These slow-smoked baby back ribs are the kind of recipe that makes neighbors knock on your door. Fall-off-the-bone tender, kissed with hickory smoke, and lacquered with a sticky bourbon-brown sugar glaze that caramelizes beautifully over the final fire — this is the ultimate July 4th showstopper.
Remove the membrane from the back of the ribs by sliding a butter knife under it at one end, then gripping it with a paper towel and pulling it off in one smooth motion. Pat the ribs completely dry with paper towels.
Mix together 2 tbsp brown sugar, 1 tbsp paprika, 1 tbsp garlic powder, 1 tsp onion powder, 1 tsp cumin, 1 tsp black pepper, 1½ tsp kosher salt, and ½ tsp cayenne. Coat every surface of the ribs generously with the rub, pressing it in with your hands. Let sit at room temperature for 30 minutes, or wrap and refrigerate overnight for deeper flavor.
Preheat your smoker or grill to 225°F (107°C). For a charcoal grill, set up for indirect heat and add a handful of soaked hickory wood chips directly to the coals. For a gas grill, place soaked chips in a foil packet with holes poked in it and set it over a burner on low.
Phase 1 (3 hours): Place ribs bone-side down on the grate. Smoke uncovered at 225°F for 3 hours. The bark will form and deepen in color. Spritz with apple juice every 45 minutes to keep moist.
Phase 2 (2 hours): Remove ribs from the smoker. Place each rack on a large double layer of foil. Add 2 tbsp butter and 2 tbsp brown sugar on top of each rack, then wrap tightly. Return to the smoker for 2 hours. The ribs will steam and become incredibly tender.
In a small saucepan over medium heat, combine ½ cup bourbon, ½ cup ketchup, ¼ cup brown sugar, 2 tbsp apple cider vinegar, 1 tbsp Worcestershire sauce, 1 tsp garlic powder, and 1 tsp smoked paprika. Simmer for 12–15 minutes until thickened and glossy. Set aside.
Phase 3 (1 hour): Unwrap the ribs, discard the foil. Brush a generous coat of bourbon glaze all over both sides. Return to the smoker unwrapped for 30–45 minutes until the glaze has caramelized and set. The ribs are done when a toothpick slides easily between bones with no resistance.
Remove from heat, brush with one final coat of glaze, and let rest for 10 minutes before slicing between bones. Serve with Classic Potato Salad, Corn Salad, and cold watermelon lemonade on the side.
For 6 servings (2 full racks)
The Ribs
Dry Rub
Bourbon Glaze
Wood: Hickory, apple, or cherry chips (soaked 30 min)
Temp target: 225°F throughout smoking
