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Ultimate Smoked BBQ Ribs on the Grill

Learn how to make perfect BBQ ribs on the grill with this foolproof recipe for spiced baby back ribs cooked low and slow until fall-off-the-bone tender and delicious.
Print Recipe
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 911
Ingredients Method Nutrition

Ingredients
  

  • 2 racks baby back ribs about 4-5 pounds total
  • 1/4 cup brown sugar packed
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons ground cumin
  • 1 tablespoon black pepper
  • 2 teaspoons cayenne pepper adjust to taste
  • 1 tablespoon kosher salt
  • 1 cup apple juice for spraying
  • 1 cup high-quality BBQ sauce
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar

Method
 

  1. Prepare the ribs by removing the membrane from the bone side. Insert a butter knife under the membrane on one end of the rack, lift to loosen, grab with a paper towel, and pull to remove completely.
  2. In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, cumin, black pepper, cayenne pepper, and salt to make your dry rub.
  3. Pat the ribs dry with paper towels, then generously coat both sides of each rack with the spice mixture, pressing it in firmly. For best results, wrap the seasoned ribs in plastic wrap and refrigerate for 4-24 hours.
  4. When ready to cook, prepare your grill for indirect heat, aiming for a consistent temperature of 250°F (121°C). If using a charcoal grill, pile coals on one side; for gas, light only half the burners.
  5. Add soaked wood chips to the grill according to your grill's specifications for smoking.
  6. Place ribs bone-side down on the cooler side of the grill, away from direct heat.
  7. Close the lid and maintain temperature at 250°F. Every 30 minutes, spray ribs lightly with apple juice to keep them moist.
  8. After 2 hours, carefully wrap each rack in aluminum foil, adding a splash (about 2 tablespoons) of apple juice into each foil packet before sealing.
  9. Return the foil-wrapped ribs to the grill for another hour, maintaining the same temperature.
  10. While the ribs are cooking, prepare the glaze by combining BBQ sauce with honey and apple cider vinegar in a small saucepan. Warm over low heat until well combined, then set aside.
  11. After the third hour, carefully unwrap the ribs (watch for hot steam) and check for tenderness. The meat should be starting to pull back from the bone ends, and a toothpick should slide in with little resistance.
  12. Brush both sides of the ribs generously with the prepared BBQ glaze and return to the grill, unwrapped, for a final 20-30 minutes to set the sauce.
  13. The ribs are done when they reach an internal temperature of 195°F (90°C) and the meat begins to crack when you lift the rack from one end.
  14. Remove from grill and let rest for 10 minutes before cutting between bones to serve.

Nutrition

Calories: 911kcalCarbohydrates: 21gProtein: 48gFat: 71gSaturated Fat: 21gCholesterol: 238mgSodium: 731mgFiber: 1gSugar: 16g
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