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Jack Daniel's Ribs by Pitmaster Malcolm Reed from How to BBQ Right

Jack Daniel's Ribs by Pitmaster Malcolm Reed from How to BBQ Right


  • 2 slabs St Louis Spare Ribs
  • 2 Tablespoons Killer Higs Hot Rub
  • 2 Tablespoons Swine Life MS Grind
  • 1/2 cup Brown Sugar
  • 1/4 cup Captain Rodney’s Boucan Glaze
Jack & Coke Spritz
  • 8oz Coca Cola
  • 2oz Jack Daniels TN Whisky
  • Pint jar of Ice
  • Combine ingredients and allow mixture to come to room temperature before placing in spritz bottle
Jack Daniels BBQ Glaze
  • 8oz Brown Sugar
  • 8oz Killer Hogs Vinegar Sauce
  • 2oz Jack Daniels Whisky
  • 2oz Pineapple Juice
  • Combine ingredients in a sauce pan over medium heat until brown sugar dissolves. Continue to heat until mixture reaches a slight boil and reduce heat to simmer. Cook for 5 min and allow to cool before glazing ribs.


  1. Prepare pellet smoker or grill for indirect cooking at 250 degrees F using hickory pellets for smoke flavor.
  2. Remove membrane and excess fat from each slab of ribs.
  3. Season with a light to medium layer of Mississippi Grind followed by a layer of Hot Rub (substitute your favorite seasonings/Rub).
  4. Place ribs on smoker and cook for 2 1/2 hrs spritzing with Jack and Coke mixture as needed. *recipe below
  5. Remove ribs from smoker and place on a double layer of aluminum foil. Spread half of brown sugar on the foil followed by 1-2 Tablespoons of Boucan Glaze. Place ribs meat down in this mixture and wrap with foil.
  6. Place each slab back on smoker for 1 1/2 hours or until tender.
  7. Carefully unwrap foil and brush each side with Jack Daniels Glaze *recipe below.
  8. Continue to cook ribs for 15-20 minutes until glaze sets. Remove from smoker, rest for 5-10 minutes, and serve.