Traditional Hickory-Smoked Baby Back Ribs

Savor the rich and smoky flavor of these hickory-infused baby back ribs, perfect for any BBQ gathering. This step-by-step guide ensures tender, fall-off-the-bone ribs every time.

Prep time: 15 minutes
Cook time: 6 hours
Serves: 4

Ingredients

2 racks of baby back ribs

1/4 cup brown sugar

1 tbsp smoked paprika

2 tsp garlic powder

2 tsp onion powder

1 tsp black pepper

1 tsp salt

1/2 tsp cayenne pepper

2 cups hickory wood chips

1 cup apple cider vinegar

1 cup BBQ sauce

Instructions

1. Preheat your grill to 250°F and soak hickory wood chips in water for at least 30 minutes.

2. Remove the membrane from the back of the ribs for better flavor penetration.

3. In a bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper to make the dry rub.

4. Generously apply the rub on both sides of the ribs, pressing it into the meat.

5. Drain wood chips and place them directly on the coals or in a smoker box.

6. Place ribs on the grill, bone side down, and close the lid. Smoke for 3 hours, maintaining a temperature of 250°F.

7. After 3 hours, wrap ribs in aluminum foil, adding a splash of apple cider vinegar, and return to grill for another 2 hours.

8. Unwrap ribs, brush with BBQ sauce, and grill for an additional hour unwrapped, basting occasionally with more sauce until caramelized.

9. Let rest for 10 minutes before serving.

Storage

Store leftover ribs in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat ribs in the oven at 300°F, covered, until warm (about 20 minutes) to maintain moisture.

Scan for cooking tips & leave a review!

itsonly.recipes/view/traditional-hickory-smoked-baby-back-ribs

This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.