Grilling season is here, and what better way to celebrate than with some mouthwatering baby back ribs? These tender and flavorful ribs are a staple for any BBQ enthusiast. While some may find the task daunting, I assure you that cooking ribs on the grill is easier than you think.
In this recipe, we will use the 2-zone grilling method to achieve perfectly cooked baby back ribs. The process involves seasoning the ribs with a signature BBQ dry rub and grilling them low and slow with indirect heat. This allows the gentle, smoky heat to penetrate the meat, resulting in ribs that are so tender they practically fall off the bone. And the best part? You can sit back and relax while the grill works its magic.
Once the ribs are tender, we will slather them with your favorite barbecue sauce and finish them over direct heat. This step creates a caramelized coating and gives the ribs those deliciously crispy charred edges. The final product is juicy, tender, and packed with the smoky flavors you crave from BBQ.
Now that the ribs are ready, it’s time to serve them up with some classic cookout sides like baked beans, coleslaw, or potato salad. Whether you’re hosting a backyard cookout, enjoying a Sunday supper, or simply looking for a hands-off weeknight dinner, there’s always a good reason to make baby back ribs on the grill.
Key Ingredients: Simple yet Flavorful
One of the best things about this recipe is its simplicity. You only need three key ingredients to make these delicious baby back ribs shine:
- Baby back pork ribs: Look for a meaty rack of baby back ribs at your local grocery store. A 4-pound rack typically serves 2-3 people as a main dish. Feel free to scale up the recipe for larger gatherings.
- BBQ dry rub: Our signature dry rub combines brown sugar and spices for a sweet and spiced flavor. It’s a blend of chili powder, cumin, garlic powder, mustard powder, onion powder, smoked paprika, and brown sugar. This homemade rub adds an extra layer of deliciousness to the ribs.
- BBQ sauce: There are plenty of fantastic bottled BBQ sauces available, or you can make your own. Our favorites include Lillie’s Q and Burman’s BBQ sauces at ALDI. You can choose from a variety of flavors inspired by different BBQ regions, making it fun to experiment.
Prepping and Seasoning the Ribs
Before you fire up the grill, there are a couple of essential steps to ensure mouthwatering ribs. First, remove the silverskin from the meat. This step helps tenderize the ribs and allows the flavors to penetrate evenly. Next, apply the homemade dry rub generously. These straightforward tasks are the only hands-on work required for this recipe. The rest is all about letting the grill work its magic.
Grill Like a Pro: Step-by-Step Instructions
We use the 2-zone grilling method for this recipe, and it’s straightforward. The ribs cook slowly with indirect heat until they are tender. Then, we finish them off over high heat to achieve that perfect char and caramelization. Even though the process takes several hours, it is entirely hands-off. So kick back, relax, and let the grill do its thing.
To guide you through the process, we’ve prepared a step-by-step video that will help you become a rib-grilling expert.
Answering Your Burning Questions
If you have any questions or concerns about grilling baby back ribs, we’ve got you covered. Check out these frequently asked questions to troubleshoot any issues or uncertainties.
Serving Suggestions: A Feast to Remember
Now that your grilled baby back ribs are ready, it’s time to enjoy the fruits of your labor. These ribs are not only easy to make but also packed with smoky, sweet, and spiced flavors that scream summer. Pair them with your favorite sides and beverages, and get ready to indulge in a feast to remember.
So what are you waiting for? Grab your grill and get ready to impress your friends and family with these perfect baby back ribs. For more mouthwatering recipes and grilling inspiration, visit the Rowdy Hog Smokin BBQ website. Happy grilling!
Recipe & Food Styling by Jess Larson, Plays Well With Butter | Photography by Rachel Cook, Half Acre House.
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