Main & Side Dishes - BBQ - Smoke and Grill

Smoked Pork Ribs with Bourbon Peach Glaze

I found this basic recipe online and have modified it over the years. Everyone loves these smoked ribs.


1-2 racks of pork loin ribs

BBQ Dry Rub, like Mike’s Carolina Dry Rub #2


  • 3 Tablespoons apple cider vinegar
  • 3 Tablespoons bourbon
  • 1/2 cup peach preserves
  • 2 Tablespoons water
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon ground ginger 
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Dash of red pepper or hot sauce


  • Prepare the ribs by removing the thin layer of tissue from the back if it’s present. If you can’t remove the tissue, then slice through the tissue between each bone.
  • Coat the ribs with oil then sprinkle the ribs with a thin layer of dry rub. Allow the ribs to sit for at least 1 hour or overnight in the refrigerator. 
  • To prepare the glaze: in a small pot, stir the vinegar, bourbon, peach preserves, water, Worcestershire, ginger, salt, pepper, and red pepper together to combine. 
  • Bring to a strong simmer over medium heat and cook until it is reduced by about half and becomes a thin but syrupy glaze, stirring frequently, about 6 to 8 minutes. It will thicken further as it cools.
  • Using a pastry brush, generously coat the ribs with about half of the glaze before placing in the smoker at 230 degrees F, using hickory as the hardwood for the smoke.
  • After cooking for an hour, brush generously with some of the remaining glaze and return to the smoker until done (about 1 more hour with internal temperature of 160 degrees F). Remove the ribs from the smoker and brush the finished ribs with any remaining glaze. Slice each rack between the bones and serve.

Copyright ©  Mike Perry, 2011