Garrison Brothers Recipe

Prepare ribs

Preheat your smoker or grill to a steady 225°F (107°C). If using a charcoal or gas grill, set up for indirect heat. Remove the membrane from the back of the ribs: slide a thin knife under the membrane at one end, lift and loosen, then grab with a paper towel and pull it off.

Make dry rub

In a small bowl combine kosher salt, coarse black pepper, paprika, brown sugar, garlic powder, onion powder, and cayenne. Stir until evenly combined.

Apply rub

Pat ribs dry with paper towels. Evenly apply the dry rub over both sides of the ribs, pressing gently so it adheres. Let the ribs sit at room temperature for 20–30 minutes or refrigerate uncovered for up to 2 hours for a firmer surface (if refrigerating, bring back to room temp before cooking).

Place ribs bone-side down on the smoker or on the cool side of the grill. Maintain 225°F (107°C). Add wood chips or chunks for smoke—hickory, oak, or apple wood work well. Smoke for 2 hours undisturbed.

After the initial 2 hours, begin mopping/basting every 30 minutes with the apple juice and apple cider vinegar mixture to keep the ribs moist and develop flavor. Continue smoking for another 1–1.5 hours (total time about 3–3.5 hours depending on thickness).

If the ribs are plateauing in cooking (not tender enough by 3–3.5 hours), wrap them tightly in foil with a few tablespoons of the apple juice (the Texas crutch) and return to the smoker for an additional 30–60 minutes until tender. Wrapped ribs will steam and speed tenderization.

Prepare glaze

While ribs finish, combine barbecue sauce, bourbon (if using), and honey in a small saucepan. Warm gently over low heat for 3–5 minutes, stirring to combine and reduce slightly. Do not boil vigorously if alcohol is present—just warm to meld flavors and burn off some alcohol.

Glaze ribs

When ribs are tender and just before serving (unwrapped if using foil), brush a generous layer of the warm glaze on both sides and return to the smoker or grill for 5–10 minutes to set the glaze and caramelize slightly. Watch closely to avoid burning sugar in the glaze.

Remove ribs and let rest for 5–8 minutes. Slice between the bones into individual ribs. Sprinkle with fresh chopped parsley and serve with lemon wedges on the side if desired. Offer extra glaze or barbecue sauce at the table.

Optional pairing: serve with roasted potatoes, coleslaw, or cornbread and a small pour of your favorite bourbon as a nod to the recipe inspiration.