Description
This recipe for Perfect Grilled Ribs delivers tender, flavorful pork ribs with a smoky paprika rub and a sweet barbecue glaze. Slow-cooked over low heat and finished on the grill for a caramelized crust, these ribs are perfect for a backyard barbecue or a special dinner.
Ingredients
Scale
Ribs and Marinade
- 1 rack pork ribs baby backs, spareribs, or St.Louis-style ribs
- 1/4 cup whole grain mustard
Dry Rub
- 1 tablespoon smoked paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
Finishing Sauce
- 1 cup barbecue sauce
Instructions
- Preheat the grill: Preheat your grill for 10 minutes on low heat, aiming for a temperature between 250 and 275 degrees Fahrenheit to prepare for slow cooking the ribs.
- Prepare the ribs: Optionally remove the membrane from the back of the ribs by sliding your fingers underneath to loosen it and pulling it off using a paper towel for a better grip.
- Apply mustard binder: Slather the ribs with whole grain mustard which acts as a binder to help the dry rub adhere to the meat.
- Make the dry rub: In a small bowl, combine smoked paprika, salt, black pepper, and garlic powder, then generously rub this mixture over the entire outside surface of the ribs.
- Wrap ribs in foil: Lay a sheet of aluminum foil double the length of the ribs on your work surface, place the ribs bone side down in the center, then fold up the ends and sides, crimping tightly to form a sealed packet. Repeat the foil layering to create two layers for protection during cooking.
- Cook on the grill: Place the foil packet carefully on the grill, making sure not to puncture the foil, and cook over low heat for 3 hours to achieve tender ribs.
- Glaze and finish the ribs: Remove the ribs from the grill and carefully open the foil. Brush the ribs generously with barbecue sauce.
- Caramelize the sauce: Increase the grill heat to high, return the ribs to the grill, and cook for 3-5 minutes until the barbecue sauce bubbles and caramelizes, developing a flavorful crust.
- Rest and serve: Remove the ribs from the grill, let them cool slightly, then slice into individual ribs and serve.
Notes
- For fall-off-the-bone tender ribs, keep the ribs wrapped in foil on the grill for over 3 hours.
- If you prefer ribs with a tender bite and a bit of resistance, grill for 2 1/2 hours instead.
- Removing the membrane helps the rub penetrate better and improves texture.
- Using double layers of foil prevents steam from escaping and keeps ribs moist.
- Monitor grill temperature closely to maintain the ideal low heat of 250-275°F.
- Use a high-quality barbecue sauce for best flavor when caramelizing.
Nutrition
- Serving Size: 1/4 rack
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
