Prepare to embark on a mouthwatering culinary journey that will transform your backyard barbecue into a gourmet experience! These maple bourbon smoked ribs are not just a meal; they're a flavor symphony that combines the rich, smoky essence of perfectly cooked pork with a tantalizing sweet and boozy glaze that will have your guests begging for your secret recipe. Get ready to elevate your grilling game and become the ultimate pitmaster with this show-stopping dish that promises to be the star of any gathering.
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 racks pork ribs
- 1/2 cup maple syrup
- 1/4 cup bourbon
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- Salt and pepper to taste
- Wood chips for smoking
Instructions
- Remove ribs from refrigerator 30 minutes before cooking to bring to room temperature. Pat ribs dry with paper towels.
- Prepare a dry rub by mixing smoked paprika, garlic powder, salt, and black pepper in a small bowl.
- Remove membrane from back of ribs by sliding a knife under the membrane and peeling it off completely.
- Generously coat both sides of ribs with the prepared dry rub, massaging the seasoning into the meat.
- Prepare smoker or grill for indirect heat at 225-250°F. Soak wood chips in water for 30 minutes before using.
- Place wood chips in smoker box or wrapped aluminum foil pouch with holes for smoking.
- Place ribs bone-side down on the smoker rack, away from direct heat.
- Smoke ribs for approximately 3 hours, maintaining consistent temperature and adding wood chips periodically.
- In a small bowl, whisk together maple syrup and bourbon to create a glaze.
- During the last 30 minutes of cooking, brush ribs with maple bourbon glaze every 10 minutes.
- Ribs are done when meat begins to pull away from bones and internal temperature reaches 195-203°F.
- Remove ribs from smoker and let rest for 10-15 minutes before slicing and serving.
- Slice ribs between bones and drizzle with remaining maple bourbon glaze before serving.
Tips
- Temperature is Key: Maintain a consistent smoker temperature between 225-250°F for tender, fall-off-the-bone ribs.
- Wood Chip Selection: Use hickory or applewood chips for a complementary smoky flavor that enhances the maple bourbon glaze.
- Membrane Removal: Always remove the tough membrane from the back of the ribs to ensure maximum flavor absorption and tenderness.
- Dry Rub Technique: Massage the dry rub generously and let it sit for at least 30 minutes before smoking to allow the flavors to penetrate the meat.
- Glaze Application: Brush the maple bourbon glaze during the last 30 minutes of cooking to prevent burning and create a beautiful, sticky caramelization.
- Resting is Crucial: Let the ribs rest for 10-15 minutes after smoking to allow the juices to redistribute, ensuring maximum moisture and flavor.
- Internal Temperature: Use a meat thermometer to ensure the ribs reach 195-203°F for perfect doneness.Pro Tip: For an extra layer of flavor, consider adding a splash of bourbon to your dry rub mixture for an even more intense taste profile!
Nutrition Facts
Calories: 763kcal
Carbohydrates: 29g
Protein: 50g
Fat: 40g
Saturated Fat: 15g
Cholesterol: 150mg
