Whisky BBQ Sauce On Grilled Blackened Beef Ribs

The next time you are in the mood for beef ribs, consider smoking a rack—it is certain to impress even Fred Flintstone!

Heads up: it’s this one! Big shoutout to our buddy Chef Kenneth Temple for bringing us this amazing blackened twist on the classic BBQ dish!

Even better, it’s a super simple recipe that packs a real punch where it matters! Why not strike up a friendship with your butcher?

Grab some top-notch beef plate short ribs, and get ready to roll up your sleeves for a mouthwatering platter that does most of the work for you!

This simple grilling method shouldn’t be this tasty, but surprisingly, it is! Today, it totally is!

The Components

	

	
	


    

    

    
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Recipe Items for Beef Ribs

• 2 beef plate short ribs
• 1/2 sticks of unsalted butter, all melted and ready to go!
• 1 pound of hickory wood chips
• 5 hickory wood chunks

Components of the Blackened Seasoning

• 1/4 cup of paprika
• 2 tablespoons of kosher salt
• 2 teaspoons of kosher salt
• 4 teaspoons of onion powder
• 4 teaspoons of garlic powder
• 4 teaspoons of cayenne.
• 1 tablespoon of white pepper
• 1 tablespoon of black pepper
• 2 teaspoons of dry thyme
• 2 teaspoons of dry oregano

Whisky BBQ Sauce Ingredients

• A 24-ounce bottle of ketchup
• 1/4 cup of sugar cane syrup
• 1/2 cup of Worcestershire sauce
• 1/2 cup of whisky
• 1/2 cup of white vinegar

You’ll need items

• Smoking boxes
• Butcher paper
• BBQ Cutlery

The instructions

1. To make your blackened seasoning, combine paprika, kosher salt, onion and garlic powders, cayenne, white and black peppers, dry thyme, and dry oregano in a small bowl. Easy peasy! Once you’re finished, set aside 2 teaspoons; we’ll bring them back later to add a nice punch to our whisky BBQ sauce.
2. Start by carefully trimming off the silver skin from the ribs. We emphasize the word “cautiously” because it’s easy to cut through the delicious, fatty meat. Arrange the ribs on a baking sheet, leaving some space between them. Grab a bowl and combine some Worcestershire sauce with water. Once that’s done, drizzle it evenly over both sides of those racks. Easy peasy!
3. Don’t hesitate to apply a thin layer of melted butter to the front of those ribs. Blackened, sprinkle seasoning on both sides of the ribs, cover, and let sit for an hour. This not only gives the beef a lovely marinade, but it also helps to tenderize the meat before we fire up the grill.
4. For this recipe, we’re going to need some indirect heat. So, go ahead and preheat your grill to a cozy 275–300°F by firing up one end burner. Simply place the wood chips and chunks into the smoke box, provide the wood chips with a small amount of heat, and then cover them once they begin to smoke. Easy peasy! Once everything’s in place, let’s get those ribs sizzling! Place the biggest bones nearer to the heat source.
5. While the ribs continue to sizzle, let’s begin preparing the whisky BBQ sauce! Fire up your burner to a comfortable medium heat! Take a medium-sized pot and combine ketchup, Worcestershire sauce, white vinegar, whisky, sugar cane syrup, and the two teaspoons of blackened seasoning (I was aware we would return to them!). Once everything is nicely blended, let’s get that pot boiling away! Let it simmer for about 20 minutes, giving it a stir now and then.
6. Once four hours have gone by, take a peek at those ribs—give them a little turn if they need it! By now, they should be flaunting a nice, fierce bark. But just wait—there’s even more excitement ahead! Wrap those ribs up and let them cook away for another 2 ½ hours!
7. When you can easily slice through the meat near the bone with your knife, that’s a sign that the ribs are ready to go! Take a quick 10-minute break to rest those racks! Once you have everything in order, simply slice each rib off the bone and apply the whisky BBQ sauce. Enjoy!

Does charcoal cooking work?

Alright, we’re going to cook with some indirect heat! Just toss those coals on one side of the grill and let them heat up until they’re all nice and ash grey.

Easy peasy! Place the ribs on the cooler side of the grill, making sure the bones are facing the heat.

After the first 45 minutes, go ahead and take out the wood smoking box, then let it cook for another 3 and a quarter hours. Enjoy the process!