3-2-1 Method Applewood Smoked Baby Back Ribs with Bourbon Maple Glaze

Prepare the ribs by removing the membrane from the back. Slide a knife under the membrane and pull it off with a paper towel for better grip.

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

Pat the ribs dry with paper towels and generously apply the dry rub on both sides, massaging it into the meat. Let sit at room temperature for 30 minutes.

While the ribs are resting, soak the applewood chips in water for at least 30 minutes.

Set up your Weber kettle grill for indirect cooking using the snake method: arrange charcoal briquettes in a C-shape around the edge of the grill, 2 briquettes wide and 2 high.

Light about 10-12 briquettes in a chimney starter until they're covered with gray ash, then place them at one end of the snake.

Place a disposable aluminum pan in the center of the grill (the area without charcoal) and fill it halfway with water to help maintain moisture and catch drippings.

Drain some of the wood chips and place them on top of the first 1/3 of the charcoal snake.

Place the cooking grate on the grill and position a thermometer on the grate. Adjust the bottom and top vents to maintain a temperature of 225-250°F.

Once the grill reaches temperature, place the ribs bone side down on the grate over the water pan (indirect heat area).

Close the lid with the top vent positioned over the ribs to draw smoke across them. Smoke the ribs for 3 hours, maintaining temperature between 225-250°F. Add more soaked wood chips as needed for continued smoke.

While the ribs are smoking, prepare the bourbon maple glaze. In a small saucepan over medium heat, melt the butter.

Add the bourbon to the saucepan and simmer for 2 minutes to cook off some alcohol.

Stir in the maple syrup, ketchup, apple cider vinegar, Worcestershire sauce, and Dijon mustard. Bring to a simmer and cook for about 10 minutes until slightly thickened, then remove from heat.

After the initial 3 hours of smoking, remove the ribs from the grill. Create a double layer of aluminum foil large enough to completely wrap each rack of ribs.

Place each rack on its own foil sheet, bone side up. Pour 1/4 cup of apple juice over each rack and add 1 tablespoon of butter cut into small pieces on top of each rack.

Wrap the ribs tightly in the foil, creating a sealed packet. Return the wrapped ribs to the grill for 2 hours, maintaining the same temperature.

After 2 hours, carefully unwrap the ribs (watch for hot steam) and brush them generously with the bourbon maple glaze.

Return the ribs to the grill, bone side down, unwrapped for the final 1 hour. Brush with glaze every 15-20 minutes during this final hour.

The ribs are done when the meat has pulled back from the bone ends by about 1/4 inch and a toothpick slides easily into the meat between the bones.

Remove the ribs from the grill and let them rest for 10-15 minutes.

Slice between the bones and serve with any remaining glaze on the side.