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Tender Smoked Whiskey BBQ Pork Ribs

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Tender smoked pork ribs with a rich whiskey-infused BBQ glaze that creates a smoky, sweet, and comforting flavor. Perfect for gatherings and easy enough for a weekend cookout.

Ingredients

Scale
  • 2 racks of pork ribs (baby back or St. Louis style, about 3–4 pounds / 1.4–1.8 kg total)
  • Yellow mustard (for rub adhesion and tang)
  • Brown sugar, packed
  • Smoked paprika
  • Garlic powder
  • Onion powder
  • Chili powder (adjust to taste)
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup (60 ml) whiskey (bourbon recommended)
  • Ketchup
  • Apple cider vinegar
  • Honey or maple syrup
  • Worcestershire sauce
  • Hot sauce (optional)
  • 2 tablespoons (30 g) unsalted butter

Instructions

  1. Remove the thin membrane from the back of the ribs. Rinse and pat dry with paper towels. Spread a thin layer of yellow mustard on both sides.
  2. Mix brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, and freshly ground black pepper in a small bowl. Generously coat both sides of the ribs with the rub, pressing it in gently. Let rest at room temperature.
  3. Set up smoker or grill for indirect cooking at 225°F (107°C). Add soaked wood chips (hickory or applewood). Maintain steady low heat.
  4. Place ribs bone-side down on grill grates away from direct heat. Smoke for 2.5 to 3 hours without frequently opening the lid.
  5. While ribs smoke, combine whiskey, ketchup, apple cider vinegar, honey, Worcestershire sauce, hot sauce (if using), and butter in a saucepan. Simmer over medium heat, stirring occasionally, until slightly thickened, about 10 minutes.
  6. After initial smoke, wrap ribs tightly in aluminum foil and place back on smoker or grill for 1 hour to tenderize.
  7. Unwrap ribs and brush whiskey BBQ glaze generously on all sides. Return ribs uncovered to smoker or grill for 15-20 minutes to set glaze, watching for caramelization but avoiding burning.
  8. Remove ribs from heat and let rest for 10 minutes before slicing between bones.

Notes

Keep a spray bottle with apple juice handy to spritz ribs during smoking if they start looking dry. Move ribs to indirect heat if flare-ups occur during glaze caramelizing. Removing the silver membrane is crucial for tenderness. The whiskey glaze can be made up to 3 days ahead and warmed gently before use. For a non-alcoholic version, substitute whiskey with apple juice and a splash of vanilla extract.

Nutrition

Keywords: smoked ribs, whiskey BBQ ribs, pork ribs, BBQ glaze, smoked paprika, bourbon ribs, easy BBQ recipe, backyard BBQ

Find it online: https://prismtaste.com/tender-smoked-whiskey-bbq-pork-ribs-recipe-easy-perfect-rich-glaze/