Cooking delicious, fall-off-the-bone barbecue ribs may seem intimidating, but with the right techniques and some patience, you can make perfectly grilled ribs at home. Here is a step-by-step guide on how to cook BBQ ribs on the grill, along with tips for choosing ribs and making your own barbecue sauce.
Choosing the Ribs
There are a few different cuts of ribs you can use for grilling:
Baby Back Ribs
- Come from the upper part of the ribcage near the spine.
- Most tender and lean.
- Usually have a rectangular shape.
- Need less time on the grill – about 2-3 hours.
Spare Ribs
- From the belly side of the pig.
- More fat than baby backs.
- Take longer to cook – 4-5 hours.
- Have more bone and irregular shape.
Beef Ribs
- Cut from the cow’s rib section.
- Need extended cooking time – 5-6 hours.
- Big, meaty ribs with lots of rich beef flavor.
For beginners, baby back ribs are easiest to work with. Spare ribs and beef ribs take more skill to cook properly.
Preparing the Ribs
- Remove the membrane – The ribs have a papery membrane on the back that can make them tough. Slide a knife under it and peel it off.
- Season the ribs – Rub the ribs all over with a dry seasoning blend. Use spices like brown sugar, chili powder, cumin, pepper, garlic, and salt.
- Marinate (optional) – For more flavor, marinate ribs for 4-12 hours in sauce, vinegar, wine, or another liquid.
- Refrigerate – Let ribs rest overnight in the fridge so the seasoning penetrates the meat.
How to Cook Ribs on a Grill
Grilling ribs uses indirect heat – the ribs cook next to the fire, not directly over it. This slow cooking tenderizes the meat so the ribs get perfectly caramelized, not burnt.
Setting Up the Grill
- Use a 2-zone fire – Pile the hot coals or turn on the burners on just one side. Leave the other side with no heat source.
- Place a drip pan – Put an aluminum pan filled with water, juice, or beer on the unlit side. This will catch drippings and add moisture.
- Get to 225-250°F – Use an oven thermometer to check the temperature. Adjust the vents to maintain an even, low heat.
Placing the Ribs
- Put the ribs bone-side down on the cool side of the grill, not directly over the coals or flames.
- Keep the lid closed as much as possible to contain the heat.
Flipping and Saucing
- After 2-3 hours, flip the ribs over. Brush with barbecue sauce if desired.
- Cook for another 1-2 hours bone-side up, brushing with sauce every 30 minutes.
- The ribs are done when the meat has shrunk back from the bones and the centers are tender.
- Let the ribs rest for 10-15 minutes before cutting into individual ribs to serve.
Tips for the Best Grilled Ribs
- Use hardwood charcoal like hickory or mesquite for extra smoke flavor.
- Add wood chips or chunks to gas grills if they don’t produce smoke.
- Coat both sides of the ribs with a mustard slather before seasoning.
- Mop or spritz the ribs with apple juice or cider vinegar every hour.
- Wrap ribs in foil when halfway done to power through the stall period more quickly.
- Cut racks in half for shorter cook times. Ribs closer to the middle cook faster.
- Cook 5-10 degrees hotter and faster if using meaty spare ribs or beef ribs.
Make Your Own Barbecue Sauce
You can easily whip up basic barbecue sauce at home with pantry staples:
- Ketchup or tomato sauce
- Brown sugar or molasses
- Apple cider vinegar
- Worcestershire sauce
- Chili powder and other spices
- Mustard
- Garlic
Mix the ingredients together, simmer until thickened, and adjust flavors as desired. Brush on the last 30-60 minutes of grilling for finger-licking results.
With the right tools, ingredients, and techniques, you can make competition-worthy barbecue ribs at home. Slow cooking over indirect heat and basting with a tasty homemade sauce are the keys to mouthwatering, fall-off-the-bone grilled ribs.
Frequently Asked Questions
What is the best wood to use when smoking ribs?
Hickory and mesquite are classic choices for smoking ribs because they impart a rich, bold smoke flavor. Fruit woods like apple, cherry, and pecan are milder options. Stay away from resinous woods like pine.
Should ribs be cooked fat side up or down?
Cook ribs fat side up to allow the fat to baste the meat as it renders. The bone side should be down for the first half of cooking. Flip the ribs over for the second half.
How can I tell when ribs are done?
Check for tenderness in the meatiest part of the ribs. It should tear easily with a fork. Also look for the ends of the bones protruding through the meat. At 205-210°F, the ribs are fully cooked.
Is it better to boil or bake ribs before grilling?
Boiling or baking ribs before grilling isn’t necessary. The low, slow cooking on the grill tenderizes them fully. Pre-cooking will just dry out the meat.
Should I wrap ribs in foil while cooking?
Wrapping ribs in foil for 1-3 hours during grilling helps them power through the stall period where cooking slows down. This speeds up the cooking time.
Conclusion
Perfectly cooked barbecue ribs may look like a complex endeavor, but with the right tools and techniques, you can achieve competition-worthy results smoking ribs on your own grill. Low, indirect heat paired with basting in a homemade barbecue sauce is the key to finger-licking, fall-off-the-bone ribs. With the tips in this guide, you can master how to cook BBQ ribs on the grill, and impress everyone at your next cookout.