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Sticky Brown Sugar Bourbon Ribs: Best Smoked Recipe

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These sticky brown sugar bourbon baby back ribs are a weekend project that pays off in the most delicious way possible. The combination of the sweet, smoky rub, the tender meat, and the boozy, sticky glaze is something you have to taste to believe.

Ingredients

Scale
  • 1/2 cup dark brown sugar, packed
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon cayenne pepper
  • 1 teaspoon mustard powder
  • 1/2 cup bourbon
  • 1/4 cup apple cider vinegar
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons honey
  • 2 racks baby back ribs (about 4–5 pounds total)
  • Your choice of wood chips or chunks (hickory and apple wood recommended)

Instructions

  1. Prepare the Smoker (15 minutes before cooking): Set your smoker or grill for indirect heat at 225°F. If using a charcoal grill, place a drip pan of water under the grate opposite the coals. Add your choice of wood chips or chunks to the coals. You want a thin, blue smoke—not a thick, white billowing cloud.
  2. Remove the Membrane (5 minutes): Flip the ribs over so the bone side is up. You’ll see a thin, shiny membrane covering the back of the bones. Slide a butter knife under the membrane at one end of the rack. Grab it with a paper towel and pull it off in one piece. If it tears, just grab another piece and keep going.
  3. Apply the Dry Rub (10 minutes): Pat the ribs dry with paper towels. Generously coat both sides of the ribs with the dry rub mixture. Don’t be shy—use all of it. Massage it into the meat. Let the ribs sit at room temperature for 15-20 minutes while the smoker comes to temp.
  4. Smoke the Ribs (3 hours, unwrapped): Place the ribs on the smoker grate, bone side down. Close the lid and don’t open it for at least 2 hours. After 2 hours, start spraying the ribs every 30 minutes with the mop (bourbon, vinegar, and melted butter mixture). This keeps them moist and builds the bark.
  5. Wrap the Ribs (1.5 – 2 hours): After about 3 hours of smoking, the ribs should have a nice, dark bark. Lay out a large sheet of heavy-duty aluminum foil. Place the ribs meat-side down on the foil. Add a few tablespoons of the mop liquid and a pat of butter on top of the meat. Wrap the foil tightly, creating a sealed packet. Return the wrapped ribs to the smoker for another 1.5 to 2 hours.
  6. Check for Doneness (203°F): After 1.5 hours of wrapping, start checking the internal temperature. Insert a probe into the thickest part of the meat between the bones. You’re looking for 203-205°F. The probe should slide in like it’s going into room-temperature butter. If it meets resistance, they need more time.
  7. Glaze and Rest (15 minutes): Carefully unwrap the ribs (watch out for the steam!). Brush the sticky glaze (the remaining mop liquid, reduced if you like) all over the meat side. You can put them back on the smoker for 5-10 minutes to set the glaze, or just let them rest. Let the ribs rest, uncovered, for 10-15 minutes before slicing.
  8. Slice and Serve: Use a sharp knife to slice the ribs between the bones. Serve immediately with extra glaze on the side.

Notes

Don’t skip the membrane removal—it’s crucial for tender ribs. Use a good quality bourbon you’d drink. Keep the smoker temperature steady at 225°F. Let the ribs rest before slicing to retain juices.

Nutrition

Keywords: smoked ribs, baby back ribs, bourbon ribs, brown sugar ribs, sticky ribs, barbecue ribs, smoked pork ribs

Find it online: https://eliplate.com/sticky-brown-sugar-bourbon-ribs-best-smoked-recipe/