If there’s one dish that defines summer barbecue, it’s grilled baby back ribs. Tender, flavorful, and packed with smoky goodness, they’re a crowd-pleaser that never fails to impress. In this article, I’ll walk you through a simple yet delicious grilled baby back ribs recipe featuring a homemade dry rub that’s bursting with flavor.
1. Grilled Baby Back Ribs With Dry Rub
Ingredients
For the Ribs:
- 1 rack of baby back ribs (about 2-3 lbs)
- 1 tablespoon olive oil (optional, to help the rub stick)
For the Dry Rub:
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika (or regular paprika)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- ½ teaspoon cayenne pepper (optional, for a spicy kick)
- ½ teaspoon ground cumin
- ½ teaspoon mustard powder
Optional for Serving:
- Barbecue sauce (for brushing on at the end or serving on the side)
- Fresh parsley or cilantro, for garnish
Instructions
Step 1: Prepare the Ribs
Remove the membrane: Flip the ribs over to the bone side and remove the tough membrane that runs along the back. Use a knife to loosen one edge of the membrane, then grab it with a paper towel and peel it off. This step is important because removing the membrane allows the dry rub to penetrate the meat better and makes the ribs easier to eat.
Cut the ribs if necessary: Depending on the size of your grill, you may want to cut the rack of ribs in half or into smaller sections to fit them better on the grates.
Step 2: Make the Dry Rub
Mix the dry rub ingredients: In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, cayenne pepper, ground cumin, and mustard powder. Stir well until all the spices are evenly mixed.
Step 3: Season the Ribs
Coat the ribs with olive oil (optional): Lightly rub the ribs with olive oil to help the dry rub adhere better. This step is optional, but it can also help the ribs get a nice, crispy exterior on the grill.
Apply the dry rub: Generously coat both sides of the ribs with the dry rub, making sure to massage the rub into the meat for maximum flavor. For the best results, let the seasoned ribs sit for at least 30 minutes at room temperature. You can also season the ribs ahead of time and refrigerate them for several hours or overnight to allow the flavors to fully develop.
Step 4: Preheat the Grill
Preheat your grill: Set up your grill for indirect cooking by heating one side to medium-high (about 350°F-400°F) while leaving the other side without direct heat. This will allow you to cook the ribs low and slow without drying them out.
Oil the grates: Before placing the ribs on the grill, lightly oil the grill grates to prevent sticking. You can use a paper towel dipped in oil and tongs to rub the oil onto the grates.
Step 5: Grill the Ribs
Grill the ribs over indirect heat: Place the ribs bone-side down on the cooler side of the grill (the side without direct heat). Close the grill lid and cook for 1½ to 2 hours, flipping the ribs halfway through the cooking time. You want the ribs to cook slowly, allowing the fat to render and the meat to become tender.
Check for doneness: You’ll know the ribs are done when the meat starts to pull away from the bone and they feel tender when pierced with a fork. The internal temperature should be around 190°F-203°F for tender ribs.
Step 6: Optional Sauce and Searing
Brush with barbecue sauce (optional): If you like saucy ribs, brush the ribs with your favorite barbecue sauce during the last 10-15 minutes of grilling. Move the ribs to the direct heat side of the grill to caramelize the sauce and give the ribs a nice glaze. Be careful not to burn the sauce, as it contains sugar that can char quickly.
Sear for a crispy finish: For extra crispy ribs, you can sear the ribs over direct heat for 1-2 minutes per side at the end of cooking. This will give them a beautiful char and enhance the smoky flavor.
Step 7: Rest and Serve
Let the ribs rest: Once the ribs are done, remove them from the grill and let them rest for about 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring the ribs stay moist and tender.
Serve: Slice the ribs between the bones and serve with extra barbecue sauce on the side. Garnish with fresh herbs like parsley or cilantro if desired.
2. Variations and Serving Suggestions
2.1. Flavor Variations
Spicy BBQ Ribs: Add extra cayenne pepper or chili powder to the dry rub for a spicier kick.
Herb-Infused Ribs: Mix in dried herbs like thyme, rosemary, or oregano into the dry rub for an herbaceous twist.
Sweet and Smoky Ribs: For a sweeter flavor profile, increase the amount of brown sugar in the dry rub or drizzle the ribs with honey or maple syrup during the last few minutes of grilling.
2.2. Serving Suggestions
Coleslaw: A crunchy, tangy coleslaw makes a refreshing side that complements the rich flavors of the ribs.
Grilled Corn on the Cob: Serve the ribs with grilled corn on the cob slathered with butter and seasoned with salt and paprika for a classic BBQ pairing.
Baked Beans: A side of smoky, sweet baked beans is the perfect accompaniment to grilled ribs.
Potato Salad: A creamy potato salad balances the savory flavors of the ribs and adds a cooling element to the meal.
With the right seasoning, proper grilling technique, and a little patience, you can achieve tender, flavorful ribs in under two hours. Don’t forget to pair them with your favorite sides and barbecue sauce for a complete meal that’s perfect for any occasion.
