Grilled Bbq Ribs Recipe

Trim and remove membrane

Pat the ribs dry with paper towels. If present, slide a knife under the thin membrane on the bone side and use a paper towel to grip and pull it off; trimming excess fat or loose bits as needed.

Season

Combine kosher salt, black pepper, garlic powder and onion powder. Rub the seasoning evenly over both sides of the ribs. Let rest at room temperature for 20–30 minutes or refrigerate up to 2 hours (if refrigerated, bring to room temperature before grilling).

Preheat grill

Prepare your grill for indirect medium-low heat (225–275°F / 107–135°C). For a charcoal grill, bank coals to one side; for gas, light one burner and leave another off to create an indirect zone. Place a drip pan under the indirect side and add a few wood chips if desired for smoke.

Cook ribs indirectly

Place the seasoned ribs bone-side down over the indirect zone. Close the lid and cook for 1 hour 45 minutes to 2 hours, maintaining grill temperature around 225–275°F (107–135°C). Every 30–45 minutes check for flare-ups and refill wood chips or coals as needed.

Optional foil wrap for tenderness

If ribs need additional tenderness after about 1.5 hours, wrap them tightly in heavy-duty foil with 2 tablespoons water or apple cider vinegar added inside the foil packet. Return to the grill, bone-side up, and cook an additional 30–45 minutes until tender when probed with a toothpick (should meet some resistance but pull apart easily).

Make glaze (if using)

In a small saucepan, combine the BBQ sauce, apple cider vinegar, brown sugar and optional hot sauce. Warm over low heat, stirring until sugar dissolves and sauce is slightly thinned and glossy, about 5 minutes. Keep warm.

Finish on direct heat

When ribs are tender and within 10–15 minutes of being done, move them to the direct heat side of the grill (medium heat). Brush a generous layer of the warmed BBQ glaze on both sides. Grill 2–3 minutes per side, watching carefully and turning as needed, to caramelize the sauce but avoid burning. Apply a second light coat and briefly sear again if desired.

Remove the ribs from the grill and let rest 5 minutes. Sprinkle with chopped parsley, slice between the bones into individual ribs (about 6 ribs per 3-lb rack yields roughly 6 half-dozen portions depending on serving size), and serve with lemon wedges on the side. Provide extra BBQ sauce for dipping.