This copper-colored martini can create the illusion that you are sophisticated and rich. Well, maybe you already are.
Baby back ribs
1 Large, dice
Yellow mustard sauce
1⁄2 Cup (8 tbs)
3 Tablespoon (John Henry’s)
For the bourbon sauce
Cherry concentrate juice
3⁄4 Cup (12 tbs)
Red stag bourbon
60 Milliliter (Jim Beam)
1. Remove the membrane using a sharp knife and paper towel.
2. Trim and square up the ribs, set aside.
3. In a bowl combine yellow mustard and honey, mix them well.
4. Baste the mixture on top of the ribs coat it evenly, using a basting brush.
5. Sprinkle garlic salt and burbon rub allover, lightly apply the brown sugar to the ribs.
6. Follow the same steps for coating the other side of the ribs.
7. Once done refrigerate the ribs to glaze for 30 minutes.
8. Prepare the smoker, you want 230 degrees and thin blue smoke.
9. Place the ribs in the smoker and smoke for 2 ½ hours at 230 degrees.
10. Throw the onion into the fire to sweeten the smoke.
11. Once done remove and allow it to rest.
12. In a cup combine cherry dr pepper, honey, brown sugar and red stag burbon, you need 3 portions of the same mixture for individual racks.
13. Place one of the ribs on a sheet of foil and pour the burbon infused mixture over the ribs, wrap the foil tightly, one rack at a time.
14. Place the foiled ribs back into the pit and smoke for 1 ½ hour at 228 degrees.
15. After 1 ½ hour remove the ribs from the foil and place the ribs back in the smoker.
16. Remove the ribs when the meat starts to split as you bend the racks.
17. Place the ribs on a plate and baste it with bbq sauce and cut them into individual pieces.