These Fall Off The Bone Ribs are tender, juicy, and packed with flavor! Grilled to perfection, they become a delicious treat that everyone will love. Get ready for some serious BBQ goodness!
Honestly, watching these ribs cook makes my mouth water. When they start to fall apart, I can’t resist sneaking a piece! 🍖 I recommend serving them with some coleslaw—it’s a match made in heaven!
Key Ingredients & Substitutions
Pork Ribs: You can choose baby back or spare ribs based on your preference. Baby back ribs are leaner, while spare ribs have more fat, giving extra flavor. If you want a healthier option, turkey ribs can also be used, though the cooking time may differ.
Barbecue Sauce: Your favorite barbecue sauce can be used here, but I recommend a tangy or sweet variety for the best flavor balance. If you’re watching your sugar intake, look for a sugar-free option or make your own with tomato paste, vinegar, and spices.
Apple Cider Vinegar: This adds moisture and tanginess. If you don’t have it, white vinegar or lemon juice can work too. Both will provide a nice zing to the ribs, helping the flavors pop!
Wood Chips: Hickory or apple wood chips add great flavor while smoking. If these aren’t available, consider using mesquite for a stronger taste or even fruit woods like cherry for a sweeter profile.
How Do I Remove the Membrane from Ribs?
Removing the membrane is crucial as it allows your flavorings to fully penetrate the meat. Here’s how you can do it:
- Flip the ribs over, meat side down. Locate the shiny, thin membrane on the back of the ribs.
- Use a butter knife or a sharp edge to gently lift one end of the membrane away from the ribs.
- Once you have a good grip, use a paper towel to grab the membrane and pull it off. It should come off easily!
This little step can make a huge difference in taste and tenderness, so be sure to take your time with it!
How to Make Fall Off The Bone Ribs On The Grill
Ingredients You’ll Need:
For The Ribs:
- 2 racks of pork ribs (baby back or spare ribs)
For The Dry Rub:
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 1 teaspoon cayenne pepper (optional, for heat)
For Cooking:
- 1 cup barbecue sauce (your choice)
- 1/4 cup apple cider vinegar (for spritzing)
- Wood chips for smoking (hickory or apple recommended)
How Much Time Will You Need?
This delicious rib recipe takes about 4 hours total—30 minutes of prep and about 3 to 3.5 hours of cooking time on the grill. You’ll enjoy some sweet and smoky flavors while the ribs cook low and slow!
Step-by-Step Instructions:
1. Preparing the Ribs:
Start by getting your ribs ready! Look at the back of the ribs and remove the thin membrane—this part can be tough and chewy. Pull it off carefully to help the seasoning soak into the meat better.
2. Make the Dry Rub:
In a mixing bowl, combine kosher salt, black pepper, paprika, garlic powder, onion powder, brown sugar, and cayenne pepper. Mix well until everything is combined. Feel free to adjust the cayenne if you want your ribs spicier!
3. Season the Ribs:
Now it’s time to add flavor! Generously sprinkle the dry rub all over the ribs, making sure to cover both sides. Let the ribs sit at room temperature for about 30 minutes while you heat up the grill.
4. Prepare the Grill:
Get your grill ready by preheating it to a low heat of around 225°F to 250°F. For charcoal grills, set up indirect heat by placing the coals on just one side. If you’re using a gas grill, turn on only one side. Add the wood chips to a smoker box or wrap them in aluminum foil with holes poked so the smoke can escape.
5. Cook the Ribs:
Place the ribs on the grill, bone side down, on the part without direct heat. Close the lid and cook for about 3 hours while keeping the grill temperature steady. To keep the ribs moist, spritz them with apple cider vinegar every hour.
6. Add Barbecue Sauce:
After the ribs have cooked for 3 hours, it’s time for some sauce! Brush your favorite barbecue sauce on the ribs and close the lid. Let them cook for an additional 30 to 45 minutes until the sauce is caramelized and sticky.
7. Check for Doneness:
The ribs are ready when the meat has pulled back from the bones and feels tender. A good way to test is to see if you can pull the meat off the bone with just a little effort—if so, they’re perfect!
8. Rest and Serve:
Take the ribs off the grill and allow them to rest for about 10 minutes. This will help the juices settle. Once rested, slice between the bones and serve with extra barbecue sauce on the side.
Enjoy indulging in your delicious, fall-off-the-bone grilled ribs!
Can I Use Different Types of Ribs for This Recipe?
Absolutely! While baby back and spare ribs are popular choices, you can also use St. Louis-style ribs or even beef ribs. Just keep in mind that cooking times may vary, so adjust accordingly and always check for tenderness.
What If I Don’t Have Apple Cider Vinegar?
No worries! If you don’t have apple cider vinegar, you can substitute it with white vinegar, lemon juice, or even a bit of beer for a different flavor. Each will add a nice acidity to help tenderize the meat and keep it moist.
How to Store Leftover Ribs
Store any leftover ribs in an airtight container in the fridge for up to 3 days. For longer storage, wrap them well in plastic wrap and foil, then freeze for up to 3 months. To reheat, thaw in the fridge overnight and warm in the oven at 250°F until heated through.
Can I Finish These Ribs in the Oven Instead of on the Grill?
Yes, you can! After seasoning the ribs, place them on a baking sheet lined with foil. Cover them with foil and bake at 275°F for about 2.5 to 3 hours. Once they’re tender, you can brush on barbecue sauce and broil for a few minutes to caramelize it, just like on the grill!
