CAPTAIN MORGAN AND APPLE CIDER RECIPES

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RUM INJECTED DOUBLE SMOKED HAM - LEARN TO SMOKE MEAT WIT…



Rum Injected Double Smoked Ham - Learn to Smoke Meat wit… image

This double smoked ham injected and basted with rum sauce or maple sauce will probably be one of the best thing you'll taste for a long time to come and it is so completely holiday worthy whether it's Easter, Thanksgiving, Christmas or any day of the year.

Provided by Jeff Phillips

Categories     Entree    Main

Prep Time 20 minutes

Cook Time 180 minutes

Yield 8

Number Of Ingredients 3

Bone-in Ham (((heat and eat)))
Jeff's original rub
Rum sauce (((or maple sauce) – recipes below))

Steps:

  • Injecting the Ham
  • Seasoning the Ham
  • Smoking the Ham
  • Serving the Ham

SCOTT HIBB'S AMAZING WHISKY GRILLED BABY BACK ... - ALLRECIPES



Scott Hibb's Amazing Whisky Grilled Baby Back ... - Allrecipes image

Man, when your guests bite into these at the Memorial Day cookout, they'll savor meat so tender and juicy that it slides right off the bone and gets you the respect you deserve! I have found that the major restaurant chains who make this awesome dish pre-cook their ribs SLOWLY before the quick grilling process.

Provided by Scott David Hibbard

Categories     Pork Baby Back Ribs

Total Time 3 hours 0 minutes

Prep Time 20 minutes

Cook Time 2 hours 40 minutes

Yield 4 servings

Number Of Ingredients 20

2 (2 pound) slabs baby back pork ribs
coarsely ground black pepper
1 tablespoon ground red chile pepper
2 ¼ tablespoons vegetable oil
½ cup minced onion
1 ½ cups water
½ cup tomato paste
½ cup white vinegar
½ cup brown sugar
2 ½ tablespoons honey
2 tablespoons Worcestershire sauce
2 teaspoons salt
¼ teaspoon coarsely ground black pepper
1 ¼ teaspoons liquid smoke flavoring
2 teaspoons whiskey
2 teaspoons garlic powder
¼ teaspoon paprika
½ teaspoon onion powder
1 tablespoon dark molasses
½ tablespoon ground red chile pepper

Steps:

  • Preheat oven to 300 degree F (150 degrees C).
  • Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
  • Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
  • Preheat an outdoor grill for high heat.
  • Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).

Nutrition Facts : Calories 1028.8 calories, CarbohydrateContent 52.8 g, CholesterolContent 234.2 mg, FatContent 68 g, FiberContent 2 g, ProteinContent 50.2 g, SaturatedFatContent 23.3 g, SodiumContent 1719.5 mg, SugarContent 46.4 g

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