Description
A foolproof recipe for perfectly tender and flavorful grilled ribs, featuring a smoky dry rub, tangy mustard binder, and caramelized barbecue sauce finish. Ideal for a classic American barbecue main course.
Ingredients
Scale
Ribs
- 1 rack pork ribs baby backs, spareribs, or St. Louis-style ribs
Binder and Rub
- 1/4 cup whole grain mustard
- 1 tablespoon smoked paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
Sauce
- 1 cup barbecue sauce
Instructions
- Preheat Grill: Preheat the grill on low heat for 10 minutes, aiming for a temperature between 250 and 275 degrees Fahrenheit to ensure slow cooking.
- Remove Membrane (Optional): Carefully remove the silver skin membrane from the back of the ribs by sliding your fingers under it and peeling it away. Use a paper towel for a better grip if needed.
- Apply Mustard Binder: Slather the ribs evenly with whole grain mustard; this acts as a binder to help the dry rub adhere better.
- Make Dry Rub: In a small bowl, combine smoked paprika, salt, black pepper, and garlic powder. Generously rub this spice mix all over the ribs to coat thoroughly.
- Wrap Ribs: Place the ribs bone side down on a double-layer sheet of aluminum foil that is twice the length of the ribs. Fold up and crimp the foil tightly to create a sealed packet.
- Slow Cook on Grill: Set the foil packet on the grill and cook over low heat for 2 1/2 to 3 hours. For fall-off-the-bone tenderness, opt for the full 3 hours.
- Brush with BBQ Sauce: Remove ribs from the grill and carefully open the foil. Brush the ribs generously with barbecue sauce.
- Caramelize Sauce: Turn the grill to high and place the ribs back on the grill for 3 to 5 minutes until the sauce bubbles and caramelizes, creating a sticky, flavorful crust.
- Rest and Serve: Remove the ribs from the grill, let them cool slightly, then slice into individual ribs and serve.
Notes
- Removing the membrane improves texture and allows the rub to penetrate better.
- Wrapping ribs in foil ensures tender, juicy meat by trapping moisture during slow cooking.
- Using whole grain mustard as a binder helps spices stick and adds subtle flavor without overpowering.
- Adjust cooking time depending on desired tenderness—longer time for fall-off-the-bone ribs.
- Be careful when placing foil packets on the grill to avoid poking holes, which can cause steam loss.
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 120 mg
