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Brown Sugar Bourbon Smoked Baby Back Ribs Recipe with Kansas City Dry Rub for Perfect BBQ Flavor

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This recipe delivers juicy, smoky baby back ribs with a sweet and spicy Kansas City dry rub enhanced by a brown sugar bourbon glaze, perfect for casual cookouts and family dinners.

Ingredients

Scale
  • 2 racks baby back ribs (about 2.5 to 3 pounds each)
  • ½ cup packed brown sugar
  • ¼ cup bourbon (any mid-range brand)
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon kosher salt
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon dry mustard powder (optional)
  • 2 tablespoons olive oil
  • Applewood or hickory wood chips (soaked in water for 30 minutes)
  • Aluminum foil (for wrapping ribs)

Instructions

  1. Remove the membrane from the back of each rack of ribs and pat dry with paper towels.
  2. In a bowl, combine smoked paprika, garlic powder, onion powder, chili powder, black pepper, kosher salt, cayenne pepper, and dry mustard powder to make the dry rub.
  3. Brush ribs lightly with olive oil.
  4. In a separate bowl, mix bourbon and brown sugar until sugar starts to dissolve; brush a thin layer over the ribs.
  5. Generously apply the dry rub all over the ribs, pressing it in to adhere well. Let ribs sit at room temperature for about 20 minutes.
  6. Preheat smoker to 225°F (107°C) and add soaked applewood or hickory chips for smoke flavor.
  7. Place ribs bone-side down on the smoker grate and smoke for 3 hours, maintaining steady temperature and opening lid only every 30 minutes to check.
  8. Remove ribs and wrap tightly in aluminum foil; optionally add a splash of bourbon or apple juice inside the foil. Return to smoker for 1 hour.
  9. Carefully unwrap ribs and place back on smoker. Brush with additional bourbon brown sugar glaze if desired. Smoke uncovered for 30-45 minutes until ribs develop a sticky, caramelized bark.
  10. Check for doneness using a thermometer (target internal temperature ~195°F) or bend test; ribs should bend easily and meat should pull away from bones.
  11. Let ribs rest for 10 minutes before slicing between the bones and serving.

Notes

Maintain smoker temperature around 225°F for best results. Remove membrane for tender ribs. Soak wood chips before use. Wrap ribs after 3 hours to lock in moisture. Apply glaze near the end to avoid burning sugars. Let ribs rest before slicing. Adjust cayenne pepper for spice preference. Bourbon can be substituted with apple juice or ginger ale for alcohol-free version.

Nutrition

Keywords: baby back ribs, smoked ribs, bourbon ribs, Kansas City dry rub, BBQ ribs, brown sugar ribs, smoked paprika, bourbon glaze, smoked baby back ribs

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