"Smokey BBQ Ribs that taste so good, the neighbors won't complain about your barking dog anymore."
2 lbs baby back ribs or 2 lbs
rib rub spices
( rec. Emerill's Rib Rub)
fresh coarse ground black pepper
Frank's red hot sauce
( rec. KC Masterpiece)
maker's mark whiskey
spray bottle full apple cider
wood chips, for smoking
If you're in a hurry, and you're planning on cooking and eating the ribs in 1 day, then START YOUR CHARCOAL NOW! If not, skip to step 2.
Trim excess off of rib rack(s)but do not discard this excess. Use it later to test taste and doneness.
Sprinkle Emerill's Rib Rub (or comparable mixture of spices) generously over both sides of rack(s).
Sprinkle a thin layer of Onion Powder over both sides of rack(s).
Sprinkle a good covering of coarse-ground black pepper over both sides of Racks(s).
Shake-squirt Franks Red Hot Sauce over both side of Rack(s). This sauce is NOT very hot, just flavorful, so don't worry about making the ribs too spicy! I'm not joking.
Thoroughly rub in Frank's sauce and spices. Work these ingredients into the raw meat with bare hands.
Cover with plastic wrap, and let rack(s) sit in fridge for AT LEAST 1 hour--overnight would be better, though.
Start your charcoal. Only use lighter fluid if you must.
SMOKE CHIPS-Soak a good amount of wood chips in water for about 20 minutes (Hickory or Apple wood is best. Jack Daniel's Whiskey Barrell chips are even better. Yes, they exist and are sold in stores). Take the chips out of the water, and strain. Create a package for the chips out of aluminum foil. This package must be a size that can fit between your charcoal and the grate of your grill. Use a fork to poke a bunch of holes in the package for smoke to escape.
Place smoking chips package on top of hot charcoals. Place metal grate over top of package. Replace lid to grill.
Limit air ventilation on your grill so that all vents are just barely open. You want the grill to stay at a temperature around 250-300°F
Wait until wood chips package is smoking heavily before putting the ribs on.
Place the rib rack(s) directly on grill grate. The side of the ribs with more meat should be up. You never have to flip the rack(s) over.
Fill a clean spray bottle with 1/2 cup of Bourbon Whiskey. Maker's Mark is best, followed by Jack Daniel's, but any whiskey will do great.
Spray the ribs with the Whiskey until the bottle is empty. Replace the lid of the grill.
Fill the spray bottle up with Apple Cider. You don't have to clean it out before filling it with cider, but make sure there's not much whiskey left at all.
Wait 4 hours. The less you peek, the better, but if you can't contain yourself, be sure and spray the ribs with Cider whenever you peek.
This part is confusing: After 4 hours, you have 2 final hours of cooking left (the ribs cook for 6 total hours). During those 5th and 6th hours, spray the ribs completely with Cider every 15 minutes. During the LAST hour, brush on BBQ sauce every 15 minutes as well. KC Masterpiece is my favorite, but you can suit your tastes. So, during the 5th hour of cooking, you should spray Cider every 15 minute and during the 6th hour, you should spray cider AND brush on BBQ sauce.
Serve it up. I recommend having some friends over, because you have spent a long time on this meal, and these are the best ribs anyone has ever had. They're contest grade ribs, and you'll want your friends to taste them so you can brag.
Page 2 of 2
Southern Indiana Smokehouse BBQ'd Ribs (cont.)