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Best BBQ Ribs Recipes

Best BBQ Ribs Recipes

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Make finger-licking good, fall-off-the-bone BBQ ribs with these recipes

For truly tasty BBQ ribs, cook them low and slow.

If you haven’t already, it’s time to stock up on grilling essentials like charcoal, wood chips, and aluminum foil — and, while you’re shopping, pick up some wet naps, too, because there’s nothing better than a fall-off-the-bone, finger-licking good rack of BBQ ribs.

Here are 5 of our favorite BBQ rib recipes:

Adam’s Ribs

These sweet and spicy ribs are rubbed with Creole seasoning and basted with a sweet and savory sauce as they cook for the perfect marriage of flavors.

Barbecue Championship Ribs

There’s no way that these championship-winning ribs won’t impress whoever you cook them for. They’re incredibly sweet, smoky, and succulent.

Beef Ribs with Sorghum Glaze

Unless you’re from the South, you probably don’t use sorghum often — but this sweet, golden-brown syrup is perfect for ribs. It adds a unique and complex flavor that’s hard to achieve with honey or molasses.

Best Ever Barbecued Ribs

This go-to recipe for classic barbecued ribs will render tender and delicious ribs without hours spent manning a smoker. Make these ribs in just three simple steps (season, bake, and then grill).

Championship Glazed Ribs

Be sure to add a pile of applewood chips to your grill when you’re making these pork ribs; the wood chips will infuse the ribs with a thick, sweet-and-smoky flavor.

Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.

9 Best Barbecue Pork Rib Recipes You Have Ever Tasted

Take your pork ribs to the next level with the help of these smoked rib recipes.

Whether you like your ribs smokey, sweet, tangy or somewhere in between, we have made sure there is a recipe in this list that is sure to light just about anyone’s fire.

1) Meathead Goldwyn’s Pork Rib Recipe of Champions

There is a reason these classic southern style ribs win competitions. While being undeniably ‘porky’ (otherwise, why cook pork, right?) they are sweet and tangy, spicy and smoky – all at once.

These ribs use another rub recipe so make sure you check that out too.

  • 1 slab Baby Back Ribs
  • 4 tablespoons of Meathead’s Memphis Dust
  • 1/4 teaspoon kosher salt per pound of meat
  • 1 cup of barbecue sauce (optional)

Check out the recipe here and release your inner barbecue champion.

2) Malcom Reeds Competition Style Recipe (One Bite is All You Need)

Ideal for St Louis style cut ribs, this competition winning recipe is for those that want sweet and rich ribs that present beautifully, and ‘wow’ in just one bite. The beauty of this recipe is it will guide you through the steps needed to make perfectly tender ribs every time.


  • 2 slabs St. Louis cut Spare Ribs
  • ¼ cup yellow mustard
  • ¼ cup Killer Hogs The BBQ Rub
  • ¼ cup Killer Hogs Hot BBQ Rub
  • ½ cup brown sugar
  • ½ cup Margarine
  • ¾ cup Killer Hogs The BBQ Sauce
  • ¾ cup Killer Hogs The Vinegar Sauce
  • 2 Tablespoons Honey

Find the recipe here, and see how you go at creating competition worthy ribs. Note that Malcolm uses his own products in this recipe. They are all excellent rubs so I recommend picking them up, but you can also create your own variations.

3) Fall-Off-The-Bone Baby Back Ribs

This recipe is a bit of a classic. It promises perfect ribs whether you cook them in the oven, the grill or the smoker. This recipe distills the method down into take home points that will serve you well no matter what equipment you have available.


  • 2 tbsp kosher salt
  • 2 tbsp brown sugar
  • 2 tbsp black pepper
  • 2 tbsp smoked paprika
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp dry mustard
  • 1 tsp ground celery salt
  • 1 tsp red chili flakes

4) 3-2-1 Competition Ribs

This recipe gives a great run down of the 3-2-1 method. It also gives you some insights into what competition judges are looking for.

Some purists think that the 3-2-1 method creates ribs that are “too tender”. If you don’t like fall off the bone ribs, then this one isn’t for you. But for most people the 3-2-1 perfect competition style rib recipe is a great way to keep all your guests happy.

Check out this BBQ ribs the Johnny Trigg way recipe for detailed instructions on the ingredients and technique.

5) Smoked Dr Pepper Ribs

Fan of Dr Pepper? Try it matched with pork and you may just have a new flavor obsession. For those who like their ribs spicy, there is the option to add a healthy amount of heat in this recipe too.


  • 2 racks baby back ribs
  • 4 Tablespoons yellow mustard
  • 4 Tablespoons Homemade Sweet BBQ Rub
  • 1 teaspoon crushed red pepper flakes optional
  • 1/2 teaspoon cayenne pepper optional
  • 8 Tablespoons salted butter
  • 1/2 cup brown sugar
  • 1/4 cup Buffalo sauce optional
  • 1 cup Dr. Pepper

Not convinced? Perhaps you just need to try it out. You can find the recipe here.

6) St Louis Ribs Competition Style

This a competition style recipe written by a competition judge. You are not going to get any better advice than that when it comes to cooking perfect St Louis cut competition-worthy ribs.


  • 2 slabs St. Louis Style Ribs
  • yellow mustard
  • your favorite rib rub
  • 1/4 cup butter
  • brown sugar
  • honey
  • 1/2 cup grape juice
  • your favorite bbq sauce

Aside from the insights from a judge, this recipe also allows room to customise your ribs, so it is definitely worth checking out. You can find it here.

7) Classic Smoked Ribs (You Can Use Your Own Secret Sauce for This One!)

This is a bit of a classic recipe, so it is a great one to start off with if you are a newbie. With easy to follow, step-by-step photos and instructions, cooking delicious ribs will be a super easy.

Although the author makes suggestions regarding rubs, liquids and sauces to use, there is plenty of room to customise rubs and sauces for the specific flavor combination you love.


  • 2 racks of pork ribs
  • 1 cup of Steve’s BBQ rub
  • 1/2 cup beer, pop or apple juice
  • 1 1/2 cups BBQ sauce

8) North Carolina Ribs – For Those That Like a Hit of Vinegar

These ribs have the distinctive flavor a vinegar based sauce brings to the table. This flavor is what sets North Carolina style ribs apart from the other styles of ribs such as Memphis style (which we will look at next).

If you would like to take a trip around America with your tastebuds, then why not start here?

9) Memphis Dry Rubbed Baby Back Ribs

If you prefer your rubs savory over sweet, and a little crispy over sticky, then you need to give this recipe a try. These ribs take us to Memphis, where the spice rub does the talking.


  • 2 (2 1/2- to 3-lb.) slabs baby back pork ribs
  • 1/3 cup kosher salt
  • 1/4 cup packed dark brown sugar
  • 3 tablespoons paprika
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dry mustard
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ground allspice
  • 1 tablespoon herbes de Provence
  • 1 cup apple cider vinegar, divided
  • 1 cup water, divided
  • 2 handfuls wood chunks

If you are ready for something a little different to your classic competition style ribs you have to check this out.

Wrapping It Up

Smoked pork ribs don’t need to be complicated to be delicious, and with the right recipe you can create something truly memorable. In this list we hope you have found both great recipes and a little bit of inspiration for your next barbecue. Why not schedule one in this weekend?

Do you have any tips for creating unforgettable smoked pork ribs? Why not let us know in the comments section below (without giving away all your secrets). And if you enjoyed this list, please be sure to share!

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Smoked Duck Breast with Cherry Orange Sauce

Succulent duck breast smoked over charcoal and served with cherry orange reduction and grilled asparagus.

World Champion Competition Rib Recipe – Secrets to Smoking

Video teaching Bill Gillespie’s Competition Rib Recipe from his book Secrets of Smoking – Bill is a World Champion winning the Jack Daniels Invitational and the American Royal – he is also a 3-time NEBS Rib team of the year.

Set up your smoker to cook between 250-275 and use 4 good sized chunks of apple and maple wood. Add the wood just prior to putting the ribs on.

Lay the ribs out meat side facing down, apply rub (recipe below) to back side of ribs and let set up for about 10 minutes. Flip over and apply rub to meat side, let rub set on ribs for about 15 minutes and then apply another coating of rub. Let them sit for another 30 minutes.

Put two racks on the bottom grate and two on the top grate. After 90 minutes, switch up the ribs from top to bottom and vice versa. Continue cooking for another 90 minutes.

Lay out 4 sheets of heavy duty aluminum foil, apply 2 ounces of honey, 1/4 cup of brown sugar and 2 tablespoons of butter. Then lay the ribs meat side down and apply 2 ounces of honey, 1/4 cup of brown sugar and 1/2 cup of BBQ sauce (recipe below) wrap tightly and repeat for each rack.

Return to smoker and cook for 1 more hour and then check for doneness.

To check for doneness, look at the back side of the ribs. First the meat will have shrunk from the bone about 1/4 to 1/2 of an inch and secondly the bones will start to pop through the back.

When ribs are done let them vent for 10 minutes to stop cooking process.

Take 1/2 C of juices from the foil and 1/2 C of BBQ sauce and use this as your glaze.

Rub for competition Rib Recipe:
1/2 C White sugar
1/2 C Brown Sugar
1/4 C Ancho chili powder
1/4 C Kosher salt
2 tbsp paprika
2 tbsp chipotle powder
1 tbsp black pepper
2 tsp garlic powder
2 tsp onion powder
1 tsp white pepper
1/2 tsp allspice

Sauce for competition Rib Recipe:
1 C ketchup
1/2 C cider vinegar
1/4 C molasses
1 tbsp Worchester sauce
1 1/2 C brown sugar
2 tbsp chili powder
1 tbsp kosher salt
2 tsp coarse black pepper
1 tsp garlic powder
1 tsp onion powder

In a sauce pan on medium heat mix all of the ingredients together and simmer for 15 minutes. Cool and store in the fridge.

Bill Gillespie pit master for Smokin’ Hoggz

To learn more about Bill’s team smokin’ hoggz click here smokin’ hoggz

There is arguably no bigger BBQ show stopper than authentic dinosaur sized Texas beef ribs, seasoned perfectly with beef rib rub then slow smoked until the meat is melt-in-the-mouth tender. And while you could travel to the Lone Star State to enjoy them, we’ve got the smoked Texas beef rib recipe to get ’em done without leaving the comfort of your home!

Just how popular are these giant BBQ beef ribs? So much so that people make pilgrimages from all over the world to the tiny dusty town of Taylor, TX, home to 15,000 people, the National Rattlesnake Sacking Championship, and a classic old American pit stop, Louis Mueller’s Barbecue.

More than a few wayfarers come to Taylor just to worship the smoked beef ribs at Mueller’s. The technical butcher name for this cut is “beef short ribs,” but these bones are not short. The meat on these 6″ long “Dino Ribs” is at least 1″ thick and with the bone, they weigh anywhere from 1/3 to 1 1/2 pounds! When cooked nice and slow, the ribs come out tender, juicy, and infused with the flavor of wood smoke.

Don’t Mess with Texas, Especially When it Comes to Smoked Beef Ribs! (click here to share this on Twitter!)

There are plenty of fancy French influenced restaurants in this world that made their reputations on short ribs braised in flavorful liquid for hours, and every Korean restaurant serves Galbi (a.k.a. Kalbi), marinated slivers of beef short ribs. But smoke roasted low and slow is pretty much a Texas exclusive. Want to make smoked beef ribs at home? All you need is a decent cooker (even a Weber Kettle will do), quality meat, a BBQ beef rub, and a good meat thermometer. Soon, you’ll be serving tender, juicy, flavorful, beef ribs better than most pit stops in Texas.

Hungry for more ribs recipes, tips, and techniques? Click here to download our ebook “Amazing Ribs Made Easy” $3.99 on Amazon (free Kindle app runs on all computers and devices). Or, get this book and others FREE as a member of the Pitmaster Club. Click here to join.

But first, read my article, The Science of Beef Ribs to learn more about the different cuts of beef ribs (including plate ribs and back ribs) and cooking styles, as well as my Food Temperature Guide. That’ll give you some background so your ribs come our perfect the first time. After that, read the recipe below and start cooking!

BBQ beef back ribs

Back ribs are usually cut from the prime rib roast, a very thick, desirable and expensive cut that is often roasted whole cut into boneless ribeye steaks. When the rib bones are removed, there is very little meat left on the bones. As much as possible goes to the more expensive rib roast or steaks.

But there is some tasty stuff between the bones, and often back ribs can be found in slabs of 8 or more 8″ long bones. For my Texas beef ribs recipe, I prefer the meatier short ribs, but when I see a deal on back ribs, I grab them. They are quite spectacular when served in a slab and you should cook beef back ribs in a full slab to retain moisture. Otherwise, treat them much the same as short ribs. Depending on how much meat is on them and the thickness of the bones, they cook faster and can be finished in as little as three hours.

The problem with beef ribs

Beef short ribs have more meat than beef back ribs, which I discuss further down the page. You can buy slabs of shorties with more than one bone connected, or individual bones, or even riblets, 2 to 3″ long. Some grocers will have one or the other or even all of them.

Beef short ribs have little in common with pork ribs. They have much more flavor, meat, fat, connective tissue, and they can be much tougher. But if cooked properly, they don’t have to be tougher.

What short ribs do have in common with pork ribs is that they are best cooked at low temps so the connective tissue and fat can melt, and the protein doesn’t knot up and get even tougher. And they must be cooked well past well-done, waaaaay past well-done in order to tenderize them, just like beef brisket and pork ribs.

But short ribs have a lot of fat and connective tissue. Undercooked fat is waxy. But when it starts to melt, much of it drips off and what remains lubricates the muscle fibers, and carries flavor to the taste buds. Connective tissue (collagen) is tough and sinewy when undercooked, but when it starts to melt at about 160 or 170°F, it forms a succulent gelatinousness that also, pardon the pun, beefs up the flavors and rounds out the texture.

Short ribs Texas style

Texas barbecue is all about smoke roasting. The goal is to get the meat to the temp where both fat and collagen have melted. They treat the meat just like pork ribs, pork shoulder, and beef brisket, by taking it as high as 205°F.

At that temperature for BBQ beef ribs, much of the fat renders off, the melted collagens replace the water as moisturizer, and the seductive flavors of smoke and spice rub carry the tune.

Texas barbecue restaurants have to balance quality with the realities of a production environment. Mueller’s, Cooper’s, and many of the best are still using old-fashioned brick pits burning post oak. They have to cook everything from pork ribs to sausage to brisket, even if there’s a line waiting to be served. To handle commercial production demands, Mueller’s cooks at 275 to 300°F for 1.5 to 2.5 hours in racks of four ribs.

To make killer style Texas style beef short ribs at home, I recommend you cook a bit lower and slower to reduce shrinkage (why do I always think of George Costanza when the word shrinkage come up?). I do them at 225°F, and bring the meat up to about 203°F internal, a process that can take up to 8 hours depending on the thickness of the meat.

Bobby Mueller wrapping barbecue.

Remembering Bobby Mueller

Bobby Mueller (above), legendary pitmaster and son of the founder of Louis Mueller’s Barbeque in Taylor, TX, died way too young at age 69 on September 6, 2008. I had the pleasure of meeting this artisan and maestro of barbecue and especially beef short ribs in 2008 and photographed him and his restaurant.

Louie Mueller Barbeque looks just about the same today as when Louis moved his business into the cavernous old gymnasium in 1959, 10 years after he started it in the alley and parking lot next to his father’s grocery store just a block away. All 18 tables and several of the original chairs have been there since the opening, and it is doubtful the place has been painted since then because the walls and ceilings are all sepia from smoke and soot. Even the business cards on the bulletin board are brown.

Bobby came to work there in 1965 and he was known to put in 90 hours a week. It paid off. Word of mouth carried his reputation around the world and barbecue fanciers came to this tiny dot on the map to taste his handiwork. In 2006 his restaurant won a James Beard Foundation Award as an “American Classic”. Beard Awards are often called the “Oscars for food”.

His wife, Trish, and his son, Wayne, are now running the show. Wayne says “fans of our beef ribs seem to be creating a mythos regarding them, an interesting phenomenon to witness unfolding.” Count me among the mythologizers.

Their home-made sausages are also a draw, not to mention the beef brisket, ribeyes, chicken, turkey, pork spareribs, pork tenderloin, and pork shoulder steaks. Below are some pictures of the legendary home of transcendent Texas beef ribs as well as our own smoked Texas beef rib recipe so you can make them in your own backyard.

Our Favorite Recipes

Tips to Making Barbecue Ribs

  • For the best tasting ribs nothing works better than wood chips and charcoal work best, season the ribs the night before for awesome flavor
  • Trim the excess fat away from your meats this helps prevent fires
  • Grill ribs first with bone side down bones serve as conduit to help distribute heat
  • Use tongs to turn the meat a forks pierce will release juices and dry out ribs thus diminishing flavor
  • Turn ribs frequently throughout cooking and baste with a tenderizing marinade both techniques keep ribs from drying out
  • Slow cooking is best, cooking at higher temperatures will dry out your meat

If you follow all the simple tips we provided above you'll be well on your way to preparing barbecue ribs that will make you the envy of your friends and you will become the talk of the town.

Once you've mastered the art of preparing mouthwatering, lip smacking barbecue, get ready to be asked to cook at the family reunion.

BBQ Baby Back Ribs

Mix together the brown sugar, salt, mustard, paprika, smoked paprika, black pepper and garlic salt together in a small bowl. Be sure to break up any lumps with your fingers. Reserve 1 tablespoon of rub in a small bowl for serving.

Remove the silver skin from the underside of the ribs by sliding your fingers under the thin membrane and pulling it off. Repeat with the second rack. Rub the ribs with the seasoning on both sides. Place in a single layer in a large roasting pan and cover tightly with heavy-duty foil. Place the roasting pan into the oven and bake until the ribs are tender, about 1 hour 15 minutes.

Preheat the grill to medium heat.

Grill the ribs on each side for 15 minutes, watching and flipping when necessary, for 30 minutes total. Baste with Jamie’s BBQ Sauce the last 10 minutes. (The sauce goes on at the end because it is sugar based and you don’t want to burn your ribs.)

Let the racks rest 5 minutes before slicing into individual ribs. Sprinkle the cut ribs with the reserved dry rub and serve along with extra sauce.

Jamie's BBQ Sauce

Heat the oil in a medium saucepan over medium-high heat. Add the onions and stir until softened. Add the vinegar, ketchup, brown sugar, mustard, Worcestershire sauce, chili powder, cayenne pepper and some salt and black pepper to the saucepan and simmer on medium-low heat until thickened, about 35 minutes. Yield: About 4 cups.

Best Bbq Ribs Recipes

Where do you find the Best Bbq Ribs Recipes? That question may never be answered, but we're getting together what we think are the best ribs recipes and putting them here and in the links below.

Everyone has their own taste in ribs. Some like them spicy and some don't. Some like their ribs cooked with a dry rub, while others prefer a wet rub. Some people like baby-back ribs, and others go for spareribs or short ribs. Some like pork ribs, others like beef ribs. So it really is next to impossible to get the very best bbq ribs recipes together when nobody will ever agree anyway.

What can be done is to put together some bbq ribs recipes that are easy, delicious, and can be used for several kinds of rib cuts. The recipes and links below, when carefully followed, accomplish that.

Here are a couple bbq ribs recipes that we have found to be among the best ribs recipes around. They are not meant to please everyone's tastes, but to provide a little something for everyone. They were chosen because they produce great results for ribs and directions that almost anyone can follow.

Like every barbeque recipe, you should feel free to change a few things to match you and your family's tastes, which are the most important to you.

Here's an easy award-winning Texas Spareribs recipe that can be used for pork spareribs, country style ribs, or any other pork ribs. Just adjust the cooking times with the bigger, meatier cuts.

These ribs get most of their tenderness before they hit the grill by being cooked slowly in the oven. Bbq ribs recipes don't get much better than this one.

4 racks pork spareribs
1 1/2 cups white sugar
1/4 cup salt
2 1/2 tablespoons black pepper
3 tablespoons paprika
1 teaspoon cayenne pepper
2 tablespoons garlic powder
1/2 cup chopped onion
4 cups ketchup
3 cups hot water
4 tablespoons brown sugar
pinch cayenne pepper
salt and pepper to taste
1 cup soaked wood chips

Trim away any excess fat from ribs. In a medium bowl, stir together the sugar, salt, black pepper, paprika, the 1 teaspoon of the cayenne pepper, and garlic powder. Rub spice mix all over the ribs. Place the ribs in two 10x15 inch roasting pans, piling two racks of ribs per pan. Cover, and refrigerate for 8 or more hours.

Preheat oven to 275 degrees F (135 degrees C). Bake uncovered for 3-4 hours, or until the ribs are tender and just about falling apart fall apart.

For the barbeque sauce, remove 4-5 tablespoons of drippings from the roasting pans, and place in a skillet over medium heat. Cook onion in pan drippings until lightly browned. Stir in ketchup, and heat for 3 to 4 more minutes, stirring constantly. Next, mix in water and brown sugar, and season to taste with cayenne pepper, salt, and pepper. Reduce heat to low, cover, and simmer for 1 hour, adding water if it gets too thick.

Preheat grill for low heat. When grill is ready, add the soaked wood chips to the coals or to the smoker box of a gas grill. Spray grill's grate with a coat of cooking spray. Place ribs on the grill but do not overcrowd. Cook for 20 minutes, turning occasionally. Baste ribs with sauce during the last 10 minutes of grilling only.

For pork bbq meat on a budget, Country Style Ribs are not ribs, but they are very meaty and taste pretty darn good. They're easy enough to do on a regular basis.

Here's a great recipe for Beef Short Ribs. The trick to tenderizing the short ribs for this recipe is simmering them in beer. The beer also helps to give them a good flavor.

5 pounds beef chuck short ribs
24 ounces beer
Spicy BBQ Sauce (recipe follows), or your favorite bottled sauce.

Trim any excess fat from ribs. Place ribs in a Dutch oven or large cooking pot. Add beer to cover ribs. Bring to boiling over high heat. Reduce heat to low. Simmer, covered, for about 2 hours or until fork-tender.

Prepare outdoor grill to medium heat. Place ribs on grill brush with half of reserved Spicy Barbeque Sauce for basting. Grill, covered, turning often and brushing with remaining basting sauce, for 15 minutes or until slightly crispy on the outside.

Heat reserved Spicy Barbeque Sauce for dipping. Serve with ribs.

Spicy Barbeque Sauce:
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup vinegar
3 tablespoons butter
1/3 cup lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard
1 teaspoon onion powder
1/2 teaspoon celery seed
1/2 teaspoon liquid hot pepper

Simmer over medium heat for 15 minutes. Reserve half of sauce for basting and half for dipping.

Because of their versatility, these bbq ribs recipes should keep you busy for some time to come. There's also some links to more ribs recipes below. And there will be frequent updates and additions to this bbq ribs recipes page.

How to Cook Ribs Using the Oven and the Grill

What You Will Need:

  • Baby Back Ribs (I used 2 full slabs)
  • A baking sheet
  • Tin Foil
  • BBQ Sauce
  • Dry Rub (if desired)
  • An Oven
  • A Grill
  • A Set of Tongs
  • A Sauce Brush
  • A Baking Sheet (2 makes it a little easier)

Those are all of the materials you will need for this recipe. If you don’t like brushing BBQ sauce on your ribs while they are grilling, then you won’t need BBQ sauce or the sauce brush, but for this recipe I brushed sauce onto the ribs while finishing them on the grill, but sometimes I also like just having the ribs plain (with just the dry rub) and then being able to dip them in whatever sauce I choose.

Step By Step – How to Make BBQ Ribs Using the Oven and Grill

  1. Pre-Heat your oven to 300 degrees.
  2. Place a long sheet of tin foil on to one of the baking pans and place 1 of the rack of ribs on the tin foil.
  3. Flip the ribs over and remove the thin, stretchy, membrane that covers the bottom of the rack. I find it easiest to start at a corner with your fingers until you can get a little bit of the membrane up, and then use a paper towel to get a good grip on it as you pull it away from the rest of the ribs. This membrane can cause your ribs to be chewier than you’d like, so it’s always best to remove it.
  4. Generously pour your dry rub onto the ribs and rub into the meat. Flip over the ribs when you think you’ve got enough, and repeat on the underside.
  5. Repeat the above steps for each rack of ribs you intend on cooking.
  6. Once all of your ribs are perfectly seasoned with your dry rub of choice, wrap the ribs in the tin foil. You’ll most likely have a little area of the ribs that isn’t fully enclosed by the first sheet of tin foil, so you’ll want to pull off another long sheet of foil and flip the ribs over so that, that little opening is face down, and wrap the ribs again. You want to make sure that the ribs are completely wrapped and sealed in the tin foil.
  7. Now, I was able to get two slabs of ribs on to one baking sheet, so I didn’t have to stack them in the oven, so once they are all wrapped up in foil, place two racks of ribs on each baking sheet.
  8. Once the oven is pre-heated to 300 degrees, place the racks of ribs in the center of the oven.
  9. Set a timer for 2 hours and 15 minutes. (This is for baby back ribs, if you use larger ribs you may have to move it up to 3-3:15).
  10. After the timer has gone off, go outside and fire up your grill and set it to medium-high heat.
  11. Unwrap the ribs from the tin foil and place however many racks of ribs you can fit on your grill at once.
  12. Using BBQ sauce (if you want) and your sauce brush, generously brush the sauce over the top of the ribs and cook for 5-6 minutes.
  13. Flip the ribs and repeat.
  14. The oven should have cooked the ribs fully so we’re just using the grill to add a little char and caramelize the sauce a bit.
  15. Once you’ve done that with both sides of the ribs, remove it from the grill, cut it up, and serve.

Cooking the ribs in the oven first added to the tenderness of the meat, and everything just fell right off the bone. Nothing was tough or hard to chew, and it was absolutely delicious. Feel free to also dip the ribs in your favorite sauce with every bite to add a little more kick to it.

As I said before, I had never made ribs at home by myself, but I love going to a BBQ restaurant and eating them, so this was a new adventure for me, and it turned out amazing. I will definitely be cooking ribs at home more often now that I’ve figured out a way that is, not only super easy, but is basically foolproof unless your oven or grill craps out in the middle of cooking.

I mean, most of the recipe is just letting things sit on a heat source. It’s really not that hard.

10 Drool Worthy BBQ Rub Recipes

To be the master of any barbeque, there is one thing that you must get right, which is the kind of rub you use. The rub is essential to elevate the flavor, giving you a juicy, delicious piece of meat that is just right. Even though a rub is just a few spices thrown in together, there is a certain art to it that one must master. You should know what goes well with a brisket and what’s best for chicken. But once you have mastered the art of BBQ rubs, you will be the king of barbeques, at least in your neighborhood!

Whether you are looking out for a sweet rib rub recipe to go with your meat for a sunny afternoon barbeque with your friends, or a spicy barbeque mix to spice up your evening with your special someone, we have got you covered. We have made a list of ten of the best BBQ rub recipes that are sure to get you the praise of all those who taste them.

And there you have it. The most delicious bbq ribs coated in the most delicious rub smoked to perfection right on your dinner table. It doesn't get any better than that. Now you've got all the knowledge you need to do it for yourself at your next cookout. Whether you want to cook baby back ribs or pork chops , this dry rub is definitely something you want to use!

Did you enjoy this guide? What's your preferred dry rub recipe? Tell us about it in the comments and don't forget to share this page with a friend who could benefit from extra barbecue know-how in their life.

Watch the video: Smoked Beef Ribs Juicy u0026 Tender - Easy Recipe