Hickory smoked ribs
 
Prep time
Cook time
Total time
 
Hickory smoked ribs on the kettle grill with a delicious spice rub.
Author:
Recipe type: Main
Cuisine: American
Serves: 6-8 servings
Ingredients
Rub
  • ¾ cup Sugar in the Raw
  • ½ cup Kosher salt
  • ¼ paprika
  • 2 Tbsp. black pepper
  • 1 Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • 1 Tbsp. cumin
  • 1 Tbsp. chili powder
  • 1 tsp. dry mustard
  • 1 tsp. ground coriander
  • ¾ tsp. ground allspice
  • ½ tsp. cayenne pepper
  • ½ tsp. smoked paprika
Ribs
  • 2 racks baby back ribs, cut in half
  • 1 cup hickory chips, soaked in water for 1 hour
  • Your favorite barbecue sauce (we use Sweet Baby Ray's)
Instructions
  1. Combine all of the ingredients for the rub.
  2. Generously sprinkle rub all over both sides of the ribs, rubbing it into the meat. Store extra rub in a jar for future use.
  3. Prepare a charcoal grill for indirect heat. Place a steam tray with water in the grill and bank the charcoal on the other side. The grill should be kept at about 275 degrees. Start early as it will initially be hotter than this, so it needs time to get to the right temperature.
  4. Drain the hickory chips and put them in a smoke box. Nestle the box among the coals.
  5. When the temperature is right, place the ribs on the grill. The rib rack is optional but is helpful if you have a lot of ribs to cook.
  6. Cover the grill and monitor the temperature. Try not to remove the lid as this will let the smoke out.
  7. Smoke the ribs for 2 hours.
  8. Remove the ribs from the grill and baste with a little sauce. Wrap in foil and place back on the grill for another hour.
  9. Unwrap and grill another 20 minutes to char them, basting with more sauce if you like.
  10. Serve with additional barbecue sauce and lots of napkins.
Recipe by white plate blank slate at https://whiteplateblankslate.com/hickory-smoked-ribs/