We love ribs...a lot! Today, master of the pit Mo Cason is putting his own unique spin on this backyard classic on behalf of Smithfield via the addition of a homemade bourbon BBQ sauce!
Do you have your own unique twist on smoking or grilling pork? Smithfield is inviting pork fans nationwide to submit their most original and creative grilled fresh pork recipes for the chance to “throw down” in front of award-winning celebrity pitmasters Moe Cason & Tuffy Stone at the American Royal this fall.
The finalists will compete head-to-head at the World Series of Barbecue and the Hog Wild Throwdown champion will get to drive home one of two new 2016 Ford F-150 XL pickup trucks! For more information, contest details, grilling tips and recipes, visit SmithfieldThrowdown.com!
BOURBON SAUCED ST. LOUIS SPARE RIBS
Ingredients
4 racks Smithfield® St. Louis Style Pork Spareribs (membrane removed if desired)
1 handful hickory or apple wood chips for smoking, soaked in water and drained (optional)
Dry Rub
1/2 cup turbinado sugar
5 tablespoons chili powder
3 tablespoons sea salt
2 tablespoons dried mustard
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon ground thyme
Big Moe Cason's Bourbon BBQ Sauce
1 (12-oz.) bottle ketchup
3/4 cup apple cider vinegar
1/4 cup Kentucky bourbon
1 tablespoon Worcestershire sauce
1 tablespoon coarse ground black pepper
1 teaspoon liquid hickory smoke
1 teaspoon chili powder
1 1/2 teaspoons dried mustard
1/2 teaspoon ground cumin
1/2 teaspoon ground white pepper
1/2 teaspoon cayenne pepper
4 racks Smithfield® St. Louis Style Pork Spareribs (membrane removed if desired)
1 handful hickory or apple wood chips for smoking, soaked in water and drained (optional)
Instructions
About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well. Rub a light amount of oil on both sides of ribs and sprinkle a light coating of rub on both sides; let stand 5 to 10 minutes at room temperature. Once the first layer of rub turns wet from the meat, generously coat both sides of ribs with additional rub. Set aside at room temperature for 30 minutes.
Meanwhile, make the sauce. Combine all ingredients in medium saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 15 minutes until slightly thickened, stirring frequently. Cool to room temperature; cover and refrigerate.
Heat charcoal or gas grill for indirect cooking at 230°F. to 250°F. Add drained wood chips, if using. Place the ribs, meaty side down, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 ½ to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with bourbon BBQ sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.
Serve ribs with any remaining sauce.