Grilled Barbecue Ribs
Servings: 4–6
Prep Time: 20 minutes
Cook Time: 2–2½ hours
Total Time: ~2½–3 hours
Ingredients
For the Ribs:
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2 racks baby back ribs (about 4–5 lbs total)
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2 tbsp olive oil or yellow mustard (for binding the rub)
For the Dry Rub:
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¼ cup brown sugar
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1 tbsp paprika (smoked or sweet)
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2 tsp garlic powder
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2 tsp onion powder
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1 tsp chili powder
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1 tsp black pepper
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1 tsp salt
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½ tsp cayenne pepper (optional, for spice)
For the BBQ Glaze:
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1½ cups barbecue sauce (your favorite brand or homemade)
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2 tbsp honey or brown sugar
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1 tbsp apple cider vinegar or bourbon (optional, for tang and depth)
Instructions
1. Prepare the Ribs:
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Remove the thin membrane from the back of each rack (use a paper towel to grip and pull).
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Pat ribs dry with paper towels.
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Rub with olive oil or mustard to help the seasoning stick.
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Generously coat both sides with the dry rub, pressing it into the meat.
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Let sit at room temperature for 30 minutes while you preheat the grill.
2. Preheat the Grill:
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Set your grill for indirect heat — one side of the grill on medium-low (about 250–275°F / 120–135°C), the other side off.
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If using charcoal, move coals to one side; if using gas, light only one burner.
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Add a few wood chips (hickory, apple, or mesquite) for extra smoke flavor if desired.
3. Grill the Ribs (Low & Slow):
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Place the ribs bone side down on the cool side of the grill (indirect heat).
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Close the lid and cook for 1½–2 hours, maintaining 250–275°F.
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Rotate occasionally for even cooking.
4. Glaze the Ribs:
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In a small bowl, mix barbecue sauce, honey, and vinegar or bourbon.
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During the last 30 minutes of cooking, brush the ribs generously with the glaze every 10 minutes, allowing it to caramelize slightly.
5. Finish Over Direct Heat:
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Move ribs over to the hot side of the grill for 3–5 minutes per side to char and caramelize the sauce (watch closely to avoid burning).
6. Rest and Serve:
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Remove from the grill, cover loosely with foil, and rest for 10–15 minutes.
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Slice between the bones and serve with extra BBQ sauce on the side.
Tips
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For ultra-tender ribs, wrap them in foil with a splash of apple juice or beer after the first hour, then glaze in the final 30 minutes.
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You can pre-cook the ribs in the oven at 300°F for 2 hours, then finish on the grill for smoky flavor.
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Baby back ribs are leaner and more tender, while spare ribs are meatier and richer.
Would you like me to include a recipe for a homemade smoky bourbon BBQ sauce to go with the ribs?
