Grilled Ribs

Grilling ribs outdoors, inhaling the smoky aroma, and anticipating that first savory bite is one of the great joys of summer. This Grilled Ribs recipe will take you just a couple of hours from start to finish and guarantees flavorful, tender meat that falls off the bone. The balance of smoky spices and a tangy marinade ensures that these ribs will be a crowd-pleaser at your next gathering.

This recipe is perfect for weekend barbecues, family gatherings, or any time you want to impress your friends with your grilling skills. You can marinate the ribs a day in advance to deepen the flavor, making the final cooking process even easier.

Why You’ll Love This Recipe

• Tender meat that easily falls off the bone.
• A mouthwatering balance of savory and tangy flavors.
• Quick marinade time of just 30-60 minutes.
• Perfect for outdoor grilling and entertaining.

What You’ll Need

Gather these ingredients before you start cooking for a successful grilling experience.

For the Marinade

• 1/3 cup soy sauce
• 1/4 cup extra virgin olive oil, or avocado oil
• 2 tablespoons garlic, minced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon lemon zest
• 2 tablespoons ketchup
• 1/4 cup apple cider vinegar
• pinch of kosher salt
• pinch of ground black pepper

For the Ribs

• 2 racks of baby back ribs (approx. 3-4 lbs each)
• 1 1/4 tablespoons kosher salt, more if desired

For the Dry Rub

• 2 1/2 tablespoons smoked paprika
• 2 1/2 tablespoons lemon pepper
• 1/2 teaspoon cayenne pepper, optional
• 1 tablespoon smoked garlic powder
• 1/2 tablespoon onion powder
• 1/2 tablespoon ground black pepper

For Finishing

• 1 cup your choice of BBQ sauce

Use avocado oil for a milder flavor.

Substitutions & Swaps

• Soy sauce can be replaced with tamari for gluten-free.
• Olive oil can be substituted with vegetable oil.
• Honey can be added to BBQ sauce for a sweeter flavor.
• Use any flavored BBQ sauce for a unique twist.

How to Make It

Follow these simple steps to create perfect grilled ribs.

1. Make Marinade

Combine the marinade ingredients in a medium bowl. Whisk to combine and set aside.

2. Prep Ribs + Marinate

Pat the ribs dry with a clean paper towel. Place the ribs, meat side down, on a baking sheet. Using a small knife, gently lift off the corner of the membrane and pull to remove. Place the ribs in a 9×13 pan and pour the marinade over, rubbing it all over the ribs to ensure complete coverage. Cover and let marinate for 30-60 minutes.

3. Prep Grill

Ensure the grill grates are clean and well-greased. Preheat the grill to a temperature of 500 degrees F.

4. Make Dry Rub

In a small bowl, combine the kosher salt, smoked paprika, lemon pepper, cayenne pepper (if using), smoked garlic powder, onion powder, and ground black pepper.

5. Season Ribs

Remove the ribs from the marinade and let the excess marinade drip off. Place them on a baking sheet and cover with the dry rub, ensuring every nook and cranny is coated.

6. Grill Ribs

Place both racks of ribs meat-side down over the middle burner. Reduce the heat to 300 degrees F by turning off the middle burner and leaving the outer two burners on low. Let the ribs cook for 30 minutes before flipping.

7. Continue Cooking

Continue cooking until the internal temperature reaches between 190-203 degrees F. (190 degrees F will yield firmer meat, while 203 degrees F will make the meat fall off the bone.)

8. BBQ Sauce

When the ribs are approximately 5 degrees away from being done, brush the tops with a generous amount of BBQ sauce and close the lid until they finish cooking.

9. Rest Ribs

Remove the ribs from the grill and place on a baking sheet. Cover with foil and let rest for 30-60 minutes.

10. Serve

Uncover the foil and serve the ribs!

How to Store It

Fridge: Store in an airtight container for up to 4 days.
Freezer: No, the texture may be affected.
Reheat: Use the oven at 300 degrees F for 15-20 minutes.

Tips for Best Results

• Allow the ribs to marinate overnight for deeper flavors.
• Use a meat thermometer for precise cooking.
• Letting ribs rest enhances juiciness.
• Use indirect heat for even cooking.

Serving Suggestions

• Pair with grilled corn on the cob for a classic summer dish.
• Serve with a tangy coleslaw for a refreshing crunch.
• Enjoy alongside potato salad for a hearty meal.