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Whiskey Sauce Baby Back Ribs w/ Q-View - Page 2

post #21 of 38

Looking good!!

 

  Craig

post #22 of 38

Freakin' YUM......I just went to the pantry to look for my parrot top Chili Garlic Sauce. It's there so I see 2 racks of these in my future....1 for me & 1 plain for her . Gotta love the finds in those Asian markets....thinking maybe a slather of that Sweet Chili Sauce for a finishing glaze as well...endless possibilities. Your boss doesn't have a shot....you lookin' for a new job??...lol. Congrats on the banner as well

post #23 of 38

Gotta try this!

post #24 of 38

I need spring to assemble and use my MES30!

post #25 of 38
Quote:
Originally Posted by cycletrash View Post

i got carried away and licked my monitor !!



     I'm with you on that cycletrash!

     Those are some incredibly delicious looking ribs.  points.gif

post #26 of 38

I have been grilling (mostly ribs )for about 20 years ( I usually take over the grill at partys unless there is a capable griller and then I watch to see what they do different)and my dad just got me into smoking.  He did some ribs over Christmas and they where awesome.  Your ribs are making my mouth water right now.  I am a newbie and so far cant get the smoker over 220 in this cold utah weather.  I will be getting a better grill soon and then I will be set.  Smoker and grill and people like you all.  What all could you need other than an ocasional beer maybe.

post #27 of 38
Quote:
Originally Posted by Robin65 View Post

I have been grilling (mostly ribs )for about 20 years ( I usually take over the grill at partys unless there is a capable griller and then I watch to see what they do different)and my dad just got me into smoking.  He did some ribs over Christmas and they where awesome.  Your ribs are making my mouth water right now.  I am a newbie and so far cant get the smoker over 220 in this cold utah weather.  I will be getting a better grill soon and then I will be set.  Smoker and grill and people like you all.  What all could you need other than an ocasional beer maybe.


Welcome to the SMF Robin, lots of great info and techniques to pick up on here. Even at 220 you can be cranking out some goodies....just might take a little longer to finish. I'm in the NW now, lots of wind and rain so plan on banging together some sort of 3-sided protection for my smoker to cut down on some heat loss so I can smoke through the next winter and not have to put the smoker in the living room. That a Master Forge you have in the picture? We love the Q/view here so make sure you post up some pics.
 

post #28 of 38

Do you notice that the ribs dry out at all when you are putting them in the oven at 400 for an hour or so? Just curious of they say nice an moist and keep the consistency you are looking for.

post #29 of 38
Quote:
Originally Posted by adiochiro3 View Post




My aunt has a traditional Christmas recipe for Whiskey Hot Dogs that I converted for ribs.  This sauce even made hot dogs edible, so I knew I had to use it around the smoker!!


Hmmm, I've had them at a friends house at Christmas time too!

They called them "Drunk-dogs". Might be similar.

 

Those Ribs look Fantastic!!!!!

 

Thanks for the views---I think I wore out my mouse, left clicking to zoom in on those beauties!

 

 

Bear

post #30 of 38

Awesome looking ribs,nice color, ya did Great

post #31 of 38
Thread Starter 
Quote:
Originally Posted by rbranstner View Post

Do you notice that the ribs dry out at all when you are putting them in the oven at 400 for an hour or so? Just curious of they say nice an moist and keep the consistency you are looking for.


Not one bit, Rbranster.  They are bathed in that sauce the whole time which keeps 'em nice and moist.  You've gotta watch it though; that sauce will suddenly thicken right at the end.

post #32 of 38

Those look Great,  Can you post a complete tutorial with your recipe...  Inquiring Minds and Hungry Members Want Some...

post #33 of 38
Thread Starter 


 

Quote:
Originally Posted by Beer-B-Q View Post

Those look Great,  Can you post a complete tutorial with your recipe...  Inquiring Minds and Hungry Members Want Some...


Sure.

 

  1. Remove the membrane from under the ribs.
  2. Salt & pepper ribs to taste.
  3. Place ribs in a 225* smoker for 2 hours
  4. Foil the ribs for 1 hour at 225*-- spritz if you like, but there will be a lot of moisture in the next step, and these ribs have never dried out on me.
  5. While the ribs are in the foil, preheat the oven to 400* and combine equal parts whiskey, dark brown sugar, and chili sauce.  The chili sauce choice is a matter of taste with regard to the heat intensity.  For 2 racks of baby backs I use 1 cup of each ingredient.  In the future, I plan on using 1/3 cup sriachi and 2/3 cup Heinz chili sauces.
  6. Un-foil the ribs and cut them into 2 rib segments.  They should be quite tender at this stage.
  7. Place the ribs in a baking dish (9x13 manged the 2 racks pretty well).  Pour the liquid over the ribs and coat each pair.
  8. Bake uncovered in a 400* oven for 1-1.25 hours, turning and basting the ribs about every 10-15 minutes.
  9. The ribs are done when the sauce just starts to thicken.  There will be some sauce left in the bottom of the baking dish.  Either drizzle it over the pile of ribs or place in a separate bowl as supplemental sauce for your diners.

 

Enjoy!!

post #34 of 38
Thread Starter 


 

Quote:
Originally Posted by Bearcarver View Post




Hmmm, I've had them at a friends house at Christmas time too!

They called them "Drunk-dogs". Might be similar.

 

Those Ribs look Fantastic!!!!!

 

Thanks for the views---I think I wore out my mouse, left clicking to zoom in on those beauties!

 

 

Bear

My aunt loves the "Drunk Dogs" moniker, and will use that name from now on.  She is thrilled to have a name for the dish, as they only called it Whiskey Hot Dogs.  "Drunk Dogs" is way better!  Thanks!

 

Come to think of it, SMOKED Drunk Dogs might be something to try down the road.  Hmmmm...........I love this site!
 

post #35 of 38

Awesome!  That is making me hungry!  drool.gif

post #36 of 38
Well now i know what we are having for dinner on saturday.
post #37 of 38

We just stumbled across some Sambal ( Chili paste with just Chilis, salt , and vinegar).  I think I'm going to give this a whirl and use that same ratio with Heinz chili sauce to cut some of the heat.

 

What a Great post!bravo.png

post #38 of 38

drool.gif i gotta try this one!! thanks

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