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. 

These ribs are some of the easiest you’ll ever make; all you have to do is rub them down with my homemade dry rub and set them on the smoker! They come together in under three hours, yet are still fall off the bone tender. Serve them during your next backyard cookout, work potluck, family reunion, or just because. With a combination of bold flavor and irresistible texture, these ribs are bound to be your new go-to recipe.  

Chili Inspired Dry Baby Back Ribs | Heath Riles BBQ

Baby back ribs are one of my top choices for barbecue, and I know I’m not alone. These ribs are cut from the upper part of the pig’s rib cage and are more tender than other ribs. This allows them to cook low and slow in less time, which is handy when you want to use the smoker but don’t want to wait all day to eat. This cut of meat is pretty lean, meaning the fat is rendered in less time. What fat the baby backs do have is marbled throughout the meat, giving you the ultimate juicy bite.

Baby back ribs are versatile and take on the flavor of whatever you season them with. I’ve cooked them in various ways (wrap, no wrap, sauced, no sauce) but found they are virtually foolproof. Feel free to make this recipe your own by adding more heat, less heat, or your favorite chili spices. Click here to see more ways to prepare ribs. 

The Ingredients

Here are the ingredients you need to make my smoky, savory, Chili Inspired Dry Baby Back Ribs. 

• Prairie Fresh baby back ribs. If you’re looking for a high-quality rib that will give you the most bang for your buck, go with Prairie Fresh. I use this brand whether cooking on the circuit or in my backyard. Bonus: These ribs require minimal prep work, making them easy to season and smoke.
• Heath Riles Beef BBQ Rub. This proprietary blend of spices is delicious on steaks and burgers, but it’s not just for beef! You can use it to liven up chicken breasts, pork chops, ribs, and even vegetables. 
• Heath Riles BBQ Garlic Jalapeño Rub. This spicy alternative to salt and pepper has taken the world by storm and quickly became my bestseller. Though it contains hot peppers, it’s mild enough that even children enjoy it. Add a dash to your casseroles, chicken wings, hot dogs, and popcorn. 
• Heath Riles BBQ Hot BBQ Rub. Don’t let the label fool you; this feisty rub doubles as a versatile AP rub. This seasoning blend was a key part of my 2022 Memphis in May Rib Championship, and I’m sure it’ll earn more accolades! Pro tip: Add a sprinkle of this rub to anything that could use a little color, like ribs, roasts, or pork chops.
• Smoked paprika. A chili inspired rib wouldn’t be complete without smoked paprika! This bright spice adds to the overall smokiness of the rib while giving it that traditional chili flavor. 
• Ancho chili powder. Why use chili powder when you can use ancho chili powder? If you don’t have a bottle, you’re missing out! This spice is smokier than regular chili powder and is a staple in Tex-Mex cooking.
• Cumin. This versatile spice is made from ground cumin seeds, and while it’s commonly associated with Mexican food, it’s also used in Middle Eastern dishes. Add a dash to your tacos, burritos, chilis, and shish-kabobs. 

The Smoker Setup

Here’s the main equipment I used for this recipe. More of my grilling favorites can be found in the Equipment and Tools section. 

• Pellet grill/smoker. I smoked the Chili Inspired Dry Baby Back Ribs on the Camp Chef Woodwind Pro 36. This innovative pit features a roomy interior with a smoke box, infusing each bite with bold flavor. You can fill the smoke box with the fuel of your choice - pellets, charcoal, or wood chips. If you prefer a versatile grill that lets you experiment, you’ll adore the Woodwind Pro, which features a “Fan Only” mode that lets you cold smoke your favorite recipe. With a sleek exterior and rust-resistant elements, this pit will stay relevant for years to come. 
• Charcoal. I stoked the pit with Royal Oak Charcoal Hardwood Pellets. These pellets are ideal for smoking steaks, casseroles, ribs, dips, hot dogs, and burgers. They burn hot and fast, giving you the ideal hint of smoke that will complement any recipe. The company uses the purest ingredients - no fillers allowed! You can grab a bag at your local big-box store to see for yourself. 

The Process for Making Chili Inspired Dry Baby Back Ribs

You can find a detailed demonstration of this recipe within my video or recipe card. For now, here’s a brief explanation of how these Chili Inspired Dry Baby Back Ribs came together. 

1. Fire up the pit. I stoked the Camp Chef Woodwind Pro 36 with Royal Oak Charcoal Hardwood Pellets and fired it up to 275℉.
2. Make a dry rub. To make a homemade dry rub, I mixed Heath Riles Beef BBQ Rub, Heath Riles BBQ Garlic Jalapeño Rub, Heath Riles BBQ Hot BBQ Rub, smoked paprika, ancho chili powder, and cumin in a small bowl. 
3. Prep the ribs. I patted the ribs dry and removed the membrane. At this point, evaluate your ribs. Cut any loose meat flaps, hard pieces of fat, or bone, and square them up. I prefer using Prairie Fresh ribs, as the prep work is minimal, and they’re always meaty.  
4. Add rub. I turned the ribs face down and added the homemade rub to all sides of the meat, patting it with my gloved hand. 
5. Start smoking. I laid the Chili Inspired Dry Baby Back Ribs directly on the Camp Chef Woodwind Pro 36’s grates and let them go for 1 ½ hours. At the 1 ½ mark, I spritzed the meat with water, shut the lid, and let the ribs smoke for another hour and 15 minutes. I wanted my ribs to develop a nice bark, so I spritzed the ribs a total of three times during that 2 hour and 45 minute window of time. 
6. Wrap the ribs. I took the ribs off the pit and laid them on aluminum foil. I wanted to keep this a dry rib, so I wrapped the ribs tightly without adding any wraps or sauces. I set the wrapped ribs back on the Camp Chef Woodwind Pro 36 and let them cook for 30 more minutes. At this point, my ribs were at an internal temperature of 203-204℉. I let the ribs rest for 10 minutes to keep the juices where they belong. The only thing left was to dig in!

The Results

My Chili Inspired Dry Baby Back Ribs came off the grill with a beautiful golden color and an even better smell. The ribs were tender enough to do my signature “rib wave” yet had the perfect bite. 

Serving Suggestions for Chili Inspired Dry Baby Back Ribs

These ribs are great on their own, but you can serve them alongside my famous Grilled Corn, Pit Style BBQ Baked Beans, or Macaroni Salad. 

Storing Leftovers

You can store leftover Chili Inspired Dry Baby Back Ribs in the fridge for up to five days or freeze them for up to five months. 

Equipment and Tools

Aluminum foil,  Camp Chef Woodwind Pro 36, Royal Oak Charcoal Hardwood Pellets, ThermoWorks Thermapen ONE, Heath Riles BBQ Heat Resistant Gloves, disposable cutting board.