Why it works
Low-temperature smoking breaks down collagen in the connective tissue, rendering it into gelatin for tender, juicy results. The miso-bourbon glaze adds umami depth and caramelizes under high heat, while the final sear creates a textured bark that contrasts with the tender meat beneath.
This cook is built for intermediate pitmasters running a smoker setup, but the real win is that the method stays adaptable if your fire drifts or your timing gets crowded.
- Remove the membrane from the back of the ribs by sliding a knife underneath and peeling it away. Pat the ribs dry with paper towels.
- Combine kosher salt, black pepper, garlic powder, and smoked paprika in a small bowl. Apply the rub evenly to all sides of the ribs, pressing gently so it adheres.
- Preheat the smoker to 225°F. Add soaked wood chips to the firebox. For offset smokers, ensure the thermometer reads 225°F at the grate level where the ribs will sit.
- Place ribs on the grate bone-side down. Smoke for 5-6 hours without spritzing or opening the door frequently. Ribs are ready to wrap when the bark is set and dark mahogany in color.
- Wrap ribs tightly in butcher paper. Return to smoker for 1-2 hours until the toothpick test shows the thickest part is tender (the toothpick should slide through with slight resistance).
- In a saucepan over medium heat, whisk together miso paste, bourbon, brown sugar, Dijon mustard, apple cider vinegar, and soy sauce. Simmer for 3-4 minutes until the sugar dissolves and the mixture thickens slightly. Remove from heat and stir in butter until melted.
- Remove ribs from smoker and unwrap carefully. Brush the glaze evenly over the top and sides of each rib.
- Increase smoker temperature to 350°F or move ribs to a hot grill. Sear for 3-4 minutes per side to caramelize the glaze and develop a crispy bark. Watch carefully to avoid burning.