Hickory-fired Ribs Recipe

Prepare the grill/Smoker

Preheat your smoker to 225-250°F (107-121°C). Soak hickory wood chips in water for at least 30 minutes, then drain and place in the smoker's chip tray.

Trim any excess fat from the ribs and remove the tough membrane on the bone side; pat the ribs dry with paper towels.

In a bowl, combine brown sugar, smoked paprika, kosher salt, black pepper, cayenne, garlic powder, and onion powder with olive oil to form a coarse rub.

Rub the mixture all over both sides of the ribs. Let the rub sit on the meat for 30-60 minutes to penetrate.

Place the ribs on the smoker, bone side down, and smoke at 225-250°F (107-121°C) for about 3 hours.

If desired for tenderness, wrap the ribs in butcher paper or foil with a splash of apple cider vinegar or water and continue smoking for 2-2.5 more hours until the meat is tender but not mushy.

In a saucepan over medium heat, whisk together ketchup, apple cider vinegar, brown sugar, black pepper, hot sauce, Worcestershire sauce, garlic powder, onion powder, and salt.

Simmer the sauce 15-20 minutes, stirring occasionally, until it thickens to a glossy barbecue consistency. Taste and adjust seasoning if needed.

Unwrap the ribs (if wrapped) and brush generously with the peppery sauce. Return to indirect heat for 5-10 minutes to set the glaze.

Remove ribs, rest for 5-10 minutes, then cut between the bones into individual racks. Serve with extra sauce on the side.