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Perfectly grilled ribs with a savory crust, fresh off the barbecue.

How to grow the 3 BEST Grilled Ribs (How to grill ribs)

Learn how to grill the best ribs with this comprehensive guide. This recipe covers three different methods for achieving tender, flavorful grilled ribs that will impress everyone.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 4 people
Calories 500 kcal

Equipment

  • Grill
  • Tongs
  • Meat thermometer
  • Aluminum foil
  • Basting brush
  • Small bowls
  • Charcoal chimney
  • Wood chips

Ingredients
  

Ribs

  • 3 racks pork ribs (baby back or spare ribs)
  • Yellow mustard (for slathering)
  • Apple cider vinegar (for spritzing)
  • Wood chips (hickory or apple)

Dry Rub (for each rack)

  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon salt

Finishing Sauce

  • 1 cup barbecue sauce
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon brown sugar

Instructions
 

Prepare the Ribs

  • Remove the membrane from the back of each rib rack and trim any excess fat.

Apply Binder and Rub

  • Slather each rib rack with a thin layer of yellow mustard, then generously apply the dry rub mixture to all sides, pressing it in gently.

Preheat Grill

  • Preheat your grill to an indirect heat of 250-275°F (120-135°C), arranging coals to one side for charcoal or turning off burners on one side for gas; add wood chips for smoke flavor.

First Smoke (2 hours)

  • Place the ribs meat-side up on the indirect heat side of the grill for 2 hours, maintaining a consistent temperature and spritzing with apple cider vinegar every 30-45 minutes.

The Wrap (2 hours)

  • After 2 hours, remove the ribs, place each rack on aluminum foil, add about 1/4 cup apple cider vinegar, seal tightly, and return to the indirect heat on the grill for another 2 hours.

The Saucing (1 hour)

  • While wrapping, prepare the finishing sauce by combining barbecue sauce, apple cider vinegar, and brown sugar; after 2 hours in foil, unwrap the ribs, generously baste, and place back on the grill for the final hour, basting every 15-20 minutes until caramelized and ribs reach 195-203°F (90-95°C).

Rest and Serve

  • Remove the ribs from the grill and let them rest for 15-20 minutes before slicing and serving to ensure tender and juicy ribs.

Notes

For extra flavor, experiment with different types of wood chips like cherry or pecan. If you don't have a meat thermometer, the ribs are done when the meat pulls back from the bone easily and is very tender. Adjust cayenne pepper in the rub to your spice preference. Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the grill.