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Hickory Smoked Ribs

Prep Time:24 Hours
Cook Time:6 Hours

Nutritional Information

This recipe calls for baby back ribs and uses the 3-2-1 method when smoking.


  • 2 racks baby back ribs, peeled and trimmed
  • Dry Rub:
  • 1 cup brown sugar, tightly packed
  • 6 tablespoons kosher salt
  • 2 tablespoon chili powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon white pepper
  • 1 teaspoon old bay seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon onion powder
  • BBQ Sauce:
  • 1/3 cup reserved rub from above
  • 3 cups ketchup
  • 2 tablespoons white wine vinegar
  • 2 tablespoons worchestershire sauce
  • 1 tablespoon honey
  • hickory wood, for smoking


  • 1. Combine all of the dry ingredients to form a rub.
  • 2. Reserve 1/3 cup of the rub for the sauce. Evenly distribute the rest of the rub over the ribs. Wrap in plastic wrap and let sit in the refrigerator for 24 hours.
  • 3. Let ribs sit at room temperature for 1 hour. Preheat the EGG to 225º F using indirect heat.
  • 4. Add the smoking wood and cook the ribs for 3 hours.
  • 5. Wrap the ribs in foil and continue to cook for 2 hours.
  • 6. Remove the ribs from the grill and let rest for 1 hour before serving.
  • 7. For the Sauce: Combine all the ingredients until well blended. Season to taste.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828