Votka-chocked cherry ribs

1 servings

Ingredients

QuantityIngredient
4Full slabs Spareribs; (44 lbs)
1pack(8 oz) Leggs Hot Italian sausage seasoning
1cupCane sugar
½cupHot chili powder
2cupsWater
6Chicken bouilion cubes
1cupOlive oil
cupBalsamic vinegar
Remaining rub
40ouncesYoshida's spicy wing and rib sauce
½pintChockcherry syrup
1cupMarchiono cherry juice with Votka or 3 shots
1can(7 oz) El Mexicano Chipotle Adobada peppers in sauce blended
1cupGrated onion White
2tablespoonsGround Dry Mustard

Directions

RUB

MOP

FINISH SAUCE

Rub: Rubed olive oil over ribs then generously coated ribs with the rub reserving some of the rub. Wraped in plastic and refrigerated for 30 hours.

Mop: Smoked the ribs at 235 degrees over Mesquite wood mopping every hour or so.

Finish sauce: Brought to a simmer on stove then let sit overnight. Reheated and brushed on ribs 3 times last hour of smoke. Serve remaining sauce as dip for ribs.

Posted to bbq-digest by "Garry Howard" <garry@...> on Oct 18, 1998, converted by MM_Buster v2.0l.