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Flavorful Hickory-Smoked Whiskey-Glazed Ribs Easy Dry Rub Recipe

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These baby back ribs are slow-smoked with hickory wood and finished with a sweet and boozy whiskey glaze, balanced by a flavorful dry rub. Perfect for backyard gatherings, they offer a smoky, sweet, and tangy taste that’s both cozy and bold.

Ingredients

Scale
  • 2 to 3 pounds baby back ribs, trimmed of excess fat and membrane removed
  • 2 tbsp smoked paprika
  • 1 tbsp brown sugar
  • 1 tbsp kosher salt
  • 1 tsp black pepper, freshly ground
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cayenne pepper (optional)
  • ½ cup whiskey (bourbon or rye, e.g., Buffalo Trace)
  • ¼ cup honey
  • 2 tbsp apple cider vinegar
  • 2 tbsp brown sugar
  • 2 tbsp unsalted butter
  • 1 tsp Worcestershire sauce
  • Pinch of salt
  • About 2 cups hickory wood chips, soaked in water for at least 30 minutes

Instructions

  1. Remove the silver skin membrane from the back of the ribs by sliding a knife under and pulling it off. Pat ribs dry with paper towels.
  2. Mix all dry rub ingredients (smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, cayenne pepper) in a bowl.
  3. Generously coat both sides of the ribs with the dry rub, pressing it in so it sticks well. Let the ribs rest at room temperature for 15-20 minutes.
  4. Preheat smoker or grill to 225°F (107°C). Add soaked hickory wood chips to the smoker box or directly on coals.
  5. Place ribs bone side down on the smoker rack. Smoke undisturbed for 2 to 3 hours until ribs develop a mahogany color and smoky aroma.
  6. Remove ribs, wrap tightly in aluminum foil, and return to smoker for another 1 hour to tenderize the meat.
  7. While ribs are wrapped, combine whiskey, honey, apple cider vinegar, brown sugar, butter, Worcestershire sauce, and a pinch of salt in a small saucepan. Simmer over medium heat, stirring occasionally, until glaze thickens slightly (7-10 minutes).
  8. Remove ribs from foil and place back on smoker or grill. Brush generously with whiskey glaze and cook for another 20-30 minutes, glazing every 10 minutes. Watch closely to prevent burning.
  9. Let ribs rest for 10 minutes before slicing between the bones to serve.

Notes

Remove the silver skin membrane for tenderness. Use low and slow smoking at 225°F (107°C) to avoid tough ribs. Apply whiskey glaze near the end in thin layers to prevent burning. Let ribs rest after cooking to keep them juicy. If no smoker is available, use a charcoal grill with hickory chips or oven with liquid smoke as a substitute.

Nutrition

Keywords: hickory smoked ribs, whiskey glaze, baby back ribs, dry rub, barbecue, smoked ribs, easy rib recipe, backyard grilling

Find it online: https://cooksybite.com/flavorful-hickory-smoked-whiskey-glazed-ribs-easy-dry-rub-recipe/