Start by cooking them over indirect heat for about 45 minutes to cook the meat all the way to 165F degrees.

Fire up the grill and bring it up to a temperature of about 225°F. For best results, use indirect cooking by placing the ribs on one side of the grill with no direct flame underneath. Close the lid and let cook for 4-5 hours or until fully cooked and tender. Alcohol-free– even though the vast majority (if not all) of the alcohol is cooked off during the reduction process, I understand some of you may not be able to use alcohol. The good news is, you can simply omit it and replace it with an equal amount of water.If you’re feeling adventurous and crave something different from this classic recipe, try experimenting with other glazes like Coca-Cola or Dr Pepper instead of pineapple juice. Teriyaki sauce can also be a great choice as a marinade for an Asian-inspired twist. If you prefer a sweeter flavor in your barbecue, you can add additional brown sugar or even honey to the recipe. For those who enjoy tangy flavors, try adding some lemon juice or apple cider vinegar to the barbecue sauce. Additionally, if you want a smokier taste, you could try using smoked paprika powder.

Light brown sugar– if you don’t have dark brown sugar, light brown sugar will work just fine. The sauce may be a little bit lighter in color, but should still taste great. You could also add a drizzle of molasses to the sauce, which would mimic the molasses-y flavor of the dark brown sugar. One of my other favorite uses is adding a couple of spoonfuls to baked beans. I never just heat up a plain can of bean, preferring to saute an onion and add a bit extra seasoning to make them more special; this sauce has been my latest addition and it’s a good one too. Finally, remember that even the best recipes can fall flat without proper execution. Be sure to follow the tips for perfect results section and take your time throughout each step – from removing the membrane to creating the glaze. And most importantly, have fun with it! However, if you’re planning on making this recipe ahead of time and want to have those smoky flavors intact, then reheating ribs is not recommended as it may cause them to dry out.

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Secondly, apply the dry rub generously and massage it into the meat. A mix of salt, pepper, onion powder, garlic powder, and chili powder works best for this recipe. Let it rest for at least an hour in the fridge before grilling. As with most sauce or glaze recipes, you can absolutely make this recipe ahead of time. It will keep for up to a week in the refrigerator (in an airtight container of course). These delicious ribs pair perfectly with a variety of side dishes that complement their rich flavors. You may opt for traditional barbecue sides such as potato salad or coleslaw, but branching out to more unique sides like grilled pineapple or mac and cheese can add extra flavor dimensions to your meal.

Sixthly, let your ribs rest for 10-15 minutes after removing them from the grill. This will allow them to reabsorb their juices and make them easier to cut. Add garlic. I don’t like big clumps of garlic in my sauce, so I like to mash the cloves in a bowl first. If you’ve never had Fridays whiskey glaze, you are in for a massive treat. It’s perfectly sweet and savory with a little spice. Perfectly baste-able and dip-able, it’s about the consistency of maple syrup.Also, if you don't have any coconut oil on hand you can substitute it for an equal amount of butter, vegetable shortening or bacon grease. Roast garlic. This step can be done ahead to save time, or skipped altogether, but I think the roasted garlic really makes the glaze taste amazing. Leftover glaze should be stored in an airtight container in the refrigerator and used within 1 week.