SWEET-AND-SMOKY BABY BACK RIBS WITH BOURBON BARBECUE SAUCE
Provided by Steve Raichlen
Categories Beer Bourbon Pork Marinate Backyard BBQ Pork Rib Summer Grill Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Arrange ribs in large roasting pan. Pour bourbon over. Chill 30 minutes, turning ribs often. Pour off and discard bourbon.
- Whisk salt and next 5 ingredients in medium bowl. Sprinkle spice mixture on both sides of ribs. Let stand 1 hour.
- Place wood chips in medium bowl. Pour beer over; let stand 1 hour. Place handful of torn newspaper in bottom of charcoal chimney. Top newspaper with 25 charcoal briquettes. Remove upper rack from barbecue. Place chimney on lower grill rack. Light newspaper and let charcoal burn until ash is gray, about 30 minutes.
- Open 1 bottom grill vent. Turn out hot charcoal onto 1 side of lower rack. Using metal spatula, spread charcoal to cover approximately 1/3 of rack. Remove 1 cup wood chips from beer and drain (keep remaining chips in beer). Scatter drained chips over coals (avoid using too many wet chips, which may douse the fire). Fill foil loaf pan halfway with water and place opposite the coals on lower grill rack.
- Place upper grill rack on barbecue. Arrange ribs on upper grill rack above loaf pan. Cover barbecue with lid, positioning top vent directly over ribs. Place stem of candy thermometer through top vent, with gauge on outside and tip near ribs (thermometer should not touch meat or grill rack); leave in place during cooking. Check temperature after 5 minutes. Use top and bottom vents to maintain temperature between 275°F and 325°F, opening vents wider to increase heat and closing to decrease heat. Leave any other vents closed.
- After 45 minutes, use technique described earlier to light an additional 15 charcoal briquettes in same charcoal chimney set atop nonflammable surface.
- When temperature of barbecue falls below 275°F, use oven mitts to lift off upper rack with ribs; place rack with ribs on heatproof surface. Using tongs, add hot gray charcoal from chimney to bottom rack. Drain remaining 1 cup wood chips; sprinkle over charcoal. Reposition upper rack on barbecue, placing ribs above loaf pan. Cover with lid. Grill until ribs are very tender and meat pulls away from bones, about 45 minutes longer, brushing with 3/4 cup Bourbon Barbecue Sauce the last 15 minutes of cooking.
- Transfer ribs to platter. Brush with 3/4 cup more barbecue sauce. Serve, passing remaining sauce separately, if desired.
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alfred mwangi
[email protected]I made these ribs for a potluck and they were a huge hit! Everyone loved them and I got so many compliments. The sauce is especially delicious.
Amara Ansari
[email protected]These ribs were a bit too spicy for my taste, but my husband loved them. I think next time I'll use less cayenne pepper in the rub.
Green Jelly Gang yt
[email protected]I've never made ribs before, but these were surprisingly easy to make and turned out great! The sauce was especially delicious.
Hillary Kipkemoi
[email protected]These ribs were a bit dry for my taste, but the sauce was delicious. I think next time I'll cook them for a bit less time.
Md pappu raj
[email protected]I made these ribs in my slow cooker and they turned out perfectly. The meat was so tender and juicy, and the sauce was flavorful without being overpowering.
Deborah Larsson
[email protected]These ribs were a bit too smoky for my taste, but my husband loved them. I think next time I'll reduce the amount of smoked paprika in the rub.
Maria Saenz
[email protected]I'm not a huge fan of ribs, but these were actually really good. The meat was fall-off-the-bone tender and the sauce was delicious. I would definitely make these again.
Khan Gee
[email protected]These ribs were easy to make and turned out great! The sauce was a little too sweet for my taste, but that's easily adjustable. Overall, I'm very happy with this recipe.
DJ W
[email protected]I've made these ribs several times now and they are always a crowd-pleaser. The bourbon barbecue sauce is so flavorful and the ribs are always cooked to perfection.
Nicole Faith
[email protected]I made these ribs for a party last weekend and they were a huge hit! Everyone loved them and I got so many compliments. The sauce is especially delicious.
Phillip kalanick
[email protected]These ribs were amazing! The meat was so tender and juicy, and the sauce was the perfect balance of sweet and smoky. I will definitely be making these again.