Cooking delicious, fall-off-the-bone ribs on the barbecue is easier than you think! With the right preparation, techniques, and cooking times, you can master making incredible barbecue ribs at home.
Introduction
Ribs are a classic grilled dish that are always a crowd-pleaser. Smoky, saucy, tender ribs fresh off the grill are hard to beat! While ribs may seem intimidating to novice grillers, they are actually quite simple to make as long as you follow some basic barbecue techniques.
The most important factors for perfectly cooked ribs are:
- Choosing the right ribs – Pork baby back ribs or St. Louis-style ribs work best.
- Removing the membrane – This tough layer needs to be peeled off the bone side.
- Flavorful rub – A salty, spicy rub ensures great flavor.
- Low and slow cooking – Allow 2-4 hours of slow roasting over indirect heat.
- Saucing at the end – Brush on sticky barbecue sauce in the last 30 minutes.
Follow this guide to learn step-by-step how to make mouthwatering barbecue ribs right in your own backyard. We’ll provide tips for selecting ribs, prep work, recipes for rubs and sauces, cooking instructions, and even how to tell when they’re done. Let’s get grilling!
Selecting the Best Ribs for the BBQ
The first step is choosing delicious, meaty ribs that will stay moist and tender on the grill. Here are the top options:
Baby Back Ribs
- From the upper rib near the spine.
- More tender with a good meat-to-bone ratio.
- Take 2-3 hours to cook.
- Best for faster cooking times.
St. Louis-Style Ribs
- From the belly side, with breastbone removed.
- Meatier with great barbecue flavor.
- Take 3-4 hours to cook.
- Great choice for purists.
Spareribs
- From belly and side ribs.
- More fat with a heavier bone.
- Take 4+ hours to cook.
- For patient grillers aiming for fall-off-the-bone.
While baby backs and St. Louis ribs are most popular, any type can be delicious with proper preparation and barbecue technique. For novice grillers, opt for quick-cooking baby back ribs first.
Preparing Ribs Before Cooking
Proper prep ensures ribs cook evenly and absorb maximum flavor. Here’s how to get ribs grill-ready:
Remove Membrane
Ribs have a papery membrane covering the bone side. Removing it allows seasoning and smoke to penetrate fully.
- Insert knife under corner of membrane, lift and grab with paper towel.
- Tear off slowly, angling knife against bone.
Trim Excess Fat
- Use a sharp knife to trim thick areas of hard fat.
- Leave a thin layer for moisture.
Apply a Dry Rub
- Coat ribs all over with dry spice rub.
- Rub allows seasoning to adhere to meat.
- Let ribs sit for 15-30 minutes after applying rub.
Now the ribs are ready for the grill!
Make Your Own Barbecue Dry Rub
A flavorful barbecue rub is key for ribs with lots of taste. Commercial blends work, but making your own homemade blend is easy and allows you to adjust flavors as desired.
Some classic rub ingredients:
- Salt – Enhances overall flavor
- Sugar – Helps create a caramelized crust
- Pepper – Provides a little heat and bite
- Paprika – Adds an earthy, smoky flavor
- Chili powder – Brings a kick of heat and spice
- Garlic and onion powder – Provide aromatic background flavoring
- Cumin, mustard, cinnamon – Extra seasonings for unique flavor
Combine ingredients in ratios that suit your tastes. Apply the dry rub generously all over the ribs before cooking. Store extra homemade rub in an airtight container.
Barbecue Sauces for Brushing on While Cooking
Barbecue sauce adds sticky sweetness and extra flavor to ribs when brushed on during the last 30 minutes of grilling. Make your own or use store-bought sauce – just avoid sugary ketchup-based brands.
Try these easy homemade sauce recipes:
Sweet and Tangy Barbecue Sauce
- Ketchup
- Brown sugar
- Apple cider vinegar
- Worcestershire sauce
- Mustard
- Smoked paprika
- Garlic powder
- Onion powder
Alabama White Barbecue Sauce
- Mayonnaise
- Apple cider vinegar
- Horseradish
- Black pepper
- Garlic powder
- Salt
Mastering the Best BBQ Methods
Low and slow cooking is key for tender, fall-off-the-bone ribs. There are a few different techniques to try:
Indirect Cooking
This traditional barbecue method uses indirect heat to cook ribs slowly next to the fire, not directly over it.
- Bank coals to one side of grill, or turn on burners on just one side of a gas grill.
- Place ribs on the cooler side, away from direct heat.
- Cook 2-4 hours with the grill lid closed, maintaining temperature around 250°F.
- Add wood chips or chunks to the coals for extra smoke flavor.
- Brush with sauce during last 30 minutes.
3-2-1 Method
This approach divides cooking into timed segments for foolproof results.
- Cook ribs bone-side down for 3 hours indirectly.
- Wrap tightly in foil and return to grill for 2 hours.
- Unwrap, brush with sauce and cook 1 hour more to finish.
Oven Finishing
- Start ribs on the grill, indirect heat for 1-2 hours.
- Finish in a 225°F oven for 2+ hours until done.
Smoker Cooking
- For true barbecue fans, cooking low and slow in a smoker is ideal.
- Keep temperature steady at 225-250°F for 4+ hours.
- Use wood chips/chunks for authentic barbecue flavor.
How to Tell When Ribs Are Done
With experience, you will learn exactly how your grill cooks ribs. Here are signs ribs are ready:
- Meat has visibly shrunk back from the ends of the bones by 1/4 inch or more.
- Meat tears easily when poked with a fork.
- Ribs feel tender when picking up one end bone.
- Internal temperature reads 195-205°F.
The ribs should be very tender and the meat easy to pull clean off the bone. If undercooked, return to indirect heat for 30-60 more minutes.
Serving Smoky, Saucy Barbecue Ribs
Now that you’ve mastered the barbecue, it’s time to enjoy! Here are some serving tips:
- Let ribs rest 5-10 minutes before cutting into portions.
- Cut between bones into individual ribs or 2-3 bone sections.
- Pour extra barbecue sauce on the side for dipping.
- Serve with classic barbecue sides like coleslaw, beans, cornbread and potato salad.
- Enjoy immediately – the ribs won’t reheat well later.
Cooking ribs low and slow on the grill results in finger-licking, melt-in-your-mouth barbecue goodness. Mastering ribs requires patience, but the smoky, sweet and saucy flavor payoff is so worth it. Get creative with rubs and sauces until you make ribs just how your family loves them best. Happy grilling!
Frequently Asked Questions About Making Ribs on the BBQ
What is the white membrane on ribs and why remove it?
Ribs have a tough white membrane on the back side that should be removed before cooking. This membrane becomes chewy when cooked and can prevent smoke and seasoning from penetrating the meat. Peel it off starting at the corner bone for even cooking.
Which is better, baby back or St. Louis ribs?
Both have great flavor when cooked right. Baby backs cook faster since they have less meat and more bone. St. Louis ribs have more meat, take longer to cook, and have a more authentic barbecue rib taste. Choose based on your timeline.
Should ribs be cooked bone-side up or down?
Cooking bone-side down allows fat and juices to baste the meat rather than drip into the grill. The bone also protects the meat from getting overdone by direct heat. Bone down gives the best texture.
Why do ribs stall around 150-170°F when cooking?
The collagen in the ribs starts to break down at this temp, which temporarily stops the cooking. Moisture is driven out too. This stall is normal. Power through by maintaining low indirect heat until it passes.
Is it necessary to wrap ribs in foil while cooking?
Wrapping ribs in foil midway through is optional. It steams them in their juices, speeds cooking, and fall-off-the bone tenderness. For slightly firmer texture, skip the foil and cook unwrapped entirely.
How can you tell when ribs are done without a meat thermometer?
When done, ribs will have shrunk back from the ends of the bones slightly. The meat will tear cleanly off the bones with a tug of the fork. Pick up ribs with tongs – well-cooked ribs will start to bend and break.
Conclusion
With the right preparation, temperature control, and cooking times, you can make restaurant-quality ribs at home using your grill or smoker. Cook baby back or St. Louis ribs low and slow over indirect heat for at least 2-4 hours. Apply a flavorful homemade dry rub before cooking and brushes with sticky barbecue sauce near the end. Use an instant read thermometer to check doneness or look for the meat shrinking back from the bones. Serving tender, juicy, smoky ribs that fall right off the bone is sure to satisfy any barbecue fans! With a little patience, making incredible ribs on the barbecue is an easily mastered grilling skill.