Why You’ll Love This Recipe

These BEST Grilled Ribs are fall-off-the-bone tender, full of smoky flavor, and coated in a sticky, caramelized BBQ glaze. Grilled low and slow, they’re perfect for backyard barbecues, weekend cookouts, or any time you want to impress guests with perfectly cooked ribs that taste like they came from a smokehouse. Simple prep, maximum flavor.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pork ribs (baby back or spare ribs)
brown sugar
paprika
garlic powder
onion powder
salt
black pepper
chili powder
cayenne pepper (optional for heat)
apple cider vinegar
your favorite BBQ sauce
olive oil

directions

Preheat your grill to 275°F (135°C) using indirect heat. If using charcoal, bank coals to one side; if using gas, turn on only one burner.

Remove the membrane from the back of the ribs and pat them dry with paper towels.

Mix the brown sugar, paprika, garlic powder, onion powder, salt, pepper, chili powder, and cayenne in a bowl to make the dry rub.

Rub olive oil all over the ribs, then generously coat with the dry rub, pressing it in.

Wrap the ribs in aluminum foil and place them bone-side down on the cool side of the grill.

Cook for 2.5 to 3 hours with the lid closed, checking occasionally to maintain a steady grill temperature.

Carefully unwrap the ribs and brush with apple cider vinegar, then slather with BBQ sauce.

Place ribs directly on the grill grates over indirect heat and grill uncovered for 15–20 minutes, flipping and basting with more sauce until caramelized and sticky.

Remove from the grill and rest for 10 minutes before slicing between the bones.

Servings and timing

Serves 4-6 people
Preparation time: 15 minutes
Cook time: 3 hours
Grilling/glazing time: 20 minutes
Total time: approximately 3 hours 35 minutes

Variations

Use a mustard binder instead of olive oil before applying the dry rub.
Add liquid smoke to the rub or foil packet for extra smoky flavor.
Try different BBQ sauces—honey, bourbon, or spicy chipotle.
Finish ribs under a broiler for an extra sticky glaze if not using a grill.

storage/reheating

Store leftover ribs wrapped in foil or in an airtight container in the fridge for up to 4 days.
Reheat in the oven at 300°F wrapped in foil for 15-20 minutes, or microwave in short bursts.
You can freeze cooked ribs for up to 2 months—thaw overnight before reheating.

FAQs

What kind of ribs are best for grilling?
Baby back ribs are leaner and more tender, while spare ribs are meatier and more flavorful.

Do I need to boil ribs before grilling?
No, slow grilling achieves the same tenderness without losing flavor.

Can I grill ribs on a gas grill?
Yes, use indirect heat by turning off burners under the ribs and keeping others on.

How do I keep ribs moist on the grill?
Wrap them in foil during the first stage of grilling and don’t overcook them.

How do I know when ribs are done?
The meat should pull back from the bones, and internal temperature should reach about 195–203°F.

Should I grill with the lid open or closed?
Keep the lid closed for most of the cook to maintain a consistent temperature.

Can I make these ribs spicy?
Yes, add extra cayenne pepper or use a spicy BBQ sauce.

Do I have to remove the rib membrane?
Yes, removing it helps the seasoning penetrate and improves tenderness.

What’s the best way to cut ribs?
Let them rest, then slice between each bone using a sharp knife.

Can I cook these in advance?
Yes, grill them until tender, refrigerate, then glaze and reheat on the grill before serving.

Conclusion

These BEST Grilled Ribs are everything you want in a barbecue classic—smoky, juicy, and finger-licking good. With a flavorful rub, slow cooking, and a perfect glaze, they’ll become your go-to summer grilling favorite. Fire up the grill and let the ribs do the talking.