Description
This recipe for Perfect Grilled Ribs delivers tender, flavorful pork ribs with a smoky dry rub and a caramelized barbecue sauce finish. Cooked slowly over low heat on the grill, the ribs achieve a fall-off-the-bone texture with a deliciously tangy and smoky crust that's perfect for any backyard barbecue or special occasion.
Ingredients
Scale
Meat
- 1 rack pork ribs baby backs, spareribs, or St.Louis-style ribs
Rub and Binder
- 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 on low heat for 10 minutes, aiming to maintain a temperature of 250-275 degrees Fahrenheit to ensure slow and even cooking of the ribs.
- Remove the membrane (optional): For better texture, remove the membrane from the back of the ribs by sliding your fingers to loosen it and rip it off. Use a paper towel for better grip if it’s slippery.
- Apply mustard binder: Slather the ribs evenly with whole grain mustard, which acts as a binder to help the dry rub adhere to the meat.
- Prepare and apply dry rub: In a small bowl, mix smoked paprika, salt, black pepper, and garlic powder. Rub this spice blend generously over the entire surface of the ribs to coat thoroughly.
- Wrap ribs in foil: Lay a sheet of aluminum foil double the length of the ribs on a flat surface. Place the ribs bone side down in the center. Fold up the foil ends and sides, crimping tightly to form a sealed packet. Double-wrap by repeating this step with a second sheet of foil to prevent leakage.
- Cook ribs slowly: Place the foil packet carefully onto the preheated grill. Maintain low heat and let the ribs cook for 3 hours to achieve fall-off-the-bone tenderness. For a firmer bite, 2 1/2 hours is sufficient.
- Remove foil and add sauce: Carefully remove the ribs from the grill and unwrap the foil. Brush a generous layer of barbecue sauce over the ribs.
- Finish grilling: Increase the grill heat to high. Place the sauced ribs back on the grill for 3-5 minutes until the barbecue sauce bubbles and caramelizes, developing a flavorful glaze.
- Rest and serve: Remove ribs from the grill, let cool slightly, then slice into individual ribs and serve.
Notes
- For extra tender ribs that fall off the bone, keep the ribs wrapped in foil and grill for the full 3 hours or slightly longer.
- Removing the membrane is optional but recommended for better seasoning absorption and texture.
- Use a thermometer to ensure grill temperature stays between 250-275°F for optimal slow cooking.
- If you prefer spicier ribs, add cayenne pepper or chili powder to the dry rub mix.
- Double wrapping the ribs in foil helps retain moisture and prevents foil tears during cooking.
- Let ribs rest a few minutes after grilling to allow juices to redistribute for juicier meat.
Nutrition
- Serving Size: 1/4 rack
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
