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Maple Bourbon Smoked Ribs Recipe (Sweet and Smoky Delight!)

Maple Bourbon Smoked Ribs

Welcome to the world of smoky, sweet, and succulent flavors with my irresistible Maple Bourbon Smoked Ribs. If you’re looking for a show-stopping dish for your next barbecue or family gathering, these ribs are sure to impress.
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Prep Time 2 hours
Cook Time 5 hours
Total Time 7 hours
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Ribs
  • 2 racks baby back ribs
  • 1 cup maple syrup
  • 0.5 cup bourbon
  • 0.25 cup apple cider vinegar
  • 0.25 cup soy sauce
  • 2 tbsp Dijon mustard
  • 2 tbsp Worcestershire sauce
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp smoked paprika
  • 1 tsp black pepper
  • 1 tsp salt
  • Wood chips for smoking

Equipment

  • Smoker
  • Meat thermometer
  • Large resealable plastic bag or shallow dish
  • Mixing Bowls
  • Basting brush
  • Grill tongs
  • Aluminum foil

Method
 

  1. Step 1: Preheat your smoker to 225°F (107°C).
  2. Step 2: In a medium bowl, combine maple syrup, bourbon, apple cider vinegar, soy sauce, Dijon mustard, and Worcestershire sauce. Whisk until well combined.
  3. Step 3: In a separate bowl, mix garlic powder, onion powder, smoked paprika, black pepper, and salt. Rub the spice mixture evenly over the ribs.
  4. Step 4: Place the ribs in a large resealable plastic bag or shallow dish and pour the marinade over them. Seal and refrigerate for at least 2 hours, preferably overnight.
  5. Step 5: About 30 minutes before smoking, remove ribs from marinade, reserving the marinade for later use. Let ribs sit at room temperature.
  6. Step 6: Place wood chips in the smoker and add the ribs. Smoke for 4 to 5 hours until tender and the internal temperature reaches 195°F (90°C).
  7. Step 7: During the last hour of smoking, brush reserved marinade over the ribs every 15 minutes.
  8. Step 8: Once cooked, remove ribs from the smoker and let them rest for 10-15 minutes before slicing.

Notes

Make sure to keep an eye on the smoker temperature and avoid opening it too frequently.