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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Recipe Information
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
Instructions
1. Preheat your smoker to 225°F (107°C) and soak the hickory wood chips in water for at least 30 minutes.
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).
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.
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.
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.
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.
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.
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.
9. Remove the ribs from the smoker and let them rest for 10 minutes before slicing and serving.
10. Serve the ribs with extra barbecue sauce on the side and enjoy!
Nutrition Facts
Calories |
5800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 367.5 g | 471% | |
| Saturated Fat | 126.2 g | 631% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1309 mg | 436% | |
| Sodium | 9130 mg | 397% | |
| Total Carbohydrate | 237.5 g | 86% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 189.2 g | ||
| Protein | 364.8 g | 730% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 943 mg | 73% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 5212 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
