Creole Rubbed Beef Ribs With Bourbon-Spiked Barbecue Sauce

Winter 2016

Stoke up the grill with this spirited recipe from executive chef Greg Carso of the Metropolitan Club in Chicago. The savory Creole rubbed meat and his riff on barbecue sauce deliver the robust flavors of the Big Easy, real easy.

2 tablespoons paprika
1 tablespoon dried thyme
1 tablespoon garlic powder
1 tablespoon dry mustard
1 tablespoon ground celery seeds
1/4 teaspoon cayenne pepper
1 tablespoon salt
1 tablespoon freshly ground black pepper
1 tablespoon Creole seasoning
2 racks high-quality beef ribs, about 5 pounds total
Bourbon Barbecue Sauce
(recipe follows)

To make the Creole rub, stir together all ingredients, except ribs and Bourbon Barbecue Sauce.

Pat the ribs generously with the rub. Let the ribs stand at room temperature for 30 minutes, or cover and refrigerate for up to 3 hours.

On a prepared charcoal grill, place a drip pan half full of water in the center of the fire bed. Place the ribs on the grill rack over the drip pan. Cover the grill and cook over medium-low heat, turning occasionally and adding water if necessary and more coals as needed to maintain the temperature, until the ribs are tender and browned, about 2 hours. After 1-1/2 hours, brush the ribs with the Bourbon Barbecue Sauce.

Simmer any remaining sauce for about 5 minutes before serving. Transfer the ribs to a carving board and cut into pieces. Serve with the remaining sauce.

Yield: 6 servings


1/4 cup bottled chili sauce
1 cup bottled barbecue sauce
1 tablespoon honey
1/4 cup bourbon
3 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
Tabasco sauce

In a saucepan over medium heat, combine all ingredients except the Tabasco. Simmer, stirring occasionally until slightly reduced, 5 to 10 minutes. Add Tabasco to taste. The sauce can be made up to two days ahead and refrigerated.

CHEF’S TIP: “To contribute a more complex, smoky flavor, add pre-soaked hickory or mesquite wood chips to the charcoal.”


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