Barbecue Sauce, Bourbon Smoked Chili Powder, Bourbon Smoked Garlic Salt, Bourbon Smoked Paprika, Bourbon Smoked Pepper, Bourbon Smoked Sea Salt, Bourbon Smoked Sugar, Entrées, Recipes
Dry Rub for Ribs
Makes 1/3 cup (enough for 2 full racks of ribs)
For the rub:
1 TB Bourbon Smoked Sugar
1½ tsp Bourbon Smoked Salt
1½ tsp Bourbon Smoked Pepper
1-2 tsp cayenne pepper (optional add-in)
For the ribs:
2 racks (about 6 lbs) pork baby back ribs
1 cup Bourbon Barrel Foods Barbecue Sauce (optional)
- Combine all the dry rub ingredients together in a small bowl. Whisk to combine. Remove the membrane from the bone side of the ribs. Rub spice mixture all over ribs. Leave rub on ribs for 2 hours (or overnight, if possible) in refrigerator.
- Heat a grill to medium on one side of the grill or light charcoals, burn until ash grey and dump them all on one side of the grill. Grill ribs over indirect heat (the cold side) for 1½-2 hours, turning occasionally, or until meat is tender. If using barbecue sauce, brush sauce on ribs for the last 20 minutes.
- Place ribs (with or without sauce) on hot side of the grill for last 10 minutes, turning frequently, to brown and slightly char the ribs. Remove from grill and rest for 5 minutes before serving.
*alternate oven directions: bake rubbed ribs on a foil lined, rimmed baking sheet at 300 degrees for 1-1/2 to 2 hours or until tender. If using sauce, brush on ribs for last 20 minutes of cooking time. Rub would also be excellent on chicken, pork chops or steak.
Bourbon Barrel Barbecued Chicken Legs
3 cups cold water
6 chicken drumsticks, trimmed of excess fat
6 chicken thighs, trimmed of excess fat
- In a large bowl or container, add the smoked salt, pepper and 1 cup boiling water. Stir until dissolved. Add the cold water and stir. Drop in the chicken pieces and place into the refrigerator. Leave chicken to brine for 1-2 hours or overnight.
- Heat a grill for indirect grilling. Light charcoals, burn until ash grey and dump them all on one side of the grill. Alternately, turn on just one side of a gas grill. Once grill is hot, clean and oil the grate. Remove chicken from brine and onto paper towels to dry. Place chicken, skin side down, on the cool side of the grill, away from coals. Cover with a lid. Cook for 20-25 minutes or until chicken starts to brown, turning once or twice.
- Move chicken closer to coals (the hot side) but not directly over them. Cook and begin to flip chicken often, brushing liberally with the barbecue sauce every 5 minutes until sticky, for about 10-15 minutes more. Remove from grill and rest for 5 minutes before serving.
For the Benedictine (Makes 3 cups):
2 cucumbers (about 1 pound), peeled and deseeded
2 (8oz.) packages of cream cheese
½ clove garlic, minced or grated
¾ tsp Bourbon Smoked Salt (more or less to taste)
1-2 drops green food coloring (optional)
For the Canapés
1 loaf soft white or wheat sandwich bread or pumpernickel bread
Shaved vegetables (using a mandolin or vegetable peeler is the easiest):
Radishes, thinly sliced
Cucumbers, thinly sliced
Small beets, thinly sliced
Fresh dill, chives, pea shoots or microgreens, for garnish
Make the Benedictine. Grate cucumbers with a box grater or with the grating disk on a food processor. Place grated cucumber into a sieve in a bowl. Push down on the cucumber with a large spoon to release as much water as possible.
Put grated cucumber into a large bowl or a food processor fitted with the blade attachment. Add the cream cheese, garlic, salt and one drop of food coloring, if using, and mix until well combined.
Assemble canapés. Stack several slices of bread on top of each other. Trim crusts to make square slices of bread. Spread each slice with Benedictine and top with assorted vegetable slices in one layer. Garnish with fresh herbs and a sprinkle of smoked salt and pepper. Cut into 2 rectangles or 4 small squares. Arrange on a serving platter and serve.