Prep Time:  30 mins
Cook Time:  300 mins
Total Time:  330 mins
Servings:  6-8

Do you want to smoke the perfect rack of ribs? Here's our recipe for whiskey glazed ribs on the Blaze Kamado Grill smoked over cherry wood.

Ingredients

Ingredients for Ribs

  • 3 racks of St. Louis ribs
  • 4 chunks Cherry wood

Ingredients for Rub

  • ¼ cup Paprika (Hungary)
  • ½ cup brown Sugar
  • 3 Tbsp chipotle powder
  • ¼ cup black pepper
  • 6 Tbsp kosher salt
  • ¼ cup granulated garlic
  • ½ tsp cayenne pepper
  • ½ cup rubbed sage (Measure Before Lite Grind)
  • 2 Tbsp ground coriander
  • 2 Tbsp ground cumin
  • ⅓ cup dried/ground orange rind (Measure Before Grinding)
  • 1 tsp tapioca or cornstarch
  • 2 Tbsp cardamom powder

Ingredients for Glaze

  • ¾ stick unsalted butter
  • ½ cup cane syrup
  • 1 ¼ cup Jack Daniels

Ingredients for Drip Pan

  • Water Remainder
  • 3 oranges
  • ½ cup whiskey

Items You'll Need

Instructions

Instructions for Ribs

  1. In a mixing bowl combine all dry rub ingredients, mix well.
  2. Remove membrane from rib racks.
  3. Coat liberally in seasoning blend.
  4. Add whiskey, oranges, rosemary to water pan, fill remainder of the way with water.
    5. Pouring whiskey into the water pan mixture
  5. Fill Blaze Kamado with charcoal up to the middle grate, add 5 chunks of cherry wood.
  6. Light 2 handfulls of coal in a chimney starter until glowing red, pour over unlit charcoal in Kamado.
  7. Place in middle grate, heat deflector stone, and put water pan on top of heat deflector.
  8. Place in top cooking grate.
  9. Put ribs in standing rib rack, leaving room in between the racks to allow for space for the smoke to pass through, and make it easier to glaze later.
    10. Placing ribs on a rib rack into a kamado
  10. Allow Blaze Kamado to preheat and stabalize at 225℉.
  11. While ribs smoke for 3.5 hours, it is a good time to prep the glaze.
  12. In a sauce pan over medium heat, reduce whiskey by half.
  13. Whisk in cane syrup until incorporated.
  14. Add diced butter, remove glaze from heat when butter is almost completely melted, keep whisking to incorporate.
  15. After ribs have smoked for 3.5 hours, baste well with glaze, close the lid and let them go for another 30 minutes.
    16. Basting smoked ribs with glaze
  16. At 4 hours, baste a second time, close lid, raise Kamado’s heat to 325℉ to carmelize glaze.
  17. At 4.5 hours, check on your ribs, if they are tender, they are ready!
  18. Remove from grill, tent with foil, and allow to rest for 5 minutes.
  19. Slice, serve, and enjoy!
    20. Finished and sliced Whiskey Glazed Ribs