Game Day Entertaining
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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 for collegiate programs ranging from the Alabama Crimson Tide & the Texas A&M Aggies to the Arkansas Razorbacks & the Georgia Bulldogs. 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.
Bourbon & Cherry Coke Ribs
makes 6 appetizer servings
Trick Play
The barbecue sauce from a Tuscaloosa landmark, Dreamland, 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
Dreamland 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.
Bourbon Chipotle-Thyme Rub
makes about 1/2 cup dry rub sans the bourbon
Run The Option
Apple juice can be substituted for the bourbon, if desired.
2 Tbsp brown sugar
2 tsp kosher salt
1 tsp chipotle chili powder
1/2 tsp garlic powder
1/2 tsp dried thyme leaves
1/4 tsp ground pepper
1 Tbsp Kentucky bourbon
Combine the first 6 ingredients in a small bowl. Stir in the bourbon, forming a paste. Use as directed.
The Extra Point
Use this flavorful blend on chicken or pork before adding to the grill. Top over salads or serve with a sideline of fresh vegetables.
Bourbon & Cherry Coke Glaze
makes about 2/3 cup
Trick Play
Prepare this concentrated finishing sauce while the ribs are on the smoker.
Adding a smidgen of liquor at the end of the cooking time intensifies the bourbon flavor beautifully.
1 {7.5-oz} can co-cola
1/2 cup cherry preserves
1/4 cup Dreamland Barbecue Sauce
3 Tbsp plus 2 tsp Kentucky bourbon
Cook the co-cola in a small saucepan over Medium-High heat for 15 minutes or until reduced by 2/3. Pull the pan away from the stove eye. Add the preserves, the barbecue sauce and 3 Tbsp bourbon & bring to a boil. Reduce the heat to Medium & cook, stirring occasionally, 12 to 15 minutes, or until thickened to the consistency of pancake syrup. Remove from the heat & stir in the remaining 2 tsp bourbon. Use as directed.
The Extra Point
Substitute blackberry preserves for the cherry preserves in an equally lovely option. Stir in a smattering of fresh thyme leaves to move up quickly in tasteful BCS tailgating rankings.
FROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK
{helpful advice}
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.
The Technique
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.
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.
No. 2
Use your finger to loosen it from the slab. It should begin to pull away in one piece.
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.
No. 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.
etc
Game Day Entertaining 101
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The Tune
“Smokestack Lightning” Howlin Wolf
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