Get ready to transform your backyard barbecue into a gourmet experience with these mouthwatering Hickory Smoked Pork Ribs! If you're craving fall-off-the-bone tender meat with a perfect blend of smoky flavor and paleo-friendly BBQ sauce, you've hit the culinary jackpot. These ribs aren't just a meal—they're a flavor journey that will have your guests begging for your secret recipe.
Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 4 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 racks of pork ribs
- 1 tablespoon hickory wood chips
- 1 cup paleo BBQ sauce
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- Salt and pepper to taste
Instructions
- Remove ribs from refrigerator 30 minutes before cooking to allow them to come to room temperature.
- Prepare the smoker by preheating to 225°F (107°C). If using a gas or charcoal grill, set up for indirect heat.
- Remove the membrane from the back of the ribs by sliding a knife under the membrane and pulling it off with a paper towel.
- Mix garlic powder, onion powder, salt, and pepper in a small bowl to create a dry rub.
- Generously coat both sides of the ribs with the dry rub, massaging the seasonings into the meat.
- Prepare hickory wood chips by soaking them in water for 30 minutes before placing them in the smoker box or wrapped in foil with holes.
- Place ribs bone-side down on the smoker rack, ensuring they are not directly over the heat source.
- Add wood chips to create smoke and maintain a consistent temperature of 225°F.
- Smoke the ribs for approximately 4 hours, maintaining moisture by spritzing with water or apple juice every hour.
- During the last 30 minutes of cooking, brush ribs generously with paleo BBQ sauce.
- Check for doneness by ensuring the meat has pulled back from the bones and reaches an internal temperature of 190-203°F.
- Remove ribs from smoker and let rest for 10-15 minutes before cutting between the bones.
- Serve hot with additional paleo BBQ sauce on the side.
Tips
- Temperature is King: Maintain a consistent 225°F throughout cooking for the most tender results.
- Wood Chip Wisdom: Soak your hickory wood chips for 30 minutes before smoking to ensure a steady, flavorful smoke.
- Membrane Matters: Always remove the tough membrane from the back of the ribs for maximum tenderness and flavor absorption.
- Patience Pays Off: Low and slow is the mantra for perfect smoked ribs. Don't rush the cooking process.
- Moisture is Magical: Spritz your ribs every hour to keep them juicy and prevent drying out.
- Rest and Relax: Let your ribs rest 10-15 minutes after cooking to allow the juices to redistribute, ensuring maximum flavor in every bite.
- Sauce Strategy: Apply BBQ sauce in the last 30 minutes of cooking to prevent burning and create a perfect glaze.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
