AWARD WINNING Pecan-Crusted Cherry Bourbon Ribs
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Ingredients:
(Available at Iowa BBQ Store)
- Whiskey Bent BBQ - Pecanerry Pecan+Cherry Rub
- Chicken Fried BBQ - Texas Rib Grind Competition BBQ Rub
- Cherry Wood or Jealous Devil Jax Legendary Blend Pellets
- Corncookers - The Big Finish Cherry Apple Habanero Glaze
- Tree Hive - Maple Syrup + Honey
- Clark Crew - Stone Ground Habanero Mustard
- Prairie Fresh USA PRIME Pork Spareribs St. Louis Style - (In-Store Only)
- 1 Stick of Butter
- Brown Sugar
- Jack Daniel's Tennessee Honey
- Pecans
- Cherry Dr Pepper Zero Sugar (for spritzing)
Steps:
Step 1: Start the smoker at 225º with cherry wood (or go all out with Jealous Devil Jax Legend Blend). Slather your ribs with mustard, coat with Pecanerry, and top with Texas Rib Grind. Let them smoke uncovered for an hour and a half.
Step 2: After 90 minutes, spritz with Cherry Dr Pepper Zero Sugar every 30 minutes for the next 90 minutes.
Step 3: Wrap the ribs in foil with a stick of butter and cook covered for 1 hour.
Step 4: Crank up the heat to 300º, while it gets up to temp, take the ribs out of the foil, and apply the sauce (a mixture of Big Finish, juices from the foil, maple syrup, brown sugar, and Jack Daniel's Tennessee Honey.) Top with crushed pecans, and back in the smoker for 15-20 minutes.
Step 5: Enjoy!
Step 3: Wrap the ribs in foil with a stick of butter and cook covered for 1 hour.
Step 4: Crank up the heat to 300º, while it gets up to temp, take the ribs out of the foil, and apply the sauce (a mixture of Big Finish, juices from the foil, maple syrup, brown sugar, and Jack Daniel's Tennessee Honey.) Top with crushed pecans, and back in the smoker for 15-20 minutes.
Step 5: Enjoy!
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