Grilled Pork Ribs Recipe
User Reviews
4.1
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Prep Time
10 mins
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Cook Time
1 hr 15 mins
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Additional Time
5 mins
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Total Time
1 hr 30 mins
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Servings
6 servings
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Course
Dinner
Grilled Pork Ribs Recipe
Description
This recipe starts with a dry rub combining paprika, kosher salt, fresh ground black pepper, brown sugar, ancho chile powder, cumin, ground coriander, and cayenne pepper. The rub is evenly applied to pork baby back ribs after removing the silverskin. The ribs are wrapped tightly in multiple layers of foil to lock in moisture during grilling.
Ribs cook on a preheated grill at medium heat (350°F to 400°F) covered for about an hour, turning twice for even cooking. After resting and unwrapping, soaked hickory wood chips can be added to provide smoke. Ribs are then returned to the grill, bone side down, and basted with barbecue sauce to finish cooking and enhance flavor and glaze.
This method yields tender ribs with a balanced crust of spices and sweetness from the sauce, benefiting from the smoky aroma. The multi-step grilling and foil wrapping make for moist ribs with a textured exterior.
You'll have enough dry rub for three racks, but if your grill space fits only two, prepare accordingly to avoid overcrowding, which can affect heat circulation and cooking quality.
Ingredients
For the dry rub:
- 2 tablespoons paprika
- 1 tablespoon kosher salt
- 1 tablespoon black pepper freshly ground
- 1 tablespoon brown sugar
- 1 tablespoons ancho chile powder or any chile powder you have on hand
- 2 teaspoons cumin ground
- 1 1/2 teaspoons ground coriander
- 3/4 teaspoon cayenne pepper
For the ribs:
- 2 - 3 pork baby back ribs about 2 1/2 pounds each
- hickory wood chips soaked for at least 30 minutes, optional
- 1 cup barbecue sauce prepared
Instructions
- Place all of the dry rub ingredients in a small bowl, mixing to combine. Using a sharp knife, remove any silverskin on the back of each rack of ribs. I like to use a knife to release an edge, and then pull up it off with a paper towel. Coat each rack of pork ribs evenly with the rub, then wrap tightly with 2 to 3 layers of foil. If you’ve got standard sized aluminum foil, you’ll probably need 3 layers. As you are wrapping, be careful not to pierce the foil with the ribs.
- Preheat a charcoal or gas grill to medium heat. Cook ribs covered over direct heat for 1 hour, turning twice to ensure even cooking. You’re looking to maintain between 350°F - 400°F within the covered grill.
- Take the ribs off the heat and let rest for 10 minutes. Remove the foil and discard any liquids. Meanwhile drain the hickory chips (if using) and scatter over the coals or add to the smoker box of a gas grill. Once smoking, return the ribs to the grill bone side down and using a brush, baste the top of the ribs with barbecue sauce. Cook covered for 10 - 12 minutes until glaze is charred in spots. You’ll want to flip the ribs and baste twice during this time period.
- Let rest for 5 minutes before serving. Be sure to serve some extra barbecue sauce on the side!
Notes
- The dry rub quantity is sufficient for three racks of ribs; adjust usage based on grill capacity.
- Removing silverskin before applying rub improves tenderness and allows better flavor absorption.
User Reviews
Overall Rating
4.1
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