Pendleton Whiskey Baby Backs came to mind when I checked out the Pendleton Barbeque Sauce at Amazon.com. I took a leap of faith and invested in a bottle of Pendleton BBQ Sauce to let our fans and readers know how we rated the taste and flavor.
Memorial Day was approaching, so this would be an excellent time to try the sauce.
As I waited for the charcoal to heat up, I pulled the baby back ribs from the refrigerator so they could come to room temperature. I retrieved the required pork rub and apple cider vinegar from the pantry and pulled out my trusty rib rack.
Thoroughly washing and cleaning the ribs. I also removed the membrane from the ribs underside. I pierced the underside (where the membrane was removed) with a fork to allow the apple cider and rub to penetrate.
Next, approximately two tablespoons of apple cider vinegar was applied to the underside of each slab of ribs. Flip the ribs over, spread two tablespoons to the meaty side, and massaged in the apple cider vinegar.
I also used the rub to each slab of ribs to the desired amount (light rub to a rub crust).
I lightly covered the slab of ribs with cling wrap and then checked on the grill’s heat level. Since I use a charcoal grill without a thermometer, I gauge the heat using the hand test approximately 5 inches from the grill top.
I should be able to hold my hands over the heat for 5 to 7 seconds, which should be around 350 – 450 degrees; however, if I can have my hand there for 8 to 10 seconds, the coal temperature should be about 250 – 350 degrees.
I could hold my hand there for about 7 seconds, a medium heat for my grill.
Due to the thickness of the baby’s back ribs, I was looking for a slow cooking time of 2 to 3 hours at medium heat. I positioned the ribs in the rib rack
and placed the rack on the grill.
I decided on a direct heat for the ribs and closed the lid. Remember that the cooking time can lengthen if you add more charcoal every 20-30 minutes. Whenever I had to add more charcoal, I flipped the ribs over and basted them with the Pendleton Barbeque Sauce.
Even when you see the meat pulling away and exposing rib bones, you are still possibly a long way from your ribs being done. I have encountered different methods (the bend, twist, popup, peek-a-boo, taste, or toothpick test) for rib doneness.
I prefer the bend test, so I know I need more cooking time if the slab only bends slightly. If the slab is close to breaking toward the center, you should have a fully cooked slab of ribs.
My slabs had a slight bend, and I thought about cooking longer on the grill until I looked at my guest’s faces and saw a look of crazed hunger. For my safety, I finished the ribs off in my oven for an extra 10-15 minutes.
The ribs tasted great with a smoky mesquite flavor, and the sauce was initially tangy and sweet.
The Pendleton Barbeque Sauce reminded me of Bull’s-Eye Sweet and Tangy or Sweet Baby Ray’s Barbecue Sauce. The Pendleton Canadian Whiskey is smooth and light with a tangy flavor on the palate.
It is a light-sipping whiskey that is not overpowering. Since the sauce tasted sweet, I added cask-strength bourbon to reduce the sauce’s sweetness. The bourbon tamed the sweetness and made the sauce even more palatable.