Go Back
Hickory Smoked Honey Glazed Ribs Recipe (Mouthwatering and Easy!)

Hickory Smoked Honey Glazed Ribs

If you’re on the hunt for a dish that’s guaranteed to impress at your next gathering, look no further than Hickory Smoked Honey Glazed Ribs. This mouthwatering recipe combines the smoky richness of hickory with a sweet and tangy glaze that makes every bite irresistible.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Ribs
  • 2 racks baby back ribs Look for well-marbled ribs for the best flavor and tenderness.
  • 1 cup hickory wood chips Soak in water for 30 minutes prior to smoking for optimal flavor.
For the Glaze
  • 1 cup honey Adds sweetness and helps the glaze caramelize.
  • 1/2 cup apple cider vinegar Provides acidity that balances the sweetness.
  • 1/4 cup soy sauce Adds umami flavor depth.
  • 1/4 cup Dijon mustard For a tangy kick.
  • 2 cloves garlic minced, for aromatic flavor.
  • 1 teaspoon smoked paprika Enhances the smoky flavor profile.
  • 1 teaspoon black pepper For seasoning.
  • 1/2 teaspoon cayenne pepper optional, for a spicy kick.

Equipment

  • Smoker
  • Meat thermometer
  • Basting brush
  • Mixing bowl
  • Aluminum foil
  • Sharp Knife
  • Cutting Board

Method
 

  1. Step 1: Preheat your smoker to 225°F (107°C).
  2. Step 2: Remove the membrane from the back of the ribs and season both sides with salt and pepper.
  3. Step 3: In a mixing bowl, combine honey, apple cider vinegar, soy sauce, Dijon mustard, minced garlic, smoked paprika, black pepper, and cayenne pepper. Whisk until well combined.
  4. Step 4: Soak hickory wood chips in water for at least 30 minutes.
  5. Step 5: Smoke the ribs for 3 hours, bone side down.
  6. Step 6: After initial smoking, brush the ribs with the honey glaze.
  7. Step 7: Return the ribs to the smoker for an additional hour, basting every 20 minutes.
  8. Step 8: Check for doneness with a meat thermometer; ribs should reach an internal temperature of 190°F (88°C).
  9. Step 9: Let the ribs rest for 10-15 minutes before slicing.
  10. Step 10: Slice the ribs and serve with your favorite sides.

Notes

Store leftover ribs in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage.