Cooked something new - Maple Bourbon Beef Ribs

FearlessGrill

Hi all,

Here's something I pulled together recently based on a couple of new books I got. The rub came from Karen Putman's Champion BBQ Secrets for Real Smoked Food, and the sauce from Nancy Davidson's Killer Ribs, though it actually comes from a rib joint in Calgary called Big T's BBQ and Smokehouse. A full writeup of the cook is posted to our blog at: http://www.fearlesskitchen.com/2009/02/recipe-smoked-beef-ribs-with-maple-bourbon-bbq-sauce-guest-post-from-fearless-grill.html



To make the rub:
1 cup packed brown sugar (I used light – the recipe says light or dark is fine)
¼ cup kosher or sea salt
2 tablespoons + 1 teaspoon paprika (or 1 teaspoon carrot powder if you can find it)
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons chili powder
1 tablespoon black pepper

To make the sauce:
2 tablespoons butter
1 ½ teaspoons olive oil
One onion, finely diced
Generous 1/2 cup apple cider vinegar
3/8 cup molasses
Generous ½ cup real maple syrup
¼ cup Jim Beam White Label bourbon
¾ cups ketchup
Generous ½ cup orange juice
2 tablespoons Worcestershire sauce
1 teaspoon black pepper
1 teaspoon salt

Smoked indirect over hickory at 225 degrees for 4.5 hours. Then raised heat to 275, and applied 3 coats of the sauce as a glaze. I might have cooked them a little longer if I were to do it again (battery in my Thermapen is dead so I didn't get an internal temp reading), but they came out realy good.

Enjoy!

-John

Rascal

Sure looks good! Thank you for posting it! 8 - ),,,

fishlessman

love those beef ribs, might be the first thing i cook when i hit 200 pounds on the weight loss forum. :laugh: i need some motivation to keep things going in the right direction.

Eggtucky

Thanks John, looks great! Always lookin for new ways to work bourbon into a cook! :woohoo: