Chargrilled Hickory-Smoked Baby Back Ribs with Tangy BBQ Glaze

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

Juicy baby back ribs slow-smoked over hickory, then chargrilled to caramelize a tangy barbecue glaze. This pork recipe, ready in about 300 minutes, pairs baby back ribs, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 racks (about 3 lbs each) baby back ribs
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• enough for 4 hours hickory wood chips
• 1 cup (preferably tangy style) BBQ sauce

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Instructions

1. Step 1: Mix 1 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp paprika, 1 tsp garlic powder, and 1 tsp onion powder to create a dry rub.
2. Step 2: Remove the silver skin membrane from the back of the 2 racks of baby back ribs, then evenly rub the seasoning mixture on both sides of the ribs.
3. Step 3: Preheat your smoker to 225°F and add enough hickory wood chips to produce smoke for 4 hours.
4. Step 4: Place ribs bone side down on the smoker grate and smoke for 3 hours until tender and smoky.
5. Step 5: Preheat a grill to medium-high heat (about 400°F). Brush the ribs generously with 1 cup tangy BBQ sauce, then chargrill each side for 4-5 minutes until the sauce caramelizes and edges are slightly crispy.
6. Step 6: Remove ribs from grill and let rest for 10 minutes before slicing between the bones to serve.