Print

Perfect Smoked Baby Back Ribs Recipe with Easy Bourbon BBQ Sauce

smoked baby back ribs - featured image
Print Recipe

Tender, smoky baby back ribs glazed with a rich bourbon BBQ sauce that balances sweet, smoky, and tangy flavors. Perfect for casual gatherings and impressing guests with minimal fuss.

Ingredients

Scale
  • 2 racks baby back ribs (about 2.5 to 3 pounds each), trimmed of excess fat and membrane removed
  • Dry Rub:
  • 2 tablespoons smoked paprika
  • 1 tablespoon brown sugar, packed
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • Bourbon BBQ Sauce:
  • 1 cup ketchup
  • 1/4 cup bourbon whiskey
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • Pinch of salt
  • Wood chips for smoking (hickory or apple), soaked for 30 minutes

Instructions

  1. Prep the ribs by removing the membrane and trimming excess fat (15 minutes).
  2. Mix dry rub ingredients together. Pat ribs dry and coat both sides generously with the rub. Let rest at room temperature for 15-20 minutes.
  3. Soak wood chips for at least 30 minutes. Prepare smoker or grill for indirect heat at 225°F (107°C). Arrange coals/burners to one side and place a drip pan under the grill grate.
  4. Place ribs bone side down on the cool side of the grill. Add soaked wood chips to coals or smoker box. Close lid and maintain 225°F. Smoke ribs for 2.5 to 3 hours without opening lid frequently.
  5. While ribs smoke, combine all bourbon BBQ sauce ingredients in a saucepan. Simmer over medium heat, stirring occasionally, for 10-12 minutes until slightly thickened.
  6. Optional: After 2.5 hours, wrap ribs tightly in foil with a splash of apple juice or water and return to grill for 30 minutes to tenderize further.
  7. Unwrap ribs if wrapped. Brush bourbon BBQ sauce generously over ribs. Return to grill with lid closed for 15-20 minutes to let sauce set and caramelize, watching carefully to avoid burning.
  8. Remove ribs from grill and let rest for 10 minutes before slicing between bones to serve.

Notes

Remove the membrane for better smoke and seasoning penetration. Maintain steady smoker temperature at 225°F for even cooking. Wrapping ribs in foil is optional but helps achieve fall-off-the-bone tenderness. Brush sauce only in the last 15-20 minutes to avoid burning. Let ribs rest 10 minutes before slicing. Use a meat thermometer to check for internal temperature of 195°F for perfect tenderness.

Nutrition

Keywords: smoked ribs, baby back ribs, bourbon BBQ sauce, smoked paprika, barbecue, grilling, smoking, easy ribs recipe, bourbon sauce, backyard BBQ

Find it online: https://realityeats.com/perfect-smoked-baby-back-ribs-recipe-with-easy-bourbon-bbq-sauce/