The Bourbon and Barbecue Experiment

I love barbecue. From the dry Memphis styles to wet-rubbed Saint Louis ribs, I could eat it every day, and it pairs so well with a good dram.

In an upcoming issue of Whisky Advocate , you’ll read about some great bourbon-related barbecue dishes, including mains, sides, and sauces. One thing I learned while writing the story is I need to start barbecuing more with the good stuff. So, I went to Louisville pit master Michael Mack, whose barbecue I eat every week at a farmer’s market, and asked for a bourbon-barbecue recipe.

At a glance, the recipe is a...