Description
A step-by-step guide to making perfect grilled pork ribs with a flavorful mustard binder and smoky dry rub, finished with a caramelized barbecue sauce glaze for tender, delicious ribs.
Ingredients
Scale
Meat
- 1 rack pork ribs baby backs, spareribs, or St.Louis-style ribs
Dry Rub and Binder
- 1/4 cup whole grain mustard
- 1 tablespoon smoked paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
Sauce
- 1 cup barbecue sauce
Instructions
- Preheat Grill: Preheat your grill on low heat for 10 minutes, aiming for a temperature between 250-275 degrees Fahrenheit to ensure slow cooking.
- Remove Membrane (Optional): Slide your fingers under the membrane on the back of the ribs to loosen and peel it off for better texture and seasoning absorption. Use a paper towel for better grip if needed.
- Apply Mustard Binder: Spread whole grain mustard all over the ribs to act as a binder that helps the dry rub stick evenly to the meat.
- Prepare Dry Rub: In a small bowl, mix smoked paprika, salt, black pepper, and garlic powder to create the dry rub. Generously coat the ribs with this mixture for maximum flavor.
- Wrap Ribs in Foil: Lay out a double length sheet of aluminum foil, place the ribs bone-side down in the center, then fold the edges up and crimp tightly to seal. Repeat to form a double layer of foil wrapping.
- Slow Cook on Grill: Place the foil-wrapped ribs carefully on the low-heat grill surface, ensuring no holes are poked in the foil. Cook slowly for 2 1/2 to 3 hours until tender.
- Apply Barbecue Sauce: Remove the ribs from the grill and unwrap the foil. Brush a generous layer of barbecue sauce onto the ribs for a flavorful glaze.
- Finish on High Heat: Turn the grill temperature to high and return the ribs directly on the grill for 3-5 minutes, allowing the barbecue sauce to bubble and caramelize without burning.
- Rest and Serve: Remove ribs from heat, let them cool slightly, then slice into individual ribs and serve immediately for best taste.
Notes
- For ribs that fall off the bone, keep the ribs wrapped in foil on the grill for more than 3 hours.
- If you prefer ribs with a tender bite and slight resistance, cook for 2 1/2 hours.
- Removing the membrane is optional but helps seasoning penetrate better and improves texture.
- Use a meat thermometer if available; ribs are done when internal temperature reaches around 190-203 degrees Fahrenheit for optimal tenderness.
- Make sure not to puncture the foil when wrapping to keep moisture in during cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
