Whiskey Sauce Baby Back Ribs w/ Q-View

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

adiochiro3

Master of the Pit
Original poster
OTBS Member
Apr 19, 2010
2,088
42
Bay Area, CA
Working up a new rib recipe for a friendly competition with my boss next week.  I'm using a modified 2-2-1. I started the ribs with salt and pepper on the smoker for 2 hours with a combo of ash & plum at 225*. 

bd617244_IMG_1522.jpg


The smoke ring looked nice...

47a6d030_IMG_1524.jpg


This is where I'm departing from the 2-2-1 method.  I Cut the ribs into pairs and place them in a baking dish and cover with a mix of equal parts Jack Daniels, dark brown sugar, & chili sauce (the good stuff from the Asian market).  I place them in a 400* degree oven until the sauce just starts to thicken -- about 1 - 1.5 hours.  They come out looking like this:

d8482ec7_IMG_1525.jpg


Mighty tasty buggers!  My boss has got his hands full!

beae5fd2_IMG_1526.jpg


They sure don't last long!  Thanks for looking!

Cheers!
 
  • Like
Reactions: mikew
So the post-mortem on those ribs: that Asian chili sauce is potent.  My first attempt with this recipe included the Heinz chili sauce, which was lack-luster to say the least; plenty of sweet & no heat.  I decided to kick it up a notch with the Sriracha Hot Chili Sauce which wound up being about four or five notches up the ladder.  The initial hit was perfect, but the heat chaser was intense
icon_eek.gif
.  I felt bad for my wife and daughter
PDT_Armataz_01_05.gif
who kept sipping milk after just about every bite!  I think about 1/3 Sriracha and 2/3 Heinz will be about perfect for the average diner. 
 
So, I think you should package some of those in dry ice and overnight them to me for another opinion
th_dunno-1%5B1%5D.gif
 
So, I think you should package some of those in dry ice and overnight them to me for another opinion
th_dunno-1%5B1%5D.gif
Scarbelly, those puppies were so spicy that they won't need refrigeration.  Unless it's one of those extremophile bacteria from Yellowstone or a deep water ocean vent, it's not going to survive on the surface of those ribs!!!  What's the address??!!!! LOL!
 
They look great...I'm still chuckling about the milk after every bite line...I've made that mistake more than once.
icon_biggrin.gif
  I used Chinese dry mustard for a rub once and couldn't eat those smoked pork chops.
 
at one point do you put them in the oven...the last "hour" after unwrapping?
Yep, wrapped for about an hour and then put them in the dish uncovered at 400* for about another 60-75 minutes until the sauce thickened.
 
Looks terrific.  I love Srirachi sauce, but it does have some kick.  

When you put them in the oven, were they covered or uncovered?
The ribs were uncovered at this point to boil off liquid and thicken the sauce.  Takes about 60-75 minutes.
 
They sure look delicious. Did you come up with this recipe, or get it somewhere?
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!!
 
Thanks y'all for the kind words!  Licking monitors and drooling on laptops -- I think I've hit a new level of Q!!!
PDT_Armataz_01_11.gif
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Clicky