Smoked Sweet tender ribs (with Jack Daniels!)

The perfect meal for game night! It goes well with beer, scotch, nachos, wings etc. The only problem is time, it takes a lot of time to make them. Setup is the key here, make the rub the day before. (if you don't already have some) marinate the ribs during the night and prepare the dripping sauce during the resting period.

Preparation: 30 min
Brining: Over night
Cooking: 4 hours
Resting: 30 min


Ingredients:
Moisturizer:

1. 1/4 cup mustard
2. 1/4 Jack Daniels
3. 1 tbs Worcestershire sauce
4. 1tbs apple cider vinegar

Wrapping mixture

1. 1 cup brown sugar
2. 1 cup of honey
3. 1/4 cup apple cider vinegar

Other ingredients

1. Baby back ribs
2. cheapest cola you can find (enough for  marinating the ribs maybe 4 liters)
3. favorite pork rub.
4. apple wood chunks

  Instructions:

1. Brine the ribs during the night in the cola.
2. Pat dry until cooking time. keep the brine.
3. Apply the moisturizer and follow with the pork rub
4. Smoke meat side up for 2 hours in a Kamado (or other smoker) at 250 F indirect heat with a water pan filled with the brine.
5. Place ribs in tinfoil with the wrapping mixture and put them back in the smoker for 30 minutes on each side. (same temperature)
6. remove from the smoker and let it rest 30 minutes. use that time to make the BBQ sauce with the dripping (look my previous post for a recipe) and set the temperature of the smoker at 275F
7. remove from tinfoil, apply more rub and smoke for another 30 minutes.
8. Apply a generous coat of BBQ sauce on each side and smoke another 30 minutes.

Notes:
You can serve the ribs with a side of mashed potatoes with green onion cheddar cheese and real bacon bits or with some smoked potato skins.

Smoked pulled pork in a Kamado

Preparation: 10 min
Pickling: 24 hours
Brining : none
Cooking: about 8 hours
Resting: 45 min

Ingredients and accessories:

1. 1 porc shoulder without the bone. "Boston Butt"
2. 6 feet of butcher string
3. favorite dry rub
4. 2 liters of Dr Pepper (or any other soft drink)
5. olive oil
6. drip pan
7. 3-4 chunks of apple wood

Preparation

• Remove excess fat, leave no more than 1/8 of an inch.
• Rince and pat dry
• Cover in olive oil
• Rub in a generous quantity of dry rub
• Tie it in a compact form with the butcher string.
• Wrap with plastic film and put it in the fridge for 24 hours

Smoking

• Remove the pork from the fridge and let it rest for at least an hour to get to room temp.
• Start the fire in your Kamado (or your smoker) and set it for indirect heat (225-250 F)
• Fill the drip pan up to 3/4 onf an inch from the top with Dr Pepper.
• Add a wood chunk and place the pork direcly on the grill.
• Smoke it until it reach 195 F adding 1 wood chunk every 2 hours.
• Once 195 F reach, wrap in aluminum foil and wrap in a towel for 45 min. (maybe use the dripping to make a BBQ sauce during that time!)
• Pull the "butt" apart with a large fork or "bear claws" and served the way you want.

Notes: I serve it on bread with sauerkraut and a BBQ sauce made with the drippings. enjoy and feel free to comment