Hickory-Smoked Chargrilled Beef Ribs with Tangy BBQ Glaze

By AislePrompt Editorial · ·

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 drafted and published.

Beef ribs slow-smoked over hickory wood then chargrilled to perfection, finished with a tangy homemade BBQ glaze that balances smoky and sweet flavors. This American-inspired barbecue recipe, ready in about 310 minutes, pairs beef 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 580 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.

Prep: 40 min Cook: 270 min Serves 6 American cuisine 580 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Grilling tools worth buying → 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

  1. Step 1: Prepare a dry rub by combining 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp paprika, 2 tbsp brown sugar, 1 tsp garlic powder, and 1 tsp onion powder in a bowl. Rub this mixture evenly over 3 lbs beef ribs and let them rest for 30 minutes at room temperature.
  2. Step 2: Preheat your smoker to 225°F and add 2 cups of hickory wood chips to generate smoke. Place the ribs bone-side down and smoke for 4 hours, maintaining a steady temperature.
  3. Step 3: While ribs smoke, whisk together 1/4 cup apple cider vinegar, 1/2 cup ketchup, 2 tbsp honey, 1 tbsp Worcestershire sauce, and 1 tbsp mustard in a saucepan. Simmer over medium heat for 10 minutes until slightly thickened and fragrant.
  4. Step 4: After smoking, preheat a grill to medium-high heat (about 400°F). Chargrill the ribs for 5 minutes per side, basting frequently with the BBQ glaze to create a caramelized coating.
  5. Step 5: Remove ribs from the grill and let rest for 10 minutes before slicing between the bones. Serve with extra BBQ glaze on the side.

Related recipes