The BBQ Pit Boys show you how to make a citrus Marinade, a Cajun rub, and a Pepper Bourbon sauce for serving up moist and tender Baby Backs at your Pit.
THE INGREDIENTS YOU'LL NEED:
Baby back rib rack -- 2
Orange juice -- 2 Tablespoon (to spray, as needed)
FOR MARINADE
Orange juice -- 1 Cup (16 tbs)
Lemon juice -- 1⁄3 Cup (5.33 tbs)
Water -- 1⁄2 Cup (8 tbs)
Salt -- 2 Tablespoon
Red pepper flakes -- 2 Tablespoon
Lime juiced -- 1
FOR RUB
Coarse salt -- 4 Tablespoon
Garlic powder -- 2 Tablespoon
Onion powder -- 1 Tablespoon
Paprika -- 2 Tablespoon
Dried thyme -- 1 Tablespoon
Dried oregano -- 1 Tablespoon
Cayenne pepper -- 1 Tablespoon
Ground black peppercorn -- 1 Tablespoon
FOR PEPPER BOURBON SAUCE
Bourbon -- 1 Cup (16 tbs)
Brown sugar -- 1⁄2 Cup (8 tbs)
Salt -- 2 Teaspoon
Red pepper flakes -- 1⁄2 Teaspoon
Tobasco -- 2 Teaspoon (1-2)
Butter -- 2 Tablespoon
DIRECTIONS
GETTING READY
1. Cut and remove the membrane from the baby back ribs as shown in the video.
2. In plastic bag, place meat and add orange juice, lemon juice, water, salt, red pepper flakes, and lime juice. Seal the bag, mix well and pop in refrigerator for at least 3 hours.
FOR RUB:
3. In a small bowl, combine salt, garlic powder, onion powder, paprika, thyme, oregano, cayenne pepper, and black peppercorn. Mix well.
MAKING
FOR PEPPER BOURBON SAUCE:
4. In a saucepan, combine bourbon, brown sugar, salt, red pepper flakes, tobasco, and butter. Place the pan on flame, stir and bring it to a simmer.
FOR MEAT:
5. Remove meat from marinade and pat dry using paper towel. Apply rub on both sides.
6. Place rib on grill over indirect flame, cover and cook for 21/2- 3 hours at 275 degree F. Check once after an hour and spray orange juice to add moisture.
7. Baste meat with bourbon sauce a few times while cooking.
8. Remove the meat from heat and let rest for 15-20 minutes.
SERVING
9. Cut into slices and serve hot.
THINGS YOU WILL NEED
Paper Towel and Old Hickory Knife - to remove membrane
2 Gallon Plastic bag
Hickory wood for smoking
