Southern Indiana Whiskey Hot Ribs
Monday Night Football is back in Tampa Bay and Chef Red has an interactive recipe this week. My recipe this week is my Southern Indiana Whiskey Hot Ribs. These ribs add moisture and flavor from the whiskey and get a little BITE from the hot sauce. This brings the best out in the pork and truly adds some Indiana flavor.
Being Monday Night Football I challenge all comers to bring their best rack of ribs to the tailgate for a little friendly rib cook off. You can even cook them on my smoker as I have plenty of room. I will be making a couple different racks just to show off. So come one, come and get ready for the biggest tailgate this year.
Ingredients
• 2 to 3 racks of baby back ribs
• Dry Rub (recipe follows)
• 1 bottle of Frank’s Red Hot Sauce
• ½ cup whiskey
• ½ cup apple cider vinegar
Dry Rub
• 1/4 cup paprika
• 1/4 cup turbinado sugar
• 3 tablespoons fresh ground black pepper
• 3 tablespoons cup salt
• 3 tablespoons cocoa powder
• 1 tablespoon chili powder
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon cayenne powder
• 1 tablespoon cumin
• 1 tablespoon coriander
Directions
Take the silver skin of the ribs and then pat dry. Sprinkle the dry rub all over the ribs and then rub it into the meat. Poor the Frank’s Red Hot all over the ribs and then rub into them as well. Wrap them in plastic wrap and refrigerate overnight.
The next day preheat charcoal smoker to 250-300 degrees and set up for indirect heat.
Place the ribs on the smoker. Fill a spray bottle with the whiskey and then spray the ribs with the contents of the bottle. Close the smoker and do not open for 4 hours.
After 4 hours fill the spray bottle with the apple cider vinegar and then spray the ribs every 15-20 minutes for 2 hours.
During the last hour mop on your favorite BBQ sauce while spraying the ribs. Finally cut them up and enjoy.
*This recipe yields 6-8 servings. Make sure you increase all amounts equally when tailgating with more friends.
Tailgate with Attitude!
Chef Red
