When it comes to grilling and BBQ there’s nothing more treasured by foodies than a tasty BBQ recipe for ribs. And, if that recipe is easy and full of flavor then you’ve come across a culinary home run!
There is a trick to grilling ribs if you want that tender, fall-off-the-bone texture – go low and slow! Lower temps and slow down the grilling time. Here’s a BBQ Recipe for Ribs inspired by my Great American Grilling cookbook.
The BBQ Recipe for Ribs
Grilling, or smoking, using low temps over a longer time helps break down tough connective tissue. I suggest using a covered grill and a grill where you can use an “offset” or “zone” grilling method. That means, you have the heat on one side, and the meat on the other side, or just over low heat. Completely different from grilling a burger or steak over flaming hot coals or gas.
The Expanded BBQ Recipe for Ribs
Ultimate Easy BBQ Recipe for Ribs
Equipment
- 1 BBQ Grill
Materials
- 1 Heavy Duty Foil Pan
- Rub (Store bought or your own recipe)
Instructions
- Prep the Ribs – Membrane and Rub: First, try to remove the membrane from the back of the ribs. If you can’t remove it, then score it with a knife. Then, place ribs in a heavy-duty foil pan and sprinkle on both sides with your BBQ rub. You can use a store bought rub, your recipe, or just some pepper and a little salt. Wrap with Cover and chill for about 30 minutes. If you pile the rub on then keep them chilled longer to allow the seasoning to dissolve and soak in. You can go the marinade route as well.
- Prep the Grill – AKA Preheat, Soak wood Chips: At least 1 hour before grilling, soak wood chips in enough water to cover. Drain before using. Use a wood chip holder or wrap in foil and poke foil with a few holes. Fire up the grill, charcoal, or gas, and allow to pre-heat. Try to use a covered grill. You can add a drip pan filled with a liquid such as juice, beer, or water. This adds flavor and moisture.
- Grill, Turn, Repeat: Start with some direct grilling by placing the ribs, bone side down, on the grate DIRECTLY over the hot coals! Quickly grill both sides over the higher heat to add some golden color and some grill marks. Now, baste, and move the ribs to a cooler zone. Grill covered for 30 minutes, rotate and baste, and close the lid for another 30 minutes. Maintain a grilling temp of around 250 – 300 degrees. Do this for about an hour and a half.
- Wrap, Grill, Turn, Repeat: Carefully wrap the ribs in foil and repeat the grilling process. You can cut the ribs into two pieces to make them easier to handle. Follow the same grill, rotate, and flip method for about an hour or two. Repeat as needed until you notice the juice dripping at a more rapid pace from the foil. Check to see if the meat has pulled back slightly from the bone.
- Rest and Serve: When done, keep wrapped in foil and allow to rest for several minutes. Serve as racks, half racks, or sliced double bone portions.
Notes
Author Bio: Kent Whitaker, also known as “The Deck Chef,” is an award-winning culinary writer and cookbook author. He’s also penned Young Reader, NASCAR, and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill. You can reach out to Kent at www.thedeckchef.com, Facebook, Instagram, and Twitter.
Editors note: If you need a smoker or gill, check out the complete line of smokers on Amazon. This is an affiliate link, so any purchases you make after clicking on it will help to support BBQandCastIron.com. For a perfect sauce for these ribs, try out Sweet and Tangy BBQ Rib Sauce Recipe, also from Kent Whitaker.