Grilled Ribs with Barbecue Glaze (Printable)

Tender ribs grilled low and slow, coated in aromatic spices and finished with caramelized barbecue sauce.

# What You Need:

→ Meats

01 - 2 racks pork baby back ribs (approximately 4.5 lbs)

→ Spice Rub

02 - 2 tbsp brown sugar
03 - 1 tbsp paprika
04 - 1 tsp smoked paprika
05 - 1 tsp garlic powder
06 - 1 tsp onion powder
07 - 1 tsp ground black pepper
08 - 1 tsp salt
09 - ½ tsp cayenne pepper

→ Glaze & Basting

10 - ¾ cup barbecue sauce
11 - 2 tbsp apple cider vinegar

# How To Make It:

01 - Remove the thin membrane from the back of each rib rack using a knife or fingers to peel it away. This step ensures better tenderness and flavor penetration.
02 - Combine brown sugar, paprika, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne in a small bowl. Stir until thoroughly blended.
03 - Coat both sides of each rib rack generously with the spice mixture, pressing the rub into the meat. Let seasoned ribs rest at room temperature for 20 minutes.
04 - Prepare a charcoal or gas grill for medium indirect heat, maintaining a temperature between 285-320°F.
05 - Wrap each seasoned rib rack tightly in heavy-duty aluminum foil, adding 1 tablespoon of apple cider vinegar into each packet before sealing.
06 - Place foil-wrapped ribs on the grill over indirect heat. Close the lid and cook for 1½ hours, turning packets every 30 minutes for even cooking.
07 - Carefully remove ribs from foil. Brush both sides generously with barbecue sauce using a basting brush.
08 - Return unwrapped ribs to the grill over direct medium heat. Grill for 10-15 minutes, turning every few minutes and basting with additional sauce until the glaze caramelizes and develops slight char marks.
09 - Transfer ribs to a cutting board and let rest for 5 minutes before slicing into individual portions. Serve with additional barbecue sauce on the side.

# Expert Advice:

01 -
  • The spice rub creates this incredible crust that locks in juices while the ribs cook low and slow
  • That final caramelized glaze gives you sticky, smoky perfection in every single bite
02 -
  • Rewrapping the ribs during the initial cook keeps them from drying out and speeds up the tenderizing process
  • The internal temperature should reach about 203°F for that perfect pull apart texture
03 -
  • Let your grill come to temperature completely before adding the ribs for consistent cooking
  • A spray bottle of water helps control flare ups during the final glazing stage

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