Peppercorn Smoked Baby Back Ribs with Bourbon Maple Glaze

These baby back ribs are seasoned with a pepper-infused dry-rub and bathed in a bourbon-maple glaze for the Kansas City BBQ ribs style of both wet and dry seasoning of ribs.Yield: 2 (2.5-3 lb) racks of ribs

📝 Ingredients

• 2 racks baby back ribs ((2.5-3 lbs each, membrane removed))
• 2 Tbsp coarse ground black pepper
• 2 Tbsp paprika
• 1 Tbsp coarse salt
• 1 Tbsp brown sugar
• 1/4 c bourbon ((or apple cider))
• 1/4 c maple syrup
• 2 Tbsp salted butter
• 1/2 tsp pure vanilla extract
• 3 cups hickory wood chips ((soaked in water for 30 minutes and drained))

👨‍🍳 Instructions

1. 1Place the ribs on a baking sheet.
2. 2Combine the rub ingredients in a small bowl and mix them well. Sprinkle the rub onto the ribs on both sides, rubbing it into the meat.
3. 3Preheat your grill to a low heat, around 250F.
4. 4While the grill is heating, make the glaze. Combine the bourbon, maple syrup, butter, and vanilla in a small saucepan. Bring the mixture to a simmer over medium heat. Boil the glaze until syrupy, 4-6 minutes, whisking as it boils. Set the glaze aside to cool, stirring occasionally.
5. 5Once the grill is preheated, set it up for indirect cooking. (See how HERE.) Add half of the soaked and drained wood chips to the coals. Place the ribs on the grate, bone-side down, away from the heat.
6. 6Cover the grill and smoke the ribs for 40 minutes. After 40 minutes, add the remaining wood chips and additional charcoal, if needed to maintain temperature. Continue smoking the ribs until the meat shrinks back from the ends of the bones by about a ½ inch. (The ribs should smoke for a total of 3 hours or so.)
7. 7About 30 minutes before the ribs will be done, baste them with the glaze. Continue basting twice more before serving.