Introduction

If you’re a fan of Chili’s, their Baby Back Ribs are likely one of your favorite menu items. The blend of spices and the perfect balance of smokiness make them a standout dish. But what if you could recreate that delicious taste in your own kitchen? This recipe is designed to help you achieve a close match of the beloved Chili’s Baby Back Ribs, right in your backyard. Follow these steps to enjoy a homemade version that rivals the restaurant’s original.

Ingredients

To make this recipe, you’ll need a few key ingredients. Start with 2 racks of baby back ribs, which typically weigh about 1.5 pounds each. You will also need a dry rub made from 2 tablespoons of paprika, 1 tablespoon of brown sugar, 1 teaspoon each of salt, black pepper, and garlic powder. For the wet rub, mix together 1/2 cup of apple juice, 1/4

Preparing the Ribs

Before applying any rubs, it’s essential to prepare your ribs. Start by trimming off the thin side of the rib rack with a sharp knife, ensuring an even cooking surface. Next, score the membrane side of each rib rack with a sharp paring knife and peel off the tough skin. This step allows the spices to penetrate deeper into the meat, enhancing flavor and texture.

Cooking Process

To cook your ribs, preheat your grill or smoker to around 225°F (107°C). Apply the dry rub generously all over both sides of each rib rack. Let it sit for about 30 minutes to allow the spices to meld with the meat. Then, place the ribs on a rack in your grill or smoker and cook for approximately 3 hours. During this time, baste the ribs with your wet rub every hour to keep them moist and flavorful. After 3 hours, check for doneness by gently pulling on a bone—if it pulls away easily and the meat is tender, your ribs are ready.

Final Basting and Glazing

Once the ribs have cooked for 3 hours,