Bourbon Baby Backs

[Jim Lampe]

after removing snow from the inside of the Pigvilion....

...a rack of baby backs were introduced to the 26" OTG.
Seasoned with a rub made locally, probably will not use it again.

also, above the ribs, bacon chunks from my last smoked slab.... they tasted great an hour into this smoke.

after three hours, I did something i usually do not do...

Using a fine bourbon...

I foiled them.

after all, Knob Creek is The Official Bourbon Of The Pigvilion

Meanwhile, back in the PV....

one hour later, the bbs were removed from the foil to continue thru this ordeal...

 

[Jim Lampe]

the ribs sat another hour or so....

and as the sun drops in southeastern Wisconsin....

dinner is served.
with breaded buttered Brussel sprouts (that look like something that should not be photographed)

butt they were good, as were the ribs.
however, the rub on the ribs will not be used again, did not care for it. Cannot explain, will not explain.
anyway, thank you for stoppin', SoLong!

 

[Bill W. Michigan]

Very nice Jim would you bourbonize again?

 

[Jim Lampe]

Hi Bill! Haven't "seen" you in a while... "would you bourbonize again?" HellYeah!!

 

[Bob Mann]

Jim, you always amaze. Nice cook and great pics!

 

[Dave O (Alaska)]

Jim, will have to try the knob creek. Brussell sprouts are always a good go to when in season! Been drinking the makers mark lately.

 

[Wolgast]

Looks great! Will try that wiskey bath out. Made some spares yeasterday,bought them vacced with a "marinade"(wetrub) So salty and tastless. Shame on me. Even if you dident like your local rub...I bet it was 10 times better then mine.

 

[Mike Coffman]

Delicious looking ribs and sprouts Jim! Pictures look great!

 

[Jim McKelvey]

The ribs look great Jim! Love pic #9 in the first post...the PV set against the snowy country side. It' s like a meat oasis in the back country!

 

[Jim Lampe]

Thanks guys

 

[Mike Cosgrove]

I think I might try that, only with Buffalo Trace, and I hope they turn out nearly as good as yours.

 

[Phil Perrin]

Jim,as always,the good looks fantastic!
And I also enjoy cooking with booze,I usually just apply it to the cook,not the good!

 

[Rolf Jacobsen]

Oh great, just great! Now I have to go out and buy bourbon and I like scotch or single malts. Nice looking ribs and that bacon looks awesome.

 

[Ted M (FatEddy)]

Jim
Another great idea, Bourbon. Gonna have to give that a try.

 

[Don Cash]

Looks great, Jim. Love the sprouts. Never thought to bread them. Awesome idea!

Oh great, just great! Now I have to go out and buy bourbon and I like scotch or single malts. Nice looking ribs and that bacon looks awesome.

Try adding a little sweet vermouth to some scotch for the braise to make "Rob Roy Ribs"... Bet that would be really good.

 

[Paul Kastner]

What did it cost Knob Creek to become the official Bourbon of the pigvillion? 2 to 5 million? Did they get naming rights? So it is now the Knob Creek Pigvillion? Oh the ribs look good too.

 

[Tony R]

Bourbon with ribs are a good combo but inside the foil its even better. Nicely done Jim.

 

[Ed M.]

Great lookin' cook, Jim! I haven't done ribs in quite a while and also haven't had sprouts for way too long. That will be changing soon thanks to your post!

 

[Tim McCann]

Looks great Jim.

 

[David]

My rib sauce is ALWAYS made with bourbon, doesn't really matter which brand either. Good food needs a kick. Haven't used it in the foil before, but have done rum, not bad either......................d