Stove Top Smoker Hickory Smoked Ribs
Elevate your barbecue game with these tender and smoky Stove Top Smoker Hickory Smoked Ribs, a mouthwatering recipe that brings the flavors of outdoor smoking indoors. Featuring baby back ribs doused in a bold homemade dry rub of smoked paprika, brown sugar, and a hint of cayenne, these ribs are gently infused with the rich aroma of hickory wood chips using a stovetop smoker. After two hours of slow smoking, the ribs are oven-baked to perfect tenderness and finished with a caramelized glaze of tangy barbecue sauce. Perfect for gatherings or a cozy meal at home, this recipe delivers succulent, fall-off-the-bone ribs every time, with the added convenience of indoor cooking. Whether you're a seasoned pitmaster or new to smoking, these easy-to-follow directions ensure bold barbecue flavor with minimal effort.
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Recipe Information
Ingredients
- 2 racks Baby back ribs
- 2 tablespoons Hickory wood chips
- 2 teaspoons Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 tablespoon Brown sugar
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper (optional)
- 0.5 cup Barbecue sauce
Instructions
Remove the membrane from the back of the baby back ribs. Use a paper towel to grip the membrane and peel it off for a more tender result.
In a small bowl, mix together smoked paprika, garlic powder, onion powder, brown sugar, salt, black pepper, and cayenne pepper (if using) to create a dry rub.
Generously rub the spice mixture all over the ribs, ensuring they are well-coated on both sides. Let the ribs sit at room temperature for 15 minutes to allow the seasonings to penetrate the meat.
Set up your stovetop smoker by adding 2 tablespoons of hickory wood chips to the bottom of the smoker, directly over the heating element or burner. Place the drip tray and the wire rack in the smoker.
Place the seasoned ribs bone-side down on the wire rack, ensuring they fit without overlapping.
Cover the smoker with its lid, leaving a small gap for the first 5 minutes to allow smoke to develop. Then close the lid completely.
Place the smoker on the stovetop burner over medium heat. Smoke the ribs for 2 hours, making sure to monitor and adjust the heat as needed to keep smoke consistent.
After 2 hours, preheat your oven to 250°F (120°C). Transfer the ribs to a baking sheet and brush them generously with barbecue sauce.
Cover the baking sheet with aluminum foil and bake the ribs in the oven for an additional 1 hour or until they are tender and the meat starts to pull away from the bones.
Remove the foil and broil the ribs for 3-5 minutes on high heat to caramelize the barbecue sauce, if desired.
Let the ribs rest for 5 minutes before slicing and serving. Serve with extra barbecue sauce on the side.
Nutrition Facts
Calories |
1385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.6 g | 128% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 1175 mg | 51% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 14.9 g | ||
| Protein | 95.2 g | 190% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 116 mg | 9% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 1355 mg | 29% | |
*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.
