How can we go Around The World in 80 BBQs and only experiment with one American dish? It would be impossible to pick out one BBQ classic from the States, so in order to do the home of Weber BBQ'ing justice, we are going to select various regions of the States to sample their BBQ recipes.

This week we are going to cook ribs with a simple dry BBQ rub and then basted with a Bourbon based BBQ sauce. The recipe is simple, the technique a little more complicated, or should we just say time consuming? To get the juciest ribs with a crispy outside, we need to be patient by cooking them for six hours using the 3-2-1 technique.

Smoked for 3 hours, basted and wrapped for 2, basted and unwrapped for another hour. The results are incredible and it is worth the wait!

For Tennessee style ribs it's important to smoke the ribs first - we used a handful of Weber Wood Chips Whiskey Oak, although forgot to video that part! The first two hours of smoking are key, as this is when the meat takes on most of the smoke flavour.

MAIN INGREDIENTS

Meat

• Pork Ribs (Baby Back or Spare)

BBQ Sauce

• 240ml of Jack Daniel's Whiskey
• 240ml of Ketchup
• 120ml of Dark Sugar
• 60ml of Vinegar
• Juice of Half a lemon
• 2 Tablespoons of Worcestershire Sauce
• Teaspoon of Dry Mustard
• Teaspoon of Salt
• Tablespoon of Cayenne Pepper

Rub

• 2 Tablespoon brown sugar
• 2 Tablespoon ground pepper
• 2 Tablespoon paprika
• 2 Tablespoon chilli powder
• 1 Tablespoon cayenne pepper
• 1 Tablespoon salt

EQUIPMENT

Ideally a Weber Smokey Mountain but it can be replicated on any of the Weber BBQ range.
You will need to add extra fuel if using a standard Weber charcoal BBQ half way through the cooking process.
We've used the following:

• Weber Original Kettle Premium
• Weber Briquettes
• Tongs
• Drip Trays as water pans