Cherry Whisky Smoked Baby Back Ribs

Hot, Sticky and On Fire
Ted Reader
From the King of the Q, Ted Reader, comes this finger-licking, saucy, tasty book. Please try Cherry Whisky Smoked Baby Back Ribs (page 122) to tempt any grill aficionado's tastebuds. Softcover. $28.95.

I love to smoke ribs. In fact I love to smoke just about anything. Low and slow is the key to great smoked ribs, so patience is everything. If you want to cut down the time involved, first steam the ribs until they are tender, then smoke them for 2 hours to allow the smoke flavor to permeate the meat.

4 racks pork baby back ribs (each 1 1/2 pound)
2 cups cherry whiskey
2 cups water
1/2 cup sugar
1/4 cup salt
Cherry smoking chips
1/4 cup Bone Dust BBQ Spice (see below)

Cherry Whisky Glazing Sauce

1 small onion, diced
4 cloves garlic, minced
1 cup gourmet BBQ sauce
1/2 cup cherry whisky
1/2 cup honey
1/4 cup grape jelly
2 tbsp. vegetable oil
Cayenne pepper, salt and black pepper

1. Using a sharp knife, score the membrane on the backside of the ribs in a diamond pattern. Place the ribs in a roasting pan. Combine the cherry whisky, water, sugar and salt; pour over the ribs. Marinate, covered and refrigerated, for at least 4 hours or overnight.

2. Prepare your smoker according to manufacturer's instructions to a temperature of 225°F (See page 115). Soak cherry chips in water while coals are heating.

3. Remove ribs from the marinade (reserving marinade for basting) and rub with Bone Dust BBQ Spice, pressing the spices into the meat.

4. Place ribs in smoker and add soaked wood chips to coals. Close lid and smoke ribs, basting every hour with reserved marinade, until the ribs are tender and the bones wiggle a bit when pulled, 4 to 5 hours. Maintain a constant temperature of 225°F, and replenish coals, water and wood chips as needed.

5. Meanwhile, prepare the glazing sauce. In a medium saucepan, combine the onion, garlic, BBQ sauce, cherry whisky, honey, grape jelly and oil. Bring to a boil, stirring. Reduce heat and simmer for 15 minutes. Season to taste with a pinch of cayenne pepper, salt and black pepper. Remove from heat.

6. Preheat grill to medium-high.

7 Grill ribs, basting liberally with glazing sauce, for 10 to 12 minutes per side.

8 Cut between every third rib and serve.

Serves 4 to 6.

Bone Dust BBQ Sauce
(a.k.a. The Best BBQ Rub)

As you may well know, I love to grill. Well, this is my favorite recipe for a BBQ spice. It is from my Sticks and Stones cookbook. It just doesn't get any better than this one.

1/2 cup paprika
1/4 cup chili powder
3 tbsp. salt
2 tbsp. ground coriander
2 tbsp. garlic powder
2 tbsp. sugar
2 tbsp. curry powder
2 tbsp. hot dry mustard
1 tbsp. black pepper
1 tbsp. dried basil
1 tbsp. dried thyme
1 tbsp. ground cumin
1 tbsp. cayenne pepper

1. Mix together the paprika, chili powder, salt, coriander, garlic powder, sugar, curry powder, dry mustard, black pepper, basil, thyme, cumin and cayenne.

2. Store in an airtight container in a cool, dry place away from heat and light.

Makes about 2 1/2 cups.

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