Baby back ribs are a summer grilling favorite that can seem intimidating to make, but with the right approach, you can master tender, juicy, fall-off-the-bone ribs right at home. Here’s a friendly, easy-to-follow guide on how to cook baby back ribs on the grill that will impress your family and friends.
Preparing Your Baby Back Ribs
Before you fire up the grill, preparation is key to delicious ribs.
– Remove the membrane: Flip the ribs so the bone side is up. Slide a knife under the thin silver membrane covering the bones and peel it off using a paper towel for grip. This step helps seasonings penetrate and makes ribs more tender.
– Trim excess fat: Cut away any large fat deposits to prevent flare-ups on the grill and improve flavor.
– Apply a dry rub: Coat both sides of the ribs with your favorite dry rub. A mix of brown sugar, salt, pepper, smoked paprika, garlic powder, onion powder, chili powder, and a pinch of oregano works beautifully. Letting the ribs sit with the rub for at least a couple of hours or overnight in the fridge enhances flavor.
Two-Zone Grilling Setup
To cook ribs perfectly, you’ll want to set up your grill for indirect heat:
– Direct heat zone: This is where the coals or burners are on high and where you’ll sear the ribs.
– Indirect heat zone: This cooler side is where the ribs will cook slowly without burning.
Preheat your grill to about 350°F (175°C), ready for both zones.
Cooking Baby Back Ribs on the Grill
Step 1: Sear Over Direct Heat
Place the seasoned ribs bone side down over the direct heat zone. Grill for about 8-10 minutes per side to develop a nice crust and caramelize the rub. Watch closely to avoid burning.
Step 2: Slow Cook Over Indirect Heat
Move the ribs to the indirect heat side of the grill. Close the lid and let them cook low and slow until they reach an internal temperature of about 165°F (74°C). This can take around 1.5 to 2 hours depending on your grill and rib thickness.
Optional Step: Wrap in Foil for Extra Tenderness
For ultra-tender ribs, wrap them tightly in aluminum foil with a splash of apple juice, honey, and melted butter. Return the foil packs to indirect heat and continue cooking until the ribs reach 198-200°F (92-93°C). This steams the ribs inside the foil, making them fall-off-the-bone tender.
Step 3: Sauce and Finish Over Direct Heat
Unwrap the ribs and brush them generously with your favorite BBQ sauce. Place them back over direct heat for 5-10 minutes, flipping once, to set the sauce and create a sticky, flavorful glaze.
Tips for Perfect Grilled Baby Back Ribs
– Remove the membrane: Don’t skip this step; it makes a big difference in tenderness.
– Use a dry rub: It adds layers of flavor beyond just BBQ sauce.
– Cook low and slow: Patience is key for tender ribs.
– Finish with sauce on direct heat: This caramelizes the sugars for that signature BBQ crust.
– Rest before slicing: Let the ribs rest 5 minutes after grilling to redistribute juices.
Alternative Method: Oven Then Grill
If you want to ensure fall-off-the-bone tenderness with less grill time, cook the ribs in the oven first:
– Preheat oven to 325°F (163°C).
– Season ribs and place in a baking dish with some water, cover with foil.
– Bake for about 3 hours until tender.
– Finish on the grill for 5-7 minutes per side with BBQ sauce to get that smoky char and flavor.
This method is great if you want to prep ahead and still enjoy grilled flavor.
Grilling baby back ribs is easier than it seems once you know the steps. With a little prep, patience, and love, you’ll have a rack of ribs that’s tender, juicy, and packed with smoky, saucy goodness. Fire up the grill and get ready for some serious BBQ bliss!