Bourbon-Basted Memphis Ribs

Ingredients

• 2 racks Baby back pork ribs
• 0.5 cup Brown sugar
• 2 tablespoons Paprika
• 0.75 cup Kentucky Bourbon
• 0.5 cup Apple cider vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Garlic powder
• 1 tablespoon Onion powder
• 0.5 teaspoon Cayenne pepper
• 1 teaspoon Black pepper
• 1 tablespoon Kosher salt

Instructions

1. 1

   Preheat your smoker or oven to 250°F (120°C) and prepare the ribs by removing the silver skin membrane from the back of each rack.

2. 2

   In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, cayenne, salt, and black pepper to create the dry rub.

3. 3

   Generously coat both sides of the ribs with the dry rub, pressing it into the meat, and let sit at room temperature for 30 minutes.

4. 4

   In a small saucepan over low heat, whisk together the bourbon, apple cider vinegar, mustard, and Worcestershire sauce to create the mop sauce.

5. 5

   Place the ribs on the grill or in the oven and cook for 3 hours, keeping the temperature consistent.

6. 6

   Every 45 minutes, use a brush to liberally baste the ribs with the bourbon-vinegar mop sauce to build a sticky glaze.

7. 7

   Wrap the ribs tightly in foil with a final splash of the mop sauce and cook for another 1 to 1.5 hours until the meat pulls back from the bone.

8. 8

   Remove from heat and let the ribs rest for 15 minutes before slicing between the bones to serve.