Prep Time: 30 minutes | Cook Time: 150 minutes | Serves: 2
Author: Olivelle (styled + Chivillafied by Chivilla Bay)
These ribs are everything you want when the craving hits: smoky, slightly sweet, just the right amount of tangy, and tender enough that the meat practically waves goodbye to the bone.
While we love making these on the smoker, don’t let that stop you. These ribs are choose-your-own-adventure friendly—smoker, grill, oven, or even a slow cooker will all get the job done. The real magic comes from the dry rub and that final brush of Bourbon Barrel Aged Balsamic that gives them a sticky, glossy finish you’ll be thinking about long after dinner.
Fair warning: napkins are not optional.
🛒 Ingredients
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1 rack baby back ribs (about 2½–3 lbs)
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1½ tbsp Smoky Bacon Infused Sea Salt
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⅓ cup Bourbon Barrel Aged Balsamic, divided
🔥 Directions
1️⃣ Prep the Ribs
Flip the ribs over and remove the silver skin (that thin membrane on the underside). This helps the ribs get more tender and absorb all that flavor.
Generously rub both sides with Sweet Applewood Barbecue Rub and Smoky Bacon Infused Sea Salt.
Let sit for at least 30 minutes—or up to 24 hours if you’re planning ahead.
2️⃣ Low & Slow Cook
Preheat your smoker or grill to 300°F.
Place ribs on the grill, meat side up. Close the lid and cook for 1 hour, letting the rub work its magic.
3️⃣ Wrap & Tenderize
Remove ribs and wrap tightly in foil. Return to the grill and cook for 45 minutes.
(This is where the ribs get ultra-tender.)
4️⃣ Glaze & Finish
Unwrap the ribs and brush with half of the Bourbon Barrel Aged Balsamic.
Cook uncovered for 30–45 minutes, until ribs are done and slightly caramelized.
Brush with remaining balsamic, remove from heat, and serve hot.
💡 Chivilla Bay Tips & Tricks
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No smoker? No problem. These ribs work beautifully in the oven at 300°F using the same method.
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Don’t skip the foil step. That’s where the fall-off-the-bone magic happens.
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Want more char? Finish with a quick blast of higher heat at the end.
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Serve with: Cornbread, mac & cheese, coleslaw, or just another napkin.
These Smokehouse Dry Rubbed Ribs are backyard classics done right—big flavor, minimal fuss, and guaranteed repeat requests. Whether it’s a weekend cookout, game day, or just because… this is how ribs should be done.
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