It’s chili season, but don’t think your options are limited to a bowl! Get ready to grace the table with my Chili Inspired Dry Baby Back Ribs. I created a custom dry rub using three of my bestselling AP rubs and traditional spices you’ll find in your favorite chili recipe. This blend created the perfect balance of smoky, spicy, and savory flavors that remind you of cozy fall or winter days.
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Products Used:
• Heath Riles BBQ Beef Rub https://bit.ly/37herYH
• Heath Riles BBQ Garlic Jalapeño Rub https://bit.ly/2yXvmD4
• Heath Riles BBQ Hot BBQ Rub https://bit.ly/3nfMLtO
• Camp Chef Woodwind Pro 36 https://amzn.to/4fanKfr
• Royal Oak Charcoal Hardwood Charcoal Pellets https://amzn.to/3IQZfGH
• Thermoworks Thermapen One https://bit.ly/43qX2Za
• Disposable Aluminum Pans https://amzn.to/4eLLTsl
Ingredients:
• 3 Slabs of Baby Back Ribs
• 1 tbsp Heath Riles BBQ Beef Rub
• 1 tbsp Heath Riles BBQ Garlic Jalapeño Rub
• 4 tbsp Heath Riles BBQ Hot BBQ Rub
• 1/2 tbsp Smoked paprika
• 1/2 tbsp Ancho Chili Powder
• 1/2 tbsp Cumin
Directions:
1. Load the Camp Chef Woodwind Pro 36 with Royal Oak Charcoal Hardwood Pellets and heat it to 275°F.
2. In a small bowl, mix Heath Riles Beef BBQ Rub, Garlic Jalapeño Rub, Hot BBQ Rub, smoked paprika, ancho chili powder, and cumin.
3. Pat the ribs dry, remove the membrane, trim any loose meat or fat, and square them up.
4. Apply the rub to all sides of the ribs, patting it on gently.
5. Place the ribs on the grill and smoke for 1 ½ hours. Spritz the ribs with water, then smoke for another 1 hour 15 minutes, spritzing a total of three times.
6. Remove the ribs, wrap them tightly in foil without adding sauce, and cook for 30 more minutes until they reach 203-204°F internally.
7. Let the ribs rest for at least 10 minutes before serving. Enjoy!
Chapters:
Intro 0:00
Make Chili Dry Rub 0:17
Season Ribs 1:32
Place Ribs on Smoker 2:31
Spritz Ribs 3:19
Wrap Ribs 3:53
Temp Ribs 4:55
Recap 5:51
Taste Test 6:43
Outro 7:32
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Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 and 2024 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
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25 Comments
This is going to be good
Lookin good Heath! I see it! What ever you doing. I see it. Love you brother
Tocco inspired ribs .
You need to know there is a special place in Hell for a fella whose baby backs are always larger than everyone else’s full spares. 😮 Good recipe and cook. Looks like a good pellet grill. Insulated door. I used to put wood chunks around fire pot or shingle charcoal to get hour or so more smoke flavor. I have barrels and offsets now so I go that way if time allows and really have to have smokey food. But my pellet grills still do 60-70% of smoking here. Just too simple.
Not sure if youve done it, but ive done this with a more fajita style rub and drizzled with sour cream and added a little pico at the end and they were amazing!
Yes sir those might go over at MIM next year
When Heath does ribs..I take it as the Gospel! I'm sure he does other BBQ better than any of us!! The man is famous for his ribs..I pay attention 👀
No shaker! NO SHAKER!! I have plenty of shakers! They look a lot like my Heath Riles EMPTY rub containers!
What was the temperature? I watched it twice and never heard it. Looks great though!!!
Those ribs look so delicious. Your new grill did a fantastic job on them. Your mixer of rubs and seasonings probably gave them a better taste. Plus adding the piece of wood to the grill. Have a fantastic day. Enjoy your videos.
BBQ ribs food good 👍👍👍👍 Jim Ross ATL
When I think dry, I think of a Salt only rib or a Salt & Vinegar rib. You get that dry texture exterior with a juicy inside. I love salt and vinegar…..Heath can you make me a video of your take on a Salt and & Vinegar rib? 😅
Another great recipe that I need to try. Looks so good
I just got the same Camp Chef smoker a month ago. It's great.
I have tried several of your recipes. From bbq beans to Texas chili and ribs, yours are second to none Heath! Cannot wait to try this one. Let’s gooo!
Was wonderin where ya been. Im due for a pineapple teriyaki set of ribs I think. These look great dude!
What interesting rib combo would you want to see me try next? 🤔
Didn’t think I WAO i’ld like the chili inspired rib, but dang they’re great. Tried it but next time I’m not putting so much chili powder in it. But they’re great.
Man o man Mr Heath you keep things interesting. Your opinion if you were to smoke a rack of ribs on a Weber or WSM or something similar. Smoking at say 150 ish for 3 hours ( smoke flowing )then wrapping to one’s preference. Smoking another rack say at 275 to 300 ish for 3 hours ( smoke flowing ) then wrapping to one’s preferences, which one would have the smoke absorbed flavor more pronounced? In my opinion that would be a very educated video or just your professional opinion is also valuable information. Heck even in an offset smoker. Suppose it boils down to does the temperature matter for smoke being absorbed in to the meat between the two temperature zones?
Gracias maestro de la barbacoa. Has iniciado una nueva tendencia en Texas. Estas son auténticas costillas al estilo mexicano de Mississippi. ¡Increíbles!
I made this recipe with your Grande Gringo rub. Delicious! I finished them off with your Malcoms Burn Em Down Sauce. Real nice!
Looking forward to some pizza ideas on your new grill !
The Ribmaster does it again! Great job Heath!!
What did you do with the Treager Ironwood XL?
Looks great.