Hickory BBQ Ribs
Home Hickory BBQ Ribs
Hickory BBQ Ribs
Do you need the smoked? Our barbecue hickory ribs are not like no other. You have the smoked seasoning and true smoked of your smoker. Now, you are the King or Queen of barbecue.
Ingredients – Serves/4
2 racks baby back ribs (about 3 pounds each)
House of CeCe’s – Hickory Barbecue Seasoning Blend
8 to 10 cups Hickory wood chips
Vegetable, oil
Method of Production
How to prep your ribs: Position the ribs meat-side down. Insert a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife. Grab the membrane with your fingers and peel off completely.
Rinse the ribs and pat semi dry before applying generously with the House of CeCe’s – Hickory Barbecue Seasoning Blend. Rub the ribs with the seasoning and place in a large roasting pan or plastic wrap the ribs. Cover and refrigerate at least 2 hours or overnight.
Meanwhile, soak half of the wood chips in water for 1 hour, then prepare your grill for smoking, filling the smoker box with one-quarter each of the wet and dry wood chips. About 30 minutes before smoking, remove the ribs from the refrigerator and let stand at room temperature.
Once the grill reaches 250 degrees F, lightly brush the grates with vegetable oil and place the ribs on the cooler side of the grill, meat-side up. Close the grill and let smoke 1 hour.
Replenish the smoker box with another one-quarter each of the wood chips. Flip the ribs so they’re meat-side down with the opposite edge of the racks closer to the smoker box. Close the grill and let smoke 1 more hour. Repeat this process every hour until the ribs are dark brown and tender and the meat starts to shrink away from the bones, about 2 more hours. Remove the ribs from the grill and let rest 5 minutes before slicing. 
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