Ultimate Hickory Smoked Baby Back Ribs
Experience the mouthwatering delight of hickory smoked baby back ribs that rival your favorite smokehouse! This recipe combines a flavorful brine with a herbaceous rub, ensuring that each rib is infused with rich tastes and aromas. The slow smoking process captures the essence of classic barbecue, resulting in tender, fall-off-the-bone meat that’s sure to impress your family and friends. Perfect for summer cookouts or any occasion that calls for delicious comfort food, this adaptation from a renowned Cook's Illustrated article elevates your grilling game.
4
Servings
400
Calories
11
Ingredients
Ingredients
Baby-back pork ribs
2 racks (2 lb each) (Cleaned and trimmed)
Salt or kosher salt
1/2 cup or 1 cup (For brining)
Granulated sugar
1/2 cup (For brining)
Cold water
4 quarts (For brining)
Garlic cloves
6 (Peeled)
Fresh basil leaves
8 large (Torn)
Fresh thyme
1 teaspoon (Chopped)
Fresh oregano
1 teaspoon (Chopped)
Italian parsley
2 tablespoons (Chopped)
Olive oil
1/2 cup (For rub)
Light brown sugar
2-4 tablespoons (For seasoning)
Instructions
1
In a large, non-reactive container or stock pot, dissolve the salt and granulated sugar in 4 quarts of cold water to create the brine.
2
Add the racks of ribs to the brine, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor.
3
While the ribs are brining, prepare the herb rub: in a food processor or blender, combine garlic, basil, thyme, oregano, parsley, and olive oil. Blend until a thick paste forms.
4
Once the brining is complete, remove the ribs from the brine and pat them dry thoroughly with paper towels.
5
Generously brush or rub the herb mixture over both sides of the ribs. Sprinkle with light brown sugar, ensuring an even coating.
6
Wrap the ribs tightly in plastic wrap and place them back in the refrigerator for a minimum of 1 hour, ideally up to 4 hours, to allow the flavors to meld.
7
For the smoking process, soak 2 large chunks of hickory wood in water for at least 30 minutes.
8
Prepare your charcoal grill by lighting 40-50 coals, allowing them to turn gray and ashy, then push to one side. Place soaked hickory chunks on the hot coals.
9
Create a foil pan that fits the ribs and place it on the cool side of the grill. Place the ribs in the pan and add 1 cup of water to keep the ribs moist during cooking. Cover the grill.
10
Smoke the ribs for a total of 4 hours at a steady temperature of around 275°F (135°C), turning the ribs 180 degrees and adding more coals or wood as needed every 30 minutes.
11
If using a gas grill, light half of the burners and place soaked hickory chips in a small disposable aluminum pan on the hot side, following the same smoking procedure.
12
After 4 hours, the ribs should be tender and infused with smoke. Brush with your favorite barbecue sauce during the last 5-10 minutes of cooking, if desired, before serving.
Nutrition Information
22.5g
Fat
25g
Carbs
32.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient in this recipe?
The main ingredient is 2 racks of baby-back pork ribs, weighing approximately 2 lbs each.
How should the ribs be prepared before starting?
The ribs should be cleaned and trimmed before you begin the brining process.
How do I make the brine for the hickory smoked ribs?
Dissolve 1/2 cup of salt (or 1 cup of kosher salt) and 1/2 cup of granulated sugar in 4 quarts of cold water.
How long should the ribs stay in the brine?
The ribs should be refrigerated in the brine for at least 1 hour, though overnight is recommended for deeper flavor.
What ingredients are in the herb rub paste?
The rub consists of garlic cloves, fresh basil, fresh thyme, fresh oregano, Italian parsley, and olive oil blended into a thick paste.
How is the herb rub applied to the ribs?
After patting the ribs dry, brush or rub the herb mixture over both sides and then sprinkle with light brown sugar.
Do the ribs need to rest after applying the rub?
Yes, wrap them tightly in plastic wrap and refrigerate for 1 to 4 hours to allow the flavors to meld.
What type of wood is used for the smoking process?
Hickory wood chunks are used to provide the classic smoky barbecue flavor.
How long should the hickory wood chunks be soaked?
Soak the hickory wood chunks in water for at least 30 minutes before placing them on the coals.
How many charcoal coals should I light for the grill?
You should light between 40 and 50 coals and allow them to turn gray and ashy.
What is the target temperature for smoking the ribs?
The ribs should be smoked at a steady temperature of approximately 275°F (135°C).
Where should the ribs be placed on a charcoal grill?
Place the ribs in a foil pan on the cool side of the grill, away from the direct heat of the coals.
Why is water added to the foil pan during cooking?
One cup of water is added to the pan to help keep the ribs moist throughout the long smoking process.
How long does the total smoking process take?
The total smoking time is 4 hours.
How often should I check or turn the ribs?
Turn the ribs 180 degrees every 30 minutes, adding more coals or wood as needed.
Can I cook these ribs on a gas grill?
Yes, light half the burners and place soaked chips in a disposable aluminum pan on the hot side for smoking.
When should I add barbecue sauce?
If desired, brush with barbecue sauce during the final 5 to 10 minutes of the 4-hour cooking period.
What is the expected texture of the ribs?
The ribs should be tender and have a fall-off-the-bone consistency.
How many servings does this recipe provide?
This recipe makes 4 servings.
What is the calorie count per serving?
Each serving contains approximately 400 calories.
How much protein is in each serving?
There are 32.5 grams of protein per serving.
What is the fat content of this dish?
There are 22.5 grams of fat per serving.
What are the carbohydrate levels for this recipe?
Each serving has 25 grams of carbohydrates.
Which fresh herbs are used in the rub?
The recipe uses fresh basil leaves, fresh thyme, fresh oregano, and Italian parsley.
Is salt or sugar used in the rub as well as the brine?
Granulated sugar is used in the brine, while light brown sugar is used for seasoning the herb rub.
What kind of container is recommended for brining?
Use a large, non-reactive container or a stock pot to ensure the meat does not react with the material.
What is the category of this recipe?
This recipe is categorized under Pork.
Is this a good recipe for summer cookouts?
Yes, it is tagged as a summer recipe and is perfect for outdoor cooking and comfort food occasions.
What is the purpose of the 4 quarts of cold water?
The cold water serves as the base for the brine to fully submerge the rib racks.
How much olive oil is required for the herb rub?
The recipe calls for 1/2 cup of olive oil to create the thick paste.