Grilled Pork Ribs
Fire up the grill and brace yourself for our succulent grilled pork ribs. This tender, juicy meat is infused with smoky flavors, perfectly caramelized edges, and mouthwatering flavor that will have everyone gathering around.
Servings 6 servings
Calories 250kcal
Ingredients
- 1 rack ribs I used 3 pound baby back ribs.
- 1 cup BBQ Sauce Optional.
Homemade BBQ Rub (Feel free to use your favorite store-bought rub)
- 2 teaspoons brown sugar or sweetener
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika Regular paprika is fine.
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- salt and pepper to taste
Instructions
- Prepare your grill for indirect grilling by preheating it to medium-low heat or around 250-300 degrees. This lower heat will help cook the ribs slowly and evenly.
- Pat the rack of ribs dry with paper towels. If there is a membrane on the bone side back of the ribs, you can remove it by loosening it with a butter knife and then peeling it off. This step is optional but will help the flavors penetrate the meat and reduce tough ribs.
- Generously coat both sides of the ribs with the spices. Press the rub onto the meat to ensure it adheres well. Make sure to cover the entire surface of the ribs for maximum flavor.
- Place the seasoned ribs on the grill, bone-side down, over indirect heat. You don't want to place them on the area of the grill with the most heat. Cook them low and slow.
- Close the grill lid. Let the ribs cook for about 1.5 to 2 hours. Adjust the cooking time as needed, depending on the thickness of the ribs and how tender you like them.
- Check for doneness: Gently lift the ribs from one end with tongs. If the ribs bend easily and the meat starts to crack slightly, they are likely done. You can also check if the meat has pulled back from the bones. Use a meat thermometer. Ribs are safe to eat when they reach an internal temperature of 145 degrees. Tender, juicy ribs will need to reach an internal temperature of 190-203 degrees.
- Optional: For saucy ribs, brush them with your favorite BBQ sauce during the last 10-15 minutes of cooking. This allows the sauce to caramelize and add extra flavor.
- Once the ribs are done, carefully remove them from the grill and let them rest for a few minutes. This allows the juices to redistribute and the meat to become more tender and flavorful. I recommend at least 20 minutes.
Notes
- You can use any cut of ribs in this recipe.
- A lot of recipes call for mustard. Mustard is used to rub down the ribs prior to applying the dry rub to help it stick. I don't have a problem with getting the rub to stick. Feel free to use mustard if you wish.
- You can use any BBQ Rub or seasoning you like. Ensure the ribs are fully coated.
- I don’t find a liquid marinade necessary for ribs because they are slow-cooked and have a nice amount of fat on them to keep the meat tender and juicy. Feel free to use a liquid marinade if you wish.
- Cook time will vary based on the grill you use, temperature, and the size of your ribs. Check in on them and always use a meat thermometer to ensure doneness.
Nutrition
Serving: 4oz | Calories: 250kcal | Carbohydrates: 1g | Protein: 21g | Fat: 18g