Traditional Hickory-Smoked Baby Back Ribs

🕒 Prep: 15 min
🔥 Cook: 6 hours
🍽 Serves: 4
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If you're a fan of smoky, tender ribs that fall off the bone, then these Traditional Hickory-Smoked Baby Back Ribs are your new go-to recipe. With a perfect blend of spices and classic hickory flavor, this dish is sure to impress at any gathering.

Ingredients for Traditional Hickory-Smoked Baby Back Ribs

The baby back ribs serve as the star of this dish, known for their tenderness and rich taste. The brown sugar adds a touch of sweetness that balances the spice, while the smoked paprika enhances the smoky flavor profile. Garlic powder and onion powder lend savory depth, and the black pepper and salt bring out the natural flavors of the meat. For a little kick, we add cayenne pepper. Soaking hickory wood chips in water allows them to smolder, creating that distinctive smoky aroma. Apple cider vinegar helps tenderize the meat, and finally, a slathering of your favorite BBQ sauce brings everything together with a delicious glaze.

Tips & Tricks

  • Removing the membrane is key to ensuring the rub seeps into the meat.
  • Maintain a consistent grill temperature for even cooking.
  • Use a meat thermometer to check doneness if you're unsure—190°F for ribs is a good target.
  • Letting the ribs rest after grilling is as important as any other step.

Serving Suggestions

Pair these ribs with a classic coleslaw or a tangy potato salad to balance the richness. For a bit of freshness, a cucumber and tomato salad works beautifully. If you're going all out, some cornbread or grilled corn can make the meal even more satisfying.

Frequently Asked Questions

Can I use a gas grill?
Yes, just use a smoker box to hold the wood chips and maintain a lower temperature.
What if I don't have hickory chips?
You can substitute with apple or cherry wood chips for a slightly different flavor.
Is it necessary to wrap the ribs in foil?
Wrapping helps tenderize the meat by trapping moisture and is crucial for the best results.

Traditional Hickory-Smoked Baby Back Ribs Recipe Walkthrough

First things first, preheat your grill to 250°F. This low and slow method is crucial for breaking down the meat fibers. While the grill is heating, soak the hickory wood chips in water for at least 30 minutes; this helps them smolder rather than burn. To prep the ribs, flip them over and remove the thin membrane from the back. A butter knife can help you get under it, and once you have a grip, use a paper towel to pull it off in one go.

Next, mix together your dry rub ingredients: brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Generously apply this rub all over the ribs, pressing it into the meat to ensure it sticks. Drain your soaked wood chips and place them on the coals or in a smoker box, then place the ribs on the grill, bone side down. Close the lid and let them smoke for 3 hours, maintaining that steady 250°F temperature.

After 3 hours, it's time to wrap the ribs in aluminum foil. Before sealing them up, add a splash of apple cider vinegar to keep them moist and tender. Return the wrapped ribs to the grill for another 2 hours. This step is where the magic really happens, as the ribs soak up all those lovely smoky flavors.

Finally, unwrap the ribs and brush them with BBQ sauce. Let them grill unwrapped for an additional hour, basting occasionally with more sauce until they caramelize. Once done, let the ribs rest for about 10 minutes before serving. This resting period allows the juices to redistribute, ensuring every bite is juicy and flavorful.

Why You'll Love This Recipe

  • Rich hickory flavor that infuses every bite.
  • A perfect balance of sweet, spicy, and savory notes.
  • Simple to prepare, yet impressive enough for a backyard barbecue.
  • Slow-cooked to perfection for that melt-in-your-mouth texture.

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

Step-by-step 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.

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