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Whiskey Glazed Ribs on the Blaze Kamado

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Whiskey Glazed Ribs on the Blaze Kamado

Whiskey Glazed Ribs on the Blaze Kamado

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.

SERVES 6-8 PREP 30 min COOK 4.5-5 hrs

INGREDIENTS


  • 3 Racks of St. Louis Ribs
  • 4 chunks Cherry Smoking Wood

  • For Rub: (Makes Approx: 2.5 to 3 Cups)
  • 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

  • For Glaze:
  • ¾ Stick Unsalted Butter
  • ½ Cup Cane Syrup
  • 1 ¼ Cup Jack Daniels

  • For Drip Pan:
  • Water Remainder
  • 3 Oranges
  • ½ Cup Whiskey

  • Things You'll Need:
  • Blaze Kamado or another Kamado
  • Lump Charcoal
  • Charcoal Starter
  • Cherry Wood BBQ Cooking Chunks

DIRECTIONS


  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. 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. Allow Blaze Kamado to preheat and stabalize at 225 degrees F.
  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. 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!

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