Print

Flavorful Brown Sugar Bourbon Smoked Baby Back Ribs

brown sugar bourbon smoked baby back ribs - featured image
Print Recipe

Slow-cooked baby back ribs with a sweet and smoky brown sugar bourbon rub, perfect for backyard BBQ and tender, fall-off-the-bone texture.

Ingredients

Scale
  • 2 racks baby back ribs (3 to 4 pounds / 1.4 to 1.8 kg), trimmed and patted dry
  • ½ cup (100g) brown sugar, packed
  • ¼ cup (60ml) bourbon whiskey
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • ½ teaspoon cayenne pepper (optional)
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • About 2 cups wood chips (hickory or applewood), soaked for 30 minutes before smoking

Instructions

  1. Remove the silver skin membrane from the back of the ribs if not already removed. Pat ribs dry with paper towels. (Prep time: 10 minutes)
  2. In a bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Mix well to break up clumps.
  3. Drizzle olive oil and apple cider vinegar over ribs, then massage the dry rub generously all over both sides. Wrap in plastic wrap and refrigerate for at least 1 hour, ideally overnight.
  4. Soak wood chips in water for 30 minutes. Preheat smoker or grill to 225°F (107°C) for low-and-slow cooking. Add soaked wood chips to coals or smoke box.
  5. Place ribs bone side down on smoker grate away from direct heat. Close lid and smoke for about 3 hours, maintaining steady temperature.
  6. After 3 hours, wrap ribs tightly in aluminum foil, add a splash of bourbon inside the foil if desired. Return wrapped ribs to smoker and cook for another 1.5 to 2 hours until tender.
  7. Remove ribs from foil and place back on smoker. Brush with bourbon and brown sugar glaze (mix bourbon with a bit of brown sugar and a pinch of salt). Smoke unwrapped for 30 more minutes to firm up glaze and develop sticky crust.
  8. Let ribs rest for 10 minutes before slicing between the bones. Serve warm.

Notes

Remove the membrane for tender ribs. Maintain steady smoker temperature at 225°F. Use the Texas Crutch (foil wrap) to lock in moisture but don’t leave wrapped too long to preserve bark. Apply bourbon glaze only in the last 30 minutes to avoid burning. Soak wood chips for 30 minutes before use. Patience is key for tender ribs.

Nutrition

Keywords: baby back ribs, smoked ribs, bourbon ribs, brown sugar ribs, BBQ ribs, smoked paprika, slow cooked ribs, backyard BBQ

Find it online: https://ovenmila.com/flavorful-brown-sugar-bourbon-smoked-baby-back-ribs-recipe-easy-and-perfect-for-bbq/