Perfect Grilled Ribs

Home » Perfect Grilled Ribs

The grilled ribs were meaty, juicy and oh so tender! Cooked low and slow with a perfectly blended seasoning, then high for a caramelized exterior, they’re one of the best things we’ve ever made – and tasted!

We’ve made dozens of ribs over the years. You’d think it might get old, but trust us…it doesn’t! It’s a great day every time we grill grilled ribs and bask in that wonderful smell and amazing taste. Grilling ribs may seem tricky, but it doesn’t have to be! First, it’s important to understand how your grill heats so you can use what you have. For more in-depth tips on how to best use your grill, be sure to check out the recipe video below. BBQ sauce lovers, fear not: After the ribs had been simmering for almost 2 hours, we added a little of our favorite BBQ sauce and it was the best grilled ribs ever. It’s important to note that this tender grilled short ribs recipe does take a little time to make, so you might want to save it for a leisurely Saturday afternoon!

Best BBQ Ribs:

Not sure what ribs to use? We’ve got you covered! choose:

  • st. louis
  • baby back
  • idle

Ribs are our favorite! If you can, choose a piece of meat that is beautifully marbled to ensure the end result: juicy and tender grilled short ribs.

BBQ Sauce Options:

As mentioned, in the final cooking step of this tender grilled short ribs recipe, you’ll want to slather on some BBQ sauce. You can use store bought or homemade, the choice is yours!If you do want to use the store to buy, we recommend using our friend Susie’s line Hey grill, hey!

Should I remove the rib membranes before grilling?

Many rib recipes require you to remove the membranes before starting. While this is easy to do, we recommend that you forego it! It acts as a lining and helps the ribs stay juicy. Plus, it crisps up perfectly when you heat it up at the end.

Why do I need to wrap ribs in foil before grilling?

It is important not to throw the ribs on the grill. We like to wrap the meat in aluminum foil first so it can braise till tender. If you don’t like using foil, you can use a disposable pan. Just make sure to seal the top so the juices don’t escape.

Do you flip grill ribs?

We recommend that you do so. As stated on the recipe card, you will need to simmer and grill the ribs for up to 3 hours on low heat. After removing them from the foil packet and coating them with your BBQ sauce of choice, place them back on the grill. Cook for 3-5 minutes per side for perfect caramelization.

Storage and Reheating Instructions

You can store any leftovers in an airtight container in the refrigerator for 3-4 days. You can also wrap them tightly in aluminum foil or plastic wrap. To reheat, your best bet is to use the oven. Place the remaining ribs in a baking dish and wrap tightly with foil. Reheat at 250°F until they are warmed through, or about 30 minutes.

If you liked this recipe, you might be interested in these other delicious BBQ recipes:

watch the video below Caytlin will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Uncut ribs on a baking sheet.

The grilled ribs were meaty, juicy and oh so tender! Cooked low and slow with a perfectly blended seasoning, then high for a caramelized exterior, they’re one of the best things we’ve ever made – and tasted!

Preparation time 10 minute

cooking time 3 Hour

total time 3 Hour 10 minute

raw material

  • 1 shelf Ribs Baby Backs, Ribs, or St. Louis Style Ribs
  • 1/4 cup stone ground mustard
  • 1 tablespoon smoked paprika
  • 2 teaspoon Salt
  • 1 teaspoon Black pepper
  • 1 teaspoon garlic powder
  • 1 cup barbecue sauce


  • Preheat grill on low heat for 10 minutes. Aim for a temperature of 250-275 degrees Fahrenheit.

  • Optional: Remove the membrane from the back of the rib. Just slide your finger along the side to release it and tear it off instantly. If it’s slippery, use a paper towel to provide better grip.

  • Slather the chops with mustard, which acts as a dry rub binder.

  • In a small bowl, whisk together dry rub ingredients: paprika, salt, pepper, and garlic powder. Spread this mixture liberally on the outside of the ribs to coat.

  • Use a sheet of foil twice the length of the ribs to make a foil packet. Place rib rack in center of foil, bone side down and fold over ends and sides, crimping tightly. Repeat with 2 layers.

  • Carefully place the rib pack on the grill, making sure not to poke holes in the foil. Cook on low heat for 2 1/2 hours to 3 hours.

  • Remove ribs from grill and remove foil. Brush BBQ sauce over ribs.

  • Turn the grill to high and grill the ribs for 3-5 minutes, until the BBQ sauce starts to bubble and caramelize. Remove to cool, slice into individual ribs, and enjoy!


To get the ribs off, wrap in foil and place on the grill for 3+ hours. If you want a tender bite with a bit of resistance, grill for 2.5 hours.

Serve: 0.25shelf | Calories: 771kcal | carbohydrate: 32G | protein: 37G | fat: 54G | Saturated fat: 17G | Polyunsaturated fats: 9G | Monounsaturated fats: 20G | Trans fat: 1G | cholesterol: 182mg | sodium: 1675mg | Potassium: 795mg | fiber: 2G | sugar: twenty fourG | Vitamin A: 1036unit | Vitamin C: 1mg | calcium: 75mg | iron: 3mg

Perfect Grilled Ribs