How to Grill Ribs on Any Grill: Tender, Smoky, Fall-Apart Results
To grill ribs, cook them low and slow around 225 degrees F over indirect heat for 4 to 5 hours, then glaze at the end. They are done when the meat bends and cracks.
To grill ribs, cook them low and slow at about 225 degrees F over indirect heat for 4 to 5 hours, then glaze them at the very end. They are done when you lift the rack and the meat bends and cracks on top. Ribs are not a race. The low heat is what breaks down the tough parts into tender, juicy meat.
Pick your ribs
Look for a good meat-to-bone ratio and fresh, pink meat. Baby back ribs are smaller, leaner, and quicker. Spare ribs are bigger, richer, and take a little longer. Either works great with this method.
Prep the rack
Peel the thin membrane off the bone side so smoke and seasoning can get in. Then coat the ribs all over with Dad Spice The Classic and let them sit while the grill heats up.
The low and slow timeline
Set your grill for indirect heat and hold it around 225 degrees F. This foil-wrap method is the easiest path to tender ribs.
| Stage | Baby back | Spare ribs |
|---|---|---|
| Smoke, unwrapped | 2 hours | 3 hours |
| Wrapped in foil | 2 hours | 2 hours |
| Glazed, unwrapped | 1 hour | 1 hour |
Hold about 225 degrees F the whole time. Add hickory or oak chips for smoke.
Glaze, rest, and serve
In the last hour, brush on a glaze of barbecue sauce mixed with a little honey for a sticky, caramelized finish. When the bend test passes, let the ribs rest about 10 minutes so the juices settle. Cut between the bones and serve with coleslaw, grilled vegetables, or cornbread.
Read next: How to Smoke Brisket on Your Grill and The Best Wood Chips for Smoking Meat.
Frequently asked questions
How long does it take to grill ribs?
Plan on 4 to 5 hours at 225 degrees F. Baby back ribs run closer to 5 hours total and spare ribs closer to 6. Low and slow is what makes them fall-apart tender.
What is the 3-2-1 rib method?
It is three hours of smoke, two hours wrapped in foil, and one hour unwrapped with glaze, all at about 225 degrees F. Use 2-2-1 for smaller baby back ribs.
Should I remove the membrane on ribs?
Yes. Peel the thin membrane off the bone side so the smoke and seasoning can get in and the ribs turn out tender instead of chewy.
How do I know when ribs are done?
Use the bend test. Lift the rack with tongs and if it bends easily and the surface cracks, they are ready. A probe should slide in with almost no resistance.
Make it taste better.
Grab a bottle of The Classic and season like you mean it.
