Smoked Ribs on the Grill
Fire up your grill and prepare to wow your taste buds with these irresistibly tender and smoky ribs! Our "Smoked Ribs on the Grill" recipe guides you through the art of slow cooking pork ribs to perfection, featuring a flavorful dry rub made with brown sugar, paprika, garlic powder, and a hint of cayenne for a kick. Infused with the rich aroma of hickory, apple, or cherry wood chips, these ribs are smoked low and slow until they’re fall-off-the-bone tender. With a caramelized barbecue glaze and a touch of apple cider vinegar for tangy moisture, every bite bursts with bold, smoky sweetness. Perfect for backyard barbecues or weekend feasts, this recipe delivers classic grillmaster flavors that will impress friends and family alike. Optimize your outdoor cooking experience and savor the juicy goodness of authentic smoked ribs today!
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Recipe Information
Ingredients
- 2 racks Pork ribs (baby back or spare ribs)
- 3 tablespoons Brown sugar
- 2 tablespoons Paprika
- 1 tablespoon Salt
- 1.5 teaspoons Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Ground cayenne pepper
- 1 cup Barbecue sauce (store-bought or homemade)
- 0.5 cup Apple cider vinegar
- 2 cups Wood chips (hickory, apple, or cherry wood)
Instructions
Rinse the pork ribs under cold water and pat them dry with paper towels.
Remove the membrane on the back of the ribs by sliding a knife under it and peeling it off with your hands or a paper towel for grip.
In a small bowl, mix brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper to create the dry rub.
Liberally coat both sides of the ribs with the dry rub, massaging it into the meat. Let the ribs sit for at least 30 minutes or refrigerate overnight for deeper flavor.
Soak the wood chips in water for about 30 minutes to prevent them from burning too quickly.
Preheat your grill to 225°F (107°C) and set it up for indirect heat. If using a charcoal grill, push the coals to one side. If using a gas grill, turn on only one side of the burners.
Place a drip pan filled with water or apple cider vinegar on the grill under the grates where the ribs will be placed to maintain moisture during cooking.
Drain the soaked wood chips and add them to a smoker box or wrap them in aluminum foil, poking holes in the foil for ventilation. Place the wood chips directly over the heat source.
Place the ribs bone-side down on the cooler side of the grill, away from direct heat. Close the lid and maintain a steady temperature of 225°F (107°C).
Smoke the ribs for about 3 hours, adding more wood chips as needed to keep the smoke consistent.
After 3 hours, wrap the ribs in aluminum foil with a small amount of apple cider vinegar to create steam. Return the wrapped ribs to the grill, bone-side down, and cook for an additional 1 hour.
Unwrap the ribs and baste them generously with barbecue sauce. Return them to the grill, unwrapped, for about 30 minutes to 1 hour, allowing the sauce to caramelize and form a glaze.
Check for doneness by ensuring the ribs are tender and the meat has pulled back slightly from the bones. They should also reach an internal temperature of 190–203°F (88–95°C).
Remove the ribs from the grill and tent them loosely with foil. Let them rest for 10–15 minutes.
Slice the ribs between the bones and serve warm with extra barbecue sauce on the side.
Nutrition Facts
Calories |
6486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 470.8 g | 604% | |
| Saturated Fat | 174.4 g | 872% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1880 mg | 627% | |
| Sodium | 10668 mg | 464% | |
| Total Carbohydrate | 157.1 g | 57% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 130.6 g | ||
| Protein | 413.2 g | 826% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 597 mg | 46% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 5269 mg | 112% | |
*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.
