Dry Rub Smoked Ribs

Cook Time

300 mins

Cooking Method






Prep Time

15 mins




1 rack Baby Back Rib

1 tablespoon Olive Oil

Pit Boss Sweet Heat Rub

Cooking Instructions

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.

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 Fruitwood Hardwood Pellets with this recipe!

  1. Start your Pit Boss on “smoke”. Once it’s fired up, set the temperature to 225°F.
  2. 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.
  3. 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.
  4. When the ribs are finished, remove from the grill and let them rest for 5 minutes before serving.

Special Tools

  • No special tools needed

Bigger. Hotter. Heavier. Tip

If you wish to add sauce, do it 10 to 15 minutes prior to removing the ribs from the grill.

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