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Flavorful Brown Sugar Bourbon Smoked Ribs

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Tender, smoky ribs with a sticky brown sugar bourbon glaze perfect for Labor Day BBQs. This easy recipe balances sweet, smoky, and boozy flavors for a crowd-pleasing dish.

Ingredients

Scale
  • 2 racks pork baby back ribs (4–5 pounds / 1.8–2.3 kg), trimmed
  • 1/2 cup brown sugar (100g), packed
  • 1/4 cup bourbon (60 ml)
  • 2 tablespoons paprika (smoked paprika optional)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 tablespoon kosher salt
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon mustard (yellow or Dijon)

Instructions

  1. Remove the silver skin membrane from the back of the ribs if not already done. Rinse and pat dry with paper towels.
  2. In a medium bowl, combine brown sugar, paprika, garlic powder, onion powder, black pepper, cayenne (if using), and salt. Mix until well blended.
  3. Spread a thin layer of mustard on both sides of each rack to help the rub adhere. Generously coat the ribs with the dry rub, pressing it into the meat.
  4. Preheat the smoker or grill for indirect cooking to 225°F (107°C). Add wood chips or pellets (hickory or apple wood recommended).
  5. Place ribs bone side down on the smoker grate. Maintain steady 225°F (107°C) temperature and smoke for 3 hours without opening the smoker too often.
  6. While ribs are smoking, whisk together bourbon, apple cider vinegar, honey, and a pinch of brown sugar in a small saucepan. Heat gently until sugar dissolves and glaze thickens slightly. Remove from heat.
  7. After 3 hours, remove ribs and place each rack on a large piece of foil. Brush with the bourbon glaze, then wrap tightly. Return to smoker for 1 more hour to steam and tenderize.
  8. Unwrap ribs carefully, brush on another layer of bourbon glaze, and place back on the smoker for 15-20 minutes to set the glaze and develop a sticky bark.
  9. Let ribs rest for 10 minutes before slicing to allow juices to redistribute.

Notes

Remove the silver skin membrane for tender ribs. Use mustard as a binder for the rub. Maintain steady low temperature (225°F) and avoid opening the smoker frequently. If ribs dry out, spritz with apple juice or apple cider vinegar and water mix. Variations include adding more cayenne for heat or swapping honey for maple syrup in the glaze. Oven-smoked version possible by baking at 275°F for 3 hours wrapped in foil with apple juice, then broiling with glaze.

Nutrition

Keywords: smoked ribs, bourbon ribs, brown sugar ribs, Labor Day BBQ, barbecue ribs, smoked pork ribs, easy ribs recipe

Find it online: https://blingbite.com/flavorful-brown-sugar-bourbon-smoked-ribs-easy-recipe-for-labor-day-bbq/