Amazing ribs on the grill

It’s time to make perfectly cooked Ribs on the grill! Our fantastic grilled ribs are seasoned with a simple marinade and then rubbed dry before being grilled to perfection.

Grilled ribs on a serving tray.

Easy ribs on the grill

It’s BBQ season and these easy ribs on the BBQ are perfect for your next backyard party. The rib rub we use adds a lot of flavor and creates a delicious crust on the ribs. Make this recipe for your family or a large group.

What cut of meat do you need for grilled ribs?

Be sure to include baby back ribs (not spare ribs) for this recipe. This cut can be called baby back ribs or pork ribs!

why you will love this recipe

  • Great for a crowd– It’s easy to double this recipe and serve these ribs on the grill to a large group of people.
  • full of flavor– these ribs are marinated AND rubbed with a dry rub for optimal flavor and tenderness.
  • Ready in 3 hours– Some rib recipes take a whole day. These ribs are ready in 3 hours, making them great for weekdays and weekends.
Ribs on the grill.

Selected ingredients

  • baby back ribs: Baby back ribs run from the pig’s back to the spine. They are shorter and, compared to spareribs, more tender and lean.
  • Ingredients for the marinade: The marinade for these ribs on the grill is maple syrup, Worcestershire, mustard, apple cider vinegar and fresh garlic. A simple balance of sweet and salty.
  • Rib Rub: These ribs are rubbed with a delicious dry rub made with savory spices and a little brown sugar to caramelize them. Check out this post for more information on our Rib Rub.

PS: If you are a sauce fan, try our homemade BBQ sauce!

Ribs cooked on the grill.

Directions at a glance

Make sure you scroll all the way down to the recipe card for the full ingredient list and written recipe.

  1. Prepare the ribs for marinating and remove the membrane (see details below).
  2. Mix the marinade and add the ribs to the marinade. Leave in the marinade for 1 hour. Here you have the option to leave them overnight for optimal tenderness and flavor.
  3. Drain the marinade from the ribs and dab the ribs with the dry rub.
  4. Grill the ribs at 300ºF for about 1 hour. Increase the heat to 400ºF and allow the ribs to grill and caramelize for another 30 minutes.


The membrane of the ribs holds the ribs together, and if you’re looking for tender ribs that are easy to eat, we recommend removing the membrane.

To remove the membrane, slide a knife under the membrane on the back of a rib rack, and then use your fingers to pull the membrane away.

Rib rack spread with BBQ sauce.

frequently asked Questions

How long does it take to cook ribs on the grill?

This ribs on the grill recipe takes about 1 hour and 30 minutes to cook. Start by grilling the ribs on low for 1 hour, then increase the heat to get the delicious char on the outside of the ribs.

Should ribs be wrapped in foil when grilling?

We don’t wrap the ribs for this recipe.

Should I grill ribs on a gas grill or a charcoal grill?

What type of grill you use is a personal preference. It’s easier to control the temperature of a gas grill if that’s a problem. Otherwise, charcoal grills work, they just need to be monitored to keep the temperature constant.

How do I know when the ribs are done?

Ribson the Grill are ready when they have reached an internal temperature of 195ºF. Another sign the ribs are done is when the bone becomes visible as the meat cooks.

Grilled ribs on a baking sheet.

Oven Baked Ribs

Grilled ribs on a plate with corn on the cob.

What to serve with grilled ribs

storage suggestion

We recommend letting the ribs cool completely before storing them in an airtight container for 3-5 days.

Grilled ribs on a serving tray with BBQ sauce.


  • 2-3 Lb. Baby back ribs with bones
  • 2 teaspoon kosher salt
  • 2 teaspoon crushed black pepper


  • First prepare the ribeye. Remove the membrane from the ribs. To remove the membrane, slide a knife under the membrane (which is a white sheet of foil) on the back of a rib rack, and then use your fingers to pull the membrane away.

  • Rub the kosher salt and pepper into the ribs and set aside.

  • Make the rib marinade. Place all the ingredients for the rib marinade in a bowl and whisk until combined.

  • Transfer the ribs to a gallon-sized bag or 9×13-inch pan. Pour the marinade over the ribs. Make sure the ribs are covered in marinade. Turn the ribs meat side down, cover and refrigerate for at least 1 hour or overnight for more tender and flavorful ribs.

  • Make the spice mix. Combine all the ingredients for the dry rub in a bowl and mix together. Put aside.

  • Preheat the grill to 300ºF.

  • Remove the ribs from the refrigerator and drain the excess marinade from the ribs. Season the ribs with about 4-6 tablespoons (amount varies depending on the rib) of the dry rub. Rub the spices into both sides of the ribs, covering them completely.

  • Let the ribs rest at room temperature for at least 15 minutes.

  • Cook the ribs. Place the ribs on the grill and cook, meat side down, over indirect heat for 1 hour.

  • Bring the temperature of the grill to 400ºF. Move the ribs to direct heat, making sure they are meat-side up. Use a brush to coat the ribs with BBQ sauce (if using). Grill over direct heat for 10-15 minutes, turning halfway through.

  • Remove the ribs from the grill when the internal temperature reaches 195ºF, but you can also tell the ribs are done because they’re starting to expose the bone.

  • Let the ribs rest for 10 minutes and serve.

    Grilled ribs with corn on the cob.

Tips & Hints

  • Store excess dry rub in an airtight container for later use.
  • The longer the ribs marinate, the more tender and flavorful they will become.
  • You can use any type of BBQ sauce you like.
  • This recipe has only been tested with baby back ribs, no other types of ribs.
  • If you like more “crust” on your ribs, add more dry rub before grilling.

nutritional information

Calories: 512kcal Carbohydrates: 41G Protein: 31G Fat: 26G Fiber: 2G Sugar: 30G

Photography: The photos captured in this post are by Erin from The Wooden Skillet.

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