These fall-off-the-bone ribs are made for the grill! With a sweet and tangy sauce, they are super tender and full of flavor. You’ll want to lick your fingers clean!
There’s nothing like the smell of ribs cooking outside. Just be ready to share, because they go quick! I always serve them with a side of coleslaw for some crunchy goodness.
Key Ingredients & Substitutions
Ribs: Baby back ribs are tender and flavorful, ideal for grilling. If they’re unavailable, spare ribs or country-style ribs work too, but keep in mind they might need a bit more cooking time.
Dry Rub: You can use a store-bought dry rub for convenience or make your own. A mix of brown sugar, paprika, salt, and pepper is quick to whip up. Feel free to adjust spices based on your preference for heat or sweetness.
BBQ Sauce: Any BBQ sauce you like can work, whether sweet, tangy, or smoky. If you’re looking for something different, try a mustard-based or vinegar-based sauce to change the flavor profile.
Wood Chips: Hickory and applewood add great flavor, but other woods like mesquite or cherry can be used. If you’re in a pinch, you could skip the wood chips and use a liquid smoke for a similar taste.
How Do You Prepare Ribs for Grilling?
Preparing ribs properly is key to achieving that delicious fall-off-the-bone texture. Start by removing the silver skin from the back—this tough membrane can prevent seasoning from soaking in. Use a sharp knife to loosen it, then grab a paper towel to pull it off easily.
- Pat the ribs dry with paper towels to help the rub stick.
- Allow your dry rub to sit on the ribs at room temperature for about 30-60 minutes. This helps the flavors develop.
What’s the Best Way to Maintain Grill Temperature?
Maintaining a steady grill temperature is essential for slow-cooking ribs. Set your grill for indirect cooking: If using charcoal, light the coals and place them to one side. For gas grills, turn on the burners on one side and leave the other side off.
- Aim for a temperature between 225°F to 250°F. Consider using an instant-read thermometer for accuracy.
- Check the temperature periodically, and adjust vents or burners as needed to keep the heat steady.
How to Grill Fall Off The Bone Ribs
Ingredients You’ll Need:
For the Ribs:
- 2 racks of baby back ribs
- 1/2 cup dry rub (store-bought or homemade)
- 1 cup BBQ sauce (your choice)
- 1 tablespoon apple cider vinegar (optional, for moisture)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Wood chips for smoking (hickory or applewood recommended)
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time, plus around 2.5 to 3 hours of grilling time. If you count the time for the ribs to rest after cooking, add another 30 minutes. So, set aside about 4 hours total for a delicious meal!
Step-by-Step Instructions:
1. Preparing the Ribs:
Start by removing the silver skin from the back of the ribs. Just use a knife to gently insert it between the membrane and the meat, and pull it away. Once that’s done, pat the ribs dry with paper towels to prepare them for seasoning.
2. Applying the Dry Rub:
Now it’s time to flavor those ribs! Generously sprinkle the dry rub all over the ribs, making sure to get into all the nooks and crannies. Let the ribs rest at room temperature for about 30 minutes to an hour. This helps the rub stick better and improves the flavor!
3. Preheating the Grill:
Heat up your grill for indirect cooking. If you have a charcoal grill, light the coals and pile them on one side. For gas grills, light only one side and leave the other off. Aim to get the grill temperature between 225°F to 250°F (107°C to 121°C) for the perfect low and slow cook!
4. Adding Wood Chips:
If you want that smoky flavor, soak your wood chips in water for about 30 minutes, then drain them. Place the chips in a smoker box or directly on the hot coals if you’re using charcoal. This will create a lovely smoke while your ribs cook.
5. Grilling the Ribs:
Place the ribs bone side down on the cooler side of the grill. Close the lid and let them cook for about 2.5 to 3 hours. Keep an eye on the temperature, and spritz the ribs with apple cider vinegar every hour to keep them moist and flavorful.
6. Glazing the Ribs:
After about 2 hours, start brushing your BBQ sauce over the ribs. Continue to cook for another 30-60 minutes, applying more sauce every 15 minutes. This will make your ribs sticky, sweet, and absolutely irresistible!
7. Checking for Doneness:
Your ribs are done when they bend easily in the middle and the meat has pulled back from the ends of the bones—exposing about 1/4 inch of bone. For that truly tender, fall-off-the-bone effect, consider wrapping them in foil and letting them rest for an extra 30 minutes after taking them off the grill.
8. Serving:
Finally, let the ribs rest for about 10-15 minutes. Then, cut them into portions and serve with extra BBQ sauce on the side. Dive in and enjoy those fall-off-the-bone grilled ribs with family and friends! Yum!
Can I Use St. Louis Style Ribs Instead?
Absolutely! St. Louis style ribs will work just as well as baby back ribs. Just be aware that they might require a bit longer to cook due to their larger size. Keep an eye on them and check for doneness as you would with baby backs.
Can I Use a Different Type of BBQ Sauce?
Definitely! Feel free to use your favorite BBQ sauce, whether it’s sweet, spicy, or tangy. Just remember that sauces with a higher sugar content may caramelize faster, so watch them closely as they cook!
How Do I Store Leftover Ribs?
Store any leftover ribs in an airtight container in the fridge for up to 3 days. For best results, wrap them tightly in foil before placing them in the container. Reheat gently in the oven at 300°F (150°C) until warmed through, or on the grill for a nice char.
What If I Don’t Have a Grill?
No problem! You can also cook these ribs in the oven. Start by wrapping them in foil and baking at 275°F (135°C) for about 3 hours. Then, remove the foil, apply the BBQ sauce, and broil for a few minutes to caramelize. Enjoy those fall-off-the-bone ribs indoors!
