Slow-Smoked Hickory Ribs with Spiced Dry Rub

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.

Tender pork ribs slow-smoked over hickory wood and coated with a smoky, spiced dry rub for a rich BBQ flavor. This American-inspired barbecue recipe, ready in about 340 minutes, pairs pork baby back ribs, 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

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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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