Description
This recipe for Perfect Grilled Ribs guides you through achieving tender, flavorful ribs cooked low and slow on the grill. With a flavorful dry rub and tangy barbecue sauce, these ribs offer delicious caramelized goodness perfect for any barbecue occasion.
Ingredients
Scale
Ribs and Marinade
- 1 rack pork ribs baby backs, spareribs, or St.Louis-style ribs
- 1/4 cup whole grain mustard
Dry Rub
- 1 tablespoon smoked paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
Sauce
- 1 cup barbecue sauce
Instructions
- Preheat Grill: Preheat the grill on low heat for 10 minutes, aiming for a temperature between 250-275 degrees Fahrenheit to ensure slow cooking.
- Remove Membrane (Optional): Carefully remove the membrane from the back of the ribs by sliding your fingers around the side to loosen it. Use a paper towel to grip and pull it off for better texture.
- Apply Mustard: Slather the ribs generously with whole grain mustard to act as a binder for the dry rub.
- Prepare and Apply Dry Rub: In a small bowl, mix smoked paprika, salt, black pepper, and garlic powder. Rub this mixture evenly over all sides of the ribs to coat thoroughly.
- Wrap Ribs in Foil: Using a sheet of aluminum foil double the length of the ribs, place the ribs bone side down in the center. Fold up and crimp the sides tightly to create a sealed packet. Repeat to create two layers of foil for secure wrapping.
- Slow Cook on Grill: Place the foil packet carefully on the preheated grill, avoiding holes in the foil. Cook over low heat for 2 1/2 to 3 hours until ribs are tender and cooked through.
- Apply Barbecue Sauce: Remove the ribs from the grill and carefully unwrap the foil. Brush the ribs thoroughly with barbecue sauce for flavor and caramelization.
- Finish on High Heat: Turn the grill heat to high and place the ribs back on the grill for 3 to 5 minutes, allowing the barbecue sauce to bubble and caramelize without burning.
- Rest and Serve: Remove the ribs from the grill, allow to cool slightly, then slice into individual ribs and serve.
Notes
- For fall-off-the-bone tenderness, keep the ribs wrapped in foil on the grill for the full 3 hours or longer.
- If you prefer ribs with a bit of bite, cook them for 2 1/2 hours wrapped in foil.
- Removing the membrane improves texture but is optional based on preference.
- Using a double layer of foil prevents juices from leaking and protects ribs from direct heat.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 12 g
- Sodium: 850 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 130 mg
