Tim Love's Baby Back Ribs

Tender, smoky baby back ribs seasoned with a flavorful blend of guajillo chile, herbs, and spices, then slow-cooked to perfection over pecan wood. This Texas-style recipe creates succulent ribs with a complex, spicy-sweet crust.

4 servings

4 hr 25 min

Published October 4, 2025

Ingredients

•½ rack baby back pork ribs
•1 cup guajillo chile powder
•1 cup kosher salt
•¾ cup black pepper, cracked
•½ cup ground cumin
•¼ cup fresh rosemary, finely chopped
•¼ cup fresh thyme leaves, finely chopped
•¼ cup garlic powder
•1 cup white sugar
•2 cups Hardwood chips or chunks
•2 cups pecan wood

Cooking Instructions

1.
If you don't have a smoker with an offset box, you can build a fire on one side of your grill and then put a piece of foil on the opposite side of the grill. This will create indirect heat.
10 min
2.
Remove the thin, papery membrane skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers.
5 min
3.
In a bowl, whisk together chile powder, salt, pepper, cumin, rosemary, thyme, garlic powder, and sugar.
5 min
4.
Generously season ribs with the mixture, rubbing onto both sides of the rack.
5 min
5.
Place the ribs, bone-side down, on foil to cook with lid closed. Cover the grill and keep the temperature of the grill at a constant 225°F. Cook the ribs for about 3 to 4 hours or until tender.
240 min

Ingredients

•½ rack baby back pork ribs

•1 cup guajillo chile powder

•1 cup kosher salt

•¾ cup black pepper, cracked

•½ cup ground cumin

•¼ cup fresh rosemary, finely chopped

•¼ cup fresh thyme leaves, finely chopped

•¼ cup garlic powder

•1 cup white sugar

•2 cups Hardwood chips or chunks

•2 cups pecan wood

Cooking Instructions

If you don't have a smoker with an offset box, you can build a fire on one side of your grill and then put a piece of foil on the opposite side of the grill. This will create indirect heat.

10 min

Remove the thin, papery membrane skin from the back of each rack of ribs by pulling it off in a sheet with your fingers, using the corner of a kitchen towel to gain a secure grip, or with pliers.

5 min

In a bowl, whisk together chile powder, salt, pepper, cumin, rosemary, thyme, garlic powder, and sugar.

5 min

Generously season ribs with the mixture, rubbing onto both sides of the rack.

5 min

Place the ribs, bone-side down, on foil to cook with lid closed. Cover the grill and keep the temperature of the grill at a constant 225°F. Cook the ribs for about 3 to 4 hours or until tender.

240 min