Smoke Eater Gourmet Meats "Hook & Ladder" Baby Back Ribs are meaty, juicy, meaty (yes, I know I said meaty twice) & fall-off-the-bone insanely ridiculous! Translated, that means unbelievably delicious!
Dry rubbed, applewood smoked & then glazed in a honey bourbon sauce, this meal which was served with homemade coleslaw, potato salad, & cornbread was a mouth watering explosion of flavors!
Ingredients:
- 2 racks of Smoke Eater Baby Back Ribs
- 6 cups of Applewood smoking chips
- 1/2 cup of Dijon mustard
- 1 cup of Honey
- The juice of 1 fresh squeezed Orange
- 1/4 cup of Jack Daniels Honey Bourbon
- 1/8 cup of a good quality Bourbon (I used Knob Creek Single Barrel)
- 1 cup of Brown Sugar
-1/2 cup of pure maple syrup
- 1 tbsp of Liquid Smoke
- 1/2 cup of Smoke Paprika
- S&P
-OPTIONAL but a real good idea-3/4 cup of Spiceology Erubtion Rib Rub
-1 cup of Chili sauce
Preparation:
I'm currently in between Smokers so, I smoked these ribs in a regular propane gas grill. It's not the best way to smoke ribs, but it works.
1- Soak the Applewood chips in a bowl of warm water for about 1/2 hour
2- Wet Rub- In a bowl, combine the Dijon, 1/2 cup of the honey, 1/4 cup of the maple syrup, half of the Jack Daniels Honey Bourbon, the liquid smoke & the juice of the orange, mix together well & set aside.
3- Dry Rub- In another bowl, combine 1/2 cup of the brown sugar, the smoked paprika, S&P & 1/2 cup of the Erubtion Rib Rub, mixing together well.
4- Next, rub a thin layer of the wet rub on all sides of the rib racks & then rub the dry rub into the rack as well.
5- Drain the wood chips & wrap them in tin foil poking a few holes in the foil or place them in a smoking box.
6- Remove one of the grates from the grill & turn on only one or two of the burners on low & then place the smoke box or the foil directly over the flame, keeping the interior temp of the grill at 225 degrees F & after replacing the grate, place a pan of water or apple juice directly over the smoke box & allow the chips to begin smoking.
7- Once the chips are producing a good amount of smoke, place the rib racks on the opposite side of the grill remote from the burners in use. Remember, you want the ribs to absorb the smoke & you want to cook them on low heat for a long time (Low & Slow) so be sure to maintain the 225 degree temp & make sure you keep the water pan filled to prevent the ribs from becoming dry.
8- SAUCE- Meanwhile, in a bowl, combine the chili sauce, the bourbon, & the remainder of the Jack Daniels, the brown sugar, the maple syrup, the honey & the Erubtion Rub stirring all together well.
9- After 5 to 6 hours, using a brush, baste the rib racks in the sauce & wrap them in tin foil cooking in the same heat for another 1 to 2 hours for a total of 6 to 8 hours & then your ribs are ready to go! Welcome to BABY BACK RIB HEAVEN BROUGHT TO YOU BY SMOKE EATER GOURMET!
Smoke Eater Wine's "First Due Red" Pinotage imported from the Cape of Good Hope in South Africa, is a perfect pairing for all types of grilled & smoked meats & this meal was no exception!
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