- Prep
- 30 min
- Cook
- 360 min
- Total time
- 390 min
- Yield
- 4-6 servings
- Difficulty
- Medium
- Calories
- 800 kcal
Quick summary
“Smoked ribs with bourbon glaze and maple syrup represent the excellence of American barbecue, combining tender pork meat that falls off the bone with a caramelized and shiny crust. The slow smoking method at a constant temperature of 110°C imparts a woody flavor under a bittersweet reduction.”
What you need to know
- Prior removal of the silver skin on the back of the bones allows deep absorption of the dry rub and tenderness without fibrous resistance.
- Slow smoking for about 3 hours with fruitwood establishes the classic pink smoke ring on the meat.
- The reduced bourbon, maple, and apple cider vinegar glaze caramelizes quickly on the grill forming a shiny and thick lacquer.
Ingredients
Main
- strips Pork Ribs (St. Louis Style or Baby Back)
- tablespoons Dijon mustard
- cup Brown sugar
- tablespoons Smoked paprika
- tablespoon Garlic powder
- tablespoon Cebola em pó
- tablespoon Sal grosso
- teaspoon Freshly ground black pepper
- teaspoon Pimenta caiena
- cup Pure maple syrup
- cup Good quality bourbon
- cup Apple cider vinegar
- tablespoons Worcestershire sauce
- teaspoon Finely chopped garlic
- teaspoon Ground black pepper
Instructions
Principal
- Remove the silver membrane from the bone on the back of the ribs. This ensures a more tender meat with better flavor absorption.
- Spread a thin layer of Dijon mustard over all the ribs. Mustard acts as a 'binder', helping the dry rub adhere to the meat.
- Mix brown sugar, smoked paprika, garlic powder, onion powder, coarse salt, black pepper, and cayenne pepper. Generously rub this mixture onto the ribs. Let it rest in the refrigerator for at least 2 hours.
- Preheat your smoker or lidded grill to a constant temperature of 110-120°C (225-250°F). Use fruitwood or hickory.
- Place the ribs directly on the smoker grill. Smoke for approximately 3 hours, without opening the lid frequently. The meat will absorb most of the smoky flavor.
- Combine maple syrup, bourbon, apple cider vinegar, Worcestershire sauce, minced garlic, and black pepper in a saucepan. Cook over medium heat for 10-15 minutes until thickened. Set aside.
- After 3 hours, remove the ribs. Wrap each rib tightly in aluminum foil or butcher paper, adding a little apple cider vinegar. Return to the smoker and cook for another 2 hours.
- Remove the ribs from the aluminum foil. Return them to the grill. Start brushing generously with the Bourbon and Maple glaze every 15-20 minutes, for approximately 1 hour, or until the glaze is caramelized and sticky.
- Remove the ribs from the smoker and let them rest for 10-15 minutes before cutting and serving. Resting allows the juices to redistribute through the meat.
Chef's tips
- Apply a thin layer of Dijon mustard over the meat before the dry seasonings to fix the dry rub without altering the flavor.
- Keep the smoker or grill with the lid between 110°C and 120°C constant without opening the lid unnecessarily.
- Brush the bourbon and maple glaze every 15 minutes in the last hour of cooking to create multiple lacquered layers.
Variations
- Prepare in a conventional oven by baking the ribs well-wrapped in double aluminum foil at 130°C for 3 hours before brushing the glaze.
- Add 1 teaspoon of chipotle pepper powder to the dry rub to intensify the spicy smoked notes of the preparation.
- Finish with fine orange zest and chopped green onions over the ribs at the time of slicing.
Substitutions
- Pure maple syrup can be replaced by mild cane molasses, artisanal maple syrup, or good quality wild honey.
- American bourbon can be replaced with traditional Scotch whisky, oak-aged cachaça, or concentrated apple juice.
- The St. cut. Louis can be substituted with baby back ribs or fresh, good-quality, meaty pork ribs.
How to store
Store the roasted ribs in a closed container or wrapped in aluminum foil in the refrigerator for up to 4 days. Reheat the ribs in the preheated oven at 150°C loosely covered with aluminum foil for 20 minutes with an extra spoonful of glaze.
Can it be frozen?
Freeze the already smoked and cold ribs well wrapped in double plastic wrap and aluminum foil for up to 3 months in the freezer. Thaw in the refrigerator for 24 hours and reheat in the oven at 160°C, brushing with a little fresh sauce to restore the shine.
What to serve with
Accompanies American coleslaw with creamy sauce, corn on the cob with butter, barbecue sweet beans, and rustic potatoes. Harmonizes magnificently with dark stout or porter style beers, pure bourbon, or cola soda.
Frequently asked questions
Can I do the smoking using wood chips on the gas grill?
Yes, place apple or hickory wood chips in a metal smoker box positioned directly over the lit burner.
Does the alcohol from the bourbon evaporate during the cooking of the glaze?
Yes, simmering for 10 to 15 minutes over low heat evaporates all liquid alcohol, concentrating only the oak and vanilla notes.
How to easily remove the silver membrane from the back of the ribs?
Lift the tip of the membrane with the tip of a butter knife and pull firmly while holding with a paper towel.
How do you know if the ribs have reached the correct level of tenderness?
Hold the strip with tongs by the end; the meat should bend easily and the surface should begin to break without falling.
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