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smoky bourbon BBQ baby back ribs - featured image

Smoky Bourbon BBQ Ribs with Charred Corn

  • Author: Lilya
  • Total Time: 4 hours 45 minutes
  • Yield: 6 servings 1x

Description

A tender, smoky baby back rib recipe featuring a sticky bourbon-brown sugar glaze, served with charred corn on the cob topped with Cotija cheese and cilantro. Perfect for a Labor Day feast or backyard BBQ.

Ingredients

Scale
  • 3–4 racks baby back ribs (6–8 lbs total)
  • 2 tablespoons smoked paprika
  • 2 tablespoons brown sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • ½ cup bourbon
  • 1 cup BBQ sauce (Kansas City-style)
  • ¼ cup honey
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon hot sauce
  • 6–8 ears corn (husks on)
  • 4 tablespoons butter (softened)
  • ½ cup Cotija cheese (crumbled)
  • 1 teaspoon chili powder
  • ¼ cup fresh cilantro (chopped)
  • 2 limes (cut into wedges)

Instructions

  1. Pat ribs dry and remove the membrane from the back. Apply the dry rub (paprika, brown sugar, garlic powder, onion powder, cayenne, salt, pepper) generously to both sides. Let sit at room temperature for 30 minutes.
  2. Preheat smoker or grill to 225°F (107°C) using indirect heat. Add wood chunks (hickory or applewood). Smoke ribs bone-side down for 2 hours.
  3. Wrap ribs tightly in heavy-duty aluminum foil. Place back on smoker for 1.5 hours until tender.
  4. Remove ribs and unwrap carefully. In a saucepan, simmer bourbon, BBQ sauce, honey, Worcestershire sauce, Dijon mustard, and hot sauce for 10 minutes to thicken.
  5. Place ribs back on grill meat-side up. Brush with glaze and return to smoker for 30 minutes, brushing every 10 minutes until caramelized.
  6. While ribs glaze, soak corn husks in water for 30 minutes. Grill corn over indirect heat for 20-25 minutes, turning occasionally, until charred and tender.
  7. Peel back corn husks, brush with butter, and sprinkle with Cotija cheese, chili powder, and cilantro. Squeeze lime juice over top.
  8. Let ribs rest for 15 minutes before cutting between bones. Serve with charred corn.

Notes

Do not skip the resting period for the ribs to allow juices to redistribute. Keep the smoker lid closed as much as possible to maintain temperature. Soak corn husks to prevent burning and steam the corn inside. The internal temperature of the ribs should reach 190-200°F for optimal tenderness.

  • Prep Time: 10 minutes
  • Cook Time: 4 hours 35 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 rack of ribs and 1
  • Calories: 650
  • Sugar: 25
  • Sodium: 850
  • Fat: 35
  • Saturated Fat: 12
  • Carbohydrates: 45
  • Fiber: 4
  • Protein: 35

Keywords: BBQ ribs, bourbon glaze, Labor Day recipe, smoked ribs, charred corn, baby back ribs, summer grilling, outdoor cooking

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Find it online: https://platelyn.com/smoky-bourbon-bbq-ribs-5-star-labor-day-feast/