Bourbon Maple Ribs

Season thick baby back ribs with pork & poultry rub. Smoke the ribs low and slow for 6+ hours at 225F with apple and hickory pellets. Do not wrap the ribs. Smoke until the internal temperature reaches 195F. Glaze the ribs and finish cooking between 204F - 206F.

For the Maple Bourbon Glaze: Whisk all ingredients (light brown sugar, ginger powder, chipotle powder, apple cider vinegar, bourbon, kosher salt, dark maple syrup, white sugar, sugar free ketchup, onion powder, black pepper, vanilla extract) together in a medium-sized pot. Simmer on medium heat for 30 minutes until thickened. Cool the glaze before using.