Slow-Smoked Hickory Ribs with Spiced Dry Rub

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

Tender pork ribs slow-smoked over hickory wood and coated with a smoky, spiced dry rub for a rich BBQ flavor. This american-inspired bbq & smoked ready in about 340 minutes pairs racks (about 4 lbs) pork baby back ribs, soaked hickory wood chips, brown sugar 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: 40 min Cook: 300 min Serves 6 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, mix 1/4 cup brown sugar, 2 tbsp paprika, 1 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne pepper, and 1 tsp mustard powder to create a dry rub.
  2. Step 2: Remove the silver membrane from the back of 2 racks of pork baby back ribs (about 4 lbs), then generously rub the spice mix all over both sides of the ribs, pressing it in firmly. Let rest at room temperature for 30 minutes.
  3. Step 3: Preheat your smoker to 225°F and add 2 cups soaked hickory wood chips to the smoker box or directly onto coals for smoke. Place ribs bone side down on the smoker grate.
  4. Step 4: Smoke the ribs for 4 to 5 hours, maintaining 225°F, until the ribs reach an internal temperature of 195°F and the meat pulls back from the bones. Add more soaked hickory chips every hour to maintain steady smoke.
  5. Step 5: Remove ribs from the smoker and let rest for 15 minutes before slicing between the bones and serving.

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Frequently asked questions

How long does Slow-Smoked Hickory Ribs with Spiced Dry Rub take to make?

Total time is about 340 minutes (40 min prep + 300 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 Slow-Smoked Hickory Ribs with Spiced 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 soaked hickory wood chips from drying out.

Can I substitute ingredients in Slow-Smoked Hickory Ribs with Spiced 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 Slow-Smoked Hickory Ribs with Spiced 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 Slow-Smoked Hickory Ribs with Spiced 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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