No Fail Bbq Baby Back Ribs Grill
Get ready to master the art of perfectly tender, juicy, and flavor-packed BBQ baby back ribs with this "No Fail BBQ Baby Back Ribs Grill" recipe! Designed for grilling enthusiasts and beginners alike, this method guarantees fall-off-the-bone perfection every time. Featuring a savory homemade dry rub of brown sugar, paprika, and garlic powder, these ribs deliver a mouthwatering balance of smoky sweetness and subtle heat. Slow-grilled to perfection using indirect heat, they’re infused with extra moisture and tangy richness thanks to a foil pouch of apple cider vinegar and water. A final glaze of your favorite BBQ sauce over direct heat caramelizes the ribs beautifully, ensuring a sticky, irresistible finish. Perfect for summer gatherings or family dinners, these crowd-pleasing ribs are easy to make and bursting with classic barbecue flavor. Pair with your favorite side dishes and extra sauce for dipping.
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Recipe Information
Ingredients
- 2 racks Baby back ribs
- 2 tablespoons Brown sugar
- 1 tablespoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper (optional)
- 2 tablespoons Olive oil
- 0.25 cup Apple cider vinegar
- 0.25 cup Water
- 1 cup Your favorite BBQ sauce
Instructions
Remove the membrane from the back of the ribs by sliding a knife under it and pulling it off with a paper towel for grip.
In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix well to create a dry rub.
Pat the ribs dry with paper towels and coat both sides with olive oil. Generously sprinkle the dry rub on both sides of the ribs, pressing the seasoning into the meat.
Let the ribs sit at room temperature for 15-20 minutes while preheating the grill to 275°F (135°C) for indirect cooking. Use charcoal or wood chips if desired for extra flavor.
Place the ribs on the grill, bone side down, over indirect heat. Close the lid and cook for 2 hours, maintaining a consistent temperature of 275°F (135°C).
After 2 hours, create a foil pouch for each rack of ribs. Mix the apple cider vinegar and water, then pour a few tablespoons into each pouch. Seal tightly and place the pouches back on the grill, meat side down. Cook for an additional 1 hour.
Carefully remove the ribs from the foil and place them back on the grill over direct heat. Brush generously with BBQ sauce and cook for 5-10 minutes, flipping once and basting the other side with more sauce. Watch closely to avoid burning.
Remove the ribs from the grill and let them rest for 10 minutes before slicing into individual ribs. Serve with extra BBQ sauce on the side.
Nutrition Facts
Calories |
5789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 365.7 g | 469% | |
| Saturated Fat | 126.0 g | 630% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1309 mg | 436% | |
| Sodium | 8252 mg | 359% | |
| Total Carbohydrate | 241.2 g | 88% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 201.4 g | ||
| Protein | 362.4 g | 725% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 855 mg | 66% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 4598 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
