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A close-up shot of grilled ribs placed underneath another cut of ribs on a plate.

Grilled Ribs on a Charcoal Grill

Chef Jenn
Grilled Ribs are smoky, tender, and seasoned with a simple spice rub before being finished with BBQ sauce. . A classic barbecue recipe perfect for backyard grilling.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 732 kcal

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

Serving: 0.25rackCalories: 732kcalCarbohydrates: 10gProtein: 36gFat: 60gSaturated Fat: 18gPolyunsaturated Fat: 10gMonounsaturated Fat: 25gTrans Fat: 1gCholesterol: 182mgSodium: 903mgPotassium: 620mgFiber: 1gSugar: 7gVitamin A: 523IUVitamin C: 0.1mgCalcium: 45mgIron: 3mg

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.

Keyword backyard cookouts, easy barbecue recipe, grilled ribs, Grilled Ribs on a Charcoal Grill, weekend grilling
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