Guest Posted August 29, 2014 Report Share Posted August 29, 2014 I could be wrong, but from visits to the UK I believe scotch whiskey is also called malt whiskey. Grain Whisky = Whiskey from anywhere that is not malted, kind of like Irish Whiskey. Irish Whisky = Irish Whiskey American Whisky = Bourbon Malt Whisky (from scotland) = Scotch Quote Link to comment Share on other sites More sharing options...
DaveT Posted August 29, 2014 Report Share Posted August 29, 2014 Yeah, what you furriners would call Scotch On a trip to Georgia I had the opportunity to sample a few Bourbons and even had a taste of some 'backyard' sippin whiskey - completely removed the lining of my throat but after that it was nice. When I'm cooking with whiskey I tend to use the cheapest roughest stuff I can find. It seems to react to the heat better plus the idea of using a quality drink in that way just seems wrong when you can just drink it instead Quote Link to comment Share on other sites More sharing options...
stahlee Posted September 2, 2014 Report Share Posted September 2, 2014 I've smoked over a couple hundred racks of ribs and I do both foil and no foil. However, I foil them more than not. I do my dry rub and then two hours on the Egg with a spritzing of red wine vinegar/apple juice mixture every hour. I then leave them on for another 15 minutes. Pull them off then foil them. My trick is to rub the ribs with my BBQ sauce before foiling them so they cook with the sauce. I let them on for two hours. They are absolutely prefect every time. Quote Link to comment Share on other sites More sharing options...
Tim Kohl Posted September 13, 2014 Report Share Posted September 13, 2014 whish I would have taken picture but I was hungry. Beef ribs Canadian steak rub / olive oil marinade. prior to putting on grill rub brown sugar and honey on top. charcoal grill with coals off set to one side. mesquite chips in foal on coals. cooked for bout 3.5 hours they were really good. Quote Link to comment Share on other sites More sharing options...
Klappco Posted September 15, 2014 Report Share Posted September 15, 2014 Smoked some spares today. Oakridge Dominator Rib Rub, vinegar, apple juice, and Worcestershire spritz, pecan wood for smoke in my WSM. Finished with Blues Hogg Tennessee Red sauce. Three hours in smoking at 250 degrees, then foil for one and a half hours, then forty-five minutes finishing. Tasty. Quote Link to comment Share on other sites More sharing options...
..Kev Posted September 15, 2014 Report Share Posted September 15, 2014 Damn! Those look good! Quote Link to comment Share on other sites More sharing options...
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