Hickory-Smoked Baby Back Ribs with Tangy Alabama White Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

Slow-smoked baby back ribs infused with hickory wood aroma, served with a creamy and tangy Alabama white BBQ sauce. This american-inspired bbq & smoked ready in about 310 minutes blends kosher salt, black pepper, paprika into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 550 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 pounds) baby back pork ribs
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 cups hickory wood chips
• 1/2 cup mayonnaise
• 1/4 cup apple cider vinegar
• 2 tbsp prepared horseradish
• 1 tbsp lemon juice
• 1/2 tsp black pepper (for sauce)
• 1/4 tsp salt (for sauce)

Instructions

1. Step 1: Remove the membrane from the back of 2 racks of baby back pork ribs (about 3 pounds) and pat dry. Combine 1 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp paprika, 1 tsp garlic powder, and 1 tsp onion powder in a small bowl. Rub this dry spice mix evenly over both sides of the ribs. Let rest at room temperature for 30 minutes.
2. Step 2: Prepare your smoker or grill for indirect cooking at 225°F and add 2 cups of soaked hickory wood chips to the charcoal or smoker box. Place the ribs bone side down on the grill grate away from direct heat. Smoke for 3 hours, maintaining a steady 225°F.
3. Step 3: While ribs smoke, whisk together 1/2 cup mayonnaise, 1/4 cup apple cider vinegar, 2 tbsp prepared horseradish, 1 tbsp fresh lemon juice, 1/2 tsp black pepper, and 1/4 tsp salt in a bowl until smooth and tangy. Refrigerate until ready to serve.
4. Step 4: After 3 hours, wrap the ribs tightly in foil and continue smoking for another 1 hour to tenderize.
5. Step 5: Unwrap the ribs and place them back on the grill grate for 30 minutes to firm up the bark and finish cooking. The ribs should reach an internal temperature of about 195°F and be tender.
6. Step 6: Remove ribs from heat, let rest 10 minutes, then slice between the bones and serve with the chilled Alabama white sauce on the side for dipping.