Creole Smoked Beef Ribs

By á-170456

Ingredients

• CREOLE RUB:
• 2 tablespoons paprika
• 1 tablespoon dried thyme
• 2 teaspoon brown sugar
• 1 1/2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dry mustard
• 1 teaspoon ground celery seeds
• 1/4 teaspoon cayenne pepper
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons freshly-ground black pepper
• BOURBON SAUCE:
• 2/3 cup bottled chili sauce
• 2/3 cup hickory-flavored barbecue sauce
• 1/4 cup bourbon
• 3 tablespoons cider vinegar
• 3 tablespoons honey
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot-pepper sauce - (to 2) (such as Tabasco)
• SMOKED RIBS:
• 2 racks beef ribs - (abt 5 lbs total)
• 3 handfuls hickory chips - (to 4) soaked if
• using charcoal

Details

Servings 4

Preparation

Step 1

To make the Creole rub, in a small dish, stir together the paprika, thyme, brown sugar, onion and garlic powders, mustard, celery seeds, cayenne pepper, salt and black pepper. Set aside.

To make the bourbon sauce, in a saucepan over medium heat, combine the chili and barbecue sauces, bourbon, vinegar, honey and Worcestershire sauce. Cook, stirring occasionally, until slightly reduced, 5 to 10 minutes. Stir in the hot-pepper sauce to taste. The sauce can be made up to 2 days ahead and refrigerated. Reheat gently before using.

Pat the ribs on all sides generously with the rub. Let the ribs stand at room temperature for 30 minutes, or cover and refrigerate for up to 3 hours. If refrigerated, remove from the refrigerator 30 minutes before grilling.

Prepare a charcoal or gas grill for indirect grilling over medium-low heat.

For a charcoal grill: Place a drip pan half full of water in the center of the fire bed. Sprinkle about half of the wood chips on the coals. Place the ribs on the grill rack over the drip pan. Cover the grill and cook, turning occasionally and adding wood chips and water if necessary, and more coals as needed to maintain the temperature, until the ribs are very tender and richly browned, about 2 hours. After about 1 1/2 hours, brush the ribs once or twice with the sauce.

For a gas grill: Place a shallow pan half full of water at the edge of the grill rack. Add half of the wood chips to the grill in a smoker box or perforated foil packet. Place the ribs on the grill rack away from the heat elements. Cover the grill and cook, turning occasionally and adding the remaining wood chips and more water as needed, until the ribs are very tender and richly browned, about 2 hours. After about 1 1/2 hours, brush the ribs once or twice with the sauce.

Simmer any remaining sauce for at least 5 minutes before serving. Transfer the ribs to a carving board and cut into pieces. Pass the remaining sauce alongside.

This recipe yields 4 servings.