Description
This recipe for Perfect Grilled Ribs offers tender, flavorful pork ribs cooked low and slow on the grill with a smoky dry rub and finished with caramelized barbecue sauce for a deliciously satisfying main course.
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
Sauce
- 1 cup barbecue sauce
Instructions
- Preheat Grill: Preheat your grill on low heat for 10 minutes, aiming for a temperature between 250-275 degrees Fahrenheit to cook the ribs slowly and evenly.
- Remove Membrane (Optional): For more tender ribs, remove the membrane from the back by loosening it with your fingers and peeling it away; use a paper towel for better grip if needed.
- Apply Mustard Binder: Slather the ribs generously with whole grain mustard to act as a binder for the dry rub, ensuring the spices stick well.
- Prepare Dry Rub: In a small bowl, mix smoked paprika, salt, black pepper, and garlic powder thoroughly. Rub this spice mixture evenly over all sides of the ribs.
- Wrap Ribs in Foil: Tear a sheet of aluminum foil twice the length of ribs, place the ribs bone side down in the center, then fold and crimp the foil tightly on all sides to form a sealed packet. Repeat for a double layer of foil.
- Cook Ribs Low and Slow: Place the foil packet carefully on the grill, avoid puncturing the foil. Cook over low heat for 3 hours for fall-off-the-bone tenderness.
- Unwrap and Sauce: Remove ribs from grill, carefully open the foil packet, and brush barbecue sauce generously over the ribs.
- Caramelize Sauce: Increase the grill temperature to high, return the ribs uncovered to the grill, and cook for 3-5 minutes until the barbecue sauce bubbles and caramelizes.
- Rest and Serve: Remove ribs from grill, let cool slightly, slice into individual ribs, and serve.
Notes
- For ribs with a bit of bite, reduce foil cooking time to 2 1/2 hours; for fall-off-the-bone tenderness, cook for the full 3 hours.
- Removing the membrane is optional but helps achieve more tender ribs.
- Using whole grain mustard as a binder helps the rub adhere better without overpowering flavor.
- Double wrapping the ribs in foil helps retain moisture during long cooking.
- Watch carefully when caramelizing the barbecue sauce to avoid burning due to high heat.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 100 mg
