Barbecue & Whiskey

Thanks for purchasing our private barrel Cedar Ridge 7 Year Old Rye Whiskey.
We have compiled a few whiskey inspired recipes below!

605 Barbecue Co. has partnered with Cedar Ridge Distillery

The FIRST and ONLY Cedar Ridge Private Barrel Barrel Strength Rye Whiskey in South Dakota!

Indulge in our 7-year, 118.3-proof rye whiskey, "Rye-ffle House," a flavorful tribute to the classic Waffle House. Rye-ffle House kicks off with a pancake syrup and toasted pastry flavor reminiscent of waffles. This leads to a rich, buttery palate with hints of spice, cedar and clove.

MASHBILL // 12% Corn, 51% Malted Rye, 34% Toasted Rye, 3% Malted Barley

The Quint family has farmed and distilled spirits for generations. In 2005, Jeff Quint founded Cedar Ridge because he believed it was time for Iowa–the number one corn-producing state in the U.S.–to share its homegrown Bourbon Whiskey with the world. Cedar Ridge was the first licensed distillery in Iowa since Prohibition.

After releasing its first batch of whiskey in 2010, Cedar Ridge Distillery quickly became a nationally recognized leader in craft spirits, winning multiple awards such as American Distilling Institute’s “2017 Distiller of the Year” or “Best American Craft Whiskey” at the 2016 New York World Spirits Competition.

Recipes

Sauce

605 whiskey Barrel BBQ Sauce

  • 1 cup Ketchup

  • 1 cup Brown sugar

  • 1/4 cup Cedar Ridge Cask Strength Rye Whiskey

  • 1/4 cup Apple cider vinegar

  • 1/4 cup Maple syrup

  • 1/4 cup Molasses

  • 1 tbsp pepper

  • 1 tbsp salt

  • 1 tbsp Worcestershire sauce

In a sauce pan, add ketchup, brown sugar, honey, molasses, all purpose rub, Worcestershire sauce, apple cider vinegar and bourbon. Simmer over low heat until the sauce starts to thicken (20 min approximatley). 

Cocktail

Smoked Old Fashioned

Smoked Sugar Cube

  • Use a small aluminum pan and place sugar cubes on the tray.

  • Place pan in a smoker. Use a smoke tube or chips and smoke for 3 hours. After 1.5 hours flip sugar cubes over. Remove and store in an air tight bag or mason jar.

  • 2 oz Cedar Ridge Cask Strength Rye Whiskey

  • 1 Smoked sugar cube

  • .5 oz Maple syrup

  • 1 dash angostura bitters

  • Cube of ice

  • Garnish: orange peel/smoked cinnamon stick

Ribs

Whiskey Ribs

605 Hog Heaven BBQ Rub

  • ½ cup brown sugar

  • ½ cup white sugar

  • ¼ cup smoked paprika

  • 1 tablespoon onion powder

  • 1 tablespoon garlic powder

  • 1 tablespoon chili powder

  • 1 tablespoon ground black pepper

  • 1 tablespoon cayenne pepper

  • 1 tablespoon salt

Mix together and store in a sealable container in a cool, dry place.

Foil sauce

In a saucepan mix together and bring to a boil:

  • 1/2 cup Cedar Ridge Cask Strength Rye Whiskey

  • 1/2 cup brown sugar

  • 1/2 cup maple syrup

  • 8 Tablespoons butter

Pre-heat smoker to 275 degrees.

Remove the membrane from the ribs and season on both sides with the Hog Heaven dry rub. Place the ribs meat side up on the smoker. Allow the ribs to cook for 2 hours. After 2 hours remove the ribs from the smoker, and place them on 2 sheets of aluminum foil. Pour some of the Foil braise on both sides of the ribs. Fold up all 4 sides of the foil without crimping to create a bowl (this is going to hold in the foiling liquid). Place the ribs back on the smoker meat side down. Cook for 1 hour.

Remove the ribs from the foil. Return them to the smoker and baste them with the Foil braise. Close the lid and smoke for additional 30-60 minutes or until the sauce is set and the ribs are tender.

Dessert

Smoked Apple Whiskey Crisp

Filling

  • 3 Pounds Granny Smith or honeycrisp apples, peeled and thinly sliced into wedges

  • 1/2 Cup Dried cranberries (optional)

  • 1/2 Cupbrown sugar, packed

  • 1/4 Cup maple syrup

  • 4 oz Cedar Ridge Cask Strength Rye Whiskey

  • 1 Tablespoon Fresh lemon juice

  • 1 1/2 Teaspoon ground cinnamon

  • 1 Teaspoon vanilla extract

  • 1 Pinch kosher salt

Make the filling: In a large bowl, combine the apples, cranberries, brown sugar, maple syrup, bourbon, lemon juice, cinnamon, vanilla, and salt. Stir gently to combine.

Topping

  • 1 Cup brown sugar, packed

  • 1/2 Cup all-purpose flour

  • 1/2 Cup old fashioned oats

  • 1/4 Cup walnuts

  • 1 1/2 Teaspoonground cinnamon

  • 8 Tablespoon(1 stick) salted butter, cut into 1/2-inch cubes and chilled

Make the topping: In the bowl of a food processor, combine the brown sugar, flour, oats, walnuts, cinnamon, and butter. Pulse until the mixture is crumbly and still clumpy.

Pour the filling into the prepared greased pan. Scatter the topping evenly over the fruit.

Place pan in the smoker at 350 degrees and bake the apple crisp until the topping is golden brown and the fruit is hot and bubbling, about 60 minutes.

Hand Selected by

605 BBQ & Liquor Mart South

605 Barbecue and Liquor Mart South recently embarked on a journey to Cedar Ridge Distillery in Swisher, Iowa. During our tour, we were captivated by their impressive facility, team and process. We were thrilled to discover a 7-year-old rye whiskey barrel that we couldn't resist selecting for our first private barrel pick.