Spare ribs au brandy façon Chef O Grill
Chef O Grill Brandy Spare Ribs
Cookinwood Whiskey Chunk Smoked Brandy Spare Ribs
Equipment
- Grill
Ingredients
- 1,5 kg Spare Ribs
- 1 Bag Whiskey chunks Cookinwood (or your favorite flavor)
- 1 Pot Rub Lotta bull (or your favorite rub)
- 2 Bag American Mustard or equivalent
Spray au brandy
- 100 ml Brandy
- 100 ml Apple juice
- 100 ml Cider Vinegar
Sauce BBQ au brandy
- 3 cac Rub Memphis Firefly (or your favorite rub)
- 5 cl Apple juice
- 10 cl Brandy
- 5 cl Cider vinegar
- 1 cas Soya sauce
- 5 cl honey
- 2,5 cl worcestershire
- 25 cl Ketchup
- 1 cac Tabasco
- 4 cas Brown sugar
Instructions
BrandySpray
- Mix the 3 ingredients together and set aside
BBQ Brandy Sauce
- In a sauce pan, combine all the ingredients
- Simmer and reduce for a few minutes
- Reserve
Preparation 2 hours before cooking
- Coat the ribs with the American mustard
- Apply the rub to all sides of the coast
- Leave to rest for 2 hours
BBQ preparation
- Light the BBQ while keeping the charcoal on the side of the BBQ for indirect cooking.
- Keep a constant temperature between 100 and 110 degrees
- Add a few chunks to the Cookinwood whiskey directly on the embers
Cooking
- Place the ribs (bone side down) on the barbecue grill indirectly
- Every half hour, moisten with the brandy spray until a nice color is obtained (about 2 hours)
- After about 2 hours turn the ribs (bone up)
- Lacquer with the bbq sauce mixture diluted to 50% with the brandy spray
- After 15 minutes turn the ribs (bone down)
- Now lacquer the upper part of the ribs
- After 15 minutes wrap the ribs in aluminum foil (or butcher's paper) add a can of spray to keep the humidity
- With a skewer, prick the ribs through the aluminum, if the spike penetrates easily, take out the ribs, lacquer it one last time and return to cooking for 30 minutes.
- Bon appétit !
