These grilled baby back ribs are cooked in a foil packet to keep them fall apart tender, moist, and super juicy! They're basted with your favorite BBQ sauce and liquid smoke, then cooked until sticky and caramelized! If you're looking for a finger-licking-good rib recipe for this summer, you've found it!
¼cuppork rub(see recipe or use your favorite brand)
1cupbarbecue sauce
2teaspoonliquid smoke
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Instructions
Preheat your gas grill to high heat, or set up a two-zone cooking station with briquets offset to one side. Lay out sheets of aluminum foil (use several sheets if needed) on a baking sheet to make a 'pouch'. Rinse the 1 rack baby back ribs under cool running water, then pat them dry with paper towels.
(Optional) For the most tender ribs, I recommend removing the membrane, or silverskin, on the underside of the rib bone. To do this, use a butter knife to slide under the membrane and gently lift and pull it away from the layer of fat along the bottom of the ribs.
Put your ribs on the prepared foil with the meat side facing up. If using the optional 1 tablespoon apple cider vinegar, brush it over the ribs before seasoning. Then, season them generously with ¼ cup pork rub, flip them bone side up and season generously on that side. With the meat facing downward, wrap the foil up and over the ribs and seal the pouch closed tightly.
Place the pouch of ribs on the top rack in your grill, or away from the briquettes if using. Reduce the heat to low if using a gas grill and cook for 50 minutes.
In a small bowl, mix together 1 cup barbecue sauce and 2 teaspoon liquid smoke. Remove the pouch of ribs from the grill and let it cool slightly before you carefully open the pouch to release the steam. Use tongs to return the ribs to the grill with the meat facing upwards.
Use a basting brush to brush the BBQ mixture over your ribs, coating it on all sides. Close the lid and cook for 5 minutes.
Flip your ribs over so that the bone is facing upwards and reapply the BBQ sauce mixture. Close the lid and cook for 5 minutes.
Continue flipping the ribs every 5 minutes (so the BBQ sauce doesn't burn) until your ribs reach your ideal internal temperature. They need to be a minimum temperature of 145ºF (63ºC), but I like to aim closer to 200ºF (93ºC) for the most tender ribs. You can apply BBQ sauce with each flip as desired.
Remove your ribs from the grill and cover them loosely with foil. Let rest for 10 minutes before slicing or serving.
Notes
Once you get a good, grabbable section of the silverskin membrane separated from the ribs, use a paper towel to grip it and pull it off.
Ribs need to be a minimum of 145ºF (63ºC) to be safe per the USDA, but grilled ribs are typically 180ºF (82ºC) or higher and ideally 190-200ºF (88-93ºC) for maximum tenderness.
If you like your ribs with some extra sweet caramelization, you can sprinkle a few tablespoons of brown sugar over the BBQ sauce near the end of cooking.
The optional apple cider vinegar is one of my favorite ways to tenderize ribs. This is particularly beneficial if you choose not to remove the silverskin.
To store: Leftover ribs should be placed in an airtight container or wrapped tightly in aluminum foil and refrigerated for up to 4 days.
To freeze: Cooled ribs can be wrapped in foil and placed in a Ziploc freezer bag, and then frozen for 4-6 months. Let the ribs defrost in the fridge overnight before reheating.
To reheat: Preheat your oven to 250°F (120°C) and put the ribs in a baking dish with a splash of broth or water to keep them tender. Cover with foil and bake for 20-30 minutes or until warmed through. You can even baste with more BBQ sauce as desired. I like to uncover the ribs for the last 10 minutes of reheating so they caramelize.