Grilling ribs can be tricky business. With so many different methods and grill times, it’s easy to end up with ribs that are undercooked, dried out, or even burnt. But have no fear – this comprehensive guide will walk you through exactly how long to grill bbq ribs to bbq rib perfection.

An Introduction to BBQ Ribs

Ribs are a classic barbecue dish that come in a few different varieties:

Pork Ribs – Pork ribs are the most popular choice. The two main cuts are baby back ribs (from the upper ribcage) and St. Louis-style ribs (from the belly and lower ribcage). Pork ribs have more fat than beef ribs, keeping them juicy as they cook.
Beef Ribs – Beef ribs come from the cow’s rib section. They tend to be meatier and more flavorful than pork ribs. Short ribs and back ribs are common cuts used for barbecuing.
Lamb Ribs – Lamb ribs come from younger lambs and have a milder flavor than beef or pork ribs. They are harder to find but make a nice alternative.

No matter what type of rib you choose, the keys are selecting quality ribs and using the right grilling time and technique to end up with tender, fall-off-the-bone results.

Factors That Affect Grill Times

There are a few key factors that will determine exactly how long you need to grill ribs:

1. Type and Size of Ribs

Pork vs Beef – Pork ribs generally take less time to cook than beef ribs. Pork ribs are naturally more tender with higher fat content.
Meat on the Bones – The more meat on the ribs, the longer they will take to cook. Beef ribs and country-style pork ribs have more meat than spare ribs or baby backs.
Rack vs Individual Ribs – A full rib rack takes longer to cook than individually cut ribs.
Bone Size – Thicker, meatier ribs need more time than thinner, smaller bones.

2. Grill Temperature

High vs Low Heat – Grilling over high direct heat cooks ribs faster than low, indirect heat. But too high of heat can burn the outside before the inside cooks.
Charcoal vs Gas – Charcoal grills tend to get hotter than gas, cooking ribs quicker. Gas grills provide more even, controlled heat.

3. Preparation Method

Seasoned vs Unseasoned – Ribs cook slightly faster without a rub since the rub creates an extra layer.
Bone In vs Boneless – Boneless ribs will grill faster with more exposed surface area.
Fresh vs Frozen – Frozen ribs must thaw completely before grilling, which adds more time.

Taking these factors into account will help determine the best grill times for your specific ribs.

How Long to Grill Different Types of Ribs

Here are general time ranges for grilling various rib cuts, based on average grill temperature and preparation:

Baby Back Ribs

High heat (350-450°F) – 1.5-2.5 hours
Low heat (225-325°F) – 3-4 hours

Baby backs are small, lean, and tender. They typically cook faster than other rib types. Cook for the shorter time if ribs have been butterflied or bones removed.

St. Louis-Style Ribs

High heat – 2-3 hours
Low heat – 4-5 hours

St. Louis ribs have a bit more meat on the bone than baby backs. Grill them low and slow for fall-off-the-bone texture.

Beef Short Ribs

High heat – 2.5-3.5 hours
Low heat – 4-6 hours

Short ribs are usually cut into individual ribs. Monitor closely to avoid overcooking.

Beef Back Ribs

High heat – 3-4 hours
Low heat – 5-7 hours

Back ribs have a lot of meat between bones. Use the longer times for full racks.

Country-Style Ribs

High heat – 1.5-2.5 hours
Low heat – 3-4 hours

Country ribs are meaty like beef ribs but cook faster. Cut into individual ribs to reduce grill time.

Lamb Ribs

High heat – 1.5-2.5 hours
Low heat – 3-4 hours

Lamb ribs cook quickly like pork baby backs. Watch them closely to prevent drying out.

Keep in mind that these times are approximate. The exact grilling time can vary based on the thickness of the ribs, grill temperature, and preferred degree of doneness. Ribs at the lower end of the time range will be slightly underdone while ribs cooked at the higher end will be very tender and falling off the bone.

How to Tell When Ribs Are Done Grilling

Because ribs come in all shapes and sizes, grill times alone won’t guarantee perfect results. Here are some ways to test when they’re done:

Temperature – Use an instant read thermometer. Pork is done at 145°F, beef at 145°F, and lamb at 145°F. Insert into thickest meatiest part, avoiding bone.
Bone Movement – Grab a rib with tongs and tug slightly. Meat pulling back 1/4-1/2 inch from the bone indicates doneness.
Toothpick Test – Stick a toothpick into the meat and see if it slides in and out smoothly. If not, keep grilling.
Look – Check for some charring on the outside and caramelized, dark outer edges. Meat should look moist, not dried out.
Feel – Meat should feel firm yet tender when pressing between tongs, not mushy.

Use a combination of these tests to determine when ribs are cooked through without being overdone. Checking at the shorter cook times is wise to prevent burning or drying out. You can always put them back on the grill if they need more time.

Step-By-Step Guide to Grilling Perfect Ribs

Follow these simple steps for foolproof, restaurant-quality ribs every time:

1. Prepare the Ribs

Choose ribs approximately 2 inches wide and 0.5 inch thick for fastest grill times. Leave membrane on during cooking for moisture and texture.
Season as desired. Dry rubs work best, applied liberally on all sides.
Let ribs sit at room temperature 30 minutes post-seasoning so flavors penetrate.

2. Prep the Grill

For gas grills, preheat to medium heat (350-450°F).
For charcoal, mound coals on one side. This creates both direct and indirect heat zones.
Place a drip pan with water on non-heated side to help maintain humidity.

3. Arrange Ribs on the Grill

Place ribs on grill meaty-side down over direct heat to sear. Cook 2-4 minutes until browned.
Flip ribs and move to indirect heat. Meaty-side should face up.
Try to maintain even heat around 250-325°F in indirect area.

4. Grill the Ribs

Cook uncovered using recommended times based on rib type.
Flip and rotate ribs every 20-30 minutes for even cooking.
Brush with sauce during last 30 minutes if desired. Avoid sugary sauces that can burn.

5. Check for Doneness

At end of minimum cook time, start checking for doneness using tests above.
Check the ends and middles of racks for accuracy.
Remove from grill immediately once ribs reach desired tenderness and temperature.

6. Let Ribs Rest

Place ribs on a cutting board and tent with foil 5-10 minutes.
This allows juices to redistribute evenly through meat.

7. Serve and Enjoy!

Cut ribs apart and serve with extra sauce on the side.
Refrigerate leftovers in airtight container up to 4 days.

And that’s all there is to it! Just follow this simple process for fall-off-the-bone tender barbecue ribs off your own grill. Adjust cook times based on preferred degree of doneness and enjoy!

FAQs about Grilling Ribs

How can I get my ribs extra tender?

Cook for longer grill times, until meat is very soft and starting to recede from the ends of bones.
Use the indirect, low heat method around 250°F to break down connective tissues.
Finish ribs wrapped in foil with sauce or broth added to steam and braise meat.

My ribs keep burning on the outside before cooking through. How can I prevent this?

Avoid direct high heat above 350°F which scorches the surface.
Cook first over indirect heat, then sear at very end if browner exterior is desired.
Add a water pan under ribs on grill to moderate temperature.

Can I speed up grill times for ribs?

Cut into individual ribs for faster, more even cooking.
Remove membrane for faster smoke penetration.
Cook over direct heat on preheated grill around 350-450°F.
Partially boil ribs first before grilling to shorten time.

How should I reheate leftover grilled ribs?

In the oven at 300°F for 15-20 minutes wrapped in foil.
On the grill, cooking 5-10 minutes per side over medium heat.
In the microwave, 1-2 minutes per bone until heated through.
In sauce or broth on stovetop to add moisture back.

Reheating on a lower temperature helps prevent drying out. Use sauce or moisture to keep ribs tender.

Can I grill ribs that were previously frozen?

Yes, as long as ribs are fully thawed. Allow 24 hours thawing time in fridge for a full rack. For individual ribs, thaw 2-3 hours in fridge until no ice crystals remain. Add 10-15 extra minutes to grill times for previously frozen ribs.

Conclusion

Grilling flavorful, tender barbecue ribs requires paying attention to rib size, grill temperature, and prep method in order to determine the ideal cook times. Pork baby backs and ribs need less time than beef varieties. Indirect low heat makes ribs juicier but takes longer than direct high heat. Allow 1.5-4 hours for most ribs, checking frequently for doneness with a thermometer, toothpick, and touch test. Following the tips in this guide will help you achieve competition-worthy ribs right off your backyard grill.

Now that you know exactly how long different cuts and types of ribs take to grill, you can relax and enjoy the process. The sweet smell of ribs cooking over a smoky fire and the sticky fingers and satisfied smiles that follow are part of what makes summertime barbecue so special. So grab your favorite beverage, turn up some music, and get ready to start grilling those ribs to mouthwatering perfection.

How Long to Grill BBQ Ribs – The Ultimate Guide