Ingredients:

  • 1 rack St. Louis cut or spare pork ribs
  • 1/2 cup packed Dark Brown Sugar
  • 3 Tbsp Smoked Paprika
  • 2 Tbsp Kosher Salt
  • 1 Tbsp coarsely ground Black Pepper
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Onion Powder
  • 1 tsp Cayenne Pepper (optional)
  • 2 Tbsp Yellow Mustard (for binder)
  • 1/2 cup Honey
  • 1/4 cup Apple Cider Vinegar
  • 2 Tbsp Bourbon (or water)
  • 1 Tbsp Worcestershire Sauce
  • 1/2 cup Ketchup
  • 2 Tbsp unsalted Butter
  • Heavy-Duty Aluminium Foil

Instructions:

  1. Remove the thin, papery membrane from the bone side of the ribs using a paper towel for grip. Pat the ribs completely dry.
  2. Whisk all dry rub ingredients (Brown Sugar, Smoked Paprika, Kosher Salt, Black Pepper, Garlic Powder, Onion Powder, Cayenne Pepper) together in a bowl. Lightly coat the ribs with the yellow mustard, then generously massage the dry rub all over the meat, ensuring full coverage.
  3. Wrap the seasoned ribs tightly in two layers of heavy-duty foil (creating a moisture seal). Refrigerate for at least 30 minutes, or preferably 2–4 hours.
  4. Set up the gas grill for two-zone cooking: Preheat to low, aiming for a steady internal temperature of 250°F (120°C). Light only half the burners.
  5. Place the foil-wrapped ribs bone-side down on the cool/unlit side of the grill. Close the lid and maintain 250°F (120°C). Cook for 3 hours.
  6. After 3 hours, carefully remove the foil packet. If the ribs feel wobbly when lifted in the middle, they are ready for the next step. If not, rewrap and cook for another 30 minutes.
  7. While the ribs cook, prepare the glaze: Combine Honey, Apple Cider Vinegar, Bourbon, Worcestershire Sauce, and Ketchup in a saucepan. Simmer gently for 5–7 minutes until slightly thickened. Turn off the heat and stir in the butter until melted.
  8. Increase the grill heat slightly (to medium-low, about 275°F/135°C). Brush a generous layer of glaze onto the top of the ribs. Place them directly over the lit burners for 5–7 minutes, watching constantly to prevent burning.
  9. Flip the ribs, brush the second side, and glaze for another 5–7 minutes until the glaze is sticky and bubbling. Remove from the grill, tent loosely with foil, and let them rest for 15 minutes before slicing.