Hickory-Smoked Pork Ribs with Spicy Dry Rub

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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

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Instructions

  1. Step 1: Remove the silver skin from the bone side of 3 pounds pork baby back ribs and pat dry with paper towels.
  2. 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.
  3. Step 3: Massage the dry rub evenly over both sides of the ribs, pressing firmly to coat.
  4. Step 4: Preheat your smoker to 225°F with indirect heat and add the soaked 2 cups hickory wood chips for smoke.
  5. 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.
  6. Step 6: Let the ribs rest wrapped loosely in foil for 20 minutes before slicing between the bones and serving.

Frequently asked questions

How long does Hickory-Smoked Pork Ribs with Spicy Dry Rub take to make?

Total time is about 375 minutes (15 min prep + 360 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Hickory-Smoked Pork Ribs with Spicy Dry Rub?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork baby back ribs from drying out.

Can I substitute ingredients in Hickory-Smoked Pork Ribs with Spicy Dry Rub?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Hickory-Smoked Pork Ribs with Spicy Dry Rub for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Hickory-Smoked Pork Ribs with Spicy Dry Rub?

American bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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