Smokin’ Bourbon Spareribs

• ½ cup of Jim Beam
• ½ cup brown sugar
• 1 can of beer
• 2 tbs. soy sauce
• 2 tbs. Worcestershire sauce
• 1 tbs. chopped garlic
• 1 tsp. black pepper

Heat the marinade ingredients in a saucepan, bringing to a boil to dissolve the sugar completely. Allow to cool. Marinate a whole sparerib slab overnight. Pre-heat Smokin’ Sidekick™ to 220°F (110°C) fill the water tray with water and the chip tray with hickory wood chips. Remove the slab from the marinade and allow it to drain. Pat dry before smoking, then remove when the internal temperature reaches 160°F (77°C).