Hickory-Smoked Pork Ribs with Spicy Dry Rub

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

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.

Juicy pork ribs smoked with hickory wood and coated in a spicy, smoky dry rub that caramelizes beautifully on the grill. This American-inspired barbecue recipe, ready in about 375 minutes, pairs pork baby back ribs, brown sugar, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 15 min Cook: 360 min Serves 6 American cuisine 450 cal/serving

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Ingredients

3 pounds pork baby back ribs
2 tablespoons brown sugar
1 tablespoon smoked paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon kosher salt
1 teaspoon black pepper
2 cups, soaked in water for 30 minutes hickory wood chips

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Equipment for this recipe

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

TempPro TP16 Large LCD Digital Meat Thermometer for Smoker Oven Kitchen BBQ Grill Thermometer Clock Timer with Stainless Steel Temperature Probe, Cooking Gifts for Father&Husband(Previously ThermoPro)
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Instructions

Step 1: Remove the silver skin from the bone side of 3 pounds pork baby back ribs and pat dry with paper towels.
Step 2: Combine 2 tablespoons brown sugar, 1 tablespoon smoked paprika, 1 teaspoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon kosher salt, and 1 teaspoon black pepper in a bowl to create a spicy dry rub.
Step 3: Massage the dry rub evenly over both sides of the ribs, pressing firmly to coat.
Step 4: Preheat your smoker to 225°F with indirect heat and add the soaked 2 cups hickory wood chips for smoke.
Step 5: Smoke the ribs bone side down for 5-6 hours or until the internal temperature reaches 195°F and the meat pulls back from the ends of the bones.
Step 6: Let the ribs rest wrapped loosely in foil for 20 minutes before slicing between the bones and serving.