Game Day Provisions: Bourbon & Cherry Coke Ribs

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The Technique

Bourbon & Cherry Coke Ribs 

There’s no better way to kick-off a season of game day fun than by offering guests a host of classic barbecue flavors. Bourbon & Cherry Coke Ribs feature an iconic tailgating beverage that’s infused into the barbecue via one part signature dry rub & one part finishing sauce. Cherry preserves not only sweeten the deal but lead good team spirit. Learn how to make a game winning combination of smoky ribs filled with lively color & taste. Follow my detailed tutorial on how to prepare ribs correctly for the smoker.

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makes 6 appetizer servings

Trick Play

The barbecue sauce delivers a shot of pungent flavor to balance the concentrated southern nectar-based glaze.

1 1/2 cups hickory wood chips
1 {3-lb} slab St. Louis-style or baby back ribs
Bourbon Chipotle-Thyme Rub
Charcoal
Bourbon & Cherry Coke Glaze
Barbecue sauce

Soak the wood chips in water for about 30 minutes. Drain. Place in heavy-duty foil & make a packet. Poke a few holes in the foil. Pull the thin membrane from the backside of the ribs. Slather the Bourbon Chipotle-Thyme Rub liberally on both sides of the ribs. Let stand 20 minutes.

Build a fire with the charcoal & push it over to one side of the grill. Add the packet of wood chips. Top with the grill grate. Place the ribs over the empty side to utilize an indirect heat cooking method. Top with the lid & adjust the vents in order to maintain a temperature between 225 to 275 degrees. Cook the ribs over indirect heat 2 1/2 to 3 hours or until the internal temperature reaches 185 to 190 degrees. You’re looking for a pink smoke ring in the pork. Check the progress every 30 minutes. Be sure the side closest to the heat isn’t cooking too quickly. Rotate the ribs if necessary. Meanwhile, prepare the Bourbon & Cherry Coke Glaze. Before removing from the grill grate, slather the ribs with the Bourbon & Cherry Coke Glaze. Cover with the lid & cook for 10 minutes. Remove the ribs & let stand 10 minutes before cutting. Serve with additional barbecue sauce, if desired.

The Extra Point

Follow the basic fundamentals to prepare the ribs but feel free to experiment with different herbs, spices & glazes.

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{testing notes}

How To Make Smoked Ribs

Smoky pulled pork, ribs, chicken & everything in between essentially utilizes an indirect heat process that involves wood. Whether it’s used to build & maintain the fire or simply added with charcoal to enhance the flavor of the foods you’ll be preparing, the type of wood used acts to provide that iconic flavor we love. Follow these tips & get ready to make your best barbecue to date.

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The most important step when preparing a slab of ribs is being certain the thin membrane on the backside of the ribs is removed. If it is left unattended to, all of your time & effort will be lost as the ribs will have a tough bite to them. Do not skip this procedure. It isn’t difficult & takes less than five minutes to prep the ribs properly. Here’s what you should know.

Cooking Tutorials: How To Properly Prep Ribs By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Southern Hostess Food Stylist Writer Game Day Entertaining Modern Southern Socials No. 1

Turn the ribs to the backside & place the slab on a flat surface. Usually the butcher makes a few small cuts indicating that the prep work should be attended to. You will see them on the bottom of this slab starting in the center of the photo, trailing off to the right.

Cooking Tutorials: How To Properly Prep Ribs By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Practical Culinary Techniques For Everyday Cooks Baking & Cooking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer Southern Hostess Game Day Entertaining Modern Southern Socials
No. 2

Use your finger to loosen it from the slab. It should begin to pull away in one piece.

Cooking Tutorials: How To Properly Prep Ribs By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & entertaining Brand Practical Culinary Techniques For Everyday Cooks Cooking & Baking Tutorials Editorial Director Digital Culinary Photo journalist Pastry Chef Food Stylist Writer TV Cooking Personality Southern Hostess Game Day entertaining Modern Southern Socials No. 3

Keeping pulling the membrane until the entire slab has been attended to. Do not pull away anymore than this one section or the ribs may begin to fall apart.

Cooking Tutorials: How To Properly Prep Ribs By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & entertaining Brand Practical Culinary Techniques For Everyday Cooks Baking & Cooking Tutorials Digital Culinary Photo Journalist Editorial Director Pastry Chef Food Stylist Writer Southern Hostess TV Cooking Personality Game Day Entertaining Modern Southern SocialsNo. 4

Once the membrane has been completely removed, follow the recipe instructions to proceed with seasoning them & placing them on the grill or smoker for cooking.

Game Day Tailgating & entertaining By Rebecca Gordon Buttermilk Lipstick Editor-In-Chief Southern Cooking Baking Entertaining & Tailgating Brandetc

Game Day Entertaining
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The Tune
“Smokestack Lightning” Howlin Wolf

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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