Ribs: Mix the dry ingredients with Cajun seasoning and rub into ribs.
Add the hot sauce and Worcestershire sauce to your liking. Let sit over night.
Smoke or grill.
Add apple or pecan wood chips directly on to briquettes. Close lid to grill.
Let smoke for 30 minutes without lifting the lid. Check and add briquettes and wood
as needed. Smoke for three hours.
Serve with Bourbon Barbecue Sauce.
Bourbon Barbecue Sauce: In a large skillet over medium heat, combine the onion, garlic,
and whiskey. Simmer for 10 minutes, or until onion is translucent.
Mix in the ground black pepper, paprika, salt, ketchup, mustard, vinegar, liquid
smoke, Worcestershire sauce, brown sugar, and hot pepper sauce. Bring to a boil.
Reduce heat to medium-low, and simmer for 20 minutes.
Run sauce through a strainer if you prefer a smooth sauce.
Serve with roasted potatoes, boiled corn and tomatoes.
Smoking Tip: start out with ten to twelve briquettes. Let ash over. Place ribs
on opposite side of grill (indirect heat.) DO NOT place over fire.