Hickory Log Ribs
Savory Hickory Log Ribs are seasoned with a bold dry rub, then grilled slowly to tender perfection, ideal for barbecue lovers seeking smoky, flavorful meat.
Ingredients
Instructions
- Soak meat in vinegar for 10 to 15 minutes.
- Mix dry ingredients and put on both sides of meat before grilling.
- Cook on barbecue grill on slow fire.
Tips & Substitutions
For enhanced flavor, let the seasoned meat marinate for several hours or overnight in the refrigerator. If you don't have celery salt, you can replace it with a mix of salt and celery seed. Adjust the red pepper to your heat preference, or substitute it with smoked paprika for a different flavor profile. Ensure the grill temperature is low to avoid burning the sugar on the ribs.
Serving Suggestions
Serve the hickory log ribs with a side of Sweet Potato Apple Salad for a delightful contrast of flavors. A refreshing coleslaw and Quick Onion Rice make excellent accompaniments, providing a balance to the richness of the ribs. Consider pairing with Kris Kringle Punch to complement the smoky taste with a refreshing drink.
Storage & Reheating
Store leftover hickory log ribs in an airtight container in the refrigerator for up to 3 days. To reheat, place the ribs in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. Alternatively, reheat them on the grill over low heat, turning occasionally to avoid drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Hickory Log Ribs contains roughly 28 calories, with 1g protein, 6g carbohydrates, and 1g fat. It is a good source of vitamin C (11% of the Daily Value) and iron (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, while the recipe is designed for ribs, you can use other cuts like pork shoulder or chicken. Just adjust the cooking time accordingly since different meats have varying cooking durations and tenderness.
What type of vinegar is best for soaking the meat?
Apple cider vinegar is a great choice due to its mild flavor and acidity, which helps tenderize the meat. However, white vinegar or even a citrus-based vinegar can work well if you prefer those flavors.
How do I know when the ribs are done cooking?
Ribs are typically done when they reach an internal temperature of 145°F (63°C) for pork. However, for optimal tenderness, aim for around 190°F (88°C), which allows the collagen to break down, resulting in a juicy and tender bite. Check with a meat thermometer for accuracy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).