Grilled Ribs
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr
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Remove the ribs from the grill, loosely cover with foil and allow the ribs to rest
15 mins
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Total Time
1 hr 45 mins
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Servings
6
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Calories
655 kcal
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Course
Main Course
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Cuisine
American
Grilled Ribs
Description
This Grilled Ribs recipe starts with baby back ribs trimmed of their membrane to promote tenderness and seasoning penetration. A spice blend of brown sugar, paprika, salt, pepper, garlic powder, onion powder, cumin, and chili powder is combined then rubbed onto the ribs after an olive oil coating. Wrapping the ribs loosely in foil creates a tent that traps moisture during cooking.
They grill over indirect heat on a low-temperature fire at about 300 degrees Fahrenheit, allowing slow cooking to soften the meat and render fat without drying out. The slow grill technique also helps develop a flavorful crust from the spice rub.
The cooking time varies depending on rib thickness and doneness preference, so checking with a meat thermometer after about an hour helps determine when ribs reach ideal tenderness. Once done, the ribs can be served with barbecue sauce or as desired. This approach creates ribs that are moist and richly flavored with a balanced combination of smoky, sweet, and savory elements.
Monitoring temperature and timing carefully is key to prevent overcooking. Using indirect heat and foil tenting keeps the ribs juicy throughout the grilling process.
Ingredients
- 2 baby back ribs approximately 4-5 pounds, racks
- 2 tablespoons olive oil
- 2 cups barbecue sauce
For the Seasoning Mix:
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
Instructions
- Preheat a grill over low heat to approximately 300 degrees F. If your grill has multiple burners, after the grill is preheated, turn off one of the burners to make an indirect heat zone.
- Remove the thin membrane on the back of the ribs by inserting a butter knife under the membrane and lifting it up. Grab the membrane with a paper towel and pull it off the ribs.
- Let the ribs rest at room temperature for 15-30 minutes before placing them on the grill.
- Place the rack of ribs on a large piece of foil.
- In a small bowl, mix together the brown sugar, paprika, salt, black pepper, garlic powder, onion powder, cumin, and chili powder to create the seasoning mix.
- Rub the oil all over the ribs, then generously apply the seasoning mix to both sides of the ribs, pressing it into the meat.
- Seal the foil around the ribs to make a tent for the ribs. You do not want the foil to touch the ribs but instead, loosely cover them to keep the moisture in while cooking.
- Place the foil wrapped ribs on the grill over the burner that is turned off, cover and allow for them to cook for approximately 1-2 hours (the time will vary based on the heat of your grill and the thickness of your ribs) until the ribs reach an internal temperature of 180-190 degrees F for the most tender ribs. Make sure that the grill maintains a temperature of 300 degrees Fahrenheit.
- Carefully remove the ribs from the foil packet and place them directly on the grill making sure that the heat remains on low.
- Baste both sides of the ribs with barbecue sauce and grill for 2-3 minutes per side to caramelize the sauce.
- Remove the ribs from the grill, loosely cover with foil and allow the ribs to rest for 15-20 minutes.
- Slice into 1 or 2 bone sections, serve warm with more barbecue sauce if preferred and enjoy!
Notes
- Check internal temperature with an instant-read thermometer after about an hour to gauge doneness and tenderness.
- Cooking times will vary based on rib thickness and desired tenderness; adjust accordingly while maintaining low heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 655 kcal
% Daily Value*
| Calories | 655kcal | 33% |
| Carbohydrates | 44g | 15% |
| Protein | 37g | 74% |
| Fat | 37g | 57% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 131mg | 44% |
| Sodium | 1928mg | 80% |
| Potassium | 744mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
| Vitamin A | 883IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 102mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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