New Posts  All Forums:Forum Nav:

Bourbon Ribs

post #1 of 16
Thread Starter 

I found this Jim Beam marinade recipe back before I bought my smoker and joined this site, and I finally got around to trying it Sunday.

 

I also tried spritzing them this time with a 3:1 mixture of apple juice and Jim Beam.  I won't do that again because it made the bark a bit soggy.

 

Anyway, they tasted *awesome*, and I'll probably do this from now on.

 

So here's some Q-view for you all:

 

 

Trimmed St. Louis style and halved to fit into my 30" MES:

 

DSC00411.JPG

 

 

In the marinade:

 

DSC00415.JPG

 

 

Out of the marinade:

 

DSC00418.JPG

 

 

Molasses:

 

DSC00420.JPG

 

 

Rubbed (Memphis-style recipe with 1/2 the cayenne):

 

DSC00422.JPG

 

 

Brown Sugar:

 

DSC00425.JPG

 

 

About melted:

 

DSC00427.JPG

 

 

More rub:

 

DSC00429.JPG

 

 

Just some rub on the tips:

 

DSC00432.JPG

 

 

Smoked with Pecan for 6 hours at 220-240*.  Spritzing messed up my normally quite-black bark:

 

DSC00435.JPG

 

 

Going into foil with spritz for 30 mins:

 

DSC00438.JPG

 

 

Sliced:

 

DSC00441.JPG

 

 

It was late so I didn't make any sides.  I finished them up last night with some baked beans and Texas toast.

 


 

I learned 2 things from this little experiment:

 

(1)  I really, really liked that marinade

(2)  Never will I spritz again

 

Cheers, everyone!

post #2 of 16

Nice

post #3 of 16

Looks delicious makes me wonder about the spritzing 

post #4 of 16

Looks real good. One question, did you foil and put them back on the fire for 30 minutes with the spritz or just spritz and foil for 30 minutes?
 

post #5 of 16
Thread Starter 
Quote:
Originally Posted by va_connoisseur View Post

Looks real good. One question, did you foil and put them back on the fire for 30 minutes with the spritz or just spritz and foil for 30 minutes?
 


Thanks.  I didn't put it back in the heat.  I think I'll do that again next time, too, I just won't spritz while it's smoking.

post #6 of 16

Let me get this staight you didn't foil and you didn't spritz either and your ribs came out looking like that. HHHmmmmmm I might just have to re-think this whole way that I do my ribs...........

post #7 of 16

Good looking ribs, and they sound tasty too. I have also noticed a soft bark when spritzing. I don't sptitz during the last hour (unfoiled). It seems to help. It's all good my friend.

post #8 of 16
Thread Starter 

Mark, I did spritz that time (I never foil), but normally I don't and the bark comes out blacker which is how I like it.  I like the idea of adding some flavor with a spritz as I put them in the foil to rest though, so I'm going to try that again next time without spritzing while they smoke.

 

Also, I know that most people don't marinate their ribs, but you guys should really try that out sometime.  The flavor was very extremely good.

post #9 of 16

I'm planning on burning some this weekend. I will tweak the Jim Bean recipe as I am more of a Johnnie Walker man. Will let you all know how it comes out.

post #10 of 16
Thread Starter 

Cool.  Yeah, I want to try it with some JD.  Also, I used a PBR that I had for the beer, but I'm thinking that a Guiness would work great.
 

Quote:
Originally Posted by va_connoisseur View Post

I'm planning on burning some this weekend. I will tweak the Jim Bean recipe as I am more of a Johnnie Walker man. Will let you all know how it comes out.

post #11 of 16

Ribs Look Great...

 

Didn't see the drinks,  JD or PBR...

post #12 of 16

what a great looking set of spares, I bet they were great.

post #13 of 16

Beautiful ribs there Bret!

 

 

Thanks,

Bear

post #14 of 16

Nice looking ribs.  How was the rub?  I have been using Jeffs for a while now and while good, I want to try something different.

post #15 of 16
Thread Starter 

Thanks.  I've used the rub several times and really like it.  I don't even put sauce on the ribs when I eat them -- it's that good.  I only use 1/2 the cayenne that the recipe calls for, and it's just enough heat for me.

 

I've been wanting to try Jeff's though, too, and I will eventually.

post #16 of 16

Brett,

 It's nice to see someone else that likes to use moleasses on their pig.

 If ya like that you really should see if you can get some steens cane syrup.

 Use it just like you would the molasses .Has a different taste but still real good.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork