it locks in moisture and makes the ribs fall-off-the-bone tender.

• Use real butter – adds richness and helps the ribs steam beautifully in foil.

• Let it rest before slicing – 10 minutes is enough for juicy perfection.