SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Whiskey Sauce Spare Ribs wtih Q-view
New Posts  All Forums:Forum Nav:

Whiskey Sauce Spare Ribs wtih Q-view

post #1 of 4
Thread Starter 

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.

 

IMG_1480.JPG

 

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!)

 

IMG_1482.JPG

 

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!

 

IMG_1484.JPG

 

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

 

IMG_1485.JPG

 

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!

post #2 of 4

Sounds really good! and looks good too!! Nice job!

post #3 of 4

Those look excellent.

post #4 of 4

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.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Whiskey Sauce Spare Ribs wtih Q-view