Why You’ll Love This Recipe

These grilled ribs are fall-off-the-bone tender, smoky, and slathered in a sticky, flavorful barbecue glaze. Perfect for summer cookouts or weekend gatherings, they deliver classic rib flavor with minimal effort and maximum reward. Grilling them low and slow brings out the best in every bite.

ingredients

BEST Grilled Ribs (ribs on the grill) 10 These grilled ribs are fall-off-the-bone tender, smoky, and slathered in a sticky, flavorful barbecue glaze. Perfect for summer cookouts or weekend gatherings, they deliver classic rib flavor with minimal effort and maximum reward. Grilling them low and slow brings out the best in every bite.

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

pork ribs (baby back or spare ribs)yellow mustardbrown sugarsmoked paprikaonion powdergarlic powdersaltblack peppercayenne pepper (optional)barbecue sauceapple cider vinegarolive oil

directions

Remove the membrane from the back of the ribs for better texture.

Rub the ribs with yellow mustard as a base layer.

In a small bowl, mix brown sugar, smoked paprika, onion powder, garlic powder, salt, black pepper, and cayenne (if using).

Generously coat the ribs with the dry rub, pressing it into the meat.

Let the ribs sit at room temperature for 30 minutes or refrigerate for up to 24 hours for deeper flavor.

Preheat your grill to 250°F (120°C) for indirect cooking.

Place the ribs bone-side down over indirect heat.

Close the lid and grill for 2.5 to 3 hours, maintaining a steady temperature.

After 2 hours, brush the ribs with a mix of barbecue sauce and apple cider vinegar.

During the last 30 minutes, move the ribs over direct heat, brushing with more sauce and flipping occasionally to caramelize.

Remove from grill, let rest for 10 minutes, then slice and serve.

Servings and timing

This recipe serves 4-6 people.
Preparation time: 20 minutes
Marinating time: 30 minutes to overnight
Grilling time: 3 hours
Total time: 3.5 to 4 hours

Variations

Use a coffee-based rub for a deeper, earthy flavor.
Swap barbecue sauce for a spicy chipotle glaze.
Try different woods (like hickory or apple) if using a smoker grill.
Finish with a drizzle of honey or maple syrup for extra sweetness.

storage/reheating

Store leftover ribs in an airtight container in the fridge for up to 4 days.
Reheat in a 300°F (150°C) oven wrapped in foil for 15-20 minutes.
For quick reheating, microwave covered ribs for 1-2 minutes.
Freeze tightly wrapped ribs for up to 2 months and thaw overnight before reheating.

FAQs

Should I boil ribs before grilling?

Boiling is not necessary; slow grilling keeps them juicy and flavorful.

Can I grill ribs without foil?

Yes, though foil helps retain moisture during long cooking times.

What’s the best type of ribs for grilling?

Baby back ribs are leaner and cook faster; spare ribs are meatier with richer flavor.

How do I know when ribs are done?

They should be tender and pull apart easily, with an internal temp of 190–203°F (88–95°C).

What grill setup is best?

Use two-zone cooking: one side hot, one side indirect.

Can I make these ribs in advance?

Yes, cook ahead and reheat with a fresh coat of sauce.

Can I use a gas grill?

Yes, just maintain low indirect heat and keep the lid closed.

Can I grill ribs without barbecue sauce?

Absolutely, a good dry rub is enough for excellent flavor.

What if I don’t have apple cider vinegar?

You can substitute with white vinegar, lemon juice, or even apple juice.

Are these ribs spicy?

They’re mildly spicy by default—adjust cayenne to suit your heat preference.

Conclusion

The BEST Grilled Ribs are a crowd-pleasing classic that combines smoky, sweet, and savory flavors with tender meat that melts in your mouth. Whether you’re a BBQ pro or just getting started, this foolproof recipe will have everyone asking for seconds.