Fire up the grill for a taste of summer with these incredibly flavorful Grilled BBQ Pork Ribs! This recipe transforms humble pork ribs into a finger-licking good main course perfect for backyard barbecues, potlucks, or a casual summer dinner.
The ribs are seasoned with a smoky spice rub, grilled to tender perfection, and then generously basted with your favorite BBQ sauce, creating a delightful harmony of smoky, sweet, and savory flavors.
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Why You'll Love This Recipe
Fall-off-the-bone tender ribs smothered in a smoky and tangy barbecue sauce are guaranteed to be a crowd-pleaser. This recipe utilizes a simple dry rub and allows you to customize the final flavor with your favorite BBQ sauce, making it perfect for both BBQ traditionalists and those who like to experiment.
- Easy and Customizable: This recipe requires minimal prep work and allows you to customize the flavor profile with your favorite BBQ sauce.
- Grilling Perfection: The grilling process infuses the ribs with a smoky flavor and creates a beautiful caramelized crust.
- Fall-Off-The-Bone Tender: Low and slow cooking ensures the ribs become incredibly tender and juicy.
Ingredients You'll Need
You can use any rib rub for grilling these ribs. Same goes with the BBQ sauce. You can make it from scratch, or use a store bought variety.
- Pork ribs - 2 racks of pork spare ribs or St. Louis pork ribs.
- Vegetable oil
- Rib Rub - See our recipe for a traditional St. Louis Rib Rub, it's awesome!
- BBQ Sauce - Your favorite store bought BBQ Sauce.
Note: If smoking, soak 1 - 2 cups of Hickory or Apple wood chips in water.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Grilled BBQ Pork Ribs
Grilling imbues the ribs with a beautiful smoky flavor, while the low and slow cooking method ensures tender, juicy meat. This recipe makes delicious grilled barbecue pork spare ribs or St. Louis ribs, the two most common types used for grilling.
So, fire up your grill and get ready to experience the delicious simplicity of grilling BBQ pork ribs!
Prepare the Ribs for Grilling
- Remove the membrane from the back of the ribs by carefully slipping a knife under it and peeling it away. Pat the ribs dry with paper towels.
- Coat the ribs with the oil and then generously spread rib rub on all sides of the two racks of pork ribs.
- Refrigerate coated ribs for 1 hour, or prepare the night before and store in the refrigerator.
Grill The Racks of Ribs
- Fire up your grill or smoker and preheat to 230 F. Drain the wood chips and add to the grill.
- Place the ribs on the grill over indirect heat (away from the heat source for gas grills). Placing a drip pan below will prevent flare ups from the drippings also.
PRO TIP: Add some fresh coals occasionally so the grill maintains it's heat.
Baste with BBQ Sauce
- Close the lid and cook for 1-ยฝ to 2 hours, or until the ribs begin to tenderize. Baste periodically with your favorite BBQ sauce.
Crutch the Ribs
The technique of wrapping grilled meats in foil and then returning to the grill for a low, slow cook is called the 'Texas Crutch'. This procedure ensures meats stay moist and tender.
- Remove the racks of ribs from the grill and wrap in two layers of aluminum foil.
- Return the wrapped racks of ribs to the grill and continue to cook for another 1 ยฝ hours to 3 hours until tender.
- Unwrap from the foil and cut into individual ribs for serving. Serve with a side of BBQ sauce for bone sucking, and enjoy!
Serving Suggestions
Grilled BBQ Pork Ribs are the star of the show! Serve Grilled BBQ Pork Ribs alongside classic barbecue sides like coleslaw, baked beans, potato salad, or mac and cheese. Offer a variety of barbecue sauces for dipping.
For a complete and satisfying meal, pair with grilled corn on the cob and potato wedges.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- This recipe works well with both spare ribs and St. Louis ribs. Spare ribs are generally meatier, while St. Louis ribs are known for being leaner.
- Experiment with different types of barbecue sauce to find your favorite flavor profile. Consider smoky, sweet, or spicy options.
- While BBQ sauce is a classic choice, you can also baste the ribs with honey, apple juice, or a combination of your favorite flavors.
Tips for Success
Here are a few tips for making this grilled BBQ pork ribs recipe:
- Removing the membrane from the back of the spare ribs helps the rub penetrate the meat and ensures tender results.
- Resist the urge to crank up the heat. The low and slow cooking method allows the collagen in the ribs to break down, resulting in fall-off-the-bone tenderness.
- Overcooked ribs can become dry and tough. Use a meat thermometer to check for doneness. The internal temperature of the ribs should reach 195°F at the bone.
Related Recipes
- Smoked Baked Beans
- Southern Slow Cooker Collard Greens
- Chicken Mac and Cheese Casserole
- Fresh Green Beans and Potatoes
- Bowtie Pesto Pasta Salad
Storage Options
- Leftover grilled BBQ pork ribs can be stored in an airtight container in the refrigerator for up to 3 days.
- The ribs can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
The smoking time can vary depending on the thickness of the ribs and your desired level of tenderness. Aim for 1-2 hours, or until the ribs begin to tenderize. You can check for tenderness by inserting a toothpick or thin knife between the bones.
The most reliable way to check for doneness is by using a meat thermometer. The internal temperature of the ribs should reach 195°F at the bone. Additionally, you should be able to insert a toothpick or thin knife between the bones with minimal resistance.
Wrapping the ribs in foil during the initial smoking stage helps them cook more evenly and retain moisture.
More Delish Ideas
- Traditional St. Louis Rib Rub
- 10 Must-Try Regional BBQ Sauces
- Garlic Herb Smoked Boneless Turkey Breast
- Grilled Mediterranean Vegetables
Grilled BBQ Pork Ribs
Ingredients
For the Pork Ribs
- 2 racks pork ribs spare ribs or St. Louis Ribs
- ¼ cup vegetable oil
- Rib Rub your favorite
- 2 cup BBQ sauce your favorite
St Louis Rib Rub
- ½ cup dark brown sugar
- 6 tablespoon smoked paprika or regular paprika
- 2 tablespoon dry mustard Colemans
- 3 tablespoon sea salt granulated
- 3 teaspoon garlic powder
- 3 teaspoon onion powder
- 1 teaspoon coriander ground
- 1 teaspoon black pepper coarse cracked
Instructions
For Grilling the Pork Ribs
- Remove the membrane from the back of the ribs by carefully slipping a knife under it and peeling it away. Pat the ribs dry with paper towels.2 racks pork ribs
- Coat the ribs with the oil and then generously spread rib rub on all sides of the two racks of pork ribs.¼ cup vegetable oil, Rib Rub
- Refrigerate coated ribs for 1 hour, or prepare the night before and store in the refrigerator.
- Fire up your grill or smoker and preheat to 230 F. Drain the wood chips and add to the grill.
- Place the ribs on the grill over indirect heat (away from the heat source for gas grills). Placing a drip pan below will prevent flare ups from the drippings also.PRO TIP: Add some fresh coals occasionally so the grill maintains it's heat.
- Close the lid and cook for 1-½ to 2 hours, or until the ribs begin to tenderize. Baste periodically with your favorite BBQ sauce.2 cup BBQ sauce
- Remove the racks of ribs from the grill and wrap in two layers of aluminum foil.
- Return the wrapped racks of ribs to the grill and continue to cook for another 1 ½ hours to 3 hours until tender.
- Unwrap from the foil and cut into individual ribs for serving. Serve with a side of BBQ sauce for bone sucking, and enjoy!
For The Rib Rub
- Combine brown sugar, paprika, mustard, sea salt, garlic powder, onion powder, coriander, and black pepper in a small bowl.
- ½ cup dark brown sugar, 6 tablespoon smoked paprika, 2 tablespoon dry mustard, 3 tablespoon sea salt, 3 teaspoon garlic powder, 3 teaspoon onion powder, 1 teaspoon coriander, 1 teaspoon black pepper½ cup dark brown sugar, 6 tablespoon smoked paprika, 2 tablespoon dry mustard, 3 tablespoon sea salt, 3 teaspoon garlic powder, 3 teaspoon onion powder, 1 teaspoon coriander, 1 teaspoon black pepper coarse cracked
- Mix well, making sure to break up any lumps or clumps.
- Transfer to a Mason jar and seal. Store in a cool dry location. Makes enough to coat two large racks of pork or beef ribs.
Notes
- Removing the membrane from the back of the spare ribs helps the rub penetrate the meat and ensures tender results.
- Resist the urge to crank up the heat. The low and slow cooking method allows the collagen in the ribs to break down, resulting in fall-off-the-bone tenderness.
- Overcooked ribs can become dry and tough. Use a meat thermometer to check for doneness. The internal temperature of the ribs should reach 195°F at the bone.
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