Rocky Mountain Ribs With Huckleberry Bourbon Glaze

August 14, 2025

In the heart of the Rockies, ingredients carry a sense of place — the tart burst of Montana huckleberries, the deep sweetness of Colorado honey, and the earthy richness of coffee. These Rocky Mountain Ribs bring all of those flavors together in a dish that’s as bold and vibrant as the peaks that inspired it. The huckleberry jam lays down a fruity, tangy base, while Revolution Barbecue I’m Your Huckleberry Cowboy Rub builds layers of savory spice and smoky depth. A spritz of huckleberry soda keeps the ribs juicy as they cook low and slow, and local clover blossom honey adds a delicate floral sweetness. Finished with our luscious Huckleberry Bourbon BBQ Sauce, these ribs are a true taste of mountain barbecue — sweet, smoky, and unforgettable.

Rocky Mountain Ribs

Rated 5.0 stars by 1 users

Cuisine

American

Author: Glenn Connaughton

Glenn Connaughton

Servings

Prep Time

10 minutes

Cook Time

5 hours

Calories

694

These Rocky Mountain Ribs capture the spirit of the region through a carefully balanced flavor profile that moves from sweet fruit to smoky spice to rich, tangy glaze. The huckleberry jam delivers a naturally tart backdrop for the savory-sweet I’m Your Huckleberry Cowboy Rub, which adds an earthy complexity without any actual huckleberries. The soda spritz layers in subtle berry notes during the smoke, while the butter, local honey, and remaining soda in the wrap infuse the ribs with moisture and sweetness. Brushed with our Huckleberry Bourbon BBQ Sauce in the final stage, they emerge with a sticky, aromatic glaze that locks in flavor and delivers a mouthwatering finish worthy of a Rocky Mountain table.

Cook Mode

Ingredients

For The Ribs

1 rack St. Louis-style pork ribs
2 tablespoons Montana huckleberry jam (blend if chunky)
2 tablespoons Revolution Barbecue I’m Your Huckleberry Cowboy Rub

For The Spritz

1 bottle (12 ounces) Rocky Mountain Soda Company Huckleberry Soda
1/4 cup water

For The Foil Wrap

5 tablespoons unsalted butter, cut into pats
2 tablespoons local honey (we used Bjorn’s Colorado Honey Clover Blossom)
Remaining huckleberry soda from spritz

For The Glaze

1 cup Huckleberry Bourbon BBQ Sauce (recipe at https://revolutionbbq.com/blogs/recipes/huckleberry-bourbon-bbq-sauce)

Directions

Prepare the ribs: Remove the membrane from the bone side of the ribs. Spread huckleberry jam evenly over both sides, then season generously with I’m Your Huckleberry Cowboy Rub. Let rest at room temperature while preheating the smoker.
Preheat the smoker: Set the smoker to 225 degrees Fahrenheit, using apple or cherry wood for a complementary fruitwood smoke.
Smoke – first 2 hours: Place ribs bone side down on the smoker. Smoke for 2 hours, spritzing with the huckleberry soda and water mixture every hour.
Make the sauce: During the first two hours of smoking, prepare the Huckleberry Bourbon BBQ Sauce according to the recipe at https://revolutionbbq.com/blogs/recipes/huckleberry-bourbon-bbq-sauce.
Wrap – next 2 hours: Lay out two sheets of heavy-duty foil. Place ribs meat side down in the center, add butter pats, drizzle with honey, and pour in the remaining huckleberry soda. Seal completely, leaving only a small corner open to pour in the liquid before closing. Return to the smoker for 2 hours.
Glaze – final 1 hour: Remove ribs from foil and place meat side up on the smoker. Brush generously with Huckleberry Bourbon BBQ Sauce every 30 minutes during the last hour to create a sticky glaze.
Rest and serve: Let ribs rest for 10 minutes before slicing between the bones. Serve with extra sauce on the side.

Recipe Note

These Rocky Mountain Ribs are a true expression of regional pride, blending the tart fruitiness of Montana huckleberries with the earthy depth of I’m Your Huckleberry Cowboy Rub. The spritz of huckleberry soda adds another layer of berry sweetness, while local clover blossom honey infuses each bite with a delicate floral note. Finishing with a luscious glaze of homemade Huckleberry Bourbon BBQ Sauce ties every element together into a perfectly balanced bite. Whether you are smoking at high altitude or down at sea level, these ribs deliver sweet, smoky, and savory flavor in every mouthful. Bring the bold, handcrafted flavors of the Rockies to your own backyard with our full line of rubs, seasonings, and salts, available at Revolution Barbecue.

Nutrition information is automatically calculated, and should only be used as an approximation

Serving Size 1 serving (450 grams)
Calories 694, Fat 41 grams, Polyunsaturated Fat 17 milligrams, Monounsaturated Fat 15 milligrams, Carbs 35 grams, Protein 48 grams, Potassium 745 milligrams, Fiber 1 grams, Sodium 1160 milligrams, Sugar 28 grams, Iron 3 milligrams

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1 comment

Why you take off silver skin. I leave silver skin on ribs. Keeps the ribs juicier when cooking for a long time. I insirect cooking with hardwood carcaol right next to the caols i put the potatos at the other end of the grill i wrap the corn in foil with a pat of butter-add salt to taste when corn is done.