Cherry Whisky Smoked Ribs
-Ted Reader
Serves 4-6.
Ingredients:
4 racks pork baby back ribs (each 1 1/2 lb.)
2 cups cherry whisky
2 cups water
1/2 cup sugar
1/4 cup salt
Cherry smoking chips
1/4 cup King of the Q Bonedust BBQ Seasoning
Cherry Whisky Glazing Sauce:
1 small onion, diced
4 cloves garlic, minced
1 cup King of the Q Outstanding Gourmet BBQ Sauce
1/2 cup cherry whisky
1/2 cup honey
1/4 cup grape jelly
2 tbsp. King of the Q Smoke Roasted Garlic Oil
cayenne pepper, salt and black pepper
Cooking Instructions
1. Using a sharp knife, score membrane on backside of ribs in a diamond pattern. Place ribs in a roasting pan. Combine cherry whisky, water, sugar and salt; pour over ribs. Marinate, covered and refrigerated, for at least 4 hours or overnight.
2. Prepare your smoker according to manufacturer's instructions to a temperature of 225°F. Soak cherry chips in water while coals are heating.
3. Remove ribs from marinade (reserving marinade for basting) and rub with Bonedust BBQ Seasoning, pressing spices into meat.
4. Place ribs in smoker and add soaked wood chips to coals. Close lid and smoke ribs, basting every hour with reserved marinade, until ribs are tender and bones wiggle a little when pulled, about 4 to 5 hours. Maintain a constant temperature of 225°F, and replenish coals, water and wood chips as needed.
5. Meanwhile, prepare glazing sauce. In a medium saucepan, combine onion, garlic, Outstanding Gourmet BBQ Sauce, cherry whisky, honey, grape jelly and Smoke Roasted Garlic Oil. Bring to a boil, stirring. Reduce heat and simmer for 15 minutes. Season to taste with a pinch of cayenne pepper, salt and black pepper. Remove from heat.
6. Preheat grill to medium-high (450°F).
7. Grill ribs, basting liberally with glazing sauce, for 10 to 12 minutes per side.
8. Cut between every third rib and serve.