Chilli's Baby Back Ribs Recipe

Discussion in 'Pork' started by switz, Nov 27, 2011.

  1. switz

    switz Newbie

    So you don't have to watch the video:

    To create the best clone of these famous ribs at home you should use a smoker. You could also use the smoking

    feature found on many grills or place the wood chips in a foil pouch that is set over low heat on your grill. Whichever

    method you use, don’t soak the wood chips in water – they should be dry.

    It's also important to use the right kind of ribs for the best match. Get baby backs that are well-trimmed. Chili’s ribs

    are trimmed pretty tight to the bone to ensure even smoking, grilling and flavor throughout.

    This recipe was developed with information gathered on episode 7 of Top Secret Recipe on CMT.

    Rib Seasoning

    2 ¼ teaspoons garlic powder

    2 teaspoons salt

    1 ¼ teaspoons coarse ground black pepper

    1 teaspoon granulated sugar

    ½ teaspoon onion powder

    1/8 teaspoon citric acid

    1/8 teaspoon ground thyme

    4 racks baby back ribs


    1 cup ketchup

    1 cup water

    3 tablespoons light brown sugar

    3 tablespoons apple cider vinegar

    2 ½ teaspoons yellow mustard

    1 teaspoon hickory liquid smoke (concentrated)

    ½ teaspoon plus 1/8 teaspoon salt

    1/8 teaspoon onion powder

    1/8 teaspoon garlic powder

    1/8 teaspoon ground black pepper

    pinch citric acid

    Also Required


    small pecan wood chips

    plastic wrap

    aluminum foil

    1. Preheat smoker to 225 degrees.

    2. Combine seasoning in a small bowl then pour into a shaker and shake generously over the ribs.

    3. Place the ribs into your smoker with ¼ cup to ½ cup of small pecan wood chips and a pan or metal bowl of water.

    Smoke for 4 hours (open the vent for the first 2 hours). After 2 hours, add more water to the pan if necessary, and

    close the vent.

    4. While ribs are smoking, make the sauce by combining all of the ingredients in a saucepan over low heat. Heat for

    2 hours uncovered, stirring occasionally until thick. Cover and remove from heat until ribs are done.

    5. When the ribs are done smoking, wrap them in plastic wrap, then foil and put them into your refrigerator for a

    couple hours, or until you plan to serve them. This will give your ribs a similar tenderness and flavor to the real

    thing. However, if you want to serve the ribs sooner, skip to the next step.

    6. When you are ready to serve the ribs, preheat a barbecue grill to high heat.

    7. When the grill is heated, place the ribs, bony side-down onto the hot grill. Baste the top of ribs with sauce and

    grill for 2 minutes. Flip the ribs and baste the bottom of each rack with sauce and grill for 2 minutes. Turn sooner if

    sauce begins to burn. Flip the ribs over onto the bony side again and give each a final baste with the sauce. Cook for

    2 more minutes and serve.
    Last edited: Nov 29, 2011
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I'm not a big fan of Chili's ribs.

    You should check out some of the ribs these guys & gals turn out on here.

    Better than any restaurants or BBQ joints!
  3. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    Not a fan of Chili's ribs either
  4. switz

    switz Newbie

    I have...and made several of the recipe's too.  Just thought it might be interesting to some to take a look at how Chilli's does it. 
  5. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Gotta say I'm with the other guys on this.  Not a big fan of Chili's ribs.  Like most of the rib smokers here, I (humbly) believe my own ribs are much better than you can get in a restaurant, especially from those cookie-cutter chains like Chili's.
  6. michael ark

    michael ark Master of the Pit

    Thanks for the link.[​IMG]
  7. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    well now...just becuase we ( a couple) don't care for em doesn't mean you had to remove it and the link to others...
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Sorry I missed that Switz!!

    How long was it on?

    I never had ribs at Chili's, but I would have liked to see the recipe.

    I miss a lot of stuff on here---Just too much good stuff to see it all !!!

  9. rbranstner

    rbranstner Smoking Guru OTBS Member

    There are so many threads going on here now (especially on the weekends and we especially get a huge run of new members and lots of questions around the Holidays so just because your thread  doesn't get a lot of views or a lot of comments doesn't meat  people aren't interested. A lot of times there are just so many threads going on that it can get buried pretty quickly because of the large volume of posts going on. I posted a recipe yesterday and I went back to see  if anyone  had commented about 10 minutes later and the post was already down on the second page of recent posts so there are a ton of posts going on right now.
  10. switz

    switz Newbie

    Look, this wasn't meant to be a thread on the merits of Chilli's ribs.  I actually think they are OK.  Are they the best?  No.  Are they terrible?  No.  Pretty good for a restaurant.  I was facinated by the methodoligy in which the guy reverse engineers the recipe and thought that those who might admit that Chilli's ribs are OK, might want to try something new.  So, if you are interested, go to this website and check it out:

    Also, go to CMT's (Country Music) TV channel and you can see this and other episodes.  I understand that everyone's ribs are better than Chilli's...
  11. switz

    switz Newbie

    It had nothing to do with no comments...I have bee a member for a while but have not posted much.  It seemed it was going to be a poll on if you liked Chilli's or not and that was not the intention of the post.
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    I for one thank you for the link.

    I watched that guy try to match Kentucky Fried Chicken, by getting the frier like they use, and begging the ingredients, and having the chicken coating analyzed, and all that, and I wondered why anyone would want to do that.

    Maybe they're good elsewhere, but with the KFC we have around here, you need a hammer & chisel to get through the coating!!!

    However, I'm always interested in another way of doing things, as long as it is safe.

    Thanks Again, Switz,

  13. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Hey Switz

    I can see how you would be a bit taken aback.  You are a new member and the first responses to maybe your first post where apparently negative in tone and comment. 

    I just think that if you are going to enjoy being part of this forum, and we all hope you do, you shouldn't take this so seriously.  There where no negative posts directed at you and from my experience the people responding just aren't the type of people to intentionally make you feel unwelcomed.

     I happen to like Chilli's ribs, at least they are better then no ribs at all when I don't feel like firing up the smoker!

    Give it another try with another post, and remember not to set the bar to high,  we've all been overeating and watching too much football this weekend so some of us are doing this with only one eye open.

    Now where was that link?
  14. shtrdave

    shtrdave Smoking Fanatic

    I have never had them either so can't say of they are good or not, But I do have a few of Todd Wiburs books on making the restaurant food people like. I also remember seeing the KFC episode.

    KFC is good around here not over cooked like Bear's, I love their coleslaw..

    thanks for the link.
  15. venture

    venture Smoking Guru OTBS Member

    I have never had Chili's ribs.  I have rarely had ribs I liked in a restaurant or BBQ shack.  I still find it interesting to see how they do theirs, and I appreciate the link.

    Good luck and good smoking.
  16. Hey man, I appreciate the's always nice to see how the other guys are doing it!
  17. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I find Top secret recipes, amusing and I for one Love that episode was of value to me...Lots of Cookie Cutter chains that sell Ribs, Steam because it is fast and energy efficient...I believe that is why several people that have eaten my Ribs ask, " How come the meat doesn't fall off the bone like_______?"...That's all they are used to, especially North of the Mason Dixon Line!

    I was thinking about posting a link to the show and got side tracked...So good call Switz....JJ
  18. seenred

    seenred Smoking Guru Group Lead OTBS Member

    In hindsight, I missed the point of the original post.  Shoulda been giving thanks to switz where it was deserved for an interesting post, instead of bashing Chili's.  Sorry switz, no disrespect intended.[​IMG]
    Last edited: Nov 28, 2011
  19. raptor700

    raptor700 Master of the Pit OTBS Member

    Thanks for the link switz,

    I'm always looking for new ideas.
  20. owlcreeksmoker4

    owlcreeksmoker4 Smoking Fanatic Group Lead

    Just remember man no one means any disrespect or harm when they say they dont like them, alot of these guys are just masters of the pit and take pride in the fact they are better than a restraunt. dont let one post discourage you and remember you are welcome here and we look forward to reading your input

Share This Page