Today we’re talking “How to Grill Ribs!”

As the days start to get shorter and the air gets crisper, there’s a certain sadness in bidding farewell to those warm summer nights spent gathered around the grill with friends and family.

But, there’s still time to savor those mouth-watering BBQ ribs!

Juicy, tender, and packed with flavor, ribs are a quintessential American classic that continue to satisfy even the most discerning palates.


Whether you like them slathered in sauce, or dry-rubbed with a blend of spices, there’s simply no denying the irresistibly rich, meaty goodness of a perfectly cooked rib.

So fire up that grill and make the most of the time we have left in this weather! Let’s savor the taste of summer for just a little longer!

How to Grill Perfect Ribs

Grilling ribs can be tricky, but with the right technique and a little patience, you can turn out juicy, fall-off-the-bone ribs every time. Let’s cover the steps to achieving perfectly moist ribs on the grill — from selecting the right type of ribs to marinating and seasoning.

So, gather your ingredients and fire up the grill, and let’s get started!

The first step to perfectly moist ribs is selecting the right type of ribs.

When grilling ribs, it’s important to start with high-quality meat. Choose meat that has good marbling, good color, and that is the right size for your grill.

There are two main types of ribs – baby back and St. Louis-style – and both can be cooked successfully on the grill.

Baby back ribs are leaner and cook more quickly, while St. Louis-style ribs are meatier and require a longer cooking time.

You can also go with different cuts of meat, such as country-style pork ribs or beef short ribs.

Choose the type of ribs you prefer and make sure they are fresh and of good quality.

Next, it’s time to prepare the ribs for the grill.

First, remove the membrane on the back of the ribs with a small knife or your fingers. This will help the marinade and rub penetrate the meat more effectively.

Then comes the big question:

When it comes to grilling, there is nothing quite like the taste of perfectly cooked ribs. But will you decide to go for a marinade in sauce, or a dry rub?

While both methods have their merits, I have to say there’s something about a dry rub… Not only does it form a delicious crust on the outside of the meat, but it also allows the flavor of the ribs to shine through. Of course, everyone has their own preferences and taste buds.

Marinating: Marinate the ribs in your favorite BBQ sauce or marinade for several hours or overnight. This will add flavor and moisture to the meat.

Dry Rub: Before grilling, let the ribs come to room temperature and season them with a dry rub. A good dry rub will enhance the flavor of the meat and create a tasty caramelized crust. You can make your own rub with a combination of spices, or use a store-bought blend. Be generous with the rub and massage it into the ribs on all sides.

Now it’s time to grill.

→ If using charcoal, set the coals up in a two-zone fire – direct heat on one side, and indirect heat on the other.

Cover the grill and let the ribs cook for about 1 ½ to 2 hours, turning occasionally and basting with additional marinade or BBQ sauce.

→ If using propane, start by heating the grill to about 225°F. It’s important to maintain a consistent temperature throughout the cooking process.

After preheating your grill…

Place the ribs on the grill, bone side down, and let them cook for about 3-4 hours. Baste the ribs with your favorite BBQ sauce or mop every hour or so to keep them moist and flavorful.

Wrap the Ribs

After a few hours, wrap the ribs in foil to keep them moist and tender.

Before wrapping, add a little apple juice or beer to the foil to help steam the meat and add more flavor.

Put the wrapped ribs back on the grill and let them cook for another hour or so.

Finish with Flavor

Once the ribs are cooked to perfection, it’s time to add the finishing touches.

Unwrap the foil and brush on your favorite BBQ sauce. Let the ribs cook for another 30 minutes or so to caramelize the sauce. When the meat starts to pull away from the bone, it’s done!

The key to moist ribs is low and slow cooking.

You want the meat to cook slowly and gently, allowing the fat to melt and the meat to absorb the flavors.

Don’t rush the cooking process, or the meat will become tough and dry.

When the ribs are done, they should be tender and juicy, with a nice crust on the outside.

Grilling perfectly moist ribs takes a little bit of patience and practice, but the results are worth it.

Just remember to choose the right type of ribs, marinate and season them well, and cook them low and slow on the grill.

With this simple technique, you can enjoy delicious, fall-off-the-bone ribs any time of year. So, fire up the grill and get ready to impress your family and friends with your grilling skills!

Oh, in case you’re not sure what to serve with these ribs, here are some side dishes.