Grilled Ribs (Printable version)
Tender smoky ribs rubbed with brown sugar and paprika, slow-grilled in foil and finished with a sticky barbecue glaze.
# What You'll Need:
→ Meats
01 - 2 racks pork baby back ribs (about 4.4 pounds total)
→ Spice Rub
02 - 2 tablespoons brown sugar
03 - 1 tablespoon paprika
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1 teaspoon ground black pepper
08 - 1 teaspoon salt
09 - 1/2 teaspoon cayenne pepper (optional, for heat)
→ Glaze & Basting
10 - 3/4 cup barbecue sauce
11 - 2 tablespoons apple cider vinegar
# How to Prepare:
01 - Remove the membrane from the underside of each rack to promote tenderness.
02 - Mix the brown sugar, paprika, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper in a small bowl until thoroughly blended.
03 - Coat both sides of the ribs evenly with the spice mixture and allow them to rest at room temperature for 20 minutes.
04 - Preheat a charcoal or gas grill to medium indirect heat, approximately 285-320°F.
05 - Wrap each rack securely in aluminum foil and add a splash of apple cider vinegar to each packet.
06 - Place the foil-wrapped ribs on the grill, cover, and cook for 1 hour 30 minutes, turning the packets occasionally to ensure even cooking.
07 - Unwrap the ribs carefully and brush both sides generously with barbecue sauce.
08 - Return the unwrapped ribs to the grill over direct medium heat. Grill for 10 to 15 minutes, turning and basting occasionally, until the sauce is caramelized and slightly charred.
09 - Let the ribs rest for 5 minutes before slicing between the bones and serving.
# Expert advice:
01 -
- The tender, fall off the bone texture that happens from slow cooking in foil first
- The perfect balance of spicy rub and sticky sweet glaze that everyone fights over
02 -
- Removing that silvery membrane from the back of the ribs is non negotiable. It ruins the texture and prevents your rub from doing its job properly.
- Letting the ribs rest at room temperature before grilling helps them cook more evenly. Cold meat can tighten up when it hits the heat.
03 -
- Temperature control matters more than exact timing. Every grill runs differently, so start checking for doneness around the 1 hour mark.
- A meat thermometer inserted between the bones should read about 145°C for tender but not falling apart ribs.