Dry-Rubbed Ribs on the Grill
Published 5/7/2023 • Updated 6/12/2023
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It’s time to make perfectly cooked ribs on the grill! Our amazing grilled ribs are seasoned with an easy marinade and then dry rubbed before grilling to perfection.
Easy Ribs on the Grill
It’s grilling season and these easy ribs on the grill are perfect for your next backyard bash. The rib rub we use adds a ton of flavor and creates a delicious crust on the ribs. Make this recipe to serve your family or a large group.
What cut of meat do you need for grilled ribs?
Make sure to pick up baby back pork ribs for this recipe (not spare ribs). This cut can be called baby back ribs or pork ribs!
why you will love this recipe
- Great for a crowd– it is easy to double this recipe and serve these ribs on the grill to a big group of people.
- Packed with flavor– these ribs are marinaded AND rubbed with a dry rub for optimal flavor and tenderness.
- Ready in 3 hours– some rib recipes take a whole day. These ribs are ready in 3 hours, so they are great for weekdays and weekends.
Featured Ingredients
- Baby back ribs: baby back ribs are from the back of the pig towards the spine. They are shorter and are more tender and lean compared to spare ribs.
- Marinade ingredients: the marinade for these ribs on the grill is made of maple syrup, Worcestershire, mustard, apple cider vinegar, and fresh garlic. A simple balance of sweet and salty.
- Rib rub: these ribs are rubbed with a delicious dry rub made of savory spices and a bit of brown sugar to carmelize them. For more information on our rib rub, check out this post.
PS: if you’re a sauce person, try our homemade bbq sauce!
Cuts of Pork
Not sure where all the different cuts of pork come from on the pig? We made it easy. Check out more details on everything pork in our favorite pork recipes round up!
Directions at a Glance
Make sure to scroll all the way down to the recipe card to get the full ingredient list and written recipe.
- Prepare the ribs for marinating and remove the membrane (see details below).
- Mix the marinade together and transfer the ribs to the marinade. Allow them to sit in the marinade for 1 hour. There is an option here to allow them to sit overnight for optimal tenderness and flavor.
- Let the marinade drip from the ribs and pat the ribs with the dry rub.
- Grill the ribs at 300ºF for about 1 hour. Up the heat to 400ºF and allow the ribs to grill and caramelize for an additional 30 minutes.
HOW TO REMOVE THE MEMBRANE from ribs
The membrane of the ribs holds the ribs together and if you’re looking for tender ribs that are easy to eat, we suggest removing the membrane.
To remove the membrane you slide a knife under the membrane on the backside of a rack of ribs and then pull the membrane off with your fingers.
FAQS
This ribs on the grill recipe takes about 1 hour and 30 minutes to cook. Start by grilling the ribs at a low temperature for 1 hour and then turn up the heat to get that delicious char on the outside of the ribs.
We do not wrap the ribs for this recipe.
What type of grill you use is a personal preference. It is easier to control the temperature of a gas grill if that is a concern. Otherwise, charcoal grills work, they just need to be monitored so the temperature stays consistent.
Ribson the grill are done when they reach an internal temperature of 195ºF. Another sign that ribs are done is the bone will begin to show as the meat cooks.
easy
Ribs in the Oven
Don’t have a grill? No problem. Feel free to make your ribs in the oven using this recipe.
What to Serve with Grilled Ribs
Storage Suggestion
We suggest letting the ribs cool completely before storing them in an air-tight container for 3-5 days.
Dry-Rubbed Ribs on the Grill
Ingredients
- 2-3 lbs. bone-in baby back ribs
- 2 teaspoons kosher salt
- 2 teaspoons cracked black pepper
Rib Marinade
- ¼ cup maple syrup
- 2 tablespoons dijon mustard
- 3 teaspoons Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 5 cloves garlic, minced
Rib Dry Rub
- 3 tablespoons brown sugar
- 2 tablespoons garlic powder
- 1 tablespoon chili powder
- 2 teaspoons onion powder
- 2 teaspoons ground celery seed
- 2 tablespoons coarse salt
- 2 teaspoons dried thyme
- ½ teaspoon red pepper flakes
- 2 teaspoons cracked black pepper
Optional Ingredients
- 1 cup bbq sauce
Instructions
- First, prepare the rack of ribs. Remove the membrane from the ribs. To remove the membrane, slide a knife under the membrane (which is a white film layer) on the backside of a rack of ribs and then pull the membrane off with your fingers.
- Massage the kosher salt and pepper into the ribs and set aside.
- Make the rib marinade. Add all of the ingredients for the rib marinade to a bowl and whisk until combined.
- Transfer the ribs to a gallon-sized bag or a 9×13-inch pan. Pour the marinade over the ribs. Be sure the ribs are covered in marinade. Flip the ribs meat side down, cover, and refrigerate the ribs for at least 1 hour or overnight for more tender and flavorful ribs.
- Make the spice mix. Combine all of the ingredients for the dry rub in a bowl until and mix to combine. Set aside.
- Preheat the grill to 300ºF.
- Remove the ribs from the refrigerator and let the excess marinade drip from the ribs. Season the ribs with about 4-6 tablespoons (the amount varies by ribs) of the dry rub. Rub the spices into the ribs on both sides so that they’re completely covered.
- Let the ribs sit at room temperature for at least 15 minutes.
- Cook the ribs. Transfer the ribs onto the grill and cook meat-side-down, over indirect heat for 1 hour.
- Bring the temperature of the grill up to 400ºF. Move the ribs over to direct heat, making sure they are meat-side-up. Use a brush to coat the ribs with bbq sauce (if using). Grill over direct heat for 10-15 minutes, flipping halfway through.
- Remove the ribs from the grill when the internal temperature reaches 195ºF but you can also tell that the ribs are done because they will start to expose the bone.
- Let the ribs rest for 10 minutes and serve.
Tips & Notes
- Store any excess dry rub in an airtight container to use later.
- The longer the ribs marinate the more tender and flavorful they will be.
- You can use any type of bbq sauce that you’d like.
- This recipe has only been tested with baby back ribs, no other kind of rib.
- If you like more of a ‘crust’ on your ribs, add more dry rub before grilling.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography: photos taken in this post are by Erin from The Wooden Skillet.
The recipe was delicious! The steps were outlined clearly, even for a me…who doesn’t grill a lot! 🫶🏼
Yum! So glad you and Gus loved these ribs 😀
This Dry-Rubbed Ribs on the Grill recipe really caught my eye! As a big fan of barbecue, the combination of maple syrup and Dijon mustard in the marinade along with a dry rub full of varied and interesting flavors seems to promise a truly mouth-watering experience. I appreciate the clear and detailed instructions, especially on the preparation of the ribs before grilling. The way the marinade and rub are worked into the ribs before cooking is sure to result in a flavorful and tender final product. It’s also great to see tips included, such as storing any excess dry rub for later use and how long to let the ribs marinate for optimal tenderness. I’m looking forward to a sunny weekend to fire up my grill and give these ribs a try. Thanks for this tempting recipe!