4 hours intermediate

Recipe: Bourbon Glazed Ribs

No need to reuse a recipe for your next rack of ribs. These Bourbon Glazed Ribs are juicy and fall-off-the-bone tender, with a sweet flavor you’ll want to savor over and over again.

Watch Pitmaster Shannon Snell walk you through the recipe above, or follow the steps below. Either way, you’re one step closer to a delicious dinner. Check out more of these recipes on our dedicated BBQ Bites playlist on YouTube.

You Will Need:

  • 1 rack of St. Louis Ribs


  • 1 cup Bourbon
  • ¾ cup brown sugar
  • ¼ cup apple cider vinegar
  • ¼ cup maple syrup
  • 2 tablespoons molasses
  • 2 teaspoons salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper


  • 3 teaspoons sugar
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder
  • ½ teaspoon cayenne powder


  • 2 tablespoons mustard

Rib Wrap

  • 1 cup margarine
  • ½ cup brown sugar
  • ½ cup Honey


  1. Prepare smoker for indirect cooking at 275⁰. Add any kind of wood for smoking. (Hickory works best for this recipe.)
  2. Mix all sauce ingredients, and simmer on low heat stirring occasionally until it starts to thicken.
  3. Combine rub ingredients, set aside.
  4. Remove the end bones from slab of ribs to give a square appearance.
  5. Trim any excess cartilage from the top of the slab. Pull the membrane off the back of the ribs using a paper towel and remove excess fat from top and bottom of each.
  6. Apply thin coat of mustard to each side, and layer Rub on both sides of the Ribs.
  7. Place the ribs on the smoker and cook for 2 hours, and spritz with apple juice every 30 minutes.
  8. Place a sheet of aluminum foil on the counter big enough to wrap the ribs. Layer half the margarine, brown sugar, and honey on the foil. Place the slab of ribs meat side down into the mixture and wrap tightly.
  9. Place the wrapped ribs meat side down on the smoker and continue to cook for 1 – 1 ½ hours or until tender or around 200⁰ in temperature. Be sure to start checking the ribs for tenderness at the 1-hour mark.
  10. When a few of the larger bones are exposed on the back and the slab bends easily when lifted, the ribs are ready to come off the smoker.
  11. Rest for 30 minutes on the counter and remove from foil. Place slab back on the pit and apply a heavy coat of glaze to each side of the rib.
  12. Remove ribs and allow them to rest for 5-10 minutes. Cut and Enjoy.