Description
A forgiving, beginner-proof recipe for fall-off-the-bone tender BBQ ribs using a simple dry rub and a low-and-slow grilling method with a foil wrap for maximum juiciness.
Ingredients
Scale
- 3–4 pounds Pork Spare Ribs (St. Louis-style preferred, membrane removed)
- 2 tablespoons Brown Sugar
- 1 tablespoon Smoked Paprika
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- ½ teaspoon Cayenne Pepper
- 1 tablespoon Kosher Salt
- 1 teaspoon Black Pepper
- 1 cup BBQ Sauce (thick, molasses-based)
- 1 tablespoon Apple Cider Vinegar
- 2 large sheets Aluminum Foil
- Wood Chips (Hickory or Applewood, soaked)
Instructions
- Remove ribs from fridge and let sit for 30 minutes. Remove the membrane from the bony side using a paper towel and knife if needed. Pat ribs dry.
- In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper to create the dry rub.
- Generously coat both sides of the ribs with the rub, pressing it into the meat. Let sit while preheating grill, or refrigerate covered for up to 24 hours for a dry brine.
- Preheat grill to 250-275°F using indirect heat. For charcoal, pile coals on one side with a drip pan on the other; place soaked wood chips on coals. For gas, turn on one burner to medium-low and use a smoker box.
- Place ribs on the grill grate over the drip pan (indirect heat). Close lid and smoke for 1.5 hours, maintaining temperature.
- Remove ribs and place on two large sheets of foil. Wrap tightly in foil (the ‘Texas Crutch’) and place back on grill seam-side up for 1 hour to steam and tenderize.
- Remove foil packet, discard excess liquid, and brush generously with BBQ sauce mixed with apple cider vinegar. Return to grill over indirect heat for 30 minutes to set the sauce.
- Remove ribs from grill and let rest for 10 minutes before slicing between the bones.
Notes
Ensure internal temperature reaches 190-200°F for fall-off-the-bone tenderness. Do not skip the foil wrap step as it keeps the ribs moist. Letting the ribs rest is crucial to retain juices. If using baby back ribs, reduce smoke time to 1 hour and wrap time to 45 minutes.
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 portion per person
- Calories: 450
- Sugar: 20
- Sodium: 600
- Fat: 28
- Saturated Fat: 10
- Carbohydrates: 25
- Fiber: 1
- Protein: 30
Keywords: BBQ ribs, grilled ribs, summer grilling, pork ribs, easy BBQ recipe, fall off the bone ribs, smoker ribs, St Louis ribs