Vodka-Chocked Cherry Ribs

Course : BBQ
Serves: 1
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4 large Full slabs Spareribs
8 ounces Leggs Hot Italian sausage seasoning
1 cup cane sugar
1/2 cup hot chili powder
2 cups water
6 pieces chicken bouillon cubes
1 cup olive oil
1/3 cup balsamic vinegar
1 cup remaining rub
40 ounces Yoshidas spicy wing and rib sauce
1/2 pint chockcherry syrup
1 cup maraschino cherry juice with Vodka -- (3 shots)
7 ounces El Mexicano, Chipotle Adobada -- peppers in sauce
1 cup grated onion white
2 tablespoons ground dry mustard

Preparation / Directions:

Brought to a simmer on stove then let sit overnight. Reheated and brushed on ribs 3 times last hour of smoke. Serve remaining sauce as dip for ribs. Rubbed olive oil over ribs then generously coated ribs with the rub reserving some of the rub. Wrapped in plastic and refrigerated for 30 hours. Smoked the ribs at 235F over Mesquite wood mopping every hour or so.

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