Maple Bourbon Smoked Ribs

Maple Bourbon Smoked Ribs
  • Difficulty:

  • Prep Time:

  • Total Time:

    4h 45m
  • Servings:



Turn your gas grill into a smoker by keeping the heat low and adding some soaked hickory wood chips. These smoky ribs are fall-off the bone tender and perfect to pair with a stout.


  • 1 cup hickory wood chips, soaked in water for 1 hour
  • Water in a disposable foil pan
  • ¼ cup brown sugar
  • 2 Tbsp. hot paprika
  • 1 Tbsp. Kosher salt
  • 1 Tbsp. ground black pepper
  • 2 tsp. garlic powder
  • 1 slab (2.5-3 lb.) pork ribs, membrane removed and patted dry
  • ½ cup ketchup
  • ¼ cup bourbon
  • 2 Tbsp. maple syrup
  • 1 Tbsp. molasses
  • 1 tsp. apple cider vinegar
  • 1 tsp. Worcestershire sauce
  • 1 tsp. smoked paprika
  • 1 tsp. garlic powder
  • 1 tsp. onion powder


  1. Mix salt, pepper, brown sugar, hot paprika and garlic powder together in a small bowl. Season ribs with spice mixture; patting to stick on all sides.
  2. Heat one burner of a gas grill to high. Drain wood chips and place in the center of a large square of heavy duty foil; fold over and secure edges in to make a packet. Poke several holes in the top to allow smoke to escape. Place packet over gas burner and close lid until smoke starts; reduce heat to medium-low (about 250-300°F). Place pan of water over the side that is heated. Place slab of ribs; bone side down, over the burner that is not turned on; close lid. Cook for 3½ hours. Flip and allow to cook another hour or until falling off the bone tender.
  3. Meanwhile in a saucepan over medium heat mix together ketchup, bourbon, maple syrup, molasses, vinegar, Worcestershire, paprika, garlic and onion until it reaches a low boil. Reduce heat to low and allow to simmer 15-20 minutes until slightly reduced.
  4. Baste ribs with sauce during the last 15 minutes of cooking.
  5. Refrigerate leftovers.
Activate to launch comment card