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Flavorful Maple Bourbon Glazed Smoked Pork Ribs

maple bourbon glazed smoked pork ribs - featured image
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Tender baby back pork ribs smoked low and slow, glazed with a sticky, caramelized maple bourbon sauce that balances smoky, sweet, and boozy flavors for a perfect BBQ treat.

Ingredients

Scale
  • 2 racks baby back pork ribs (about 2 to 2.5 pounds each)
  • ½ cup pure maple syrup (Grade A recommended)
  • ¼ cup good-quality bourbon (e.g., Maker’s Mark or Buffalo Trace)
  • ¼ cup packed light brown sugar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1½ teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon chili powder (optional)
  • 1 tablespoon olive oil

Instructions

  1. Remove the silver skin membrane from the back of the ribs using a sharp knife or paper towel and pat ribs dry.
  2. Rub olive oil all over the ribs.
  3. In a small bowl, mix salt, pepper, garlic powder, smoked paprika, and chili powder. Generously sprinkle this dry rub over both sides of the ribs.
  4. Let ribs sit at room temperature for about 15 minutes while preparing the smoker.
  5. Preheat smoker to 225°F (107°C). Add smoking wood such as hickory or applewood and place a water pan inside to maintain moisture.
  6. Place ribs bone-side down on the smoker rack and smoke low and slow for 2.5 to 3 hours, maintaining temperature and avoiding opening the lid too often.
  7. After about 2 hours, brush the maple bourbon glaze onto the ribs every 20 minutes.
  8. Once ribs develop a nice bark and aroma, wrap them tightly in aluminum foil with a little extra glaze inside and return to smoker for 45 minutes to finish cooking and tenderize.
  9. Remove ribs from foil, brush on a final coat of glaze, and place back on smoker or grill for 10-15 minutes unwrapped to set the glaze.
  10. Let ribs rest for 10 minutes before slicing and serving.

Notes

Remove the silver skin membrane for tender ribs. Maintain steady smoker temperature at 225°F. Start glazing after 2 hours to avoid burning glaze. Wrapping ribs in foil (Texas crutch) locks in moisture and tenderizes. Let ribs rest before slicing. For gluten-free, verify Dijon mustard and bourbon. Dark rum can substitute bourbon. Oven method: cook wrapped ribs at 275°F for 3 hours, then broil with glaze.

Nutrition

Keywords: maple bourbon ribs, smoked pork ribs, BBQ ribs, maple glaze, smoked ribs recipe, easy BBQ ribs, baby back ribs, bourbon glaze

Find it online: https://chrisfeasts.com/flavorful-maple-bourbon-glazed-smoked-pork-ribs-recipe-easy-perfect-bbq/