Description
This recipe for Perfect Grilled Ribs delivers tender, flavorful ribs with a smoky-spiced dry rub and caramelized barbecue sauce. Cooked slowly over low heat on the grill and finished with a high-heat glaze, these ribs are perfect for any backyard gathering or special meal.
Ingredients
Scale
Ribs and Rub
- 1 rack pork ribs (baby backs, spareribs, or St. Louis-style ribs)
- 1/4 cup whole grain mustard
- 1 tablespoon smoked paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
Sauce
- 1 cup barbecue sauce
Instructions
- Preheat the grill: Preheat your grill for 10 minutes on low heat, aiming for a temperature between 250 and 275 degrees Fahrenheit to set up the perfect slow cooking environment.
- Optional membrane removal: If desired, remove the membrane from the back of the ribs by sliding your fingers under it to loosen, then pull it off using a paper towel for better grip if slippery.
- Apply mustard binder: Slather the ribs evenly with whole grain mustard. This acts as a binder to help the dry rub adhere better.
- Prepare the dry rub: In a small bowl, combine smoked paprika, salt, black pepper, and garlic powder. Generously rub this spice mixture all over the ribs to fully coat them.
- Create foil packet: Tear a sheet of aluminum foil twice the length of the ribs. Place the ribs bone side down in the center. Fold the edges up and crimp tightly to create a sealed packet. Repeat with a second layer of foil to ensure a secure wrap.
- Cook ribs low and slow: Place the foil packet carefully on the grill over low heat. Cook for 2 1/2 to 3 hours, maintaining the grill temperature to gently cook the ribs until tender.
- Glaze and caramelize: Remove ribs from the grill and foil. Brush the ribs generously with the barbecue sauce. Increase grill heat to high and place ribs on the grill for 3 to 5 minutes until the sauce bubbles and caramelizes.
- Rest and serve: Remove the ribs from the grill and let them cool slightly before slicing into individual ribs. Serve and enjoy your perfectly grilled ribs.
Notes
- For ribs that fall off the bone, leave the ribs wrapped in foil on the grill for 3 hours or more.
- If you prefer ribs with a tender bite and some resistance, stick to the 2 1/2 hour cooking time.
- Removing the membrane is optional but recommended for more tender ribs.
- Use double layers of foil to prevent any juices from leaking and to trap moisture.
- Keep a spray bottle of water handy near the grill to manage flare-ups when caramelizing the barbecue sauce.
Nutrition
- Serving Size: 1/4 rack
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 100 mg
