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Flavorful Smoked Maple Bourbon BBQ Ribs with Coffee Rub

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These smoked ribs feature a unique coffee rub and a sweet maple bourbon glaze, delivering a smoky, sweet, and slightly bitter flavor profile that is tender and juicy.

Ingredients

Scale
  • 2 racks of baby back pork ribs (about 2.5 to 3 pounds each), trimmed of excess fat and silver skin removed
  • 2 tbsp finely ground coffee (medium roast preferred)
  • 1 tbsp smoked paprika
  • 1 tbsp packed brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • ¼ tsp cayenne pepper (optional)
  • ½ cup pure maple syrup (Grade A Amber preferred)
  • ¼ cup bourbon whiskey (e.g., Bulleit or Maker’s Mark)
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • Pinch of salt
  • Optional for serving: fresh parsley, chopped
  • Optional for serving: lemon wedges

Instructions

  1. Remove the silver skin from the back of each rib rack by sliding a knife underneath and pulling it off with a paper towel for grip. Pat ribs dry with paper towels. (10 minutes)
  2. In a small bowl, mix the ground coffee, smoked paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and cayenne pepper until combined. (5 minutes)
  3. Generously coat each rack of ribs with the coffee rub, pressing it into the meat. Let the ribs sit at room temperature for 20–30 minutes while you prepare the smoker. (30 minutes including resting)
  4. Preheat your smoker or grill for indirect heat at 225°F (107°C). Add wood chips or chunks such as hickory or applewood. Maintain a steady low temperature. (15–20 minutes)
  5. Place ribs bone side down on the grill grates. Smoke for 2.5 to 3 hours, spritzing every 45 minutes with a mix of apple cider vinegar and water to keep moisture locked in. (2.5–3 hours)
  6. While ribs smoke, whisk together maple syrup, bourbon, apple cider vinegar, Dijon mustard, and salt in a small saucepan. Warm gently over low heat just until combined; keep warm for glazing. (10 minutes)
  7. After the initial smoke, wrap ribs tightly in aluminum foil and brush the glaze generously over them. Return wrapped ribs to the smoker for another 1 hour. (1 hour)
  8. Unwrap ribs carefully. Brush a final coat of glaze on both sides. Place ribs back on the smoker for an additional 30 minutes unwrapped to set the glaze and firm up the bark. (30 minutes)
  9. Check doneness: ribs are done when meat pulls back from the bones and internal temperature reaches about 195°F (90°C).
  10. Let ribs rest for 10 minutes before slicing between the bones. Garnish with fresh parsley and serve with lemon wedges if desired.

Notes

Keep smoker temperature steady at 225°F for best results. Use medium ground coffee for the rub to avoid grittiness. Spritz ribs every 45 minutes to maintain moisture. Brush glaze in stages to build a glossy finish without burning. For a faster alternative, finish ribs in a 275°F oven after initial smoke.

Nutrition

Keywords: smoked ribs, coffee rub, maple bourbon glaze, BBQ ribs, smoked pork ribs, easy ribs recipe, bourbon ribs, coffee BBQ rub

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