Dry Rub Smoked Ribs
A simple smoked rib recipe for when you don’t want a messy meal. A dry rub is a great option for those who think sauce overwhelms the natural pork flavors of baby back ribs. Our Louisiana Grills Sweet Heat Rub is a favorite because it doesn’t overpower the meaty and smoky flavors of the meat. Instead it is just enough sweet and heat to be a perfect compliment.
1 rack Baby Back Rib
1 tablespoon Olive Oil
Louisiana Grills Sweet Heat Rub & Grill
When to Apply Dry Rib Rub
For deeper flavor penetration into the meat, we recommend applying the olive oil and then patting the Sweet Heat Rub into your rack and then let it sit for an hour in the refrigerator (Be sure to remove the membrane on the back of the rack prior to applying the rub). This will let the water-soluble ingredients dissolve and work their way into the meat. More time in the fridge equals more penetration.
Note: It is recommended to use Wisconsin Hickory Hardwood Pellets with this recipe!
Start your LG on “smoke”. Once it’s fired up, set the temperature to 225°F.
Remove the membrane from the back of the ribs. Rub the ribs down with olive oil, then generously coat both sides with Sweet Heat Rub. For deeper flavor penetration, gently pat the spices into the meat and let sit in the refrigerator for at least an hour.
Smoke the ribs for about 5 hours or until the temperature is between 180°F and 195°F, and the meat is dark, glossy and easily tears apart.
When the ribs are finished, remove from the grill and let them rest for 5 minutes before serving.
No special tools needed
If you wish to add sauce, do it 10 to 15 minutes prior to removing the ribs from the grill.