How to Make BBQ Ribs on the Grill - Outdoor Cabinets

Barbecue ribs are a quintessential summer food. When done right, ribs roasted slowly over an open flame are succulent, smokey, and finger-lickin’ good. Making great barbecue ribs at home is easier than you think. With the right techniques and a good barbecue grill, you can make competition-worthy ribs in your own backyard. This guide will walk you through everything you need to know to make mouthwatering barbecue ribs on the grill.

Choosing the Right Ribs

The first step is selecting high-quality ribs. There are a few different cuts to choose from:

Baby Back Ribs

Baby back ribs come from the upper ribcage near the spine.
They have a milder flavor and more tender meat.
The ribs are shorter, usually with 11-13 bones.
Ideal for quicker cooking times.

Spare Ribs

Spare ribs are from lower down the ribcage.
They have a stronger “beefy” taste and firmer texture.
Longer cut with more bone and fat.
Require longer cooking times to become tender.

St. Louis Style Ribs

The rectangle-shaped racks have had the breastbone and skirt portions removed.
Offered in both spare and baby back cuts.
Tend to be meatier than standard spare ribs.
Become tender faster than full spare ribs.

For your first attempt at grill-smoked ribs, baby back ribs are a good choice. Their petite size makes them easier to manage, and they tend to cook faster. Look for racks that are moist and red with smooth, shiny outer membranes. Avoid ribs that look dried out or have thick, tough membranes.

Prepping the Ribs

Proper prep ensures tender, flavorful results. Here are the key steps:

Remove Membrane

The thin membrane on the underside of the rack needs to be removed. Use a knife to loosen it from the bone, then grab hold and pull it off slowly. This step allows better absorption of the rub and smoke flavors.

Apply a Dry Rub

Coat both sides of the ribs evenly with a dry seasoning blend. Let them rest for at least an hour—preferably overnight—so the rub penetrates deeply.

Choose Your Wood

Soak wood chips in water for 30-60 minutes before grilling. Apple, cherry, pecan, and hickory woods work well with pork. Avoid strongly flavored mesquite, which can overpower the ribs.

Bring Ribs to Room Temp

Take ribs out of the fridge at least 30 minutes before cooking so they aren’t ice cold when they hit the grill. Starting with a higher internal temp helps them cook evenly.

With prep work done, it’s time to get grilling!

Grilling Techniques

There are two main methods for making succulent barbecue ribs: indirect smoking and direct grilling.

Indirect Smoking Method

This traditional technique uses low heat (225-250°F) and produces fall-off-the-bone tender results:

Set up the grill for indirect cooking: With charcoal, bank lit coals on either side of the grill. For gas, turn on burners to low/medium on one side.
Add soaked wood chips: Scatter soaked wood chips over the hot coals or heat diffuser. This creates smoke that flavors the ribs.
Place ribs bone-side down on the cool side of the grill: Avoid direct heat so ribs cook slowly.
Cook for 2-4 hours: Baby backs take 2-3 hours, spares 3-4 hours. Spritz with apple juice or vinegar every hour.
Wrap in foil: Called the “Texas crutch,” this steams the ribs to make them extra tender. Cook for 1-2 more hours until done.
Unwrap and sauce: Coat ribs with barbecue sauce and grill briefly to caramelize.

Direct Grilling Method

Direct grilling over higher heat yields ribs with a nice char. It takes only 1-1.5 hours:

Prepare medium-high direct heat (350-450°F) on the grill.
Place ribs directly over the heat, meaty-side down first.
Flip and rotate ribs every 5-8 minutes. This prevents burning.
Once browned, move ribs to indirect heat to finish cooking for 15-30 minutes.
Baste ribs with sauce during the last 5 minutes to lightly caramelize.

Know When Ribs are Done

Ribs can be tricky to judge, so here are tips for checking doneness:

Temp check: Use a meat thermometer inserted between bones. 195-205°F indicates tender meat.
Tug test: Gently lift the slab with tongs. If ready, it should start to tear away from the bones.
Toothpick test: Poke a toothpick into the meat between the bones. It should slide in and out smoothly when fully cooked.
Visually inspect: Meat should have shrunk back from the ends of the bones by at least 1⁄4 inch.

Sauce Those Ribs

A good barbecue sauce adds the crowning glory. Brush it on during the last 10-15 minutes of grilling so the sugars caramelize:

Sweet and tangy: For family-friendly flavor, go for a ketchup-based sauce with added vinegar for a bit of zing.
Spicy kick: Amp up the heat with hot peppers and chili powder. Jalapeño and chipotle chiles work well.
Regional flavors: Try Texas-style sauces made with molasses, Memphis-style with mustard, or South Carolina-style with mustard and vinegar.
Thicken it up: Simmer sauce to reduce and concentrate flavors. This helps it cling nicely to the meat.
Layer on flavors: Apply different sauce flavors at the end—a spicy one first, followed by a sweet glaze.

Expert Tips for Best Results

Follow these pro tips and tricks for finger-lickin’ good ribs every time:

Choose meatier, fattier ribs for most flavor and tenderness.
Remove the membrane so smoke and rub penetrate better.
Apply rub generously and let sit overnight before cooking.
Keep an even low temperature when smoking ribs indirectly. Avoid flaring ups.
Spritz ribs periodically with apple juice or vinegar while smoking. This bastes the meat.
Wrapping ribs in foil locks in moisture—just don’t do it too early or ribs won’t have much smoke flavor.
If grilling directly over high heat, watch ribs closely to prevent burning.
Use an instant-read thermometer to check for 195-205°F internal temperature when done.
Let ribs rest for 10-15 minutes before cutting so juices redistribute.
Cut ribs between bones so each person gets their own bone section.

Common Problems and Solutions

Even seasoned pitmasters make mistakes now and then. Here are some common rib problems and how to avoid them:

Ribs are tough and chewy

Solution: Make sure to remove the membrane before cooking. Cook for a longer time at a low temperature until meat is completely tender.

Ribs are dry or burnt

Solution: Do not cook ribs over direct high heat the entire time. Smoke using indirect heat and/or steam wrap in foil to keep moist.

Ribs have no smoke flavor

Solution: Make sure to use wood chips/chunks and generate steady smoke. Smoke for at least 2 hours before steaming in foil.

Sauce won’t stick to the ribs

Solution: Only apply sauce during the last 10-15 minutes of cooking so it can caramelize onto the meat. Or thicken sauce so it coats better.

Bark is black and bitter tasting

Solution: If using a sweet sauce, brush it on only at the very end to avoid burning. Or start with a thicker, clings-to-meat type of sauce.

FAQs

Still have some questions about making mouthwatering barbecue ribs? Here are answers to some frequently asked questions:

How long does it take to grill ribs?

Baby back ribs usually take 2-3 hours total. Spare ribs can take up to 4 hours to become tender due to their size.

What temp do you smoke ribs at?

For indirect smoking, maintain a temperature between 225-250°F. Higher heat will cause ribs to dry out.

What wood is best for smoking ribs?

For pork ribs, mild fruitwoods like apple, cherry, and pecan work well. Hickory is also popular. Avoid heavy mesquite smoke.

Should ribs be cooked fat side up or down?

Cook bone-side down first to protect the meat, then flip fat-side down for the second half to self-baste the ribs.

Can you cut ribs before cooking?

It’s best to leave the rack whole so it cooks evenly. Cut between bones after cooking for easier serving.

How can you tell when ribs are done?

Check doneness by temperature (195-205°F), tenderness of meat, and how far it’s shrunk from the bone ends (1⁄4 inch).

Is it necessary to remove the membrane from ribs?

Yes, removing the membrane allows better smoke penetration and rub adhesion. It also reduces chewiness after cooking.

Get Grilling Juicy BBQ Ribs!

Now you have all the techniques and BBQ rib secrets to make your own mouthwatering grilled masterpieces at home. All that’s left is to fire up the grill, relax with family and friends, and dig into tender, juicy, smoky ribs straight off the barbecue. Just be prepared for lots of requests to become the new neighborhood pitmaster!