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Flavorful Honey Bourbon Glazed Smoked Ribs

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Tender smoked ribs glazed with a sweet and smoky honey bourbon sauce, perfect for Memorial Day cookouts. This recipe balances smoky, sweet, and savory flavors with a simple prep and slow smoking method.

Ingredients

Scale
  • 3–4 pounds pork spare ribs or baby back ribs, trimmed of excess fat
  • ½ cup honey (preferably raw or local)
  • ¼ cup bourbon (e.g., Maker’s Mark)
  • ¼ cup packed brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder (optional)
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil or melted butter

Instructions

  1. Trim the ribs by removing the silver skin membrane from the back if not already done (about 10 minutes).
  2. In a large bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper to make the dry rub.
  3. Pat ribs dry with paper towels. Rub olive oil or melted butter evenly over ribs, then massage the dry rub all over both sides. Let rest for 30 minutes at room temperature.
  4. Preheat smoker or charcoal grill to maintain a steady 225°F (107°C). Add wood chips like hickory or applewood.
  5. Place ribs bone side down on smoker rack and smoke uncovered for 3 hours, maintaining temperature and adding wood chips as needed.
  6. While ribs smoke, combine honey, bourbon, apple cider vinegar, and a little extra brown sugar in a small saucepan. Warm gently over low heat, stirring until slightly thickened (5-7 minutes). Do not boil.
  7. After 3 hours, wrap ribs tightly in aluminum foil and brush generously with half the glaze. Return wrapped ribs to smoker and cook for another 2 hours.
  8. Carefully unwrap ribs and brush with remaining glaze. Place ribs back on smoker for 30 minutes to let glaze set and caramelize, watching closely to avoid burning.
  9. Check ribs for doneness; they should be tender with an internal temperature of about 195°F (90°C) and meat pulling away from the bone.
  10. Let ribs rest for 10-15 minutes before slicing. Serve warm with preferred sides.

Notes

Keep smoker temperature steady to avoid drying ribs. Wrap ribs during the stall phase to maintain moisture. Apply glaze in stages to prevent burning. Use a water pan in smoker to maintain humidity. Let ribs rest before slicing to lock in juices. Glaze can be prepared a day ahead and warmed before use.

Nutrition

Keywords: honey bourbon ribs, smoked ribs, Memorial Day recipe, barbecue ribs, honey glaze, bourbon glaze, smoked pork ribs, easy ribs recipe

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