Simple BBQ Ribs Recipe (2024)

FAQs

How do you BBQ ribs for beginners? ›

Combine brown sugar, kosher salt, onion, paprika, garlic powder, pepper, chili powder, and dried mustard in a small bowl. Rub ribs completely with the spice mixture. Place ribs directly on clean grill grate and grill for 2 hours, rotating every 45 minutes or so to ensure even cooking.

Your goal is to get good color and caramelization on the outside of the ribs, but also to cook them long enough that the tough collagen breaks down and the meat becomes tender. Generally, the ribs will be browned before the meat is done, which is where the balancing act comes in.

If wrapped in foil, the ribs can go for up to 3 hours at 300°F degrees, or crank the oven up to 400 degrees for a briefer baking time—1.5 to 2 hours.

Think of it as precooking. A person might take a rack of pork ribs, for instance, and plop them into a big pot of boiling water for a period of time in order to soften the tough connective tissues before finishing them on the smoker or grill.

Baby back ribs are tender and lean, and are the most popular of all pork ribs. These are usually the types of ribs you'll find at family BBQ joints. They're a good first rib to try when smoking pork ribs for the first time.

The 321 Method for Ribs is a popular method of cooking ribs on the grill or in the oven. It involves prepping, seasoning and cooking the ribs slowly over low heat for three hours. The first two hours are devoted to preparing the rub and marinade, while the last hour is used to cook the ribs at a higher temperature.

The 3-2-1 method is as straightforward as it sounds: You smoke the ribs as normal for the first three hours, cook them wrapped in foil for the next two, then finish them for one more hour unwrapped.

Select a lean rib and cut off the visible fat. We like our ribs lean, tender, and beautiful. Cook them low and slow. Two pounds or less will take 4 1/2 hours at 225 degrees F.

Do you bake ribs covered or uncovered? You can cook ribs either covered with foil or uncovered. Foil is used to stop the meat from drying out but is not essential. If cooking uncovered and you notice the meat is drying out or browning too quickly, you can cover with foil for the remaining cook time.

For tender, flavorful ribs, marinating is the way to go. Our baby back ribs marinade comes together quickly just using a whisk; it's made from soy sauce, whiskey, and honey that's seasoned with fresh ginger, white pepper, sesame oil, cinnamon, and nutmeg.

Should you flip ribs in the oven? ›

The ribs need to be elevated to cook so that air can flow over and under the meat. This way, the ribs do not need to be flipped or turned during the cooking process. Line a large cooking tray or cookie sheet with aluminum foil (for easy cleanup) and place a large cooling rack on top of the foil.

Do not fully submerge the ribs. Bake, covered tightly with foil until tender, about 3 hours. Editor's Note: A tightly sealed pan topped with aluminum foil will lock in the heat, steam and moisture around the ribs to keep them extra moist and juicy while they cook.

Because ovens have controlled temperature you are less likely to overcook or under cook your ribs. You can also put the ribs in the oven and leave them as the heat will be even the entire time that they are inside. Ovens also have the added benefit of cooking faster than BBQ.

If you cook them too quickly, over high heat, the meat can turn out chewy and tough. First, preheat a clean grill to medium heat (about 200°F), then oil the grill. Place the ribs right on the grill, using tongs to maneuver them into place. Grill, covered, over indirect medium heat for 30 minutes on each side.

You will want to add barbecue sauce to your ribs during the final 20-30 minutes of cooking. While brushing on sauce just remember, don't drown your ribs. If you are like me and love more sauce, there is no reason you can't serve even more on the side.

321 Rib Method

This technique calls for 3 hours of smoking, 2 hours of wrapping, and 1 hour of cooking. The ribs are first smoked at a low temperature to give them the smoky flavor that many people love. Then they are wrapped in foil with some liquid such as apple juice or beer, and cooked for two hours.

As a fatty cut, ribs take well to spice rubs, but we love our ribs with some sticky barbecue sauce too. Just apply the rub as you normally would before cooking, and then brush the glaze on in the last 5 minutes on the grill to achieve the perfect crusty, gooey ribs.