How to Cook BBQ Pork Ribs - Outdoor Cabinets

Barbecued pork ribs are a classic summertime favorite. When cooked properly, ribs have tender and juicy meat that falls right off the bone. They are scrumptious straight off the grill, but you can also sauce or season them any way you like.

Cooking barbecue ribs may seem intimidating, but it just takes a few easy steps and some patience. With the right technique, ingredients and tools, you’ll be an expert rib master in no time.

Ingredients You’ll Need

Before we get into the steps for prepping and cooking, let’s go over the essential ingredients you’ll need:

Pork ribs – The most popular choices are baby back ribs or spareribs. Baby backs are smaller and more tender, while spareribs are fattier with more connective tissue.
BBQ rub – A savory blend of seasonings like brown sugar, chili powder, garlic powder, salt and pepper. This gives the ribs a flavorful crust.
BBQ sauce – Sweet tomato-based sauce brushed on towards the end. Choose your favorite brand or make your own.
Wood chips – Soaked wood chips are placed over the coals or flame to produce smoke. Hickory and applewood are classic choices.
Charcoal or gas grill – You need an outdoor grill to cook ribs low and slow. Charcoal imparts a smokier flavor.
Smoker (optional) – For authentic pit-style ribs, a smoker allows you to barbecue for hours at low heat.
Grill tools – Essentials like tongs, spatula, temperature gauge, oven mitts and aluminum foil.

Step 1 – Prepare the Ribs

Start by taking the ribs out of the packaging and rinsing them under cold water. This removes any dust or particles.
Pat the ribs completely dry with paper towels. You want the surface to be dry for the rub to stick properly.
Carefully peel off the thin membrane from the backside of the ribs. This tougher layer can cause the ribs to curl while cooking. Use a knife to lift it from the bone end and pull it off slowly.
Apply a light coating of oil or mustard on both sides of the ribs. This helps the rub adhere to the meat.

Step 2 – Apply Dry Rub

Now generously season both sides of the ribs with your favorite BBQ dry rub. Massage the rub all over to evenly coat the meat.
Make sure to get the rub into any nooks and crannies between the bones. Let the ribs sit for at least 15-30 minutes to allow the spices and salts to penetrate.
You can also let the ribs marinate in the fridge up to overnight. The longer they sit, the more flavorful they’ll be. Just remember to bring them to room temp before cooking.

Step 3 – Prep the Grill

While the ribs are resting, prepare your grill or smoker for low and slow barbecuing:

For Charcoal Grills:

Pile up charcoal on one side of the grill so you have direct and indirect heat zones.
Soak your choice of wood chips in water for 30 minutes, then drain well. Scatter the chips over the hot charcoal.
Keep the temp between 225-250°F by adjusting the vents and adding more coals as needed. Use a thermometer to monitor.

For Gas Grills:

Turn the burners on just one side to high heat. Leave the other burners off.
Place a smoker box with wood chips over the lit burners. Keep the temp 225-250°F.

For Smokers:

Heat your smoker with charcoal or wood to 225-250°F.
Add soaked wood chunks or chips to generate smoke. Maintain the low temperature throughout cooking.

Step 4 – Cook the Ribs

Place the ribs meaty side up on the cool side of the grill, away from direct heat.
Cook for 2-3 hours, flipping and rotating periodically. This allows the ribs to smoke slowly while rendering the fat.
If using a smoker, cook for up to 6 hours for ultra-tender ribs. Spritz with apple juice or broth every hour to keep them moist.
After a few hours, start checking for doneness. The ribs are ready when the meat has shrunk back from the bones by 1⁄4 to 1⁄2 inch.
Carefully lift the ribs with tongs – they should bend easily without breaking apart. The meat should be very tender but not falling off.

Step 5 – Wrap the Ribs

Once they pass the bend test, tightly wrap each rack of ribs in aluminum foil.
You can add apple juice, beer or cola to the foil packet to steam and further tenderize the ribs.
Put the ribs back on the grill for 1-2 hours wrapped. The bones should be visible protruding through the foil when done.

Step 6 – Brush on BBQ Sauce

For the last stage:

Carefully open the foil packets and remove the ribs. The meat should be pull-off-the bone tender by now.
Move the ribs directly over the heat. Brush your favorite barbecue sauce generously on both sides.
Let the ribs grill for 5-10 minutes to caramelize the sauce. Brush on another layer and flip periodically to prevent burning.
Remove the ribs once the sauce gets thick and sticky. Be sure to reserve any leftover sauce to serve on the side.
Let the ribs rest for 10-15 minutes before cutting into individual ribs. Now dig in and enjoy your smoked barbecue pork ribs!

Tips for Extra Flavor

There are many ways to infuse even more flavor into your ribs:

Add extra spices to the rub like garlic powder, cayenne, cumin or grated orange peel.
Toast whole spices like coriander seeds and fennel in a pan, then grind and mix into the rub.
Use multiple types of wood chips like hickory, pecan and applewood for more smoke complexity.
Sprinkle browned sugar into the foil packets for caramelized flavor.
Mix liquors like bourbon, rum or whiskey into the BBQ sauce.
Serve ribs with tangy coleslaw, cornbread and baked beans on the side.

How to Know When Ribs Are Done

It can be tricky to pinpoint when ribs are cooked to tender perfection. Here are some foolproof ways to test doneness:

The meat will shrink back from the ends of the bones by 1⁄4 inch or more when ready.
Meat should be very tender but not falling off completely. It should have a little bite but pull off clean from the bone.
Insert a skewer or knife into the meat. It should slide through smoothly without resistance.
Grab a single rib with tongs and try to bend – it should crack but not break apart.
Internal temp of the meat should reach 195-205°F. Use an instant read thermometer to check.
Slice into a rib to peek inside. Meat should be very moist and tender throughout.

If the ribs need more time, re-wrap in foil and return to the grill for 30-60 minutes until tender. Don’t rush and overcook them.

Common Mistakes to Avoid

It’s easy for ribs to go wrong if you aren’t careful:

Don’t cook ribs over direct high heat the entire time. They’ll burn on the outside before the inside cooks through.
Be sure to peel off the back membrane or the ribs may curl and dry out.
Don’t keep taking the lid off to check them – this lets the heat escape.
Don’t cut ribs in advance or all the juices will leak out, drying out the meat.
Don’t sauce too early or the sugars may burn. Wait until the final stage.
Don’t forget to let ribs rest before slicing or they won’t reabsorb the juices.

Follow the technique closely including low indirect heat and wrapping in foil, and your ribs will turn out fall-off-the-bone tender every time.

Different Ways to Cook Ribs

While barbecuing is the most popular method, you can also cook tender delicious ribs in the oven or pressure cooker:

Oven-Baked Ribs:

Rub seasoned ribs and place bone-side down on a foil-lined baking sheet.
Cook at 300°F for 2-3 hours until tender, covering with foil to prevent burning.
Brush with sauce and broil 5 minutes to caramelize.

Pressure Cooker Ribs:

Add rub to ribs then put in pressure cooker with 1 cup broth.
Lock lid and cook on high pressure for 25-40 minutes depending on quantity.
Use natural release, then brush with sauce and broil to finish.

While oven and pressure cooker ribs cook faster, they won’t have the same smoky barbecue flavor as grilled.

How to Get the Best Ribs

To select the most tender and flavorful ribs:

Choose meaty, thick ribs with plenty of marbling – avoid bony scrawny ribs.
Opt for ribs that are darker red – this indicates higher myoglobin protein and flavor.
Inspect for moistness – dried out old ribs will cook up chewy.
Spareribs have more fat so remain juicy. Baby backs are pricier but more tender.
Pasture-raised and organic ribs have richer flavor from natural diets.
For convenience, buy pre-trimmed ribs with membrane removed. Or remove it yourself right before cooking.

Getting the highest quality ribs you can find ensures finger-licking barbecue every time!

Serving Suggestions

Ribs straight off the grill are delicious, but here are more ways to serve them:

Chop into chunks and toss in barbecue salad or baked potatoes.
Slice and pile high on buns for pulled pork sandwiches.
Chop and use in omelets, quesadillas, pizza and pasta dishes.
For appetizers, cut into individual ribs and serve with various dipping sauces.
Toss leftover bits into soups, chili or rice for a protein and flavor boost.
Pair ribs with classic barbecue sides like slaw, cornbread, beans and potato salad.

Get creative with leftovers – ribs make tasty additions to many meals!

Frequently Asked Questions About Making Ribs

Cooking ribs at home for the first time? Here are answers to some common questions:

What’s the best cut of ribs to buy?

For beginners, we recommend pork baby back ribs which are naturally leaner and more tender. Spareribs have more connective tissue and fat so take longer to cook tender.

Can you cook ribs from frozen?

Yes, thaw frozen ribs overnight in the fridge then apply rub as usual. Add 30 mins – 1 hour to the cooking time. Always thaw in fridge, not at room temp.

How long do ribs take to cook?

Most racks of baby back ribs take 4-6 hours cooking low and slow – spareribs can take up to 8 hours. Cook times vary based on thickness, temperature and doneness.

Should ribs be cooked in liquid?

No, ribs should be cooked dry first to allow the fat to render and maillard browning. Add liquid like apple juice later when wrapping in foil to braise and further tenderize.

How do you keep ribs moist?

Wrapping ribs in foil retains moisture – add liquid inside the packets too. Don’t discard the foil juices. Also spritz with juice and don’t overcook.

Can I grill ribs on a pan vs. directly on the grate?

Yes, placing ribs in a disposable foil pan makes them easier to flip and move around without falling apart. The pan catches juices too.

What temp should ribs be when done?

Check for 195-205°F internal temp in thickest part of meat. If under 190°F they’ll likely be tough. Use an instant read thermometer.

Why do my ribs get burnt on the outside before cooking through?

Ribs burnt on the outside happen from too much direct heat. Be sure to use indirect heat and lower temp of 225-250°F. Don’t sear them.

Conclusion

Well-made barbecue ribs are a little slice of summer heaven. With the proper preparation, seasoning, long slow cooking method and some patience, you can make restaurant-worthy ribs at home. It does take some practice to master the technique, but follow this guide and you’ll learn how to turn out finger-lickin’ tender and juicy ribs off your own grill. Invite over a hungry crowd, dig in and enjoy!