Grilling spare ribs is a delicious way to enjoy tender, smoky meat that’s packed with flavor. Whether you’re a backyard grilling newbie or a seasoned pro, this guide will walk you through how to cook spare ribs on the grill with easy steps and tips to get juicy, fall-off-the-bone results every time.
Choosing and Preparing Your Spare Ribs
Start with good-quality spare ribs, which come from the lower portion of the pig’s ribs and have more fat and connective tissue than baby back ribs. This fat helps keep the meat moist during the long cooking process.
Before grilling, remove the silver skin (a tough membrane) from the back of the ribs. You can do this by sliding a knife under the membrane to loosen it, then grabbing it with a paper towel and pulling it off. This step helps your rub and smoke penetrate better and makes the ribs more tender.
Seasoning Your Ribs
A dry rub is key to flavor. Mix together ingredients like paprika, brown sugar, salt, black pepper, garlic powder, onion powder, cayenne pepper, and any other spices you like. Rub this mixture generously all over the ribs. Letting the ribs sit with the rub for at least an hour, or even overnight in the fridge, will deepen the flavor.
Setting Up Your Grill for Indirect Cooking
Spare ribs need to be cooked low and slow to break down the connective tissue and become tender. Set up your grill for indirect heat by turning on only one side of your gas grill or arranging coals to one side in a charcoal grill. Aim for a temperature around 250 to 300°F (120 to 150°C).
If you want to add smoky flavor, soak wood chips (like hickory, apple, or cherry) in water for 30 minutes and place them on the coals or in a smoker box.
Cooking the Ribs Low and Slow
Place the ribs bone-side down on the cooler side of the grill, away from direct heat. Close the lid and cook for about 2 to 3 hours, maintaining a steady temperature. Avoid opening the grill too often to keep the heat consistent.
After the initial cooking, you can wrap the ribs in aluminum foil with a little apple cider or other liquid to braise them and keep them moist. Return the wrapped ribs to the grill for another hour or so.
Finishing with Sauce and Caramelization
Once the ribs are tender and the meat starts pulling away from the bones, unwrap them and brush your favorite barbecue sauce on both sides. Place the ribs directly over the heat and grill for 10 to 20 minutes, turning and basting frequently. This step caramelizes the sauce, giving the ribs a sticky, flavorful crust.
Resting and Serving
Remove the ribs from the grill and let them rest for about 10 minutes to allow the juices to redistribute. Then slice between the bones and serve with extra barbecue sauce on the side.
Grilling spare ribs is all about patience and controlling the heat. With a good rub, indirect cooking, and a saucy finish, you’ll have ribs that are tender, smoky, and irresistibly delicious.
Ready to try it out? What’s your favorite barbecue sauce or rub flavor?