What’s the difference between baby back ribs and St. Louis style ribs?

Baby back ribs are shorter and leaner with curved bones, while St. Louis style ribs are trimmed spare ribs with a uniform rectangular shape. Both work with this recipe, but cooking times might vary slightly due to size.

Can I skip the mustard in this Best Grilled Ribs Recipe?

While the mustard adds flavor and helps the rub stick, you can skip it if you prefer. Just make sure to apply the dry rub evenly and press it into the meat so it adheres during grilling.

How do I know when the ribs are done on the grill?

Look for the meat to pull back slightly from the edges of the bones and for the ribs to feel tender when pierced with a fork. Cooking wrapped in foil low and slow for 2 ½ to 3 hours usually does the trick.

What type of barbecue sauce works best?

That really depends on your taste! I like a balanced sweet and tangy sauce, but some prefer spicy or smoky varieties. Using your favorite store-bought sauce or homemade goes perfectly with this recipe.

Best Grilled Ribs: Juicy, Tender, Perfectly Caramelized

Description

This recipe for Perfect Grilled Ribs delivers tender, flavorful pork ribs cooked low and slow on the grill. A mustard binder and smoky dry rub create a delicious crust, while finishing with barbecue sauce over high heat caramelizes the glaze for irresistible ribs perfect for any backyard cookout.

Ingredients

Scale

Meat

1 rack pork ribs baby backs, spareribs, or St.Louis-style ribs

Rub & Binder

1/4 cup whole grain mustard
1 tablespoon smoked paprika
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder

Finishing Sauce

1 cup barbecue sauce

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Instructions

Preheat Grill: Preheat the grill for 10 minutes on low heat, aiming for a temperature between 250 and 275 degrees Fahrenheit to ensure slow, even cooking.
Remove Membrane (Optional): For more tender ribs, remove the tough membrane from the back of the ribs by sliding your fingers under the edge and peeling it off using a paper towel for grip if necessary.
Apply Mustard Binder: Slather the ribs evenly with whole grain mustard which acts as a binder to help the dry rub adhere better to the meat.
Prepare Dry Rub: In a small bowl, combine smoked paprika, salt, black pepper, and garlic powder. Generously rub this spice mixture over the entire surface of the ribs to coat thoroughly.
Wrap Ribs in Foil: Tear off a piece of aluminum foil double the length of the ribs. Place the ribs bone side down in the center, then fold up and crimp all sides to create a sealed, two-layer foil packet.
Cook Low and Slow: Place the foil-wrapped ribs carefully on the grill, making sure not to puncture the foil. Cook over low heat for 3 hours to achieve a tender texture, or 2 1/2 hours for ribs with a bit more bite.
Remove Foil and Sauce: Carefully take the ribs off the grill and remove the foil. Brush a generous layer of barbecue sauce onto the ribs.
Caramelize Sauce: Increase the grill heat to high, return the ribs to the grill, and cook for 3 to 5 minutes until the barbecue sauce bubbles and caramelizes beautifully.
Cool and Serve: Remove ribs from the grill, let them cool slightly, then slice into individual ribs. Serve and enjoy your perfectly grilled ribs!

Notes

To achieve fall-off-the-bone tenderness, keep the ribs wrapped in foil and cook on the grill for the full 3 hours or longer.
If you prefer ribs with some firmness for slicing, cook for 2 1/2 hours before unwrapping.
Removing the membrane from the back of the ribs is optional but recommended for better texture and flavor penetration.
You can substitute your favorite barbecue sauce in place of the recipe’s 1 cup barbecue sauce for customization.
Be careful not to puncture the foil packet while wrapping and placing on the grill to retain moisture.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 12 g
Sodium: 700 mg
Fat: 30 g
Saturated Fat: 10 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 1 g
Protein: 35 g
Cholesterol: 110 mg