Jul 14 2026
Restaurants›D. Rowe's Restaurant & Bar›Hickory Smoked Ribs Recipe

Hickory Smoked Ribs Recipe

Inspired by D. Rowe's Restaurant & Bar
Time5h 20m
Serves4

Dry rubbed and slow smoked for five hours over hickory wood. Served wet or dry.

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Ingredients

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Dry Rub

Ribs

Method

Preparation of Dry Rub

  1. 1

    Make the Rub

    In a medium bowl, combine the brown sugar, paprika, garlic powder, onion powder, black pepper, salt, cayenne pepper, and dried thyme. Mix well until all ingredients are combined.

Preparing the Ribs

  1. 2

    Prepare the Ribs

    Remove the membrane from the back of the ribs for better flavor absorption. Rinse the ribs under cold water and pat them dry with paper towels.

  2. 3

    Apply the Dry Rub

    Generously apply the dry rub mixture to both sides of the ribs, ensuring they are evenly coated. Allow the ribs to marinate in the refrigerator for at least 1 hour, or overnight for best flavor.

Smoking the Ribs

  1. 4

    Prepare the Smoker

    Preheat your smoker to a temperature of 225°F (107°C). Soak hickory wood chips in water for at least 30 minutes before using.

  2. 5

    Smoke the Ribs

    Once the smoker is ready, arrange the soaked hickory wood chips in the smoker. Place the ribs on the smoker grates, bone side down. Close the lid and smoke the ribs for 5 hours, maintaining a steady temperature.

  3. 6

    Optional Glaze

    If desired, during the last 30 minutes of smoking, brush the ribs with barbecue sauce to create a glaze.

Serving

  1. 7

    Serve

    Remove the ribs from the smoker and let them rest for 10 minutes. Serve dry or with additional barbecue sauce on the side.

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