American
Hickory-Smoked Barbecue Ribs
Barbecue ribs with sweet-spiced bark, hickory smoke, glossy tomato-molasses sauce, and tender bite.
6 servings · 40 minutes prep · 330 minutes cook
Ingredients
Ribs
- 3 racks St. Louis-cut pork ribs, 2 1/2-3 lb each
- 2 tbsp yellow mustard
- 1/4 cup kosher salt
- 1/4 cup light brown sugar
- 2 tbsp paprika
- 2 tbsp black pepper
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 1 tsp cayenne pepper
Sauce
- 1 1/2 cups tomato puree
- 1/2 cup apple cider vinegar
- 1/3 cup molasses
- 1/4 cup brown sugar
- 2 tbsp Worcestershire sauce
- 1 tbsp yellow mustard
- 1 tsp black pepper
- 1/2 tsp kosher salt
Directions
Season the Ribs
- Remove the membrane from the St. Louis-cut pork ribs and brush the racks with yellow mustard.
- Mix the kosher salt, light brown sugar, paprika, black pepper, chili powder, garlic powder, and cayenne pepper. Season the ribs evenly and refrigerate 12 hours.
Make the Sauce
- Simmer the tomato puree, apple cider vinegar, molasses, brown sugar, Worcestershire sauce, yellow mustard, black pepper, and kosher salt until thick and glossy, 20-25 minutes. Cool.
Smoke and Glaze
- Heat the smoker to 250F with hickory or oak. Smoke the ribs meat side up until the bark sets, 3 hours.
- Wrap the ribs in foil and cook until tender but not falling apart, 1 1/2-2 hours.
- Unwrap, brush lightly with sauce, and smoke 20-30 minutes until tacky.
- Rest 10 minutes, then slice between the bones.
