How to BBQ Ribs on a Grill: The Ultimate Guide - Outdoor Cabinets

Barbecuing ribs on a grill can be an incredibly rewarding experience when done right. Perfectly smoked ribs with a crispy bark and fall-off-the-bone tender meat is like a little slice of heaven. However, grilling ribs requires patience and the right techniques to achieve finger-licking results. This comprehensive guide will teach you everything you need to know about how to bbq ribs on a grill.

Introduction to BBQ Ribs

Ribs are a delicious and popular barbecue dish, loved for their rich flavor and satisfying texture when cooked low and slow over indirect heat. Pork ribs and beef ribs are the most common types used for barbecuing.

Pork ribs come from the belly and side of the pig. Spare ribs are cut from the belly side, while baby back ribs come from the loin area near the spine. Beef ribs are cut from the cow’s ribcage. Short ribs come from the plate section, while back ribs are cut from the loin closer to the spine.

The prep work, rubs, sauces and time/temperature control required varies slightly based on the cut of rib. But the keys to perfect bbq ribs remain the same – removing the membrane, seasoning well, cooking low and slow, regulating heat and moisture, and glazing or saucing at the end.

Follow the steps in this guide and you’ll be able to bbq incredibly delicious, fall-off-the-bone tender ribs on your grill every time.

BBQ Rib Basics

Here are some key tips to keep in mind for how to bbq ribs on a grill:

Remove Membrane – The membrane on the back of the ribs needs to be removed so seasonings and smoke can penetrate the meat.
Season Well – Generously coat both sides of the ribs with a dry rub or sauce. Let them sit for at least 30 minutes or overnight.
Cook Low & Slow – Indirect heat between 225-275°F for 2-6 hours allows the collagen in the ribs to break down into gelatin.
Spritz Occasionally – Lightly spritzing with apple juice, stock or water every hour prevents drying out.
Wrap If Needed – Wrapping ribs in foil retains moisture if ribs start to dry or stall. Can remove wrap for last 30-60 mins.
Glaze Near End – Brush on your favorite bbq sauce during the last 30-60 minutes to let it caramelize.
Check for Doneness – Test doneness by checking meat pulls back from bones and the bones twist easily.
Rest Before Serving – Let ribs rest for 10-15 minutes before cutting so juices redistribute.

Now let’s look at each of these steps in more detail.

Selecting the Best Ribs for BBQ

The first step is choosing which type of ribs to bbq. Here are some popular options:

Pork Ribs

Baby Back Ribs – From the top of the ribs near the spine. Most tender and lean with shorter cooking time.
Spare Ribs – From belly side with more fat and connective tissue. Bigger ribs that take longer to cook.
St. Louis Cut Spare Ribs – Spare rib tips are trimmed for a rectangular rack. More uniform for cooking.

Beef Ribs

Short Ribs – From bottom of ribs. Well marbled with intense beefy flavor.
Back Ribs – Near spine so very meaty. Need longer cooking time to get tender.
Dino Ribs – From plate section near short ribs. Cut extra thick for dramatic appearance.

Any of these ribs will turn out fantastic if cooked properly on the grill. Pork spare ribs and baby backs are most popular for their balance of flavor, tenderness and manageable size.

Preparing Ribs for the Smoker

Proper prep work is key to perfectly cooked ribs. Here are the essential steps:

Remove Membrane

Ribs have a tough membrane lining the back (bone side) that prevents smoke absorption and spice penetration. Removing it is easy:

Lift corner of membrane with knife or fingers
Grab lifted section with paper towel for grip
Pull back slowly while holding rib in place
Tug membrane until completely removed

Some leave membrane on beef ribs since they cook longer at higher heat. But removing it from pork ribs is a must.

Trim Excess Fat

Use a sharp knife to trim any hard, excess fat or flap sections.
Leave a thin layer of fat intact for moisture and flavor.
Expose more meat surface for seasoning and smoke contact.

Rinse & Pat Dry

Quickly rinse ribs under cold water and pat dry with paper towels.
Removes any bone dust or debris and helps seasonings stick.

Apply Dry Rub

Adding a flavorful dry rub is vital for infusing taste into the meat. Make sure to generously coat both sides:

First sprinkle rub over the entire surface.
Then pack and press the rub onto the meat.
Cover all areas thoroughly so no spots are missed.
Let ribs sit for at least 30 mins for rub to penetrate.
Can leave overnight in fridge for maximum infusion.

Some quick, easy rub recipes are just salt, pepper and brown sugar. Get creative with spices like paprika, chili powder, cumin, garlic powder, onion powder, cayenne, mustard powder, etc.

Make enough rub to heavily coat the ribs since some will fall off during cooking. Having a good rub makes a big difference in the final flavor.

BBQ Rib Cooking Techniques

Cooking ribs low and slow using indirect heat is vital for tenderizing the collagen-rich meat. Here are the best techniques for grilling ribs:

Grill Setup

Indirect Heat – Coals piled on only one side or outer burners on gas grill. No direct heat under ribs.
Drip Pan – Filled with water or juice under ribs to add moisture.
Ribs in Center – Racks placed in center of grate over drip pan.
Vents Open – Top and bottom vents fully open to draw air through.

Temperature Control

Low Temp – Keep heat between 225-275°F.
Long Cook Time – Allow at least 2-4 hours for pork ribs and 4-6 for beef.
Check Temp Often – Monitor temps and adjust vents/burners as needed.
Rotate Occasionally – Periodically rotate racks for even cooking.

The low, steady indirect heat gently breaks down connective tissue over time without burning the exterior. This tenderizing process takes patience. Don’t rush it.

Regulating Moisture

Ribs can dry out during the prolonged cooking time. Prevent this with:

Water Pan – Filled drip pan under ribs provides moisture.
Occasional Spritzing – Lightly spray ribs with apple juice or stock every 60-90 minutes.
Wrapping If Needed – If drying out, wrap tightly in foil with liquid for remainder of time.
Rest in Foil After – Let ribs sit wrapped when finished cooking to reabsorb juices.

Proper moisture control means your ribs come out juicy instead of dried out.

Adding Smoke Flavor

The smoke from burning wood chips or chunks gives ribs incredible flavor.

Soak Chips – Soak chips in water 30+ minutes so they smolder instead of ignite.
Add to Coals – Scatter soaked chips directly onto hot coals every 45-60 minutes.
Use Wood Chunks – Larger chunks provide longer lasting smoke without constant replenishing.
Try Different Woods – Each has distinct flavor like hickory, oak, cherry, apple, mesquite.
Avoid Bitter Smoke – Open vents and monitor fire/smoke carefully to prevent bitterness.

The sweet, savory smoke flavor takes ribs up a notch. Play around with different woods and smoke intensities to find your preference.

Glazing and Saucing

BBQ sauce can be brushed on during the last 30-60 minutes of cooking time so the sugars caramelize.

Glaze Near End – Baste with thick, sticky sauce periodically during final phase.
Quick Grill – Sauce then move over direct heat briefly to set.
Avoid Burning – Don’t sauce too early or sugars may burn.
More Coats – Can apply another layer or two of sauce after removing from grill.

The set sauce provides a tasty, sticky coating on the meat. Balance sauciness and dry rub flavor to your tastes.

Testing Rib Doneness

It can be tricky determining when ribs are finished cooking. Here are some ways to test for doneness:

Meat Pull Back – Meat has shrunk back from ends of bones exposing ~1/4 inch.
Bone Twist – Bones twist and move easily when rack is picked up.
Toothpick Test – Pokes through meat easily but still has some resistance.
Internal Temp – Around 200-208°F for fall-off-the-bone ribs.
Appearance – Ribs have nice caramelized, charred exterior.
Jiggle – Meat jiggles a bit rather than still being stiff when shook.

The ribs are ready when the meat is pull back, tender and fully cooked, but not totally falling apart.

Resting, Cutting and Serving BBQ Ribs

After ribs are fully cooked, there are just a few more steps before enjoying these meaty masterpieces:

Let Ribs Rest

Transfer ribs to cutting board and tent with foil.
Allow to rest 10-15 minutes before cutting.
Resting redistributes juices into the meat.

Cut Between Bones

Use sharp knife to slice between each rib bone.
This portioned presentation is classic.
Can cut into St. Louis style slabs if preferred.

Serve Immediately

Ribs are best right off the grill.
Pass out with extra napkins!
Provide any additional sauces on the side.

Now dig into these perfectly barbecued ribs! The ribs should be sticky, juicy, smoky and fall right off the bone.

BBQ Pork Spare Ribs

Pork spare ribs are a great choice for grilling because they have the perfect balance of meaty texture and tender texture when cooked properly. Here are some tips specifically for smoking spare ribs low and slow on a grill:

Remove Tip Cartilage – For St. Louis cut, trim off uneven rib tips.
Look for Flex – Select racks that bend without cracking. Sign of tenderness.
Remove Membrane – Essential to peel membrane off back to maximize smoke and rub flavor.
Trim Excess Fat – Leave about 1⁄4 inch fat cap. Trim away any hard fat.
Apply Dry Rub – Spice rub with salt, pepper, brown sugar, paprika, garlic and chili powder.
Indirect Heat – Keep temp between 250-275°F using indirect heat for 4-5 hours.
Moisture Control – Water pan underneath. Spritz occasionally with apple juice or stock.
Add Wood Smoke – Use wood chunks or soaked chips for great flavor.
Wrap If Hitting Stall – When bark sets, wrap in foil with apple juice to power through.
Glaze – Brush on bbq sauce periodically during last 1-2 hours.
Check Doneness – Meat shrinks back from bones and they twist freely when done.
Let Rest – Allow to rest 15 minutes before slicing between bones.

Follow these steps and your grill will deliver mouthwatering spare ribs every time.

BBQ Baby Back Ribs

Baby back ribs come from higher up on the ribcage so they have a shorter cooking time. Here are some tips for smoking them perfectly:

Look for Uniformity – Racks should be consistent in shape/size for even cooking.
Peel Membrane – Essential to remove from back of racks.
Apply Dry Rub – Generously coat both sides, pressing into meat.
Indirect Heat – Cook at 250-275°F for 2.5 – 3 hours using indirect heat.
Add Moisture – Have water pan underneath and spritz occasionally with apple juice.
Smoke with Wood – Use your favorite wood like hickory, mesquite, pecan, etc.
Wrap If Hitting Stall – After a nice bark forms, wrap tightly in foil to power through.
Brush On Glaze – Baste with sauce during last 30 mins – 1 hour.
Check Doneness – Meat has shrunk back from bones and they twist freely.
Let Sit – Allow to rest 10 minutes before cutting.

The shorter cook time means you can quickly smoke delicious baby backs any night of the week.

Troubleshooting BBQ Ribs

Even using proper methods, ribs can sometimes turn out less than perfect. Here are some common problems and how to fix them:

Issue: Ribs are undercooked and chewy.

Solution: Allow ribs to cook longer at lower temp until tender and bone moves freely. Check for doneness early and often.

Issue: Ribs are dried out or burnt.

Solution: Keep temp low, use water pan, spritz to add moisture and loosely tent with foil if needed.

Issue: Ribs lack smoke flavor.

Solution: Ensure vents are open, replenish wood chips/chunks regularly and use different wood varieties.

Issue: Ribs are too salty.

Solution: Use less salt in rub, omit salt if sauce/glaze is salty, or cut salt in other recipe ingredients.

Issue: Ribs fall completely apart.

Solution: Avoid very long cook times, high humidity, peeking/flipping too often. Carefully transfer to cutting board after cooking.

Issue: Bark is mushy instead of crispy.

Solution: Pat ribs fully dry before applying rub. Cook low and slow until bark sets. Briefly move over direct heat at end.

With the proper techniques and adjustments, you’ll be able to troubleshoot any issues and end up with amazing bbq ribs every time.

FAQs About BBQ Ribs

Grilling ribs may seem complicated at first, but have no fear – you’ll be an expert in no time. Here are answers to some frequently asked questions:

What is the best type of grill to use for ribs?

Charcoal and kamado style grills hold low temps well. Gas grills work too with indirect burner setup.

Should I cook ribs over direct or indirect heat?

Indirect, low heat is key. Direct high heat will burn the outside before inside is done.

Do ribs need to be marinated or brined?

Not required, but you can marinate or brine if desired for extra flavor infusion.

Can you grill and finish ribs in the oven?

Yes, you can get the nice char marks and smoke flavor on the grill then transfer to oven.

How can you tell when ribs are done?

Meat has shrunk back from the ends of the bones, bones twist freely, and meat has browned exterior bark.

Should I wrap ribs in foil while cooking?

Optional, but wrapping for portion of time helps tenderize meat and powers through any stall.

How long will cooked ribs last refrigerated?

3-4 days stored properly in an airtight container. Reheat gently before serving again.

Can you reheat ribs?

Yes, place refrigerated leftovers in oven at 325°F for 10-15 minutes until warmed through.

What sides go well with bbq ribs?

Bbq beans, coleslaw, cornbread, mac and cheese, potato salad, collard greens, fries, etc.

Conclusion

Smoking ribs low and slow on the grill results in finger-lickin’ good barbecue, but the techniques can be intimidating for beginners. Follow the steps in this guide for prepping, seasoning, regulating heat and moisture, adding smoke, glazing, checking doneness and troubleshooting. With the proper methods, you’ll be able to grill competition-worthy bbq ribs in your own backyard.

The savory, fall-off-the-bone tender ribs hot off the grill, lacquered in sticky sweet sauce are a treat for the senses. Mastering bbq ribs requires time and patience, but the rewards are well worth it. Get outside and fire up your grill to start perfecting your rib cooking skills. Your family and friends will thank you as they devour these mouthwatering smoked meat masterpieces.