Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate. Show
Combine cumin, chili powder, paprika, salt, and pepper in a small jar; close the lid and shake to mix. Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of ribs as desired. To prevent ribs from becoming too dark and spicy, do not thoroughly rub spices into ribs. Store any unused spice mix in a jar for future use. Place aluminum foil on the lower rack to capture drippings and prevent flare-ups. Lay ribs on the top rack of the grill (away from the coals, if you're using briquettes). Reduce gas heat to low, close lid, and leave ribs undisturbed for 1 hour. Do not lift the lid at all. Brush ribs with barbecue sauce, and grill for an additional 5 minutes. Serve ribs as a whole rack, or cut between each rib bone and pile individually on a platter.  Editor's Note:Nutrition data for this recipe includes the full amount of spice mix. The actual amount of spice mix consumed will vary. I Made It Print Nutrition Facts (per serving)441Calories30gFat17gCarbs25gProteinShow Full Nutrition Label Hide Full Nutrition Label Nutrition FactsServings Per Recipe 6Calories 441% Daily Value *Total Fat 30g38%Saturated Fat 11g55%Cholesterol 117mg39%Sodium 582mg25%Total Carbohydrate 17g6%Dietary Fiber 1g4%Total Sugars 11gProtein 25gVitamin C 2mg12%Calcium 65mg5%Iron 3mg14%Potassium 469mg10% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. You guys, it has been HOT here in San Diego over this past week. Like rolling black out hot. So I’ve been grilling almost every dinner, trying to avoid using my oven as much as possible. These Pork Ribs on the Grill, sponsored by the National Pork Board, have perhaps been the tastiest thing I’ve thrown on the grill all summer long. This post may contain affiliate links. When making pork ribs, I would normally wrap them in foil and cook them low and slow in the oven, and then finish them on the grill. Since I’ve been avoiding my oven, I thought it would be fun to see if I could cook pork ribs 100% on the grill. Spoiler alert: It works (and it’s delicious)! How to cook pork ribs on the grill?You start by rubbing racks of pork baby back ribs with an aromatic mix of paprika, chile powder, cumin, coriander, cayenne, salt, pepper and brown sugar. The ribs are then wrapped in foil and cooked covered on the grill over direct medium heat for 1 hour. I personally prefer using a charcoal grill, but you could easily make these on a gas grill. The key is to maintain a temperature of 350°F – 400°F within the covered grill. The ribs are then unwrapped and finished on the grill with the addition of hickory wood chips (optional) and store bought barbecue sauce. You baste and turn the ribs a few times over 10 – 12 minutes, resulting in saucy, smoky, charred ribs. So. Yum. How long do you cook pork ribs on the grill?Normally I would recommend using an instant read thermometer to gauge the doneness of meat on the grill; however, that method can be a little tricky with this method. It’s recommended that pork is done around 145°F, but you need to cook pork ribs to around 190°F to 200°F to really break down fat and collagen, resulting in a tender finished texture. Also, given that the ribs are wrapped in foil, it’s hard to figure out where to put the thermometer without unwrapping the ribs. I’ve tested this recipe several times and have found that 1 hour over direct medium heat (charcoal or gas) will give you tender ribs that don’t fall off the bone (that’s a good thing!). Just make sure you’re maintaining 350°F – 400°F within the covered grill, and the ribs will turn out great every time. In this recipe, the ribs go back on the grill uncovered for 10 to 12 minutes longer to allow them to soak up hickory smoke and a barbecue sauce baste. You’re not really cooking the ribs during this phase – just infusing them with flavor. What’s the difference between spare ribs and baby back ribs?Spareribs come from the belly of the pig while baby back ribs come from the loin region. Baby back ribs are shorter than spareribs, and have areas of leaner meat. I am using baby back ribs for this recipe, because they cook faster than spareribs. Pork Dry Rub RecipeTo make a dry rub for pork ribs, simply mix together paprika, ancho chile powder, cumin, coriander, cayenne, salt, pepper and brown sugar (exact measurements below). This particular blend of spices enhances the sweetness of the pork ribs while providing some savory balance. Cayenne pepper adds a spark of heat while ancho chile powder lends some complex sweetness. Don’t use smoked paprika here, because the ribs will pick up plenty of smoky flavor from the grill. I would recommend that you dry rub the ribs shortly before cooking them on the grill. If you dry rub them too far in advance (like hours in advance), you’ll essentially be curing the ribs, and they’ll lose a good amount of moisture. The last thing I’ll mention is that you want to finish these ribs on the grill with a barbecue sauce baste. There are plenty of delicious prepared barbecue sauces at the grocery store, but feel free to use homemade if that’s your thing. I basted these ribs with a sweeter barbecue sauce, because I thought it would be a nice balance to the smokiness of the grill and the savory notes of the dry rub. Just be sure to keep some extra sauce on the side for serving! Grilled Pork Ribs Recipeby Brandon 3.98 from 48 votes Print Recipe Pin Recipe Prep Time 10 mins Cook Time 1 hr 15 mins Resting Time 5 mins Total Time 1 hr 30 mins Course Dinner Servings 6 servings Ingredients 1x2x3xFor the dry rub:
For the ribs:
Instructions
Notes*You’ll have enough dry rub for 3 racks of pork baby back ribs. Personally, I could only fit 2 racks of ribs on my grill (with room to breathe), but if your grill can accommodate 3, then go for it! Keyword dry rub recipe, grilled pork ribs recipe, pork dry rub Tried this recipe?Tag @brandiego on Instagram so I can check it out! This is a sponsored post, developed in partnership with the National Pork Board. All thoughts, opinions and recipes are my own. 485Brandon I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went! How long does it take to grill ribs on the grill?How long does it take to cook ribs on the grill? Depending on the heat of your grill, your ribs should take about 1½ to 2 hours in total. Use visual cues to know when your ribs are done—you want them to be tender and easily pierced with a fork, but not completely falling off the bone.
Do you flip ribs on charcoal grill?The best way to grill uncooked ribs
Indirect heat is preferable, at a temperature between 250F to 300F. (The low temperature prevents the sauce from burning as the ribs cook.) A rack of back ribs will take between 1 1/2 -2 hours to cook (with lid closed), and you should flip them approximately every 20 minutes.
How long does it take to cook boneless ribs on a charcoal grill?Lay the ribs on the hot grill and cook for about 15-20 minutes, flipping the ribs about every 5 minutes. Keep the lid closed between flipping. Grill until the ribs reach an internal temperature of about 150°. If desired, brush the ribs with BBQ sauce during the last 5 minutes.
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How long for ribs on charcoal grill
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