Jack Daniel's Ribs by Pitmaster Malcolm Reed from How to BBQ Right

Ingredients

• 2 slabs St Louis Spare Ribs
• 2 Tablespoons Killer Higs Hot Rub
• 2 Tablespoons Swine Life MS Grind
• 1/2 cup Brown Sugar
• 1/4 cup Captain Rodney’s Boucan Glaze

• 8oz Coca Cola
• 2oz Jack Daniels TN Whisky
• Pint jar of Ice
• Combine ingredients and allow mixture to come to room temperature before placing in spritz bottle

• 8oz Brown Sugar
• 8oz Killer Hogs Vinegar Sauce
• 2oz Jack Daniels Whisky
• 2oz Pineapple Juice
• Combine ingredients in a sauce pan over medium heat until brown sugar dissolves. Continue to heat until mixture reaches a slight boil and reduce heat to simmer. Cook for 5 min and allow to cool before glazing ribs.

Instructions

1. Prepare pellet smoker or grill for indirect cooking at 250 degrees F using hickory pellets for smoke flavor.
2. Remove membrane and excess fat from each slab of ribs.
3. Season with a light to medium layer of Mississippi Grind followed by a layer of Hot Rub (substitute your favorite seasonings/Rub).
4. Place ribs on smoker and cook for 2 1/2 hrs spritzing with Jack and Coke mixture as needed. *recipe below
5. Remove ribs from smoker and place on a double layer of aluminum foil. Spread half of brown sugar on the foil followed by 1-2 Tablespoons of Boucan Glaze. Place ribs meat down in this mixture and wrap with foil.
6. Place each slab back on smoker for 1 1/2 hours or until tender.
7. Carefully unwrap foil and brush each side with Jack Daniels Glaze *recipe below.
8. Continue to cook ribs for 15-20 minutes until glaze sets. Remove from smoker, rest for 5-10 minutes, and serve.