CHAR-SMOKED BABY BACK RIBS
Ingredients
1⁄4 cup kosher salt, plus more to taste
1 tbsp. sorghum syrup or molasses
2 (3-lb.) racks pork baby back ribs
Freshly ground black pepper, to taste
1 tbsp. peanut oil
10 scallions, trimmed
1 cup roughly chopped cilantro
1 tbsp. Psycho Soy
Instructions
Heat 1⁄4 cup salt and 8 cups water in a 4-qt. saucepan over medium-high; stir until salt has dissolved, 2–3 minutes. Remove from heat and add syrup. Let brine cool completely and then pour into a 9 x 13-inch baking dish. Place ribs in brine, cover, and refrigerate overnight.
Build a medium-heat fire in a charcoal grill. Drain ribs and pat dry with paper towels; season with salt and pepper. Grill ribs, turning as needed, until charred on both sides and tender, about 1 hour; set ribs aside.
Toss peanut oil, scallions, and salt in a bowl; grill scallions, turning once, until heavily charred on both sides, about 5 minutes. Transfer to a blender with Maker’s Mark Bourbon Flavored Gourmet Sauce, cilantro, and Psycho Soy; purée until smooth and set sauce aside.
Prepare grill and smoke ribs according to directions in How to Transform your Grill into a Smoker. Transfer ribs to a cutting board and let rest 10 minutes; slather with reserved Maker’s Mark Bourbon Flavored Gourmet Sauce. Cut ribs into individual pieces and transfer to a serving platter.
How to Transform your Grill into a Smoker
1. Soak 1 pound hickory wood chips in water for 30 minutes; drain.
2. Spread wood chips evenly over 5 pounds of hot coals, taking care not to completely smother coals.
3. Close grill lid, leaving vents slightly open to allow wood chips to smoke, about 3–4 minutes
4. Place parcooked meat on grill and close lid. Smoke until meat is fragrant and several shades darker, 35–45 minutes.
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