Incorporating wood smoke into your grilling can be a little challenging, and time consuming, but it is well worth the time and effort. Different types of wood can give off unique types of flavor.
Smoking with your gas grill is not as hard as you think. A piece of aluminum foil, some wood chips, and you are set to go.
This is a simple recipe that takes some time, but the whiskey and smoked flavor turn these ribs into a delicious summertime treat.
Tennessee Whiskey Smoked Pork Ribs Recipe/with Gas Grill
Recipe Type: Grilling
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Tennessee Whiskey Smoked Pork Ribs Recipe/with Gas Grill
Ingredients
Scale
- 2 – 3 pounds country-style pork ribs (I used 3 pounds which was about perfect for the amount of sauce)
- Kosher salt
- Pepper
- Wood chips (soaked for at least 30 minutes in cold water – the longer the better.)
Ingredients for glaze
- 1/3 cup Tennessee whiskey
- 1/3 cup brown sugar (packed)
- 1 tablespoon chili powder
- 1 peach (very ripe)
Instructions
- Prepare wood chips by folding them into aluminum foil to form a packet, cut slits into the top of the foil to vent the smoke. Place the packet to a far side between the grill grate and burner. Preheat and prepare the grill on high heat. Close cover and heat grill until wood packet starts to smoke.
- Salt and pepper pork ribs on both sides.
- Reduce heat to medium-high, generously oil grades and grill pork ribs until browned on both sides. Shut off all burners except for the burner under the foil packet; turn that burner to low. Move pork ribs to the cooler side of the grill. Close cover and smoke for 1 ½ to 2 hours.
Directions for Glaze
- Peel the peach, remove the pit, place it a medium size saucepan and mash it using a fork. Stir in the whiskey, brown sugar, and chili powder. Bring mixture to a boil, reduce heat to medium-high and continue cooking until mixture is reduced to a light syrup texture. Remove 1/3 cup and set aside for dipping sauce.
- Turn all burners on, increase grills heat to medium, and brush the chops with the glaze, turning as needed. Cook to an internal temperature of at least 145F and glaze is used up. (about 15 minutes)
- Serve with the reserved dipping sauce.
adapted from charbroil.com
