First ribs on new GMG


New member
Here are some pics of step one for my ribs that I will cook tomorrow. Ribs rubbed, in home made rub and a shot of the home made mustard and bourbon BBQ sauce made. Sauce is Yum.. More to come.




New member
Part two here we go.
Smokin at 180* for 1.5 hours

Done, I made a bone head move and set my instant read thermometer at celsious rather than fahrenheit, so i over cooked them a bit, but they still turned out good.

The Side-with some potatoes.

The inside, good smoke ring. sorry pic is a bit blurry

The final plate. We had friends over at the last minute, so I didn't get to spend the time i would have hoped to on the ribs or presentation. oh well I am new to this. Ribs were good though. No foiling. tender with a bit of chew. The whole temperature thing with the thermometer screwed me up. I will never do that again at least.


New member
the ribs and veges look real good. could you give your bourbon bbq sauce recipe out? i like bourbon.


New member
Here is the recipe Sparky:

For sauce
1 tablespoon vegetable oil
2 bunches green onions, chopped
2 cups chopped white onions
8 large garlic cloves, chopped
2 cups (packed) golden brown sugar
1 cup ketchup
1 cup tomato paste (about 9 ounces)
1 cup whole grain Dijon mustard
1 cup water
1/2 cup Worcestershire sauce
1/2 cup apple cider vinegar
1/2 cup apple juice
1 large dried ancho chili, stemmed, seeded, cut into small pieces
1 tablespoon ground cumin
1 1/2 cups bourbon

For spice rub and ribs
2 tablespoons ground cumin
1 tablespoon chili powder
1 tablespoon dry mustard
1 tablespoon coarse salt
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground cinnamon
6 pounds baby back pork ribs (about 3 whole racks)


Make sauce
Heat oil in heavy large pot over medium-low heat. Add green onions, white onions and garlic and sauté until tender, about 15 minutes. Mix in all remaining ingredients, adding bourbon last. Simmer sauce until thick and reduced to 7 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. (Sauce can be prepared 2 weeks ahead. Cover and refrigerate.)
Make spice rub and ribs
Mix first 7 ingredients in medium bowl. Rub spice mixture over both sides of rib racks. Arrange ribs on large baking sheet. Cover and refrigerate overnight.
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