Hickory-Smoked Baby Back Ribs with Maple Glaze

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender baby back ribs slow-smoked over hickory wood, finished with a sweet and sticky maple glaze. This American-inspired barbecue recipe, ready in about 255 minutes, pairs baby back ribs, hickory wood chips, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, 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.

Prep: 15 min Cook: 240 min Serves 4 American cuisine 480 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

3 pounds baby back ribs
2 cups hickory wood chips
2 tablespoons kosher salt
1 tablespoon black pepper
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 cup pure maple syrup
2 tablespoons apple cider vinegar
2 tablespoons unsalted butter

The grilling tools we’d reach for here → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Preheat your smoker to 225°F and soak 2 cups of hickory wood chips in water for 30 minutes to ensure steady smoke.
Step 2: In a small bowl, combine 2 tablespoons kosher salt, 1 tablespoon black pepper, 1 tablespoon paprika, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Rub this dry mixture evenly over the entire surface of the 3 pounds of baby back ribs.
Step 3: Place the ribs bone-side down on the smoker grate and smoke for 3 hours at 225°F, maintaining a steady smoke with the hickory chips.
Step 4: While ribs smoke, combine 1/4 cup pure maple syrup, 2 tablespoons apple cider vinegar, and 2 tablespoons unsalted butter in a small saucepan. Warm over low heat until butter melts and mixture is smooth, then remove from heat.
Step 5: After 3 hours, brush the maple glaze generously over both sides of the ribs. Continue smoking for an additional 1 hour to set the glaze and develop a sticky finish.
Step 6: Remove ribs from the smoker and let rest for 10 minutes before slicing between the bones and serving warm.