Slow-Smoked Bourbon BBQ Ribs

Fall-off-the-bone pork ribs with a deep-smoke Kentucky bourbon sauce. Low and slow is the only way -- tender meat that earns your patience on the long weekend.

Ingredients

• 2 racks baby back pork ribs (about 4 lbs total)
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1 tsp salt
• ½ tsp cayenne
• For the Bourbon BBQ Sauce:
• 1 cup ketchup
• ⅓ cup Kentucky bourbon
• 3 tbsp brown sugar
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• ½ tsp garlic powder

Instructions

1. 1

   Prep ribs: Remove the silver membrane from the back of each rack. Mix all dry rub ingredients and coat ribs heavily on both sides. Wrap tightly in plastic and refrigerate for at least 2 hours (overnight is better).

2. 2

   Make the sauce: Combine all bourbon BBQ sauce ingredients in a saucepan. Simmer 20 minutes over medium-low heat, stirring often, until thick. Set aside.

3. 3

   Set up smoker or indirect grill: Target 225-250°F with applewood or hickory chips added to coals. Set ribs bone-side down on cooler side. Maintain temperature.

4. 4

   Smoke low and slow: Cook undisturbed for 2 hours. After 2 hours, wrap ribs tightly in aluminum foil with 2 tbsp butter and a splash of apple juice. Return to grill for another 1 hour.

5. 5

   Finish with sauce: Unwrap ribs and brush generously with bourbon BBQ sauce. Return to grill uncovered for 20-30 minutes, applying sauce every 10 minutes, until caramelized and sticky.

6. 6

   Rest and slice: Remove from grill. Rest 10 minutes before slicing between bones. Serve with remaining sauce.