Grilled Ribs

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These Grilled Ribs are fall-off-the-bone tender with a smoky sweet finish. The easy 2-step foil pan method delivers perfect ribs.

Prep Time15

Cook Time1 25

Total Time1 40

Course: Main Course

Cuisine: American

Keyword: Grilled Ribs

Servings:

Calories: 599kcal

Author: Julie Evink

Equipment

Ingredients

2 racks baby back ribs
4 Tablespoons yellow mustard
1 batch dry rub for ribs
½ cup BBQ sauce
1 cup apple juice

Finishing Sauce

1 cup BBQ sauce
1 ½ Tablespoons honey
1 ½ Tablespoons brown sugar

Instructions

Preheat the grill to 300 degrees Fahrenheit for indirect heat.
Remove the membrane from the back of the ribs by sliding a dinner knife under the membrane and over the bone. Lift and loosen the membrane until it tears. Grab the edge of the membrane with a paper towel and pull it off. It might come off in one big piece or you will have to remove it in smaller pieces. This is ESSENTIAL so make sure you take it off.
Prepare your favorite rub in a small bowl. We recommend our rib rub or sweet & smoky rub.
Evenly spread yellow mustard over the ribs, covering completely. Spread the dry rub over the ribs covering completely.
In a small mixing bowl add the apple juice and ½ cup bbq sauce and mix until combined. Place the ribs in a foil pan meat side up and pour the apple juice mixture on top of the ribs. Cover the pan with aluminum foil and place on the grill over indirect heat.
Grill the ribs for 1 hour or until the ribs reach 165 degrees Fahrenheit.
While the ribs grill, in a medium sized mixing bowl add the finishing sauce ingredients and mix until combined.
Once the ribs reach 165 degrees Fahrenheit, remove the ribs from the pan and place the ribs on the grill grates. Brush the ribs with the finishing sauce and grill for another 25 minutes or until ribs reach 185 degrees Fahrenheit.
Once the ribs are done remove from the grill and brush with sauce again before serving.

Notes

Fridge: Store leftover ribs in an airtight container for up to 4 days.

Freezer: Cut into portions, wrap individually in plastic wrap and store in a freezer bag or airtight container. Thaw in the fridge overnight before reheating.

Reheat leftovers in the microwave or on the grill until hot through. If using the microwave, I recommend using a cover so you don't end up with BBQ sauce splattered all over, I learned that the hard way.

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