Description

These BBQ Ribs on the Grill are tender, smoky, and slathered in sticky-sweet barbecue sauce. Slow-cooked over indirect heat and finished with a caramelized glaze, these ribs are fall-off-the-bone delicious. Whether you’re hosting a cookout or just want a finger-licking-good dinner, this recipe brings the flavor.

Ingredients

2 racks baby back ribs (about 4-5 lbs total)
2 tbsp yellow mustard (for coating)
1/4 cup BBQ dry rub (store-bought or homemade)

For the Glaze:

1 cup BBQ sauce (your favorite brand or homemade)
2 tbsp honey or brown sugar (optional, for extra sweetness)
1 tbsp apple cider vinegar (for tang)

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Instructions

Prep the ribs: Remove the silver skin (membrane) from the back of the ribs. Pat dry with paper towels.
Season: Rub both sides of the ribs with mustard to help the seasoning stick. Sprinkle generously with BBQ dry rub, pressing it into the meat. Let rest while the grill preheats.
Preheat grill: Set up your grill for indirect heat at 275–300°F. On a gas grill, turn on only one side; on charcoal, push coals to one side.
Grill low and slow: Place ribs bone-side down over indirect heat. Close the lid and cook for 2.5 to 3 hours, checking occasionally to make sure the temperature stays steady.
Wrap (optional): For extra tenderness, wrap ribs in foil after 2 hours with a splash of apple juice or beer. Return to the grill for another 45 minutes.
Glaze and finish: Unwrap ribs and brush both sides with BBQ sauce. Move them over direct heat and grill for 5–10 minutes, flipping once, until the sauce is caramelized and sticky.

Rest and slice: Let ribs rest for 10 minutes before slicing between the bones. Serve with extra sauce on the side.

Notes

Remove the membrane for more tender ribs—it can be tough and chewy if left on.
Use a smoker box or add wood chips to your grill for added smoke flavor.
Great served with corn on the cob, coleslaw, baked beans, or grilled veggies.