A warm summer evening, the scent of smoked meat wafting through the air, beckons everyone outside. Grilled ribs are a succulent dish you can whip up in under two hours, perfect for gatherings or family dinners. This recipe triumphs due to its diverse marinade and dry rub, which create a beautifully layered flavor profile.
This recipe is ideal for grill lovers and those looking to impress at their next barbecue. Perfect for weekends or any occasion calling for a hearty meal, these ribs can be marinated ahead of time and stored in the fridge for convenience.
Why You’ll Love This Recipe
- The marinade infuses the ribs with deep, savory flavors.
- The dry rub creates a delicious, crispy bark.
- Cooking low and slow guarantees tender, fall-off-the-bone meat.
- It’s customizable with your favorite BBQ sauce for extra zing.
What You’ll Need
Gather the ingredients listed below to make your grilled ribs.
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 Serving
- 1 cup your choice of BBQ sauce
Use avocado oil for a healthier option.
Substitutions & Swaps
- Soy sauce can be replaced with tamari for gluten-free.
- Use liquid smoke if you lack a grill.
- Apple cider vinegar can be swapped with white vinegar.
- Adjust cayenne for spice preference.
How to Make It
Start by preparing your marinade and ribs.
1. Make Marinade
Combine marinade ingredients in a medium bowl. Whisk to combine and set aside.
2. Prep Ribs + Marinate
Pat ribs dry with a clean paper towel. Place 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 in a 9×13 pan and pour marinade over, rubbing it in to cover thoroughly. Cover and let marinate for 30-60 minutes.
3. Prep Grill
Ensure grill grates are clean and well-greased. Preheat grill temperature to 500 degrees F.
4. Make Dry Rub
In a small bowl, combine kosher salt, smoked paprika, lemon pepper, cayenne pepper (if using), smoked garlic powder, onion powder, and ground black pepper.
5. Season Ribs
Remove ribs from the marinade, letting excess drip off. Place on a baking sheet and cover with the dry rub, ensuring every nook and cranny is covered.
6. Grill Ribs
Place both racks of ribs meat-side down over the middle burner. Drop heat down to 300 degrees F. (I turn off the middle burner, leaving the outer two on low). Let cook for 30 minutes, then flip.
7. Continue Cooking
Cook ribs until the internal temp reaches 190-203 degrees F. (190 is firmer, while 203 allows the meat to fall off the bone easier).
8. BBQ Sauce
When the ribs are about 5 degrees away from being done, brush the tops with a generous amount of BBQ sauce and close the lid until fully cooked.
9. Rest Ribs
Remove from grill and place ribs on a baking sheet. Cover with foil and let sit for 30-60 minutes.
10. Serve
Uncover the foil and serve!
How to Store It
Fridge: Up to 4 days in an airtight container.
Freezer: Yes, but best enjoyed fresh.
Reheat: Microwave in 1-minute intervals or grill for a few minutes.
Tips for Best Results
- Allow ribs to marinate longer for deeper flavor.
- Grill with the lid closed to maintain consistent heat.
- Use a meat thermometer to check doneness accurately.
- Experiment with different BBQ sauces for unique flavors.
Serving Suggestions
- Serve with coleslaw and cornbread for a classic barbecue spread.
- Pair with grilled vegetables or a fresh salad.
- Enjoy with friends on a sunny patio for an ideal summer gathering.
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