COLA RIBS
COLA RIBS
2 Sides baby back ribs approx. 3 lb each
2 cups cola (500ml)
½ cup bourbon (125ml)
½ cup brown sugar (125ml)
2 tablespoons dry mustard powder (30ml)
2 tablespoons chilli flakes (30ml)
1 tablespoon minced fresh garlic (15ml)
3 springs of fresh rosemary bruised
½ bag char wood, soak two thirds in cool water for 2 hours or until completely saturated
Place ribs in a non reactive glass dish.
Combine marinade ingredients in a medium bowl, mix well.
Pour marinade over ribs and cover with plastic. Allow to marinade for 4 hours.
Preheat charcoal grill to or 350°F/176°C or medium heat. Make sure to push charcoal over to one side of the grill for indirect cooking.
Insert charcoal tray. Add 2/3 of the drained soaked wood and remaining dry char wood to tray. Mix and allow the wood to smoke. Once smoke is achieved reduce heat under charcoal tray to 275°F//135°C or low heat and add more wet chips.
Place ribs over the side of the grill that does not have charcoal underneath. Close lid and smoke for 3 hours or until ribs are falling off the bone. During the cooking continue to add wet chips to the tray.
Remove from barbeque and loosely tent ribs with foil.
Yield: 6 servings
2 Sides baby back ribs approx. 3 lb each
2 cups cola (500ml)
½ cup bourbon (125ml)
½ cup brown sugar (125ml)
2 tablespoons dry mustard powder (30ml)
2 tablespoons chilli flakes (30ml)
1 tablespoon minced fresh garlic (15ml)
3 springs of fresh rosemary bruised
½ bag char wood, soak two thirds in cool water for 2 hours or until completely saturated
Place ribs in a non reactive glass dish.
Combine marinade ingredients in a medium bowl, mix well.
Pour marinade over ribs and cover with plastic. Allow to marinade for 4 hours.
Preheat charcoal grill to or 350°F/176°C or medium heat. Make sure to push charcoal over to one side of the grill for indirect cooking.
Insert charcoal tray. Add 2/3 of the drained soaked wood and remaining dry char wood to tray. Mix and allow the wood to smoke. Once smoke is achieved reduce heat under charcoal tray to 275°F//135°C or low heat and add more wet chips.
Place ribs over the side of the grill that does not have charcoal underneath. Close lid and smoke for 3 hours or until ribs are falling off the bone. During the cooking continue to add wet chips to the tray.
Remove from barbeque and loosely tent ribs with foil.
Yield: 6 servings
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