Maple-Bourbon-ribs: recipes, spritz, glaze?

[jjdbike]

Hello all & happy Friday!

I want to smoke some maple bourbon spare ribs tomorrow. I'd like the flavor to be distinctly maple bourbon w/ out overwhelming the flavor of the ribs.

It seems the rub should be a basic S & P. Other flavors like paprika, onion and garlic might not go w/ maple bourbon, do they?

I have Jack Daniels maple bourbon BBQ sauce. I was thinking about adding bourbon into an apple juice spritz w/ a little maple syrup in it. Does this sound rite?

Would it be good to add butter and maple syrup to the wrap than glaze w/ the sauce and finish unwrapped to tack sauce and tighten bark?

Am I missing anything or are there other things I should keep in mind?

Thanks in advance!
JD

 

[jjdbike]

Oh wow,
Lotsa views.
Perhaps it was a dumb newbie question. Truth is, I am a greenhorn when it comes pork ribs.
Plus, I’ve never tried maple bourbon anything. Was hoping for some pointers and advice.
Best regards,
JD

 

[Get’n Smokey]

Sounds good to me.

Dalmatian rub and maybe a butter/brown sugar/apple juice mix when you wrap then glaze with ur sauce.

Should be rib candy

Now I want some ribs

:wave:

 

[jjdbike]

Sounds good to me.

Dalmatian rub and maybe a butter/brown sugar/apple juice mix when you wrap then glaze with ur sauce.

Should be rib candy

Now I want some ribs

:wave:

Thanks much!!!
I’ll post a report.
JD

 

[Itsdone]

Speaking of bourbon BBQ sauce, i just picked up some Bourbon Peach BBQ sauce from Kinders ( never tried sauce from them before )

 

[rwalters]

This glaze is good! He uses it on beef ribs, but it would be killer on pork. Heck, I could drink it with a straw... lol.

https://youtu.be/n6svKOn69BQ

 

[jjdbike]

This glaze is good! He uses it on beef ribs, but it would be killer on pork. Heck, I could drink it with a straw... lol.

https://youtu.be/n6svKOn69BQ

Thanks twalters! That does look delicious for sure! This brings two questions to mind.
1st I wonder how the spicy mustard & traditional bbq rub blends w/ the maple bourbon glaze?
2nd I also wonder why it’s important to cook off alcohol.

Any thoughts on those questions?
Thanks again!!!
JD

 

[rwalters]

Thanks twalters! That does look delicious for sure! This brings two questions to mind.
1st I wonder how the spicy mustard & traditional bbq rub blends w/ the maple bourbon glaze?
2nd I also wonder why it’s important to cook off alcohol.

Any thoughts on those questions?
Thanks again!!!
JD

I used a sweeter BBQ rub. A tad peppery, but a little sweet. I used regular mustard, not spicy.

These are two of my fave rubs.

Texas BBQ Rub and Grand Champion. Very similar with the first being a bit more peppery.

http://www.texasbbqrub.com/shopping.html

 

[jjdbike]

I used a sweeter BBQ rub. A tad peppery, but a little sweet. I used regular mustard, not spicy.

These are two of my fave rubs.

Texas BBQ Rub and Grand Champion. Very similar with the first being a bit more peppery.

http://www.texasbbqrub.com/shopping.html

Thanks!

 

[bschoen]

I think the only reason for cooking off the alcohol is for kid friendly.

 

[rwalters]

Thanks!

Oops, forgot about your alcohol question. It's just a natural by-product of simmering the glaze. Plus, it's probably best not to intoxicate our kiddos... lol.