grilled ribs

For years I thought Grilled Baby Back Ribs were difficult to make. As it turns out they couldn&#039;t be easier to make. Using a dry rub adds a lot of flavor and can be adjusted to the seasonings you enjoy. Add in your favorite barbecue sauce and you&#039;ve got ribs better and less expensive than ordering out.

Dry Rub Grilled Baby Back Ribs

baby back ribs (**1½

barbecue sauce (your favorite brand)

15-inch sheets of Reynolds Wrap® Heavy Duty Aluminum Foil

brown sugar

tbsp sea salt

tsp black pepper

tbsp chili powder

tsp smoked paprika

garlic powder

onion powder

dry mustard

oregano

Mix all the seasonings together in a small bow. Use a fork to beak up any lumps.

Dry Rub

Coat both sides of the racks with the dry rub. Rub the seasonings into the meat.

Cut 8 sections of Reynolds Wrap® Heavy Duty Foil approximately 15 inches by 18 inches. (or if you’re using the 12-inch roll of foil, make the sections 12 inches by 15 inches)

Wrap each section in one piece of foil, tucking the end pieces in to make a package.

Repeat this process with another piece of foil for each half rack. Place the rack in the opposite direction so the seams aren&#039;t running the same way.

Place the dry-rubbed ribs in the refrigerator for two hours to allow the dry rub to penetrate into the meat.

Preheat your grill to 350 degrees F.  Set up the grill for indirect heat, leaving one area unlit.

Place the ribs on the unlit section of the grill. This will allow the ribs to cook slowly using indirect heat.  Close the grill and leave the ribs alone for 1 ½ hours.  At this point rotate the foil packages switching the ribs in the front with the ribs in the back of the grill.  Close the grill and allow the ribs to finish cooking.

Carefully unwrap the ribs. Coat them with your favorite barbecue sauce and place them back over direct heat on clean and oil-coated grill racks to finish the grilling process.  Flip the ribs once to finish caramelizing the barbecue sauce on both sides.*If there is any juice in the foil packets, add it to your barbecue sauce before coating the ribs.

Serve the ribs with your favorite sides and enjoy!

Baby Back Ribs

Grilled baby back ribs on a gas grill are easy with a few simple steps. Delicious, juicy, and fall-off-the-bone tender BBQ ribs will make you the grill master.

How to Grill Baby Back Ribs on a Gas Grill

baby back ribs

brown sugar (1/2 cup)

salt

chili powder

black pepper

Set up the grill for indirect cooking over a drip pan under the indirect area but not on the burners with 1/2 to 1 inch of water. Stabilize temperature at about 250°. Clean and oil the grill grates.

Prep the ribs. Remove the inner lining and check for bone chips.

Rub with about 1/2 cup of a dry rub of your choice. I have included an 8:3:1:1 rub in the recipe but use what you want. The rub will work fine if applied just before grilling or the day before. If applying early, then wrap with plastic wrap and refrigerate.

Place over the drip pan and start your smoke—30-60 minutes of smoke is enough. Then keep your hands off for about 2-3 hours total from the start of cooking. Add some time to that if cooking more than one slab. It may be 4 hours or more. If you are unsure of your grill setup or doing smaller ribs, start checking at 1 1/2 hours.

The ribs are done when: First, an internal temperature of 190°+ (200°-205° preferred.) Second, some ends of rib bones are sticking out. Lastly, when you pick up the ribs with tongs holding them about 1/3 of the way up, they should crack.

Allow to rest for 10 minutes before serving.

The best ribs you&#39;ll ever taste, guaranteed. This recipe has been tried over 100,000 times and never failed to impress with better-than-restaurant flavor! BBQ flavor winner.

Award Winning Pork Ribs

pork

Beef & Game Pit Rub

Barbecue sauce to taste KC Masterpiece® Classic is recommended

Light your&nbsp;Pit Barrel®&nbsp;according to the instructions.

Remove the ribs from the package, rinse gently with cold water, then pat dry with paper towels.

If present on bone side of the ribs, trim the skirt so that it’s flush with bones.

Remove membrane (recommended) by prying up one end with a butter knife and, using a paper towel to grip, pulling along the ribs until comes free.

Moderately coat both sides of ribs with the&nbsp;Beef and Game Pit Rub.

Place one hook at least two bones down into the center of the thicker end (often the end with the narrower width) of each slab until it’s secure.

Hang the ribs from the rods in the&nbsp;Pit Barrel®, leaving space between each slab, and secure the lid.

Cook for approximately 3-4 hours for St. Louis style ribs, or 2-3 hours for baby backs, until the meat starts to pull back from the end of the bone, approximately ¼ – ½ inches. Cook times may vary according to elevation as well.&nbsp;Tip: Check in and look at the ribs each hour until familiar with the&nbsp;Pit Barrel®&nbsp;cooking process.

Remove the slabs from the&nbsp;Pit Barrel®, leaving the hooks in place, and coat each side with barbecue sauce to taste.

Hang the ribs back in the&nbsp;Pit Barrel®&nbsp;and cook for approximately 30 minutes until BBQ sauce is caramelized.

Remove ribs from the&nbsp;Pit Barrel®&nbsp;(confirming doneness), and cut into individual ribs using the&nbsp;Ultimate Chef's Knife.

https://www.youtube.com/watch?v=9DTf7ni5wKo

These super easy grilled ribs are a departure from your typical rib recipe. Why? You cut your ribs into individual pieces before marinating and grilling. The result is an extra juicy, all-around crispy, charred rib that’s like getting that coveted end piece every time!

Super Easy Grilled Ribs

sugar

Sichuan peppercorn powder

cumin

Shaoxing wine ((or dry cooking sherry))

water

oil ((any neutral oil,

Using a sharp chef’s knife or cleaver, cut the ribs into individual pieces between each rib bone. If you hit thicker bits at the ends of the ribs, just maneuver your blade until you hit soft meat or cartilage to avoid damaging your knife on the hard bones.

Place the ribs In a large mixing bowl, and add the salt, sugar, garlic powder, onion powder, Sichuan peppercorn powder, cumin, Shaoxing wine, and water. Using your hands, mix the ribs together until every rib is well-coated, and there is no visible standing liquid. This will take a few minutes of mixing. Cover with an overturned plate and marinate in the refrigerator overnight.

1 hour before you grill the ribs, take them out of the refrigerator and let them come up to room temperature.

Preheat your grill over high heat (we used gas here for convenience, so adjust cooking settings and times for your own personal grill setup). Right before grilling, pour the oil over the ribs, and mix well.

When the grill is hot, use tongs to space the ribs a couple inches (about 5 cm) apart (depending on whether you have the luxury of space relative to other items you may be cooking). Flip them every 3-5 minutes or so, making sure to brown each side of the rib. You know your own grill, so use visual cues to gauge the cooking times and heat levels. After about 20-30 minutes, the ribs should be crisp and golden on all sides. Serve immediately—no need for them to rest!

Grilled Ribs (ribs on the grill) - a delicious, flavorful and easy grilled ribs recipe that is perfect for your next cookout or family gathering!!

Grilled Ribs (ribs on the grill)

soy sauce

extra virgin olive oil (or avocado oil)

garlic,

lemon zest

ketchup

apple cider vinegar

kosher salt

baby back ribs (approx. 3-4 lbs each)

smoked paprika

tablespoons lemon pepper

teaspoon cayenne pepper (optional)

bbq sauce

Make Marinade

Combine Marinade ingredients in a medium bowl. Whisk to combine. Set aside. 

Prep Ribs + Marinate

Pat ribs dry with clean paper towel. Place ribs, meat side down, on a baking sheet. Using a small knife, gently lift off the corner of the membrane (the layer of thin connective tissue) and gently pull to remove. Place in 9&#215;13 pan and pour marinade over top &#8211; rub marinade all over ensuring it covers every nook and cranny. Cover and let marinate 30-60 minutes.

Prep Grill

Ensure grill grates are clean and well-greased. Preheat grill temperature to 500 degrees F. 

Make Dry Rub

In a small bowl combine the kosher salt, smoked paprika, lemon pepper, cayenne pepper (if using), smoked garlic powder, onion powder and ground black pepper.

Season Ribs

Remove ribs from the marinade and let the excess marinade drip off. Place on a baking sheet and cover ribs in the dry rub ensuring every nook and cranny is covered. 

Grill Ribs

Place both ribs meat-side down over the middle burner. Drop heat down to 300 degrees F. (I usually turn off the middle burner and leave the outer two on and as low as they can go). Let ribs cook for 30 minutes then flip. 

Continue cooking until the internal temp reaches between 190-203 degrees F. (190 degrees F. will be more firm, while 203 degrees F. the meat will fall off the bone easier). 

BBQ Sauce

When ribs are approx. 5 degrees away from being done, brush the tops with a generous amount of your favorite bbq sauce and close the lid until they are done cooking. 

Rest Ribs

Remove from grill and place on a baking sheet. Cover with foil and let sit 30-60 minutes.

Serve

Delicious - our whole family loved them!!

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The most viewed grilled ribs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine