Rocky Mountain Ribs With Huckleberry Bourbon Glaze
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
4
10 minutes
5 hours
694
American
Main Dish
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.
Ingredients
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- 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
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- 1 bottle (12 ounces) Rocky Mountain Soda Company Huckleberry Soda
- 1/4 cup water
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- 5 tablespoons unsalted butter, cut into pats
- 2 tablespoons local honey (we used Bjorn’s Colorado Honey Clover Blossom)
- Remaining huckleberry soda from spritz
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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.
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.