How to Smoke Ribs on the Blaze Kamado | Whiskey & Cane Syrup Glaze

In this video, we smoke some delicious ribs on the Blaze Aluminium Kamado!
http://www.blazegrills.com/product/bl...
Ingredients:
St. Louis Ribs 3 racks
Cherry Smoking Wood 4 chunks

For Rub Makes Approx: (2.5 to 3 Cups)
Paprika (Hungary) ¼ Cup
Brown Sugar ½ Cup
chipotle Powder 3 TB
Black Pepper ¼ Cup
Kosher Salt 6 TB
Granulated Garlic ¼ Cup
Cayenne Pepper ½ tsp
Rubbed Sage ½ Cup (Measure Before Lite Grind)
Ground Coriander 2 TB
Ground Cumin 2 TB
Dried/Ground Orange Rind ⅓ Cup (Measure Before Grinding)
Tapioca or Cornstarch 1 tsp
Cardamom Powder 2 TB

For Glaze:
Unsalted Butter ¾ Stick
Cane Syrup ½ Cup
Jack Daniels 1 ¼ Cup

For Drip Pan:
Water Remainder
Oranges 3 EA
Whiskey ½ Cup

Procedure:
• In a mixing bowl combine all dry rub ingredients, mix well
• Remove membrane from rib racks
• Coat liberally in seasoning blend
• Add whiskey, oranges, rosemary to water pan, fill remainder of the way with water
• Fill Blaze Kamado with charcoal up to the middle grate, add 5 chunks of cherry wood
• Light 2 handfulls of coal in a chimney starter until glowing red, pour over unlit charcoal in kamado.
• Place in middle grate, heat deflector stone, and put water pan on top of heat deflector
• Place in top cooking grate
• Put ribs in standing rib rack, leaving room in between the racks to allow for space for the smoke to pass through, and make it easier to glaze later.
• Allow Blaze Kamado to preheat and stabalize at 225 degrees F
• While ribs smoke for 3.5 hours, it is a good time to prep the glaze
• In a sauce pan over medium heat, reduce whiskey by half
• Whisk in cane syrup until incorporated
• Add diced butter, remove glaze from heat when butter is almost completely melted, keep whisking to incorporate.
• After ribs have smoked for 3.5 hours, baste well with glaze, close the lid and let them go for another 30 minutes.
• At 4 hours, baste a second time, close lid, raise kamado’s heat to 325 to carmelize glaze.
• At 4.5 hours, check on your ribs, if they are tender, they are ready!
• Remove from grill, tent with foil, and allow to rest for 5 minutes.
• Slice, serve, and enjoy!









Filmed/Produced by: Paris Frederick

Hackbeat by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...)
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