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Grilled Pork Ribs Recipe
4.1 from 222 votes

Grilled Pork Ribs Recipe

Grilled Pork Ribs are prepared by coating baby back ribs with a smoky, spicy dry rub, then cooking them wrapped in foil over medium grill heat. After an initial indirect cooking phase, the ribs are unwrapped and finished on the grill with optional hickory smoke and barbecue sauce. This method produces tender ribs with a well-developed crust and flavorful smoke-enhanced finish.

Prep Time
10 mins
Cook Time
1 hr 15 mins
Additional Time
5 mins
Total Time
1 hr 30 mins
Servings: 6 servings
Course: Dinner

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.