6 years ago

Hickory Smoked Ribs

Enjoy delicious hickory smoked ribs any time of the year, smothered in a delicious homemade barbecue sauce or your favorite Lunds & Byerlys barbeque sauce.

4-6 servings
Preparation time: 1 hour 45 minutes


  • 4-6 pounds ribs (1 pound loin back ribs per person or ¾ pound country style loin ribs per
  • 1 (3 ½-ounce) bottle liquid smoke
  • 2 cups water
  • 1 bottle any Lunds & Byerlys barbeque sauce


  1. Cut ribs into serving-size pieces; remove any excess fat. Place in a large skillet or Dutch oven.
  2. Pour liquid smoke and water over the ribs.
  3. Cover and steam over moderate heat for 20-25 minutes. Drain.

To grill:

Grill drained ribs 3 inches from moderate coals for 20 minutes, turning once. Brush with homemade barbecue sauce (see recipe below), or keep it simple with a bottle of Lunds & Byerlys barbeque sauce of your choice. Continue grilling until ribs are done (20-30 minutes), basting often with sauce.

To rotisserie:

Lace or weave drained ribs onto rotisserie rod, balancing ribs for even cooking and turning; secure ends with holding forks. Arrange medium-hot coals at the back of the fire box; place drip pan under ribs. Cook ribs until done (about 1 hour), basting often with barbecue sauce.

To bake:

In a shallow baking pan, arrange drained ribs in a single layer. Spread with barbecue sauce. Bake, covered, in a 325 F oven until tender (about 1 hour).

DIY Barbecue Sauce

Makes about 1 cup sauce
Preparation time: 20 minutes


  • 1 cup ketchup
  • ½ cup lemon juice
  • 1 teaspoon chili powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ⅓ cup firmly packed brown sugar


Combine all ingredients in a sauce pan and simmer for 15 minutes until smooth.