"Old Fashioned" Baby Back Ribs | Cocktail Glazed | Pit Barrel Cooker
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- Опубліковано 20 чер 2019
- Baby back ribs, smoked on the PBC over bourbon barrel chips, then glazed with a "classic" Old Fashioned Cocktail Glaze! These things were AWESOME! Some of the best baby backs I've ever had!
Pit Barrel Cooker: pitbarrelcooker.com/?ref=mngj... Recipes below
Glaze
2 cups bitter orange juice
1 1/2 cup Demerara sugar
1/4 cup smoked maple bourbon
4 dashes aromatic bitters
4 dashes orange bitters
1 table spoon pickling spice
1/2 teaspoon cayenne pepper
salt to taste
pepper to taste
Bring to a boil, then reduce heat to medium heat. Simmer until reduced to 1 1/2 cups.
Old Fashioned recipe 1
1 sugar cube or ½ tsp. sugar
2 dashes Angostura bitters
2 dashes orange bitters
2 ounces bourbon or rye
Garnish: lemon or orange twist (peel only)
In an old fashioned or short rocks glass, add sugar, bitters, and bar spoon of water. Muddle with a spoon until the sugar is dissolved. Add whiskey and one large ice cube (or several smaller ones) and stir well. Twist the citrus peel to release the oils and run it around the rim of the glass, then drop it into the cocktail
Old Fashioned 2
1 bar spoon of simple syrup
2 dashes Agastura bitters
2 dashed orange bitters
2 ounces rye
Stir well, add ice and garnish with a twist of lemon and orange peel.
#BallisticBBQ #PitBarrelCooker #PBC - Навчання та стиль
I love a good Old Fashioned myself and I bet that glaze rocked the house down!!! The PBC is a rib cooking machine!!! I love ribs cooked on it! Great color from that KosmosQ rub too! Cheers to ya brother!!!
It shouldn’t surprise me you came up with another amazingly creative recipe, but wow. Great job. Those look killer
Holy crap Greg those looked fantastic. Keep up the great work
Absolutely fantastic! Cant wait to try it.
Looks great. Two of my favourite things combined! Will have to give this a try sometime
WOW. Nice job, can't wait to try this. Cheers indeed!
Awesome Greg! I love a good old fashioned as well! And I agree with you, the Luxardo Cherry is a huge game changer!!
Great idea, Greg. Thank you. I'm really enjoying the Sous Vide book as well.
That really looks amazing. I want both the cocktail and the ribs.. excellent combo.
Wow! Imagine what that smells like. Just wow. Love Old Fashioneds! Great video, amigo!
Greg, great explanation on the technique and the flavors you got out of that cook!
Awesome! Old Fashioned is my favorite drink also. Cheers!
this looks like an epic cook. thanks
I guess I know what I’m having this weekend. Those looked so good. Great video
going to have to try this one! Great job Greg!
That looks really good, and I bet they taste even better! Hope your having a good one.
Awesome ribs! Thanks for paying a homage to my beautiful state of Kentucky. We love our bourbon here!
*NOTHING* better than Baby Back Ribs, cooked to perfection!
If the bourbon you used is Knob Creek smoked maple, I am glad there is some use for it because it sure as hell aint good for drinking. Stuff is sweeter then maple syrup and im not joking. Great video though the ribs looked fantastic.
Wow....way to knock it out of the ball park Greg 👍👍 .... keep up the great work !!!
My favorite as well Greg, nothing beats an old school bourbon Old Fashioned. I have also made a good one with maple cask rye.
Really looked insanely good, brother! That glaze really did turn out great. Perfectly done and very creative! Cheers 🍻
Man Greg, that was a nice cook. I love the Old Fashioned twist and how you incorporated it to the ribs. That glaze looked so good too. 👍🏼
Gotta have the luxardo cherry! My favorite cocktail as well. I can’t wait to give this recipe a shot this summer. Thanks!
Very nice baby back brother! I’d love to try this one out!
Oh man looks awesome
Great looking ribs. Another great job, Greg. Cheers!
Oh wow those ribs look fantastic. 😍😍
Nice cook Greg! There is something special about glazed ribs.
Great vid!
Awesome looking ribs and great recipe man.
I'm trying this.
Hi Greg those babyback ribs look amazingly delicious great job buddy.
Love both my 22" and 18" Pit Barrels. Thanks for the lump charcoal. I'm going to start using that instead of the briquettes. Cook looked amazing. Say hi to Noah too!!
An Old Fashioned is my favorite cocktail by far, so these ribs are going to be a must try for me. That was a pretty epic glaze, and the zest was a great addition. PBC for win! Cheers Greg.
Looks great, I really need to get a Pit barrel Cooker!!!!!
Looks excellent. I need to get up to date and get a PBC
Good to see you doing something other than burgers again. keep up the good work
Excellent looking Ribs Greg
Oh man you did it again, I’m bloody hungry 🇦🇺
cool been awhile since you have made some thing besides a burger.. cheers looks good.
Yup. Luv me an old fashioned, but a real good straight bourbon is hard to beat too.
Love the video!! How did you start the lump, Minion method?
Hey Greg - Looks like a great cook!
Can you please tell us all more about the pit barrel internal temperatures before you start, and while you're cooking on?
Wow, top notch recipe. I wonder how the straight Luxardo liqueur out of the jar would perform as a glaze on its own.
Greg, could you do an 'old timey' pork ribs that our great-grandparents would have had when they were kids circa 1919, a hundred years ago. The pit, the possible rub, techniqe, possible sauce used? That would be pretty cool and I haven't seen any of the other bbq you-tubers do it yet. Lead from the front!
What do you feel is better about using lump vs briquettes
I WILL be making these ASAP!! What brand of bourbon?
Ribs for the Mad Men out there lol
PBC is a rib machine!!
looks fkin amazing
Man can't live on Burgers alone :)......
We would like your comparison of lump to kingsford. Does it run hotter? Is the length of the burn similar? What is better? Thanks.
A quick Google search could answer that for you. It all depends on the type of cooker you are using. Lump will always get hotter than briquettes. Capable of reaching well over 900°. But you need a certain cooker for lump to last longer. In a kamado for instance, a single load of QUALITY lump charcoal can last over 23 hours. For taste? Lump all day long
In my WSM I run half and half
What kind of lump are you running in the PBC? in what ways is it better than using the Kingsford Original Briquettes in the PBC?
Kingsford biquettes are low quality and don't even come close to using a decent lump charcoal.
"...Bourbon or rye..."
Unless you're in Wisconsin, where brandy is king.
True ^^^ - I was going to mention the same thing
No disrespect to Wisconsin. The "Old Fashioned" actually used to be called a "Whiskey Cocktail." So, although I'm sure the brandy version really good, based on the "traditional" Old Fashioned... It's a different cocktail.
I did a rotisserie chicken on the Weber this evening and tried lump charcoal instead of briquettes. The chicken was done in about forty minutes less time, and had better color while still being extremely juicy and tender. Those ribs looked delicious Greg, but how do they compare to St. Louis ribs - given the same preparation?
Were you using Knob Creek bourbon?
Please gimme a rocks glass of that glaze mixture hold the cherry. Kick ass recipe!
Greg: "It's going to be bourbon, or rye"
Wisconsin: "What?!?!?!"
Hilarious! I do not care for Brandy at all, but you are very correct.
Bourbon? Never tried that and maybe I'll try it someday. Only had them with rye.
I hear Pit Barrel, and I run (well, slow run at my age) to see the video!!! But I find lump charcoal burns hotter than briquettes on the PBC.
Greg,
What brand of lump are you using? Looks fantastic and delicious.
Hi John, FOGO charcoal brother. Their "Premium" is perfect for these type of cooks.
Ballistic BBQ
I have a PBC. Do you use the same amount as briquettes?
I decided to comment in at 8:50 because I sympathize with you when it comes to flies being so annoying while you're trying to grill and chill out. I did some grilling last week and smashed 8 last week. Three days ago, I went on a rampage and killed over 15 flies before pulling my pork shoulder off the grill! I don't cover my grill when I'm done and I guess that's why? Your videos do inspire me to do more outdoor cooking, but I'm at my wits end here. Every time I go back out there, it feels like they're slowly evolving with new tactics to 'bug' me. They've even begun to kamikaze into the food when I take it off the grill in all its moist goodness. Help me!
The kiss moto. Keep it simple stupid. Everyone should do this. Thanks again. Great vid!
Brandy when in Wisconsin
I bet rye would work good with ribs.
This is no shit.....I swear I am drinking one when I saw this video Greg !
keep the temp where you want it to be.
If you cook with booze it'll always be good! 👍
You may have out done yourself
Why do you keep saying "moist"?!!!!!!!!
Walt Disney loved OF. Those Ribs looked amazing!
Booze and BBQ nothing better! Awesome looking ribs brother. Cheers!