Whiskey Sauce Spare Ribs wtih Q-view

Discussion in 'Pork' started by adiochiro3, Feb 6, 2011.

  1. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    So my aunt has a Christmas MORNING tradition: whiskey hot dogs.  Sounds weird at first; she concocts this gooey sauce and everyone stands around the dish spearing bite-sized hot dogs with toothpicks.  She made them for us for the first time this year.  Now I'm not a hot dog fan at all, but these things were mighty tasty.  So I immediately got to thinking: this would be fantastic adapted to a smoked rib feast.  Turns out -- I was right.

    I started with a couple of rib racks with just salt and pepper.

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    Smoked the ribs for three hours a la the 3-2-1 method.  Used ash wood from our tree and kept things at 225*.  Also threw in some game day ABT's :)  (The bacon is chopped and mixed into the stuffing, so don't get on my case asking "where's the bacon!"  It's there!)

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    Foiled the ribs, but they were already starting the fall-off-the-bone routine, so I only foiled for about an hour. 

    Then I really departed from the 3-2-1 method and inserted my aunt's whiskey recipe. 

    The recipe is super simple: 1 part each of whiskey, dark brown sugar, and chili sauce.  I used 1 cup of each.  I sliced the ribs into 2 rib segments, placed them in a baking dish and poured the whiskey sauce over the ribs. 

    Now -- don't get all sideways on me -- I covered the dish with foil and put the whole thing in a 400* oven and baked until the sauce bubbled.  I removed the foil and continued the bake until the sauce thickened, turning the ribs and re-coating about every 15 minutes.  The total oven time was about an hour.  The result was a fantastic start on a new recipe!

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    The money shot (hard to see the smoke ring with all the glaze, but trust me -- it was there!)  Nice light bark, too!

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    The final family assessment?  Really tasty!  However, not enough heat to offset the sweet in our opinion.  I'll  probably add red pepper flakes to the whiskey sauce next time.  I am also pretty sure I don't need the foiling phase with this method because of the liquid boost from the sauce phase.  Everything was super tender FOTB goodness!

    Thanks for looking!!  Cheers!
     
    Last edited: Feb 6, 2011
  2. les3176

    les3176 Master of the Pit

    Sounds really good! and looks good too!! Nice job!
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Those look excellent.
     
  4. timberjet

    timberjet Master of the Pit

    Looks awsome. I have some spares ready to smoke today too. Only question I have is what kind of Chile sauce did you use. I have homemade red chile sauce from my garden in the pantry. Just curious.
     

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