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Juicy Whisky Glazed Ribs for the perfect weekend BBQ
- 09 August, 2022
Every Kamado Griller needs a go to Rib Recipe, and this may be the one. These Whisky Glazed Ribs will be sure to blow you away. Keep reading to learn how to smoke the perfect rick of ribs ⤵
Ingredients
- 4 chunks Cherry Smoking Wood
- 3 Racks of your choice Ribs
Rub Ingredients
- 3 tbsp Chipotle Powder
- ½ Cup Rubbed Sage
- ¼ Cup Paprika
- ½ Cup Brown Sugar
- ¼ Cup Black Pepper
- 6 tbsp Kosher Salt
- ¼ Cup Granulated Garlic
- ½ tsp Cayenne Pepper
- 2 tbsp Ground Coriander
- 2 tbsp Ground Cumin
- ⅓ Cup Dried/Ground Orange Rind
- 1 tsp Tapioca or Cornstarch
- 2 tbsp Cardamom Powder
Glaze Ingredients
- ¾ Stick Unsalted Butter
- ½ Cup Cane Syrup
- 1 ¼ Cup Jack Daniels
For Drip Pan:
- Water Remainder
- 3 Oranges
- ½ Cup Whiskey
Recipe
- Combine all dry rub ingredients in a mixing bowl to make your seasoning blend. Be sure to mix well.
- Remove all membrane from the rib racks.
- Coat the ribs liberally with the seasoning blend.
- Add whiskey, oranges, rosemary to your water pan. Fill remainder of the way with water.
- Fill your Vessils Kamado Grill with charcoal up to the middle grate. Add 5 chunks of cherry wood for extra flavor
- Light 2 handfulls of coal with your starter until they are glowing red. Pour these over unlit charcoal in Kamado.
- Place in the middle grate, heat deflector stone, and put the water pan on top of heat deflector.
- Place in top cooking grate.
- Put the ribs into a standing rib rack. Leave room in between the racks to allow for space for the smoke to pass through, and make it easier to glaze later.
- Preheat the Kamado Grill at 225 degrees F. Allow time for it to stabilize
- Let the ribs smoke for 3 hours before prepping your glaze.
- To prep the glaze: add whisky to a sauce pan and heat over medium heat. Reduce whiskey by half.
- Whisk in cane syrup until fully mixed.
- Add in your diced butter. Remove the glaze from the heat when butter is almost completely melted, keep whisking to completely mix.
- After ribs have smoked for 3.5 hours, baste them well with glaze, close the lid and let them go for another 30 minutes.
- Once your 30 minutes is up (4 hours total cooking time), baste again.
- Close the lid and raise the Kamado’s heat to 325 to carmelize glaze.
- At 4.5 hours, check on your ribs, if they are tender, they are ready!
- Remove from grill, tent with foil, and allow to rest for 5 minutes.
- Slice, serve, and enjoy!
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