Hickory-smoked baby back ribs recipe for tender flavour

Ingredients for Hickory-smoked baby back ribs

• 75 g packed brown sugar

• 45 g kosher salt

• 30 g sweet smoked paprika, 20 g ancho chili powder

• 15 g paprika

• 15 g onion powder

• 15 g freshly cracked black pepper, 10 g dried thyme leaves

• 2,700 g baby back ribs

• 4 medium chunks hickory wood, soaked in water for at least 2 hours (if using a charcoal grill) or 1 L hickory wood chips, soaked in water for at least 2 hours (if using a gas grill)

• 185 ml apple cider

• 125 ml ketchup

• 45 ml red wine vinegar

• 15 ml Dijon mustard

• 10 ml light soy sauce

• 5 ml Worcestershire sauce

• 5 ml treacle

• 2 g ancho chili powder

• 2 g ground cumin

• 2 g minced garlic

• 1 g freshly ground black pepper

How to make Hickory-smoked baby back ribs

1. Stir together the sugar, salt, smoked paprika, chilli powder, regular paprika, onion powder, black pepper, and thyme for the dry rub. Set aside.

2. With a small, sharp knife, carefully release the edge of the membrane on the back of each rack of ribs. Grasp the edge with needle-nose pliers or a piece of kitchen towel, and peel the membrane off the rack. This step is important, as leaving the membrane on will result in chewy ribs.

3. Rub the dry mix all over each rack of ribs until completely coated, pressing it into the meat to enhance the flavour.

4. Arrange the ribs in a rib rack, ensuring all the racks face the same direction. A rib rack typically has eight slab compartments and resembles a coat hanger; it can be purchased from most barbecue stores.

5. Prepare your charcoal grill for cooking over indirect heat. Aim for a low temperature of around 120–150°C. For gas grills, preheat to low and then turn off one side to create indirect heat. Place a drip tray on the cooler side of the grate and fill it halfway with warm water or your choice of beer.

6. Drain two chunks of hickory and place them on top of the charcoal, then set the grate in place. For a gas barbecue, wrap half of the hickory chips in foil and place the pouch directly on the heated side of the grill. Wait for the hickory to start smoking.

7. Position the rib racks over indirect heat, bone side facing the heat source, and close the lid. On a charcoal grill, partially close the top vent to maintain a temperature between 120–150°C. Cook the ribs for 2 hours.

8. While the ribs are cooking, prepare the barbecue sauce. If you have a side burner, do this outside; otherwise, use your stovetop. Combine all the sauce ingredients in a small saucepan set over medium heat. Simmer for 20–30 minutes, or until the sauce reaches a glaze consistency. Remove from heat and set aside to cool.

9. After 2 hours, the first batch of charcoal should be cooling down. Use your chimney starter to light another batch of charcoal, adding the remaining wood chunks to the coals for extra smoke. If using a gas grill, wrap the remaining chips in foil and place them directly on the hotter side of the grate.

10. Close the lid and continue grilling for another 2 hours, checking the temperature every hour and adding more charcoal if necessary. In the last hour of grilling, look for signs that the meat is cooking through; the ribs are nearly ready when the meat pulls back from the bone.

11. During the last 5–10 minutes of cooking, baste the ribs with the barbecue sauce.

12. Once cooked, remove the ribs from the grill and tent them loosely with foil. Allow to rest for 10 minutes before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.