Ingredients:

  • 2 racks Baby Back Pork Ribs (approx. 1.5 - 2 lbs each)
  • 1/4 cup Dark brown sugar
  • 2 tbsp Smoked paprika
  • 1 tbsp Kosher salt
  • 1 tbsp Coarse black pepper
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1/2 tsp Cayenne pepper
  • 1/2 cup Honey
  • 1/4 cup Apple cider vinegar
  • 2 tbsp Bourbon
  • 1 tbsp Soy sauce
  • 2 cloves Garlic, minced
  • 1 tsp Sriracha
  • 1/4 cup Apple juice
  • 2 tbsp Unsalted butter, cubed

Instructions:

  1. Remove the silverskin membrane from the back of the ribs using a paper towel for grip.
  2. Combine dark brown sugar, paprika, salt, pepper, garlic powder, onion powder, and cayenne to create the dry rub.
  3. Generously coat both sides of the ribs with the dry rub and let sit at room temperature for 20 minutes.
  4. Prepare gas grill for two-zone indirect cooking, heating one side to reach an ambient temperature of 275°F (135°C).
  5. Place ribs on the unlit side of the grill, close the lid, and cook for 90 minutes to set the bark.
  6. Whisk together honey, apple cider vinegar, bourbon, soy sauce, minced garlic, and sriracha in a small saucepan to create the glaze.
  7. Create the wrap by laying out double-thick foil, placing ribs inside with apple juice, and cubed butter. Seal tightly and return to the indirect heat zone for the remainder of the cooking time until tender.