How much bourbon for Babyback Ribs?

Clay Q

Going to try my hand at bourbon babybacks this weekend...adult finger food during happy hour. Instead of going the marinade route I'd like to try a different approach with a bourbon foil stage and then a bourbon glaze mopped on in the last stage when grilling direct. I"m thinking 1/2 cup poured in the foil to steam and a sweet-sour glaze made with another 1/2 cup. I have made Dr. BBQ's Whiskey Pork Chops using his whiskey marinade (I left out Tabasco sauce) and I liked it, but these ribs,-two racks will have a different approach. Just wondering if I'm in the ball park with amount?
Clay

Eggtucky

Clay, I cook using bourbon all the time....it is one of the ingredients I experiment with the most...first..buy a cheap bourbon..it is generally more aromatic and the aroma is what gives it the flavor...here in Ky, I use Early Times...it comes in a plastic bottle if that gives you any idea how cheap. When you say 'foil' the ribs....here is how I do it...I use an aluminum baking pan that I can somewhat stand the ribs up in...or at least lean them on edge, add the 1/2 cup to 1 cup of bourbon in the bottom of the pan..1/2 cup will not last long and will boil off and you'll have a dry pan in less than an hour..it is ok to cut the bourbon with water, apple juice, orange juice, maple syrup (a good choice) or whatever to give you a bit more liquid in the bottom of the pan (I like at least 1/2 inch to 1 inch of liquid) so it doesnt cook dry...then cover the ribs in the pan with foil and put back on the egg indirect for an hour until you are ready to baste direct...hope this helps..good luck!

Rascal

Would putting them on rack in a covered pan work? How much cooking time after you go direct & baste?

Thank you, Rascal

Clay Q

I like maple syrup, your idea adding it in the foil stage with an aluminum pan sounds good.
I have some Old Crow leftover from makin Irish coffee, I think that will work, keep the JD for sippin, yes sir.
I don't want to 'pickle' the meat but I'm looking for a 'wow' factor with flavors. I'm also thinking of smoking with JD barrel wood chips, layer that white oak flavor into the ribs.
Hey, thanks for the tips!
Clay

Eggtucky

Yeah the old crow would work just fine...'drink the best, cook with the rest' .. I like the JD chips idea too...sounds good...I may just have to pickup some ribs today!! :laugh: :woohoo:

Rollocks

JD - presumably Jack Daniel's, is not bourbon, it is a whiskey. While it is similar to bourbon, it is not subject to same production requirements as bourbon. One distinct difference is that Jack Daniel's is filtered though sugar maple charcoal prior to aging.