Cherry Whiskey Smoked Baby Back Ribs

[Kerry1150]

Originally Posted by McTuber in 2007:

tuber... sounds killer...

"ripped from www.cook-book.com

Cherry Whisky Smoked Baby Back Ribs

I love to smoke ribs. In fact I love to smoke just about anything. Low and slow is the key to great smoked ribs, so patience is everything. If you want to cut down the time involved, first steam the ribs until they are tender, then smoke them for 2 hours to allow the smoke flavor to permeate the meat.

    4 racks pork baby back ribs (each 1 1/2 pound)
    2 cups cherry whiskey
    2 cups water
    1/2 cup sugar
    1/4 cup salt
    Cherry smoking chips
    1/4 cup Bone Dust BBQ Spice (see below)

Cherry Whisky Glazing Sauce

    1 small onion, diced
    4 cloves garlic, minced
    1 cup gourmet BBQ sauce
    1/2 cup cherry whisky
    1/2 cup honey
    1/4 cup grape jelly
    2 tbsp. vegetable oil
    Cayenne pepper, salt and black pepper

1. Using a sharp knife, score the membrane on the backside of the ribs in a diamond pattern. Place the ribs in a roasting pan. Combine the cherry whisky, water, sugar and salt; pour over the 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 (See page 115). Soak cherry chips in water while coals are heating.

3. Remove ribs from the marinade (reserving marinade for basting) and rub with Bone Dust BBQ Spice, pressing the spices into the 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 the ribs are tender and the bones wiggle a bit when pulled, 4 to 5 hours. Maintain a constant temperature of 225°F, and replenish coals, water and wood chips as needed.

5. Meanwhile, prepare the glazing sauce. In a medium saucepan, combine the onion, garlic, BBQ sauce, cherry whisky, honey, grape jelly and 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.

7 Grill ribs, basting liberally with glazing sauce, for 10 to 12 minutes per side.

8 Cut between every third rib and serve.

Serves 4 to 6.

Bone Dust BBQ Sauce
(a.k.a. The Best BBQ Rub)

As you may well know, I love to grill. Well, this is my favorite recipe for a BBQ spice. It is from my Sticks and Stones cookbook. It just doesn't get any better than this one.

    1/2 cup paprika
    1/4 cup chili powder
    3 tbsp. salt
    2 tbsp. ground coriander
    2 tbsp. garlic powder
    2 tbsp. sugar
    2 tbsp. curry powder
    2 tbsp. hot dry mustard
    1 tbsp. black pepper
    1 tbsp. dried basil
    1 tbsp. dried thyme
    1 tbsp. ground cumin
    1 tbsp. cayenne pepper

1. Mix together the paprika, chili powder, salt, coriander, garlic powder, sugar, curry powder, dry mustard, black pepper, basil, thyme, cumin and cayenne.

2. Store in an airtight container in a cool, dry place away from heat and light.

Makes about 2 1/2 cups."


Just got back from our 6th annual family backyard rib-off.  These turned out awesome (and took first place).  Made these on the Bradley portable propane smoker (or dubbed "the to go bag").  Marinaded overnight following directions except for substituting beer for water.  Took the ribs out of the refrigerator and laid out to rest at 11:45 am.  Prepared glaze during this time.  Rubbed down ribs at 12:45 and started smoker.  Ribs went on the smoker at 1:10 on the second rack down from the top.  Cooked bone side down and basted with marinade every 45 min or so.  Alternated smoking pucks between cherry and jim beam and kept smoke going entire time.

Due to weather, I couldn't get a campfire going to apply the glaze and finish on a grill, so I switched from marinade to glaze at 5:15.  Turned the heat up and glazed meat side first, turned at 5:30 glazing bone side, and turned back at 5:40 glazing meat side.   Ribs were taken off at 6:00 promptly (as the rules required).

Anyone looking for a bold rib with a fairly sweet finish should try these ribs.

Thanks again for the recipie!

[Tenpoint5]

Congrats on your win Kerry. Don't be bashful come around and enjoy some current tricks and tips as well!

[classicrockgriller]

Yes Sir, sounds good.

Welcome to the Forum.

[KyNola]

The recipe itself sounds good but you lost me at "first, steam the ribs". :o