Smoked Pork Ribs with Honey-Peach Bourbon Glaze and Crispy Bark

Why it works

Smoking pork ribs at 275°F allows collagen to break down into gelatin, creating tender meat while the dry rub forms a protective bark. The basting window between hours three and five deposits the glaze without allowing it to char, while the final unwrapped period crisps the exterior and sets the bark. The honey-peach bourbon combination balances richness wit

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.

1. Remove the membrane from the back of each rib rack by sliding a knife under it and peeling it away. Pat the ribs dry with paper towels to ensure the dry rub adheres properly.
2. Combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper in a small bowl. Rub the mixture generously over both sides of the ribs, pressing gently so it adheres. Let the ribs sit at room temperature for 15-20 minutes.
3. Set up your smoker for 275°F. Add your wood chips or chunks to the firebox or smoke generator according to your smoker type. Allow 15-20 minutes for stable temperature and thin blue smoke production.
4. Position the ribs bone-side down on the smoker grates, arranging them so they don't overlap. Close the lid and establish stable airflow.
5. Smoke undisturbed at 275°F for 3 hours. During this period, the bark develops and smoke penetration is optimal. Resist opening the lid frequently, as this drops temperature and extends cook time.
6. While ribs smoke, combine honey, peach preserves, bourbon, apple cider vinegar, and Dijon mustard in a saucepan over medium heat. Stir occasionally until the mixture reaches a syrupy consistency, about 5-7 minutes. Strain through a fine mesh to remove large pieces of fruit. Stir in butter until melted. Set aside to cool slightly.
7. At the 3-hour mark, carefully remove the ribs from the smoker. Brush the glaze generously over both sides of each rack. Return to the smoker.
8. Smoke for an additional 1.5 hours, basting with glaze every 25-30 minutes. This builds layers of caramelization without allowing the glaze to burn. The ribs should be probe-tender by hour 4.5.