Classic Hickory Smoked Baby Back Ribs
Nutritional Information
Fall-off-the-bone tender baby back ribs smoked slow and low with hickory wood and slathered in a classic sweet and tangy American BBQ sauce.
This recipe is originally for 4 servings. How many are you cooking for today?
- 2 racks Baby Back Ribs
- 1 cup Brown Sugar
- 2 tablespoons Paprika
- 1 tablespoon Smoked Paprika
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 teaspoon Black Pepper
- 1 teaspoon Salt
- 1 cup Apple Cider Vinegar
- 1 cup BBQ Sauce
Remove the membrane from the back of the ribs using a butter knife and paper towel.
Combine brown sugar, paprika, smoked paprika, garlic powder, onion powder, salt, and pepper in a bowl to make the rub.
Generously apply the dry rub all over the ribs and let them sit at room temperature for 30 minutes.
Preheat your smoker to 225°F (107°C) using hickory wood chunks or chips.
Place the ribs meat-side up on the smoker and smoke for 3 hours.
Wrap the ribs tightly in aluminum foil, adding a splash of apple cider vinegar inside the foil. Return to smoker for 2 hours.
Unwrap the ribs, brush generously with BBQ sauce, and smoke for 1 more hour uncovered until the sauce is tacky.
Rest for 15 minutes before slicing and serving.
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