Grilled Ribs on a Charcoal Grill
Add Preferred SourceThese Grilled Ribs are smoky, tender, and exactly the kind of cookout food people start reaching for before they’ve even hit the table. They come off the grill with that perfect mix of juicy meat, caramelized edges, and big backyard flavor that makes ribs feel worth every napkin. If you want ribs without turning it into an all-day project, this recipe gets it done.
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Ribs don’t need a smoker or a complicated process to be seriously good. This recipe keeps things simple and lets the grill do the heavy lifting, giving you ribs that are full of flavor, tender enough to satisfy, and finished with that irresistible just-off-the-grill char. It’s the kind of recipe that feels impressive without being fussy.
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Buy Now!Perfect for weekend grilling, backyard cookouts, or anytime you want something a little messy and a lot delicious, these ribs are always a hit. Serve them as-is or slather them with sauce at the end if that’s your style. Either way, don’t expect leftovers.
Ingredients
- Pork baby back ribs – Remove the thin membrane on the back of the ribs if present. It prevents seasoning from penetrating and makes the ribs chewy. See my notes below for how to do this. Pat the ribs very dry with a paper towel; wet ribs won’t develop a good crust.
- Olive oil – Use regular olive oil, not extra virgin. Extra virgin can smoke and taste bitter at high grill heat.
- Brown sugar – Light or dark brown sugar both work. The sugar helps caramelize the ribs and balance the smoky flavor.
- Smoked paprika – Smoked paprika adds smoky depth. Regular paprika works but won’t give the same flavor. And if you like it spicy, use hot smoked paprika.
- Garlic powder – Not garlic salt, or the ribs will be too salty.
- Salt – I use kosher salt. If you use regular table salt, reduce it by about half.
- Black pepper – Freshly cracked black pepper tastes best, but pre-ground works.
- BBQ sauce (optional for glazing) – Add BBQ sauce only in the final 3 minutes to prevent burning. The sugars in BBQ sauce burn quickly on direct heat.
How To Make Grilled Ribs
Scroll down for the full recipe card with exact measurements and printable instructions.
Prepare the grill with two heat zones: a hot direct heat side and a cooler indirect heat side.
Start by removing the thin membrane from the back of the ribs if it’s still attached. Slide the tip of a knife under the membrane, grab it with a paper towel, and pull it off. Removing it helps the ribs cook more evenly and become more tender.
Pat the ribs dry with paper towels, then rub the ribs with the olive oil, coating both sides.
In a small bowl, mix the brown sugar, smoked paprika, garlic powder, salt, and black pepper.
Sprinkle the seasoning mixture generously over both sides of the ribs and press it gently into the meat.
Place the ribs on the cool side of the grill, bone-side down. Close the lid and cook for 1 hour 10 minutes to 1 hour 30 minutes.
Turn the ribs once about halfway through cooking using long-handled grilling tongs.
Once the ribs are tender and nearly cooked through, move them to the hot side of the grill. Grill for 5 to 10 minutes, turning occasionally, until the edges develop light char and the surface caramelizes.
If using BBQ sauce, brush it onto the ribs during the final 3 minutes of cooking with a silicone basting brush, allowing the sauce to warm and glaze without burning.
Remove the ribs from the grill and let them rest for about 5 minutes before slicing between the bones.
Chef Jenn’s Recipe Notes
- To remove the membrane on the back of the ribs, cut a bit of it away with a sharp knife then grab the flap with a dry paper towel and pull it gently off. It should come away nicely from the back of the ribs.
- A digital meat thermometer is helpful if you’re unsure. Ribs become tender around 190–203°F.
- Keep the lid closed as much as possible during indirect cooking so the grill temperature stays steady.
- If your ribs start to brown too quickly, move them farther away from the heat.
Serving Suggestions
Serve grilled ribs with cornbread, potato salad, coleslaw, or grilled vegetables. If you want to stretch your ribs a bit as they can be pricy, grill up some Buffalo Chicken Wings to go with them. These ribs are great served with baked beans or mac and cheese for a classic barbecue meal. Leftover rib meat can be chopped and used in tacos, sandwiches, or loaded baked potatoes. Love this recipe? Check out my other grilled pork recipes.
Storage
Store leftover ribs in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the ribs for up to 2 months. Reheat gently in the oven or wrapped in foil on the grill.
Grilled Ribs on a Charcoal Grill
Ingredients
- 1 rack pork ribs
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3–4 tablespoons BBQ sauce optional
Instructions
- Preheat the grill for two-zone cooking with one side set to direct heat and the other to indirect heat.
- Remove the membrane from the back of the ribs by sliding a knife underneath, gripping it with a paper towel, and pulling it off.
- Pat the ribs dry with paper towels, then rub both sides with olive oil.
- Mix the brown sugar, smoked paprika, garlic powder, salt, and black pepper in a small bowl.
- Season the ribs generously on both sides, pressing the mixture into the meat.
- Place the ribs bone-side down on the indirect-heat side, close the lid, and cook for 1 hour 10 minutes to 1 hour 30 minutes.
- Turn the ribs once about halfway through cooking using long-handled tongs.
- Move the ribs to the direct-heat side and grill for 5 to 10 minutes, turning occasionally, until lightly charred and caramelized.
- Brush with BBQ sauce during the final 3 minutes if using, allowing it to glaze without burning.
- Rest the ribs for 5 minutes, then slice between the bones and serve.
Video
Notes
Chef Jenn’s Recipe Notes
- To remove the membrane on the back of the ribs, cut a bit of it away with a sharp knife then grab the flap with a dry paper towel and pull it gently off. It should come away nicely from the back of the ribs.
- A digital meat thermometer is helpful if you’re unsure. Ribs become tender around 190–203°F.
- Keep the lid closed as much as possible during indirect cooking so the grill temperature stays steady.
- If your ribs start to brown too quickly, move them farther away from the heat.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
