Hickory Smoked Bbq Baby Back Ribs
Sink your teeth into these succulent Hickory Smoked BBQ Baby Back Ribs, the ultimate recipe for tender, fall-off-the-bone perfection. Infused with the rich, aromatic flavor of hickory wood, these ribs are slow-smoked to bring out their natural juiciness and then glazed with a smoky, sweet barbecue sauce for a finger-licking finish. A homemade dry rub featuring brown sugar, paprika, and a hint of cayenne pepper enhances every bite with layers of bold, savory spice. Perfectly cooked low and slow over four hours, this recipe ensures the ideal balance of smoky crust and melt-in-your-mouth tenderness. Whether you're hosting a backyard barbecue or treating yourself to authentic smoked ribs, this recipe will have everyone asking for seconds!
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Ingredients
- 2 racks Baby back ribs
- 2 tablespoons Brown sugar
- 1 tablespoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground black pepper
- 1 teaspoon Salt
- 0.5 teaspoon Cayenne pepper
- 2 tablespoons Olive oil
- 2 cups Hickory wood chips
- 1 cup Barbecue sauce
Directions
Step 1
1. Preheat your smoker to 225°F (107°C) and soak the hickory wood chips in water for at least 30 minutes.
Step 2
2. Remove the membrane from the back of the baby back ribs (this can be done by sliding a knife underneath the membrane and pulling it off with a paper towel for grip).
Step 3
3. In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper to create a dry rub.
Step 4
4. Rub the olive oil over both sides of the ribs, then evenly apply the dry rub, pressing it into the meat for maximum flavor.
Step 5
5. Place the soaked hickory wood chips in the smoker's wood chip tray or directly on the coals, following your smoker’s manufacturer instructions.
Step 6
6. Place the ribs in the smoker, bone-side down, and smoke for 3 hours at 225°F (107°C). Keep an eye on the temperature of the smoker and replenish wood chips as needed.
Step 7
7. After 3 hours, remove the ribs from the smoker and wrap them tightly in aluminum foil. Return them to the smoker and cook for an additional 1 hour to tenderize the meat.
Step 8
8. Unwrap the ribs, brush them generously with barbecue sauce, and place them back in the smoker unwrapped for another 30 minutes to caramelize the sauce.
Step 9
9. Remove the ribs from the smoker and let them rest for 10 minutes before slicing and serving.
Step 10
10. Serve the ribs with extra barbecue sauce on the side and enjoy!
Nutrition Facts
| Serving size | (2639.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5800.4 |
| Total Fat 367.5g | 0% |
| Saturated Fat 126.2g | 0% |
| Polyunsaturated Fat 2.9g | |
| Cholesterol 1308.6mg | 0% |
| Sodium 9129.9mg | 0% |
| Total Carbohydrate 237.5g | 0% |
| Dietary Fiber 8.6g | 0% |
| Total Sugars 189.2g | |
| Protein 364.8g | 0% |
| Vitamin D 18.7IU | 0% |
| Calcium 943.0mg | 0% |
| Iron 20.3mg | 0% |
| Potassium 5212.1mg | 0% |
Source of Calories