Description
This recipe for perfect grilled ribs offers tender, flavorful pork ribs with a smoky dry rub and tangy barbecue sauce, cooked low and slow on a grill for fall-off-the-bone results.
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
- 1 cup barbecue sauce
Instructions
- Preheat Grill: Preheat the grill for 10 minutes on low heat, aiming for a temperature between 250 and 275 degrees Fahrenheit.
- Optional Membrane Removal: Remove the membrane from the back of the ribs by sliding your fingers around the edges to loosen it and pulling it off using a paper towel for grip if needed.
- Apply Mustard Binder: Slather the ribs with whole grain mustard, which acts as a binder for the dry rub.
- Prepare Dry Rub: In a small bowl, mix smoked paprika, salt, black pepper, and garlic powder together.
- Rub Ribs: Generously coat the outside of the ribs with the dry rub mixture ensuring even coverage.
- Wrap Ribs in Foil: Create a packet by placing the ribs bone side down on a double sheet of aluminum foil, folding up the sides, and crimping tightly to form a sealed packet with two layers.
- Grill Low and Slow: Place the foil packet carefully on the grill, avoiding punctures, and cook over low heat for 3 hours for fall-off-the-bone tenderness.
- Remove and Sauce: Take the ribs off the grill, unwrap the foil, and brush the ribs with barbecue sauce evenly.
- Caramelize Sauce: Increase the grill heat to high, place ribs back on the grill, and cook for 3 to 5 minutes until the barbecue sauce bubbles and caramelizes.
- Rest and Serve: Remove ribs from the grill, let them cool slightly, slice into individual ribs, and serve.
Notes
- For extra tender ribs that fall off the bone, keep the ribs wrapped in foil on the grill for a full 3 hours or slightly longer.
- If you prefer ribs with a bit more bite and tenderness, cook wrapped ribs for 2 ½ hours instead.
- Removing the membrane makes for more tender ribs but is optional.
- Use whole grain mustard as a binder to help the dry rub stick better to the ribs.
- Be careful when handling the foil packet to avoid any leaks or punctures that can dry out the ribs.
- Grilling on low heat before saucing ensures the ribs cook evenly without burning the barbecue sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 90 mg
