Prep the Ribs

Flip the racks bone-side up. Using a paper towel for grip, grab the thin silver membrane stretched across the back of the rack and pull it off in one firm, confident motion. (This is important! That membrane turns rubbery and chewy when cooked.)

Apply the Dry Rub and Rest

Combine 3 Tbsp brown sugar, 2 Tbsp smoked paprika, 1 Tbsp kosher salt, 1 Tbsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp mustard powder in a small bowl and stir to combine. Coat both sides of each rack generously with the rub, pressing it in firmly with your hands so it adheres. Let rest at room temperature for at least 20 minutes but ideally refrigerate uncovered overnight for maximum flavor.

Set Up the Grill for Low and Slow (See Below for the Oven Method)

Preheat your grill to 275°F using indirect heat only — on a gas grill, light only one or two burners on one side. On a charcoal grill, push all coals to one side. The ribs will cook entirely on the cool side with the lid closed. (Think of your grill as an oven right now: low, steady, and covered.)

First Cook: Build the Bark

Place the racks bone-side down on the indirect heat side of the grill. Close the lid and cook undisturbed for 45 minutes. Keep an eye on the temperature of the grill and if it gets hotter than 275°F turn the heat down on the side of the grill where the flame is. At 30 minutes, check the ribs! You’re looking for the rub to look set and slightly darkened. The meat should not yet be pulling back from the bone at this stage. If it already is at 30 minutes, your grill is running hot and it’s time to go to the next step!

Make the Bourbon BBQ Glaze

While the ribs are grilling combine 1 cup ketchup, 1/2 cup bourbon, 3 Tbsp apple cider vinegar, 2 Tbsp Worcestershire, 2 Tbsp brown sugar, 1 Tbsp Dijon mustard, 1 tsp garlic powder, 1 tsp black pepper and 1 tsp kosher salt in a medium saucepan. Bring to a simmer over medium heat, then reduce to low and cook for 15–20 minutes, stirring occasionally, until slightly thickened. (Taste it! It should lead with tang and smoky depth, with sweetness in the background rather than the foreground. Adjust with more vinegar if it’s still pulling too sweet!)

Wrap and Steam

Pull the ribs off the grill and lay each one on a large double layer of heavy-duty foil. Scatter 3 Tbsp butter over the tops, drizzle with 3 Tbsp apple cider vinegar and then sprinkle with 2 Tbsp brown sugar. Wrap tightly! No gaps, no steam escaping. Return to the indirect heat side of the grill, close the lid, and cook for 1 hour. Again keep your eye on the temperature of your grill! Do not let it get past 300°F. (Check at the 1 hour mark before going any longer. The ribs are done in the foil when a toothpick or skewer slides into the meat between the bones with almost no resistance. If they need more time, give them another 15–20 minutes and check again, but do not go past 1.5 hours total in the foil or they will fall apart on you.)

Unwrap, Glaze, and Finish

Carefully open the foil packets away from your face (serious hot steam will escape). The ribs should look tender and juicy with the meat just beginning to pull back from the bone ends. Move the racks bone-side down to the direct heat side of the grill over medium heat. Brush generously with the bourbon BBQ glaze and grill for 15 minutes, glazing every 5 minutes, until the sauce is sticky, caramelized, and just charred at the edges. 

Rest and Slice

Transfer to a cutting board and let rest for 10 minutes before slicing between the bones. Serve with the remaining bourbon BBQ sauce on the side!

For the Oven

Remove the membrane and apply the dry rub (see above for more info). 

Bake Low and Slow
Preheat your oven to 275°F. Place each rack bone-side up on a large sheet of heavy-duty foil on a rimmed baking sheet. Scatter 3 Tbsp butter over the tops, drizzle with 3 Tbsp apple cider vinegar and sprinkle with 2 Tbsp brown sugar. Wrap each rack tightly in the foil, no gaps! Bake for 2 to 2.5 hours. (The oven is far more consistent than a grill, so you’ll have more reliable timing here. Start checking at 2 hours, slide a toothpick or skewer between the bones and it should meet almost no resistance. The meat should be pulling back from the bone ends about 1/4 inch.)

Broil to Finish
Once the ribs are tender, crank your oven to broil on high. Carefully open the foil away from your face, flip the racks bone-side down, and brush the top meaty part generously with the bourbon BBQ glaze. Slide the baking sheet under the broiler 6–8 inches from the heat and broil for 5 minutes until the sauce is sticky, caramelized, and just starting to char at the edges. (Watch them like a hawk! The broiler works fast and the sugar in that glaze will go from perfect to burned in under a minute.)