Warm whiskey and brown sugar over medium heat in a saucepan. Cook for 2-3 minutes. Remove from heat and cool.
In a bowl whisk whiskey reduction, mustard, soy sauce, onion and garlic. Pour over short ribs, cover and refrigerate overnight.
Remove ribs from cooler and let sit for an hour at room temperature before grilling.
Place ribs on indirect heat area of grill about 275° temperature. Cook bone side down for one and half hours to an internal temperature of 165°.
Wrap ribs in foil meat side down and pour over some marinade. Cook for 1 ½ -2 hours. Once meat hits internal temperature of 200°. Remove and rest for 20 minutes. Then serve.
Ingredients
10 lbs Braveheart® Black Angus Beef Short Ribs
1/4 cup West Creek® mustard brown, spicy
1/4 cup Asian Pride® Soy Sauce
2 cups rye whiskey
1/2 cup West Creek® Sugar, Brown
1/4 cup Roma® minced garlic
2 ea Peak Fresh Produce® Onion(s), Yellow, medium dice
