1 rack Baby Back Rib
1 tablespoon Olive Oil
Pit Boss Sweet Heat Rub
This recipe might settle the dry rub vs wet rub debate once and for all. Well, maybe not, but these Dry Rub Smoked Ribs are so easy to make and packed with simple, sweet rib flavors, you might discover a new favorite way to season your baby back ribs. Our Pit Boss Sweet Heat Rub is a fan favorite because it doesn’t overpower the meaty and smoky flavors of the ribs. Instead it is just enough sweet and heat to be a perfect compliment.
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 Fruitwood Hardwood Pellets with this recipe!
If you wish to add sauce, do it 10 to 15 minutes prior to removing the ribs from the grill.