Baby back ribs dry-brined overnight, smoked low and slow, then wrapped and glazed with chili-infused honey. The LEVO Infuser pulls heat from dried chilies into the honey, creating a glaze that's sweet, spicy, and deeply layered. Fall-off-the-bone tender with a sticky, caramelized finish.
Why You'll Love Baby Back Ribs with Chili-Infused Honey ❤️
This is the kind of recipe that makes people ask what you did differently. The dry brine seasons the meat and dries the surface for better smoke adhesion. The low-and-slow cook breaks down collagen without drying anything out. And the chili-infused honey - made effortlessly in the LEVO - brings a sweet heat that cuts through the richness. It's a lot of passive time, but not a lot of work. The payoff is ribs that taste like you know what you're doing.
Tips and Tricks
- Don't skip the overnight dry brine - it seasons the meat deeply and helps develop bark.
- The membrane on the back of the ribs should be removed before cooking for better texture.
- Internal temp is everything: 165°F after the first smoke, 205°F after wrapping.
- Let the ribs rest wrapped - carryover heat finishes the cook and keeps them juicy.
Variations
- Use a different dried chili for more or less heat - guajillo for mild, árbol for spicy.
- Add a splash of bourbon to the glaze for depth.
- Finish on high heat unwrapped for the last 10 minutes if you want a crispier bark.
Substitutions
- Smoker → oven works fine at the same temperatures, you'll just lose the smoke flavor.
- LEVO Infuser → steep chilies in warm honey on the stovetop for 30 minutes (less precise, but works).
- Apple cider vinegar → white wine vinegar or rice vinegar.
Best served with
- Creamy coleslaw to cut the richness.
- Cornbread with honey butter.
- Pickles or pickled onions for acidity.
How to Store Leftovers
Store sliced ribs in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 300°F oven, covered with foil, until warmed through. Extra glaze keeps refrigerated for up to 2 weeks.
Common Questions
Can I make the infused honey ahead of time?
Yes - it keeps for months in an airtight container at room temperature.
Do I need a smoker?
No. An oven at 200°F works for the low-and-slow phase. You'll miss the smoke flavor, but the technique still delivers tender ribs.
Why wrap the ribs?
Wrapping traps moisture and steams the ribs through the final cook, making them more tender and allowing the glaze to penetrate.
How do I know when they're done?
Internal temp of 205°F, and the meat should pull back from the bone slightly. A toothpick should slide into the meat with no resistance.
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