Smoky Bourbon Ribs
May 24, 2010 in Grilling Recipes, Main Dishes, Recipes
Ingredients
- 2 slabs loin back ribs (baby back)
- 1 cup KC Masterpiece Smoky Bourbon Barbecue Sauce
-
Dry Rub
- 1/4 cup dark brown sugar
- 4 teaspoons garlic salt
- 4 teaspoons chili powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon celery salt
- 1/4 teaspoon red pepper
- 1/4 teaspoon cinnamon
- 1/4 teaspoon white pepper
-
Liquid Seasoning
- 1/2 cup apple cider
- 1/4 cup apple jelly
- 1/4 cup honey
- 1/4 cup brown sugar
- 1 tablespoon dry rub mix (above)
Preparation
- Remove membrane from back of rib slabs. In small bowl, combine dry rub ingredients and mix well. Reserve one tablespoon rub for the liquid seasoning mixture. Generously apply dry rub onto front and back sides of ribs.
- Build a charcoal fire for indirect cooking. Add a small aluminum pan to the void side of the grill and fill it halfway with water. When charcoal grill reaches 250°F, place ribs meat-side up on grill grate and cook over indirect heat for two hours and 15 minutes.
- Remove ribs from grill. Place each slab meat-side down on its own doubled aluminum foil square. Mix liquid seasoning in a small bowl. Pour 1/2 cup liquid over each slab. Then, tightly wrap and seal each slab with aluminum foil. Place wrapped ribs back in cooker for one hour at 250°F.
- Remove ribs from grill and discard foil. Brush Smoky Bourbon Barbecue Sauce on both sides of ribs. Place ribs back on grill for 15 minutes, or until sauce caramelizes.
Serves
Makes 4-6 servings
