Bourbon Brown Sugar Party Ribs

Prepare ribs, trim any loose bones on the ends and remove any hard fat. Slice each rib in between the bones and season liberally with your favorite BBQ Rub

Place each rib on the smoker and close lid to cook for 2 hours.  Check them after 45 minutes to see if they are dry and need a water spritz.

After 2 hours, place ribs in an aluminum pan with 1/2C Bourbon, 4 TBSP Butter, 2 TBSP Brown Sugar, cover tightly with foil and place back in smoker for 1 hour.

In a small saucepan, combine the brown sugar, bourbon, honey, butter, apple cider vinegar, soy sauce, Dijon mustard, garlic, salt, and black pepper.

Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring constantly to dissolve the sugar and blend the ingredients.

Reduce the heat to low and let the glaze simmer for about 10-12 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon. Be careful not to let it boil too hard, as the sugars can burn.

Taste the glaze and adjust the heat or sweetness as needed. For more heat, add a pinch of cayenne or chili flakes; for more sweetness, add a drizzle of honey.

Remove the glaze from the heat and let it cool for a few minutes. It will thicken more as it cools.

Remove ribs from foil pan, and place directly on grill grates.  Brush the ribs with the bourbon brown sugar glaze on all sides and place back in the closed smoker for 5 minutes to glaze.

During the final 15-20 minutes of smoking your baby back ribs, brush the glaze generously over the ribs. Repeat 1-2 times for a sticky, caramelized finish.

Warm any leftover glaze to serve on the side for dipping or drizzling over ribs