Hickory Grilled Beef and Pork Ribs

Hickory Grilled Beef and Pork Ribs

These ribs are seasoned with a spice rub and left to mingle for a few hours before grilling.  The barbecue sauce is from scratch, but feel free to use your favorite bottled sauce if you like.  I simmered my sauce while the ribs and the rub were getting to know each other.  It was perfect for slathering by the time the ribs came off the grill.

Also, I used hickory chips in a smoker box on my grill while grilling the ribs.  This is entirely optional, but boy oh boy, they really add a great layer of flavor.  I soaked the chips in water for 30 minutes before putting them on the grill.  If you don’t have a smoker box, you can use tin foil or a small disposable tin baking pan.  Wrap the wet chips and poke holes in the baking pan or the tin foil so the smoke can escape.  Then, just toss it on the grill and wait for it to begin smoking before putting the meat on.

  • 1 rack of beef ribs, about 4 pounds
  • 2 racks of baby back pork ribs about 2 pounds each

For the rub:

  • 2 tablespoon brown sugar
  • 1 tablespoon chili powder (I love to use a mix of chili powders like; ancho, chipoltle, or whatever else you can find)
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground black pepper

Mix all ingredients well and massage all over ribs.  Wrap ribs in plastic wrap and refrigerate for 2 hours or longer.

For the sauce:

  • 1 cup ketchup
  • 1/2 cup water
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1/4 cup bourbon – optional
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon lemon juice
  • 2 teaspoons Worcester sauce
  • salt and pepper to taste

Mix all ingredients in a medium sauce pan and bring to a boil.  Reduce heat and simmer for 2 hours, stirring occasionally.

To grill:

Preheat grill to high and add wood chips.  Close lid and wait until chips begin to smoke, about 10 minutes.  Once chips are smoking, reduce heat to low and set up for indirect grilling.  So, for a three burner grill, leave the outer burners on and turn the center burner off.  The outer burners should be set to low.  You are looking for about 250 degrees Fahrenheit in the covered grill.

Remove the ribs from the plastic wrap and place, meaty side down, in the center of the grill over the burner that has been turned off.  Close the lid and cook for one hour.  Turn ribs over and cook for another 45 minutes or so.  Check them periodically.  They should be very tender and the rib rack should sag or bend when picking them up (with tongs).

Brush with barbecue sauce and let rest for 10 minutes.  Serve and enjoy!

One Response to Hickory Grilled Beef and Pork Ribs

  1. kellie says:

    I enjoy grilling and these look fantastic, I will try this recipe…..

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