Hickory BBQ Ribs
- 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
- 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 apply 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.