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Flavorful Bourbon BBQ Pork Ribs Recipe Easy Smoky Dry Rub Guide

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This recipe features tender, smoky pork ribs with a bourbon-infused dry rub that caramelizes beautifully during low and slow cooking. Perfect for BBQ novices and seasoned grill masters alike, it delivers a juicy, flavorful experience with simple pantry ingredients.

Ingredients

Scale
  • 2–3 pounds baby back ribs or St. Louis-style ribs
  • 1/4 cup bourbon (60 ml)
  • 2 tablespoons packed brown sugar
  • 2 tablespoons smoked paprika
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil

Instructions

  1. Remove the thin membrane from the back of the ribs using a butter knife and peel it off. (10 minutes)
  2. In a mixing bowl, combine brown sugar, smoked paprika, chili powder, cumin, garlic powder, onion powder, cayenne, salt, and black pepper. Stir well. Slowly whisk in the bourbon and olive oil until a thick paste-like rub forms. (5 minutes)
  3. Pat the ribs dry with paper towels. Generously coat both sides of the ribs with the bourbon dry rub, massaging it into the meat. (5 minutes)
  4. Let the ribs sit at room temperature for 20-30 minutes to meld flavors and tenderize. For deeper flavor, refrigerate wrapped overnight. (30 minutes to overnight)
  5. Preheat oven or smoker to 275°F (135°C). (10-15 minutes)
  6. Place ribs bone-side down on a wire rack set over a baking sheet. Cook for 2.5 to 3 hours until meat pulls back from bones and is tender. (2.5 – 3 hours)
  7. Optional: Brush on BBQ sauce or bourbon glaze during the last 15 minutes for a sticky finish. (15 minutes)
  8. Remove ribs, tent with foil, and let rest for 10-15 minutes before serving. (15 minutes)

Notes

Remove the membrane for tenderness. Mixing bourbon into the rub tenderizes and adds sweetness. Cook low and slow at 225-275°F for best results. If using oven, a wire rack prevents sogginess. For gluten-free, substitute brown sugar with coconut sugar and ensure chili powder is gluten-free. Leftovers keep well refrigerated for 3 days or frozen. Reheat wrapped in foil at 300°F for 15-20 minutes.

Nutrition

Keywords: bourbon BBQ ribs, smoky dry rub, pork ribs recipe, easy BBQ ribs, low and slow cooking, bourbon dry rub, smoky ribs, backyard BBQ, tender pork ribs

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