Instructions
8 steps · tick them off as you cookPreheat the grill or smoker to 250°F (120°C) with indirect heat and a handful of soaked hickory chips for a gentle smoke.
Pat 2 racks of baby back ribs dry, then peel off the silverskin from the bone side by lifting a corner with a butter knife and pulling with a paper towel.
In a bowl, whisk the brown sugar, smoked paprika, garlic powder, kosher salt, black pepper, and mustard powder into a dry rub, then massage generously into both sides of the ribs.
Place the ribs bone-side down on the grill grate and smoke undisturbed for 2.5 hours, until the surface forms a mahogany bark and the meat pulls back slightly from the bones.
2.5 hoursMeanwhile, simmer the ketchup, apple cider vinegar, maple syrup, bourbon, Worcestershire sauce, and minced garlic in a saucepan over medium heat for 12–15 minutes, whisking often, until the glaze reduces and coats the back of a spoon.
15 minutesWrap each rack tightly in heavy foil with a splash of apple juice and return to the grill for 1 hour to braise until tender.
1 hourUnwrap the ribs, brush both sides liberally with the maple-bourbon glaze, and grill uncovered for another 20 minutes, glazing twice more, until the sauce caramelizes and turns glossy.
20 minutesRest the ribs on a cutting board for 10 minutes, then slice between the bones and shower with chopped fresh parsley before serving.
10 minutes
Chef's tip
Apply the glaze only during the final 20 minutes—brushing it too early causes the sugars to scorch. Let the ribs rest wrapped loosely in foil for 10 minutes so the juices redistribute into the meat.
Suggested pairing
Serve with buttery corn on the cob and an ice-cold amber ale or a smoky old-fashioned cocktail.
About this recipe
Fall-off-the-bone smoky baby back ribs lacquered with a sticky maple-bourbon glaze that balances sweet, tangy, and deeply savoury notes.
BBQ and grillingIntermediateslow-cookedsmokysweet-and-savourycomforting
