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Flavorful Smoked Bourbon BBQ Baby Back Ribs Recipe with Easy Brown Sugar Rub

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A quick and easy smoked bourbon BBQ baby back ribs recipe featuring a simple brown sugar rub that creates a sticky, flavorful bark and tender, fall-off-the-bone meat.

Ingredients

Scale
  • 2 racks baby back ribs (about 2.5 to 3 pounds total)
  • 1/2 cup packed brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup bourbon (e.g., Maker’s Mark or Buffalo Trace)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • Hickory or applewood chips for smoking

Instructions

  1. Remove the silver skin membrane from the back of the ribs and pat dry with paper towels.
  2. In a mixing bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), kosher salt, and black pepper. Mix thoroughly.
  3. Rub olive oil evenly over both sides of the ribs. Generously coat the ribs with the brown sugar rub, pressing it in so it clings well. Let sit at room temperature for 20-30 minutes if possible.
  4. Preheat smoker to 225°F (107°C) and add hickory or applewood chips for smoke. Maintain steady temperature.
  5. Place ribs bone-side down on the smoker grate. Smoke undisturbed for about 2 hours.
  6. Mix bourbon with apple cider vinegar in a spray bottle or bowl.
  7. After 2 hours, spritz ribs lightly with the bourbon vinegar mixture. Wrap ribs tightly in aluminum foil and return to smoker for 1 hour.
  8. Unwrap ribs and place back on smoker. Spritz again with bourbon mixture and smoke uncovered for another 30 minutes to firm up the bark.
  9. Check for doneness: ribs are ready when internal temperature reaches about 195°F (90°C) and meat pulls back from bone edges. Bones should twist slightly when gently twisted.
  10. Let ribs rest for 10 minutes before slicing between the bones and serving.

Notes

Remove the silver skin membrane for tender ribs. Maintain smoker temperature at 225°F for best results. Spritz ribs with bourbon vinegar mix to keep moist and develop glaze. Wrap ribs in foil after 2 hours to lock in moisture (Texas Crutch). Use a reliable meat thermometer to check doneness at 195°F internal temperature. If ribs dry out, add a water pan or spritz more often.

Nutrition

Keywords: smoked ribs, bourbon BBQ ribs, baby back ribs, brown sugar rub, BBQ recipe, smoked pork ribs, easy ribs recipe, bourbon glaze

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