Provided by Jeff Golden for the July 2012 issue of CorsicanaNOW Magazine.
- 2 slabs St. Louis cut ribs
- 3 cups barbecue sauce
- 1/2 cup jalapeños, finely chopped
- 3 shots whiskey
- 3 Tbsp. brown sugar
- Remove membrane from underside of ribs. Set out at room temperature while preparing marinade.
- Mix marinade of barbecue sauce and jalapeños. Spread over ribs; set out for one hour.
- Mix remaining ingredients for sauce.
- Cook ribs for 4-5 hours in a pit at 250-275 F. After third hour of cooking, brush heated sauce over ribs. Remainder of sauce can be used for dipping.
- Meat is done when it starts to tear between the 3rd and 4th ribs.
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