Tracy Lawrence Ribs

Ingredients

• 5 cups hickory chips
• 2 tablespoons brown sugar
• 2 teaspoons hot chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon celery seed
• 1/4 teaspoon pepper
• 1/2 teaspoon granulated garlic
• 5 pounds pork spareribs or St. Louis-style pork ribs
• Whiskey Glaze:
• 3 shots Jack Daniel's whiskey
• 1/2 can of beer
• 1/4 cup dark molasses
• 1/4 cup teriyaki sauce
• 1/4 cup extra virgin olive oil

Directions

Combine hickory chips with water to cover and let soak for 4 to 6 hours. In a bowl combine sugar and seasonings and rub over ribs. Refrigerate for 4 to 6 hours. Preheat a grill with a center drip pan until hot. Put drained hickory chips on top of hot coals. Cut ribs into serving pieces and grill, covered, over moderate heat for 45 to 50 minutes, or until well colored. Brush occasionally with whiskey glaze during last 15 minutes.

Preheat oven to 350 degrees F. Put ribs in a baking pan and drizzle with remaining glaze and pan drippings, adding a little water or beer if desired. Bake, covered, for 30 minutes.

Glaze: In a saucepan combine all ingredients well and bring to a boil. Simmer for 2 to 3 minutes, being careful not to let it burn.

Submitted 6/13/05.
Source: People Magazine:Nov.25 1996
Submitted By: Linda Wilson
lwilson@gatecom.com
Tracy Lawrence Ribs