Ingredients

• 6-8 pounds baby back ribs
• Dry Rub consisting of:
• 1/2 cup brown sugar
• 1 T black pepper
• 1/2 tsp each cloves, garlic powder, tarragon, thyme, mustard, paprika

Directions

1. Pat ribs and rub dry mixture all over. Place in ovenproof dish (I used my turkey roaster; held three racks). Fill bottom of roaster with 1 cup of your favorite bourbon whiskey or beer with equal amount of water and 10-15 dashes of Liquid Smoke. Check occasionally; you always want some liquid in the bottom of the roaster.

2. Cover tightly with foil and cook using ambient heat. Turn two burners on and place the roasting pan on top of the two burners that are off. One word of warning…the temperature control on my grill indicated 250 but wasn’t accurate for the temp inside the pan so I had to turn up the degrees to get the meat cooking so be sure to check the internal temp of your grill. You want it to cook slow but still needs to be 200-250 degrees inside the grill.

3. Cook for two hours, changing the direction of the pan occasionally to insure even heating and re-arranging the meat at least once to insure even cooking.

4. Remove ribs from pan, empty pan juices, cut ribs into serving portions and cover with sauce. Cover pan and cook for an additional 30-60 minutes. I configured two separate chambers from heavy duty aluminum foil so I could keep all the ribs in one pan.

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