Peppercorn Smoked Baby Back Ribs with Bourbon Maple Glaze
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Peppercorn Smoked Baby Back Ribs with Bourbon Maple Glaze
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These baby back ribs are seasoned with a pepper-infused dry-rub and bathed in a bourbon-maple glaze for the Kansas City BBQ ribs style of both wet and dry seasoning of ribs.Yield: 2 (2.5-3 lb) racks of ribs
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Ingredients
- 2 racks baby back ribs (2.5-3 lbs each, membrane removed)
For The Rub
- 2 Tbsp coarse black pepper ground
- 2 Tbsp paprika
- 1 Tbsp coarse salt
- 1 Tbsp brown sugar
For The Glaze
- 1/4 c bourbon (or apple cider)
- 1/4 c maple syrup
- 2 Tbsp butter salted
- 1/2 tsp vanilla extract pure
For Smoking
- 3 cups hickory wood chips (soaked in water for 30 minutes and drained)
Instructions
- Place the ribs on a baking sheet.
- Combine the rub ingredients in a small bowl and mix them well. Sprinkle the rub onto the ribs on both sides, rubbing it into the meat.
- Preheat your grill to a low heat, around 250F.
- While the grill is heating, make the glaze. Combine the bourbon, maple syrup, butter, and vanilla in a small saucepan. Bring the mixture to a simmer over medium heat. Boil the glaze until syrupy, 4-6 minutes, whisking as it boils. Set the glaze aside to cool, stirring occasionally.
- Once the grill is preheated, set it up for indirect cooking. (See how HERE.) Add half of the soaked and drained wood chips to the coals. Place the ribs on the grate, bone-side down, away from the heat.
- Cover the grill and smoke the ribs for 40 minutes. After 40 minutes, add the remaining wood chips and additional charcoal, if needed to maintain temperature. Continue smoking the ribs until the meat shrinks back from the ends of the bones by about a ½ inch. (The ribs should smoke for a total of 3 hours or so.)
- About 30 minutes before the ribs will be done, baste them with the glaze. Continue basting twice more before serving.
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