Smoked Baby Back Ribs Finished with South Carolina BBQ Olive Oil Blend

Smoked baby back ribs bring together juicy pork, a bold dry rub, a tangy glaze, and a glossy final brush of South Carolina Gold BBQ Infused Olive Oil Blend for that sweet-smoky Southern finish. The paprika, thyme, and mustard notes settle into the bark and round out the ribs with a savory glow that feels right at home for cookout season, game day, or a laid-back family dinner.

Garden Infuzions

Smoked Baby Back Ribs Finished with South Carolina BBQ Olive Oil Blend

Tender smoked baby back ribs get a glossy finish of South Carolina Gold BBQ Infused Olive Oil Blend, bringing smoky paprika, thyme, and mustard into every sticky, savory bite.

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Prep Time 20 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 3 hours hrs 50 minutes mins

Servings: 4 racks

Course: Dinner, Main Course

Cuisine: American Classics, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 racks baby back ribs about 4 to 5 pounds total
• 2 tablespoons kosher salt
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons black pepper
• 1 teaspoon dry mustard
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 2 tablespoons yellow mustard
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 1/3 cup South Carolina Gold BBQ Infused Olive Oil Blend
• 1/2 cup barbecue sauce
• 1 tablespoon honey

Equipment

• 1 Smoker Set up for indirect heat at 250 F
• 1 Tongs For handling the ribs
• 1 Small bowl For mixing the rub
• 1 foil or covered pan For wrapping during the tenderizing stage
• 1 Pastry brush For the final glaze
• 1 Meat thermometer For checking tenderness and doneness

Method

 

Instructions

1. 1. Remove the membrane from the back of each rack of ribs and pat the meat dry with paper towels.
2. 2. Mix the kosher salt, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, dry mustard, chili powder, and cayenne in a small bowl.
3. 3. Rub the yellow mustard over both sides of the ribs, then coat the racks evenly with the dry spice mixture. Let them rest while the smoker heats.
4. 4. Preheat the smoker to 250 F and set it up for indirect heat with your preferred wood.
5. 5. Place the ribs bone side down on the smoker grate and cook for 2 1/2 to 3 hours, spritzing occasionally with the apple cider vinegar and water mixture if the surface starts to look dry.
6. 6. When the ribs have built a deep bark and the meat has pulled back from the bones, move them to a large sheet of heavy-duty foil or a covered pan.
7. 7. Drizzle about half of the South Carolina Gold BBQ Infused Olive Oil Blend over the ribs, then add the barbecue sauce and honey. Wrap or cover tightly and continue cooking for 45 to 60 minutes, until the ribs are tender.
8. 8. Unwrap the ribs and brush with the remaining South Carolina Gold BBQ Infused Olive Oil Blend. Return them to the smoker for 10 to 15 minutes so the glaze tightens and shines.
9. 9. Rest the ribs for 10 minutes, then slice between the bones and serve warm.

Notes

For the best texture, keep the smoker steady and avoid opening it too often. The final brush of South Carolina Gold BBQ Infused Olive Oil Blend gives the ribs a bright Southern finish, so save some for the last step instead of using it all at the start. Leftover ribs make excellent sandwiches the next day.

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Recipe Tips

• Let the ribs smoke low and slow so the meat stays tender and the bark has time to build.
• Brush the blend on during the last few minutes so the flavor stays bright and the glaze looks glossy.
• If the ribs need a little extra color, finish them over the smoker lid open for a short stretch at the end.

Serving Suggestions

Serve these ribs with corn on the cob, baked beans, coleslaw, potato salad, or buttery dinner rolls for a full Southern spread.

Storage

Store leftover ribs in an airtight container in the refrigerator for up to 3 days. Reheat gently, covered, so the meat stays moist and the glaze does not dry out.

Variations

For a slightly sweeter finish, add a spoonful of honey to the final glaze. For a spicier edge, mix a pinch of cayenne into the dry rub before smoking.

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