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
- In a mixing bowl combine all dry rub ingredients, mix well.
- Remove membrane from rib racks.
- Coat liberally in seasoning blend.
- Add whiskey, oranges, rosemary to water pan, fill remainder of the way with water.
- Fill Blaze Kamado with charcoal up to the middle grate, add 5 chunks of cherry wood.
- Light 2 handfulls of coal in a chimney starter until glowing red, pour over unlit charcoal in Kamado.
- Place in middle grate, heat deflector stone, and put water pan on top of heat deflector.
- Place in top cooking grate.
- 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.
- Allow Blaze Kamado to preheat and stabalize at 225℉.
- While ribs smoke for 3.5 hours, it is a good time to prep the glaze.
- In a sauce pan over medium heat, reduce whiskey by half.
- Whisk in cane syrup until incorporated.
- Add diced butter, remove glaze from heat when butter is almost completely melted, keep whisking to incorporate.
- After ribs have smoked for 3.5 hours, baste well with glaze, close the lid and let them go for another 30 minutes.
- At 4 hours, baste a second time, close lid, raise 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!