The Rub
2 tablespoons
paprika
1 tablespoon
dried thyme
1 tablespoon
brown sugar
1 tablespoon
garlic powder
1 tablespoon
onion powder
2 teaspoons
dry mustard
2 teaspoons
of celery seed
Pinch of
Cajun spice
Pinch of
cayenne
1 teaspoon
freshly ground black pepper
1 teaspoon
salt
The Bourbon Sauce
2 tablespoons
of bottled chili sauce
¾ cup hickory
flavored BBQ sauce
¼ cup bourbon
3 tablespoons
cider vinegar
2 tablespoons
maple syrup (or honey)
1 tablespoon
Worcestershire sauce
1 tablespoon
hot sauce
Baby Back Ribs
2 racks of
baby back ribs (5lb or 2.5 kg)
4 handfuls of
hickory wood chips
The Rub
1) Combine the rub ingredients in a small
bowl and mix well. Pat all sides of the beef ribs generously with the rub.
Place in a sealable plastic bag and refrigerate for at least 5 hours.
The Bourbon Sauce
1) To make the bourbon sauce, place all
of the ingredients with the exception of the hot sauce, in a medium heavy
bottomed sauce pan. Reduce slightly over medium heat for 5-10 minutes. Stir in
the hot sauce to taste. This can be refrigerated until ready to use, but reheat
before serving.
Baby Back Ribs
1) Prepare Barbecue to
200ºF/100ºC using indirect heat.
2) If you are using
charcoal, cook the coal until they are ash on the outside, but still holding
their shape.
3) For a gas grill, preheat
the grill to high on one side leaving the other side off.
4) Place the baby back ribs
directly on the cool side of the grill and cook slowly for approximately 2
hours until nicely browned and cooked through.
5) After 1 ½ hours, brush
the ribs with the bourbon sauce every 15 minutes until the allotted time has
passed.
Makes
4 servings.
