Description
This recipe guides you to make perfect grilled pork ribs with a smoky dry rub and a tangy barbecue sauce, resulting in tender, flavorful ribs with a delicious caramelized finish.
Ingredients
Scale
Main Ingredients
- 1 rack pork ribs baby backs, spareribs, or St.Louis-style ribs
- 1/4 cup whole grain mustard
- 1 tablespoon smoked paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup barbecue sauce
Instructions
- Preheat the grill: Preheat the grill on low heat for 10 minutes to reach a temperature between 250-275 degrees Fahrenheit, preparing it for slow cooking the ribs.
- Remove the membrane (optional): Slide your fingers under the membrane on the back of the ribs to loosen and remove it completely using a paper towel for better grip if needed, which helps the seasoning penetrate better.
- Apply mustard binder: Slather the ribs thoroughly with whole grain mustard; this acts as a binder to help the dry rub stick to the meat.
- Prepare and apply dry rub: In a small bowl, mix the smoked paprika, salt, black pepper, and garlic powder. Generously rub this mixture over the entire surface of the ribs to coat evenly.
- Wrap ribs in foil: Lay a large sheet of aluminum foil double the length of the ribs on a flat surface. Place the ribs bone side down in the center, then fold the ends and edges tightly to create a sealed packet. Repeat for a double layer of foil for better heat retention.
- Cook ribs on the grill: Place the foil packet carefully on the grill without piercing it. Cook on low heat for 2 1/2 to 3 hours, allowing the ribs to become tender.
- Unwrap and sauce ribs: Remove ribs from the grill, carefully open the foil, and brush the ribs evenly with barbecue sauce.
- Caramelize the barbecue sauce: Increase the grill heat to high and place the ribs back on the grill for 3-5 minutes until the barbecue sauce bubbles and caramelizes, enhancing flavor and texture.
- Rest and serve: Remove the ribs from the grill, let cool slightly, slice into individual ribs, and serve.
Notes
- For fall-off-the-bone ribs, cook wrapped in foil for closer to 3 hours or slightly longer.
- If you prefer ribs with a little bite and tenderness, aim for 2 1/2 hours of cooking time.
- Removing the membrane helps seasonings penetrate and improves texture but is optional based on preference.
- Using a double layer of foil ensures the ribs stay moist while cooking and prevents punctures.
- Ensure the grill temperature is consistent for even cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 12 g
- Sodium: 850 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 130 mg
