Mesquite-Smoked Cajun-Maple-Bourbon Pork Ribs

1. 1

   Mix about a cup of bourbon, a cup of maple syrup, and a quarter of a cup of cajun seasoning together in a bowl. Lay out each rack of ribs on a large sheet of aluminum foil. Pour the bourbon-maple-spice mixture on one side of each rack of ribs and rub it in, then flip the ribs over and repeat on the other side. If you need more bourbon-maple-spice mixture, just make it. Be liberal with it... it really can't hurt. However, you don't want too much liquid in the foil... keep it moist, but not wet. When each rack of ribs is seasoned, wrap them up in the foil. Use plenty of aluminum foil to create a good seal around each individually wrapped rack of ribs. Leave them in the refrigerator for a couple days to marinate.

2. 2

   On game day, place the ribs in their foil on the barbeque pit on indirect heat. The goal here is to slow cook them, so don't put it on direct heat. Let the ribs simmer in the foil for an hour or so, and then pull them off the grill. You'll need to have the smoker going with some mesquite wood or charcoal and ready for some ribs. Take each rack of ribs off the grill and rub them with just a little bit more cajun seasoning-bourbon-maple syrup mixture, then go straight to the smoker with them. Let them cook while you drink the rest of the bourbon. After a couple hours in the smoker, you should have perfect mesquite-smoked maple-bourbon ribs!

* Per serving · 4 servings · Values may vary.

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