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red chile ribs on the grill

Red Chile Ribs

This red chile ribs recipe is spicy, a little sweet, dangerously addictive, and finger-licking AMAZING.


  • Smithfield Pork Style Ribs
  • 4 TBS New Mexico red chile powder
  • 4 TBS brown sugar
  • TBS garlic powder
  • TBS onion powder
  • 1 TBS ground ginger
  • 1 TBS paprikia
  • 1 TBS salt
  • ½ TBS orgegano
  • ½ TBS cinamonn
  • ½ TBS cumin
  • 1 tsp Dry mustard
  • 1 tsp Thyme
  • 1 cup your favorite bbq sauce


  • Five hours before you want to eat, open the package of ribs, drain, and pat dry. Place a rack over a cookie sheet; put ribs on rack, meat side up.
  • Mix all ingredients (except BBQ sauce) together really well. Pat red chile rub over the meat and sides really well. Let ribs sit for three hours so the flavors can seep in and mingle with the meat.
  • About two and a half hours before eating, turn the grill on to its lowest setting (~225 degrees). Place ribs on the grill, bone side down, on indirect heat (whatever burner isn't on). Close the grill lid and walk away.
  • When the temperature of the ribs gets to around 145 degrees, baste (paint) a light coat of BBQ sauce over the ribs. Close the lid and walk away. Repeat every five minutes until meat reaches 155 degrees. Flip
  • Flip ribs (so it's meat side down) to get some nice char on the meat.
  • Take ribs off the grill and let them rest for around five to 10 minutes (carry over heat will bring it up to 160 degrees).
  • Five minutes before eating: cut up ribs, plate them, grab some napkins, and enjoy!