Grilled ribs are meaty, juicy, and oh so tender! Cooked low and slow with the perfect blend of seasonings, then finished with high heat to create a caramelized exterior, they are one of the best things we have ever made — and tasted!
We have made dozens of racks of ribs over the years. You would think that it might get old but trust us…it hasn’t! Every time we whip up grilled barbecue ribs and get to soak in that magnificent smell and amazing flavor, it’s a good day. Grilling ribs can seem tricky, but it doesn’t have to be! First and foremost, it’s important to understand the way your grill heats so that you can work with what you have. For more in-depth tips on how best to use your grill, make sure to check out the recipe video below. BBQ sauce aficionados, never fear: we add a bit of our favorite BBQ sauce after the ribs have braised for almost 2 hours, resulting in the best grilled ribs ever. It’s important to note that this tender grilled ribs recipe does take a bit of time to make, so you may want to save it for a leisurely Saturday afternoon!
Best Ribs For Grilling:
At a loss as to what kind of ribs to use? We’ve got you covered! Choose between:
- Saint Louis
- Baby Back
- Spare
We like using spare ribs best! Opt for a beautifully marbled piece of meat if you can to ensure the ultimate results: juicy and tender grilled ribs.
BBQ Sauce Options:
As mentioned, you’ll need to slather on some BBQ sauce for the final cooking step in this tender grilled ribs recipe. You can use store-bought or homemade, the choice is yours! If you do want to use store-bought, we recommend using our friend Susie’s line over at Hey, Grill, Hey!
Should I Remove The Rib Membrane Before Grilling?
Lots of rib recipes call for you to remove the membrane before you get started. While this is fairly easy to do, we recommend that you leave it! It acts as a lining to help the ribs stay juicy. Plus, when you crank up the high heat at the end it crisps up perfectly.
Why Do I Need To Wrap The Ribs In Foil Before Grilling?
It’s important not to just toss the ribs on the grill. We like to wrap the meat in aluminum foil first so that it braises and tenderizes. If you’re not keen to use foil, you can use a disposable pan. Just make sure to seal the top so that those juices don’t escape.
Do You Flip Grilled Ribs?
We recommend that you do. As noted on the recipe card, you’re going to want to slow cook your grilled barbecue ribs over low heat for up to 3 hours. Once you remove them from the aluminum foil packet and apply the barbecue sauce of your choice, throw them back on the grill. Cook for 3-5 minutes on each side for perfectly caramelized results.
Storage and Reheating Instructions
You can store any leftovers in an airtight container in the fridge, where they will keep for 3-4 days. You can also wrap them tightly in aluminum foil or plastic wrap. To reheat, your best bet is to use your oven. Place your leftover ribs in a baking dish and wrap tightly in foil. Reheat at 250 degrees F until they are warmed through, or about 30 minutes.
If you like this recipe, you may be interested in these other delicious grilled recipes:
Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Grilled ribs are meaty, juicy, and oh so tender! Cooked low and slow with the perfect blend of seasonings, then finished with high heat to create a caramelized exterior, they are one of the best things we have ever made — and tasted!
Ingredients
- 1 rack pork ribs baby backs, spareribs, or St.Louis-style ribs
- 1/4 cup stone-ground mustard
- 1 tablespoon smoked paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup barbecue sauce
Instructions
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Preheat the grill for 10 minutes on low. Temperature aiming for is 250-275 degrees Fahrenheit.
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OPTIONAL: Remove the membrane from the back of the ribs. Just slide your fingers around the side to loosen it up and rip it right off. Use a paper towel to provide a better grip if slippery.
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Slather the ribs with mustard which acts as a binder for the dry rub.
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In a small bowl, stir together the ingredients for the dry rub: paprika, salt, pepper, and garlic powder. Rub this mixture generously over the outside of the ribs to coat.
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Make an aluminum foil packet by using a sheet of aluminum foil that is double the length of the ribs. Set the rack of ribs in the center of the foil, bone side down and fold up the ends and sides, crimping tightly. Repeat to have 2 layers.
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Set the packet of ribs onto the grill carefully making sure to not poke holes in the foil. Let cook over low heat for 2 1/2 hours-3 hours.
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Remove ribs from the grill and remove aluminum foil. Brush barbecue sauce onto ribs.
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Turn the grill to high and grill the ribs for 3-5 minutes until the barbecue sauce starts to bubble and caramelize. Remove and let cool and slice into individual ribs and enjoy!
Notes
For fall off the bone ribs, keep wrapped in foil on grill for 3 plus hours. If you want a tender bite with a bit of resistance, grill 2 ½ hours.
Serving: 0.25rack | Calories: 771kcal | Carbohydrates: 32g | Protein: 37g | Fat: 54g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 1675mg | Potassium: 795mg | Fiber: 2g | Sugar: 24g | Vitamin A: 1036IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 3mg
