Grilled Ribs Recipe (ribs on the grill)
The most juicy & tender Grilled Ribs (ribs on the grill) that are perfect for a backyard cookout or family gathering!
Ingredients
Marinade (optional):
- ⅓ cup soy sauce
- ¼ cup extra virgin olive oil or avocado oil
- ¼ cup apple cider vinegar
- 2 tablespoons garlic minced
- 2 tablespoons ketchup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon lemon zest
- pinch kosher salt & ground black pepper
Grilled Ribs:
- 2 racks baby back ribs about 3-4 pounds each
- 2 ½ tablespoons smoked paprika
- 2 ½ tablespoons lemon pepper
- 1 ¼ tablespoons kosher salt more if desired
- 1 tablespoon smoked garlic powder
- ½ tablespoon onion powder
- ½ tablespoon ground black pepper
- ½ teaspoon cayenne pepper optional
- 1 cup bbq sauce homemade bbq sauce or store-bought
Instructions
- Make Marinade: Combine Marinade ingredients in a medium bowl. Whisk to combine. Set aside.
- Prep Ribs + Marinate: Pat 2 racks baby back ribs dry with clean paper towel. Place ribs, meat side down, on a baking sheet. Using a small knife, gently lift off the corner of the membrane (the layer of thin connective tissue) and gently pull to remove. Place in 9x13 pan and pour marinade over top - rub marinade all over ensuring it covers every nook and cranny. Cover and let marinate 30-60 minutes.
- Prep Grill: Ensure grill grates are clean and well-greased. Preheat grill temperature to 500℉.
- Make Dry Rub: In a small bowl, combine 2 ½ tablespoons smoked paprika, 2 ½ tablespoons lemon pepper, 1 ¼ tablespoons kosher salt, 1 tablespoon smoked garlic powder, ½ tablespoon onion powder, ½ tablespoon ground black pepper and ½ teaspoon cayenne pepper (if using).
- Season Ribs: Remove ribs from the marinade and let the excess marinade drip off. Place on a baking sheet and cover ribs in the dry rub ensuring every nook and cranny is covered.
- Grill Ribs: Place both racks of ribs meat-side down over the middle burner. Drop heat down to 300℉. (I usually turn off the middle burner and leave the outer two on and as low as they can go). Let ribs cook for 30 minutes then flip. Continue cooking until the internal temperature reaches between 190-203℉ (use a meat thermometer). (190℉ will be more firm and at 203℉ the meat will fall off the bone easier).
- BBQ Sauce: When ribs are about 5 degrees away from being done, brush the tops with a generous amount of your favorite bbq sauce and close the lid until they are done cooking.
- Rest Ribs: Remove from grill and place on a baking sheet. Cover with foil and let sit 30-60 minutes.
- Serve: Uncover the foil and serve!
Notes
- Marinade: the marinade is optional but definitely adds some amazing extra flavor to take these ribs to the next level!
- Kosher Salt: be sure to use kosher salt and NOT table salt - that amount of table salt will be too much.
- Cook Time: during testing it took a little over an hour to reach 200 degrees F. There are lots of variables that go into total grill time such as thickness of ribs, outdoor temp, etc. Keep a close eye on the internal temperature with a meat thermometer to determine when your ribs are done.
- BBQ Sauce: you don't have to add bbq sauce, but we highly recommend!
- Storage: store leftover ribs in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
Calories: 472kcal | Carbohydrates: 21g | Protein: 29g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 2160mg | Potassium: 584mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1273IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 2mg
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