ProAm Grilling: Alex Cherlin Cooks Up Ribs Fit … for the Rats.

Alex and Lisa (our second-in-command here at Leviner Wood) set up their two tents by 7:30 am last Saturday. Nine guests joined them for bacon, coffee and Texas Toast (made from Fresh Market’s fresh baked boûle) with lots of butter, cooked on the couple’s new grill bought to accompany them to VMI football games for the next few years.

Later that morning, they were passed The Big Black Rat from the people a few tents down and will pass it along to another new VMI family next year. And while the Keydets ultimately fell to Delaware State, 24-21,  Alex Cherlin (also a Leviner Wood client) took home the unofficial “Amateur Griller of the Day” award as bestowed by VMI’s photographer who snapped the proud father of Rat Parker (’15) at the inaugural game in Lexington.

Here is one of his favorite recipes.

Smoked Pork Baby Back Ribs

Buy your ribs from Costco. Coat ribs with dry rub* and let stand 1 hour.  “Slow and low” is the mantra of the guy smoking meat. I use a Masterbuilt smoker which costs about $100. It has an electric element, but you could use indirect heat on your basic Weber, if that’s what you’re working. I smoke the ribs over applewood chips at 250° for 4-6 hours. Eventually remove the ribs from the heat and let them sit for 30 minutes. Heat grill (the one above is a Camp Chef Expedition 2X Double Burner Stove) to high and coat ribs  with BBQ glaze**. Baste 5 minutes on grill to caramelize and serve.

 Dry Rub

5 TBL Paprika

5 TBL Brown Sugar

3 TBL Kosher Salt

2 TBL Coarse Ground Pepper

1 TBL Chili Powder

1.5 TSP Onion Powder

1 TSP Cayenne

1 TSP Marjoram

1 TSP Mustard Powder

 Bourbon Glaze

1 Cup Bourbon

1/2 Cup Dark Brown Sugar

1 cup Ketchup

1 teaspoon Worcestershire Sauce

1/4 Cup Cider Vinegar

1 TBS Lemon Juice

3 Cloves Garlic Minced

1/2 teaspoon Dry Mustard

salt and pepper