Hickory Smoked Ribs

  • BBQ Type: Smoker
  • Fuel: Charcoal
  • Cooking Time: 4 h
  • Makes 4 portions

Ingredients

Ribs

  • 4 Portions of baby back ribs
  • 1 tbsp - Dijon mustard
  • Hickory wood chunks

Rub

  • 3 tbsp - Brown sugar
  • 3 tbsp - Smoked paprika
  • 1 tbsp - Ground black pepper
  • 2 tsp - Salt
  • 1 tsp - Onion powder

Mop Sauce

  • 3 cup - Cider vinegar
  • 1 cup - Olive oil
  • 1 Chopped onion
  • 1 tbsp - Red pepper flakes
  • 1 tbsp - Hot sauce
  • ½ tbsp - Salt
  • ½ tbsp - Pepper

BBQ sauce

  • 3 cup - Ketchup
  • ¾ cup - Apple cider vinegar
  • ¾ cup - Water
  • 3 tbsp - Worcestershire sauce
  • ¾ cup - Brown sugar
  • 2 tbsp - Molasses
  • 1 tbsp - Chili powder
  • 2 tsp - Onion powder
  • 2 tsp - Cumin
  • 2 tbsp - Paprika
  • 2 tsp - Garlic powder
  • 1 tsp - Yellow mustard
  • 1 tsp - Lemon juice
  • 1 tsp - Salt
  • 1 tsp - Ground black pepper

Preparation

  1. Preheat your smoker at 300°F;
  2. With a butter knife and a paper towel, remove the thick skin membrane that is under the ribs, then baste the ribs with dijon mustard;
  3. In a bowl, mix the brown sugar, smoked paprika, onion powder, black pepper and salt, then pour the rub on both sides of the ribs;
  4. Place ribs in the smoker with hickory wood chunks on top of hot coals and cook for 4 hours at 300°F/150°C;
  5. Mop the ribs every hours (see mop sauce prep below);
  6. When ready to come out, glaze the ribs with BBQ sauce (see glaze prep below) and sear over high heat (optional).

Mop sauce

  1. Mix the cider vinegar, olive oil, chopped onions, red pepper flakes, hot sauce, salt and pepper in a saucepan;
  2. Bring to a simmer for 15 minutes.

BBQ sauce

  1. Mix the ketchup, brown sugar, molasses, chili powder, onion powder, cumin, paprika, garlic powder, Worcestershire sauce, apple cider vinegar, yellow mustard, lemon juice, water, salt and pepper in a saucepan;
  2. Bring to a simmer for 20 minutes.

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