📖 Instructions

1. **Prep the Ribs:** Remove the membrane from the back of the ribs. This step is crucial for tenderness. Use a butter knife to lift a corner of the membrane, then grab it with a paper towel and pull it off. It might take a bit of effort, but it's worth it! Don't worry if you dont get it all.
2. **Apply the Rub:** In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, salt, pepper, chili powder, and cumin. Generously rub this mixture all over the ribs, ensuring every inch is covered. The rub is the foundation of flavor, so don't skimp!
3. **Rest the Ribs:** Wrap the ribs tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to penetrate the meat and creates a beautiful bark during smoking.
4. **Prepare the Smoker:** Preheat your smoker to 225°F (107°C). I like to use a combination of hickory and apple wood for a balanced smoky flavor. You can use whatever wood you prefer, but avoid stronger woods like mesquite, which can overpower the ribs.
5. **Smoke the Ribs:** Place the ribs in the smoker, bone-side down. Maintain a consistent temperature and smoke for 3 hours. Spritz the ribs with apple juice every hour to keep them moist. Keep a close eye on your smoker temp to ensure you’re staying at 225. If you’re using a charcoal smoker, it helps to have a reliable thermometer that you can insert into one of the vents.
6. **Wrap the Ribs:** After 3 hours, remove the ribs from the smoker. Place each rack on a large sheet of aluminum foil. Pour 1/4 cup of apple juice over the ribs, then tightly wrap the foil around them. This step is known as the "Texas Crutch" and helps to tenderize the ribs and prevent them from drying out. You can also add a tablespoon of butter to each foil pack, you wont be disappointed!
7. **Continue Smoking:** Return the wrapped ribs to the smoker and cook for another 2 hours. The internal temperature of the ribs should reach around 203°F (95°C). A probe thermometer should slide into the meat like butter when they're done.
8. **Make the Glaze:** While the ribs are smoking, prepare the maple bourbon glaze. In a saucepan, combine the maple syrup, bourbon, apple cider vinegar, Dijon mustard, Worcestershire sauce, and hot sauce (if using). Bring to a simmer over medium heat and cook for about 10 minutes, or until the glaze has thickened slightly. Stir occasionally to prevent sticking.
9. **Glaze the Ribs:** Remove the wrapped ribs from the smoker and carefully unwrap them. Brush the ribs generously with the maple bourbon glaze. Return the ribs to the smoker, unwrapped, and cook for another 30 minutes to 1 hour, or until the glaze is sticky and caramelized. Brush with glaze every 15 minutes.
10. **Rest and Serve:** Remove the ribs from the smoker and let them rest for 15-20 minutes before slicing and serving. This allows the juices to redistribute, resulting in even more tender and flavorful ribs. Serve with your favorite BBQ sides, such as coleslaw, potato salad, and baked beans. Enjoy!