1/4cupapple whiskey ( Jim Beam) sub in apple juice if wanted
Add marinade to ribs, keeping a small amount aside for basting and place ribs in a plastic bag to marinade for a few hours in the fridge before smoking.
Fill up and add water pan to smoker.
Soak wood chips (we used hickory) in water for 30 minutes, then add to smoker.
Start smoker and raise temperature to 225 degrees.
Wait for smoke to start and then add ribs.
Using remaining marinade, baste ribs hourly. The smoke will run out as the chips will burn completely, do not add more. You simply need to smoke it at the beginning and then let them cook for a long time.
Smoke at 225 for up to 6 hours and cooked to a safe temperature. ( 165 °F ) The ribs will reach this temperature early on, to get fall-off-the-bone meat you have to cook them longer and allow the meat fibers to dissolve further.
Make sure that you allow extra time for smoking if needed and remember, low and slow is the trick to great ribs!To cook these in the oven, just use the marinade and baste them the same. Cook them low and slow in the oven as well at 225 - 250 °F