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A little different method for your ribs that add a sweet, boozy crunch. First, applying the dry rub and letting the ribs air out in the fridge overnight allows the flavors of the rub to move into the ribs and for the crust to start forming. Second, wrapping the ribs and cooking slowly helps to render the fat and break down muscles. For finishing, grilling the ribs over hot direct heat makes a crust that should "break" when you bit into it.
1 tablespoon olive oil
2 bunches scallions, white and green sections, finely chopped
1 large white onion, chopped
8 large garlic cloves, minced
1 cup brown sugar
1 sm can (6 ounces) tomato paste
1 cup ketchup
2/3 cup whole grain Dijon mustard
2/3 cup water
1/3 cup apple juice
1/2 cup apple cider vinegar
1/2 cup Worcestershire sauce
1/2 tablespoon ancho chile powder
1 tablespoon ground cumin
1 cup bourbon, such as Knob Creek
6 lbs baby back ribs
1/2 cup Kosmos, Rodney Scotts or your favorite dry rub
Prep the Ribs
Rub ribs all over with olive oil.
Rub spice mixture over ribs to coat.
Let rest in refrigerator, un-covered, overnight.
Bourbon Sauce
In a large saucepan over medium high heat add the olive oil. Add scallions and onion and sauté until soft, about 6 minutes.
Add garlic and continue to sauté until tender, about 8 minutes.
Add brown sugar, tomato paste, ketchup, mustard, water, apple juice, apple cider vinegar, Worcestershire sauce, ancho chile powder, and cumin then whisk until combined.
Add bourbon and whisk until combined. Reduce heat to a simmer and cook, stirring occasionally, until reduced to a thick sauce, about an hour.
Make the Ribs: In a small bowl, whisk together cayenne, chili powder, cinnamon, mustard, cumin, cardamom, and salt.
Smoke The Ribs
Wrap ribs in foil.
Preheat a smoker, gas or charcoal grill to 225°F (105°C) using indirect heat. To heat only one side on a charcoal grill, simply push the coals to one side. On a gas grill, turn off all the burners except one or two. Cook for 1 1/2 to 2 1/2 hours.
Unwrap ribs and place on indirect heat side of the grill. Close the grill.
Cook ribs on grill for another 1 1/2 to 2 1/2 hours, until meat is tender and pulling away from the end of the bones. The crust on the ribs should be hard and crackly.
Remove ribs to a platter and brush all over with sauce. Raise grill temperature to 400°F (205°C) and place ribs directly on the heat. Cook each until browned and caramelized, about 4 minutes per side.
Let cool slightly and slice meat into individual ribs. Serve with extra sauce on the side.
Urban Cowgill July 2025