I made these beautiful maple bourbon ribs and they are one of the best ribs I’ve ever made! Sweet, savory, sticky and delicious, this recipe has something for everyone. The sweetness from the maple, savoriness from the bourbon flavor and little kick from the cayenne pepper made for the perfect BBQ coating. Smoked to perfection, the tender meat make for some great fall off the bone ribs.
Step 1: Prep the ribs
I decided to use baby back ribs for this recipe and smoked them on my new Weber pallet smoker. Because I used a pallet smoker, I decided to remove the membrane as it get chewy throughout the cook.
Recipe Tip
Remove the membrane only when using a pallet smoker. This is because the milder heat on this type of grill is not strong enough to crisp up the membrane.
Only score the membrane if using charcoal or gas grill.
Start by removing the membrane. To do so, at about the middle of the rib rack, push up the membrane using your finger or knife and go all the way across. Next, grab the loose fat and pull it off using one hand. Trim off any loose meat trimmings at the ends.
Apply yellow mustard to the dry ribs for the binder and season all sides with Dad’s Maple Bourbon seasoning and Dad’s All Purpose rub. Hot sauce and W sauce are great alternatives if you don’t like mustard. Set the ribs to the side and allow the meat to sweat, absorbing the seasoning.
Dad’s Seasonings
Must have grillin seasonings!
Step 2: How to smoke the perfect ribs.
Preheat the grill to 250 degrees and set for indirect heat. First, set the seasoned ribs directly on the grates and let them smoke for 3 hours.
After 3 hours, it’s time for the wrap. On a long sheet of foil, add a little bit of Dad’s Maple Bourbon rub, butter and cayenne pepper along the length of the slab. Next, place the ribs meat side down and repeat the butter and seasoning application on the top. Wrap up the ribs tightly in foil and place them back on the grill. Target internal temperature should be 200 degrees. While these bad boys are cooking, let’s prep your sauce.
Step 3: How to make homemade Maple Bourbon BBQ sauce.
This maple bourbon bbq sauce is really what makes these ribs so crazy good.
In a sauce pan add ketchup, mustard, Worcestershire sauce, molasses, hot sauce, apple cider vinegar and more Dad’s Maple Bourbon and All Purpose rub. Whisk the ingredients together over low heat. Bring it to a simmer and continue cooking until the sauce thickens. The heat will cook off any alcohol from the bourbon making it safe to eat for children.
Step 4: Time to sauce up the Maple Bourbon Ribs.
After 2 hours on the grill, open the foil wrap and create a boat like shape exposing the amazingly smelling ribs. Brush them with the homemade BBQ sauce. Leave the ribs on the grill for another 5-10 minutes allowing the ribs to get nice and sticky with the sauce.
Remove the maple bourbon ribs off the grill and let them rest for 10 minutes before serving. Enjoy!
Frequently Asked Questions:
Do I need to remove the membrane? It’s really a personal preference. For me, it depends what grill I’m using when smoking ribs. For charcoal grills, I just score the membrane before seasoning and let them smoke. These types of grills crisp up the membrane leaving it easy to eat. From my experience, pallet smokers leave the membrane soft and chewy making the membrane unpleasant. I highly recommend removing it.
Can I make this in the oven or stove top? All my recipes can be replicated in the oven, stove top or gas grill. You do not need a big green egg or weber grill to replicate any of my recipes.
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Maple Bourbon Ribs
Sweet, savory, sticky and delicious, these beautiful maple bourbon ribs are one of the best ribs I’ve ever made!
Course Appetizer, Main Course, Snack
Cuisine American
Keyword maple bourbon ribs, how to smoke ribs, rib recipe, smoked ribs, baby back ribs, maple bourbon bbq sauce, bbq sauce recipe, rib sauce recipe
Prep Time 10 minutes minutes
Cook Time 4 hours hours
Servings 4 People
- 2 Racks of baby back ribs
- 2 tbsp Dad's All Purpose Rub
- 2 tbsp Dad's Maple Bourbon Rub
- 2 tbsp Yellow mustard
Maple Bourbon Sauce Ingredients
- 1 cup Ketchup
- 1/4 cup Molasses
- 2 tbsp Yellow mustard
- 2 tbsp Apple cider vinegar
- 2 tbsp Worcestershire sauce
- 2 tbsp Dad's Maple Bourbon Rub
- 1 tbsp Hot sauce
- 1/2 tbsp Dad's All Purpose Rub
Remove or score the membrane and trim any loose fatty ends.
Add yellow mustard as the binder and season all sides of the ribs with Dad's Maple bourbon and All Purpose rubs. Preheat the grill to 250 degrees and set for indirect heat. First, set the seasoned ribs directly on the grates and let them smoke for smoke for 3 hours.
On a long sheet of foil, add butter a little bit of Dad's Maple Bourbon rub and cayenne pepper along the length of the slab. Next, place the ribs meat side down and repeat the butter and seasoning application on the top. Wrap up the ribs tightly in foil and place them back on the grill. Place the wrapped ribs back on the grill until they are nice and tender. Target internal temperature should be 200 degrees.
In a sauce pan add ketchup, mustard, Worcestershire sauce, molasses, hot sauce, apple cider vinegar and more Dad's Maple Bourbon and All Purpose rub. Whisk the ingredients together over low heat. Bring it to a simmer and continue cooking until the sauce thickens.
Sauce up the ribs at the very end and put them back on the grill for the final 10 minutes or until the sauce is nice and tacky.
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