Apple Bourbon Glazed Ribs

Apple Bourbon Glazed Ribs

If you're looking for a rib recipe that brings together rich fruit flavor, bold seasoning, and just the right touch of bourbon sweetness, these Apple Bourbon Glazed Ribs are the ticket. They’re slow-cooked to perfection, finished with an apple bourbon glaze, and guaranteed to steal the show at your next backyard cookout. Whether you're cooking for family or feeding a crowd, these ribs are built to impress—sticky, smoky, and bursting with layered flavor.

This cook is straight from the Heath Riles BBQ playbook—a method I’ve fine-tuned over years on the competition circuit and in the backyard. We’re talking about a rub combo that builds depth, a buttery wrap that steams into every bite, and a final glaze that’s got just enough bourbon to make your tastebuds sit up and take notice. You don’t need a fancy setup—just good products, solid technique, and a little bit of patience.

Apple Bourbon Glazed Ribs | Heath Riles BBQ

It’s all about the balance. You get sweet heat from the rubs and glaze, and that subtle smoky bourbon note that takes it over the top. These ribs hold a clean bite, have a glossy finish, and strike that perfect texture—tender but not mushy. And thanks to the wrap and sauce combo, every bite is packed with flavor all the way to the bone.

The Ingredients

Here’s what you’ll need to get started. Each product has its role, and together, they create a flavor profile that’s bold, sweet, and slightly boozy—in the best way.

Main Ingredients

  • St. Louis-Style Ribs – Meaty and uniform, perfect for building bark and standing up to a long cook.

Rub Combo

Wrap Ingredients

Glaze Ingredients

The glaze brings together the sweetness, heat, and bourbon for a perfect finish.

The Smoker Setup

Here’s what I used:

Step-by-Step: How to Make Apple Bourbon Ribs

Want to cook along? You can find the full video on my YouTube Channel. Here's the step-by-step breakdown so you can follow along at your own pace.

1. Prep the Ribs.

Start by removing the membrane from the back of the ribs. This helps the rub penetrate and gives you a better texture. Trim any excess fat or loose pieces of meat. If you need a refresher on how to break down a rack properly, check out this guide on how to trim St. Louis-style ribs.

2. Season generously.

Begin layering flavor with a solid base coat of Heath Riles BBQ Apple Rub and Heath Riles BBQ Sweet BBQ Rub to both sides of the ribs. Let the ribs sit for about 15 minutes to sweat in.

3. Smoke to set the bark.

Place the ribs meat-side up on the Weber Searwood Pellet Grill, running at 275°F with Royal Oak Hickory Blended Charcoal Pellets in the hopper. Let them roll, checking and rotating the racks every 30 to 45 minutes to ensure even cooking and bark development. You’re looking for the ribs to develop color and texture—this usually takes around 1 hour and 45 minutes. Once the bark is set and the seasoning doesn’t wipe off when touched, it’s time to wrap.

4. Wrap for tenderness.

Lay out a double layer of heavy-duty foil and add a generous base of Heath Riles BBQ Butter Bath and Wrap. Place the ribs bone-side down onto this mixture and wrap them tightly to trap in the steam and flavor. Put the wrapped ribs back on the pit for another 1 hour and 15 minutes. You’re aiming for an internal temperature between 206°F and 210°F—the sweet spot where the ribs are tender but still hold together.

5. Glaze and finish.

Once the ribs hit temp, carefully remove them from the pit and let them rest for 15 minutes. While the ribs are resting, place the glaze ingredients in a small cast iron skillet on the grill to bring it up to temp. In a the skillet, combine the following ingredients to create the glaze:

Once the glaze is heated, brush it generously over the ribs and return the ribs to the pit for another 15 minutes so the glaze can tack up and caramelize beautifully.

6. Rest and slice.

When the glaze is set and the ribs are looking glossy and tight, take them off the pit and let them rest for 5 to 10 minutes. Use a sharp knife to slice between the bones, revealing juicy meat with a visible smoke ring and clean bite. These ribs are bursting with flavor from edge to edge—and they look just as good as they taste.

The Final Result

These Apple Bourbon Glazed Ribs are sticky, smoky, and packed with flavor. The combination of sweet apple, warm bourbon, and subtle heat makes each bite pop. The glaze caramelizes perfectly, and the sauce adds a layered finish that’s both glossy and bold. 

Whether you're cooking for a weekend crew, tailgating, or just looking to try something new, these ribs hit every note.

Perfect Pairings

These ribs bring plenty of sweet and heat, so balance them out with some classic sides:

Storing and Reheating Leftovers

If you have any leftovers (not likely), wrap the ribs in foil or store them in an airtight container in the fridge for up to 3 days.

To reheat, place them in the oven or smoker at 250°F. Add a little extra glaze and wrap in foil to keep them moist. Warm until heated through, and they’ll be just as good the second time around.

Equipment & Tools

Weber Searwood Pellet Grill, Royal Oak Hickory Blended Charcoal Pellets, Thermapen ONE, High-Temp BBQ Gloves, Heavy-Duty Foil, Sheet Pan, Small Cast Iron Skillet

Older post Newer post

star
Back to the Recipes