Whiskey Glazed Ribs on the Blaze Kamado
By Chef Tony Matassa, ShoppersChoice.com, LLC.
Do you want to grill the perfect rack of ribs? Here's our recipe for cooking whiskey glazed ribs on the Blaze Kamado Grill. Shop Blaze Kamado Grills
SERVES 6-8 PREP 30 min COOK 4.5-5 hrs
- You Will Need:
- 3 Racks of St. Louis Ribs
- Cherry Smoking Wood 4 chunks
- For Rub: Makes Approx: (2.5 to 3 Cups)
- Paprika (Hungary) ¼ Cup
- Brown Sugar ½ Cup
- Chipotle Powder 3 TB
- Black Pepper ¼ Cup
- Kosher Salt 6 TB
- Granulated Garlic ¼ Cup
- Cayenne Pepper ½ tsp
- Rubbed Sage ½ Cup (Measure Before Lite Grind)
- Ground Coriander 2 TB
- Ground Cumin 2 TB
- Dried/Ground Orange Rind ⅓Cup (Measure Before Grinding)
- Tapioca or Cornstarch 1 tsp
- Cardamom Powder 2 TB
- For Glaze:
- Unsalted Butter ¾ Stick
- Cane Syrup ½ Cup
- Jack Daniels 1 ¼ Cup
- For Drip Pan:
- Water Remainder
- Oranges 3 EA
- Whiskey ½ Cup
- 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 degrees F.
- 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!
Whiskey Glazed Ribs
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