How can I tell when my ribs are perfectly done?

The meat should start pulling back from the bone ends by about ¼ inch, and when you pick up the rack with tongs in the middle, it should bend easily but not fall apart. A toothpick should slide into the meat with little resistance between the bones.

Can I make these ribs without a grill?

Absolutely! You can achieve similar results in your oven. Prepare the ribs the same way, then place the foil packet in a 275°F oven for 2½-3 hours. Finish under the broiler for 3-5 minutes after saucing to get that caramelized exterior.

What's the difference between the different types of ribs?

Baby back ribs come from the top of the rib cage, are shorter, leaner, and cook faster. St. Louis-style ribs are spareribs that have been trimmed for a more uniform shape. Regular spareribs are fattier, meatier, and take a bit longer to cook but offer tremendous flavor.

Should I boil my ribs before grilling?

I strongly recommend against boiling ribs as it washes away flavor. The low-and-slow method in this recipe delivers tenderness without sacrificing taste.

Perfect Grilled Ribs Recipe

Description

Enjoy perfectly grilled ribs that are tender, juicy, and packed with flavor. This recipe works great with spareribs, baby back ribs, or St. Louis-style ribs. With a smoky dry rub, a tangy barbecue sauce, and a simple foil wrapping method, these ribs will be the star of your next barbecue or family gathering.

Ingredients

Units Scale

For the Ribs

1 rack pork ribs (baby backs, spareribs, or St. Louis-style ribs)

For the Dry Rub

1 tablespoon smoked paprika
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder

For Binding & Coating

1/4 cup whole grain mustard
1 cup barbecue sauce

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Instructions

Preheat the Grill
Preheat your grill on low for 10 minutes. Aim for a temperature of 250-275°F (121-135°C) to achieve slow, even cooking.
Optional: Remove the Membrane
If you prefer, remove the membrane from the backside of the ribs. Slide your fingers under the edge of the membrane to loosen it, then pull it off in one piece. You can use a paper towel for extra grip if it’s slippery.
Apply the Mustard Binder
Slather the ribs generously with whole grain mustard, ensuring all surfaces are coated. This helps the dry rub stick and enhances the flavor.
Prepare the Dry Rub
In a small bowl, mix together the smoked paprika, salt, black pepper, and garlic powder. Rub this seasoning mixture generously over the ribs to fully coat them.
Wrap the Ribs in Foil
Take a sheet of aluminum foil that’s double the length of your ribs. Place the ribs bone-side down in the center of the foil. Fold the sides and ends of the foil upwards to seal, creating a tight packet. Double-wrap with another layer of foil for extra security.
Grill the Ribs
Place the foil packet on the preheated grill, ensuring not to pierce the foil. Cook slowly on low for 2 ½ to 3 hours. This allows the ribs to become tender and develop deep flavors.
Apply the Barbecue Sauce
After removing the ribs from the grill, carefully unwrap and discard the foil. Generously brush the ribs with your favorite barbecue sauce, ensuring all sides are coated.
Caramelize the Sauce
Turn the grill to high and place the ribs back on the grill. Cook for 3-5 minutes, or until the barbecue sauce begins to bubble and caramelize. Be careful not to burn the sauce.
Cool, Slice, and Serve
Remove the ribs from the grill and let them rest for a few minutes. Slice into individual ribs and serve. Enjoy your perfectly grilled ribs!

Notes

For fall-off-the-bone ribs, keep them wrapped in foil on the grill for 3+ hours.
If you prefer a tender bite with a bit of resistance, cook for 2 ½ hours.
Serve with coleslaw, cornbread, or a potato salad for a complete meal.
Using indirect heat is essential for evenly cooked, flavorful ribs.

Nutrition

Serving Size: 1/4 rack ribs
Calories: 420
Sugar: 12g
Sodium: 960mg
Fat: 28g
Saturated Fat: 8g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 30g
Cholesterol: 95mg