Ingredients
- 2 racks St. Louis–cut ribs
- 2 tablespoons Dijon mustard
- ¼ cup brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
Maple bourbon sauce
- ¾ cup barbecue sauce
- ⅓ cup pure maple syrup
- ¼ cup bourbon
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
Instructions
- Preheat the smoker or grill to 250°F for indirect cooking.
- Remove the membrane. Coat the ribs with Dijon mustard and the dry seasonings.
- Cook for 3 hours.
- Simmer the sauce ingredients for 10–12 minutes, allowing the alcohol to cook off and the sauce to thicken.
- Wrap the ribs in foil with ¼ cup of the sauce and cook for another 1½ hours.
- Unwrap, brush with more sauce and cook for 30 minutes until glazed.
- Rest for 10 minutes, slice and serve.