A fabulous combination of dry rub, mesquite smoking, and grilling!
The whole family is hooked on these Sweet Chili Dry Rub Smoked Beef Ribs, definitely worth the wait while you refrigerate your beef ribs with a generous coating of my husband's recipe for a sweet chili dry rub!
A household sensation since my husband made these last year, a sweet and tangy combination of chili and bbq!
Did I look at my husband, Eddy, like it was a crazy idea to make a chili flavored dry rub for beef ribs when he decided to try this out last year? You bet!
I thought it was about to be a waste of perfectly good beef ribs. Yikes! But he loves proving me wrong 😉
Not only did the first run of these smoked ribs turn out beautifully, they are also such a unique flavor that you end up absolutely addicted to them! Whenever we make these I always wonder why we don't make them more often.
Absolutely. Lick Your Fingers. Good.
If you don't have a smoker, don't worry...they're still wonderful just grilled. Even if you don't have time to refrigerate them after coating them with the dry rub, they're still turn out fabulously tasty!
Mix your dry rub, coat the ribs, get 'em smoking, then fire up the grill and enjoy!
How To Make Smoked Beef Ribs
- In a small bowl, combine the dry rub ingredients: brown sugar, onion powder, smoked paprika, chili powder, garlic powder, salt, pepper, ground mustard, and cumin.
- Coat full racks of beef ribs with olive oil, then rub the dry rub mixture over all surfaces of the beef ribs.
- Cover with plastic wrap (cling film) and refrigerate for at least an hour, but preferably over night.
- Remove ribs from the refrigerator, remove plastic wrap and place directly onto your smoker racks.
- Add mesquite chips (or your favorite smoker wood chips) and start your smoker to reach a temperature of 225 degrees F (107 degrees C).
- Place ribs in the smoker and smoke at 225 degrees F (107 degrees C) for 3 hours.
- Remove smoked ribs.
- Transfer either the full rib racks or sliced ribs to your barbecue and grill over a low flame for 10-15 minutes.
- Rotate ribs during grilling for even cooking.
- Coat ribs with your favorite barbecue sauce in the last few minutes of grilling.
- Serve immediately.
Sweet Chili Dry Rub Smoked Beef Ribs
Ingredients
- 6 lbs beef ribs (6-6 ½ pounds, 2 full racks of ribs or 12-14 ribs)
- 3 tablespoon olive oil (extra virgin)
Sweet Chili Dry Rub Ingredients
- 3 tablespoon brown sugar
- 2 teaspoon onion powder
- 1 ½ teaspoon smoked paprika
- 1 ½ teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground mustard
- ½ teaspoon cumin
Instructions
- In a small bowl, combine the dry rub ingredients: brown sugar, onion powder, smoked paprika, chili powder, garlic powder, salt, pepper, ground mustard, and cumin.
- Coat full racks of beef ribs with olive oil, then rub the dry rub mixture over all surfaces of the beef ribs. Cover with plastic wrap (cling film) and refrigerate for at least an hour, but preferably over night.
- Remove ribs from the refrigerator, remove plastic wrap and place directly onto your smoker racks. Add mesquite chips (or your favorite smoker wood chips) and start your smoker to reach a temperature of 225 degrees F (107 degrees C).
- Place ribs in the smoker and smoke at 225 degrees F (107 degrees C) for 3 hours. Remove smoked ribs. Transfer either the full rib racks or sliced ribs to your barbecue and grill over a low flame for 10-15 minutes. Rotate ribs during grilling for even cooking.
- Coat ribs with your favorite barbecue sauce in the last few minutes of grilling. Serve immediately.
Video
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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