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Home » Recipes » Pork Recipes

Grilled Baby Back Ribs w/ Dry Rub Step by Step

Published: Jun 17, 2020 · Modified: Jul 22, 2023 by Chef Dennis Littley

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Have you ever wished you could make Grilled Baby Back Ribs? Keep reading and learn the secrets to making tender, juicy and perfectly seasoned ribs every time.

grilled baby back ribs on a white oval platter


 

When I started dating my wife I was on a non-red meat diet. She loved baby back ribs and it was one of those foods I had never gotten into.

I had never worked at a restaurant that served ribs, so I never needed to learn how to cook them. That meant unless we went out to dinner, Lisa was stuck eating precooked packaged varieties of ribs that were sold at the grocery store.

I’m almost ashamed to admit that…sigh.

white plate with half rack of grilled baby back ribs cut in half and stacked, next to cooked broccoli rabe

But I have learned the secret of Grilled Baby Back Ribs and how amazingly easy they are to prepare. And I’m going to share what I’ve learned with you so can get the best pork ribs every time you grill, using your gas grill or charcoal.

Table of Contents:
  • Ingredients to make Grilled Baby Back Ribs
  • Remove the membrane from the back of the rack of ribs
  • Do I need to make a dry rub for my Grilled Baby Back Ribs?
  • What is a Dry Rub?
  • How do I cook the ribs and how high should the grill temperature be?
  • Can I cook the Baby Back Ribs in the Oven?
  • Recipe FAQ’s:
  • More Recipes You’ll Love!
  • Recipe: Dry Rub Grilled Baby Back Ribs

Ingredients to make Grilled Baby Back Ribs

Ingredients to make recipe

Let’s start by gathering the ingredients we need to make Grilled Baby Back Ribs. In Chef Speak this is called the Mise en Place which translates into Everything in its Place.

Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.

If you’re not in the mood to grill my easy-to-make Oven-Baked Baby Back Ribs are delicious!

These are the ingredients used to make my dry rub rib recipe:

  • baby back ribs 
  • barbecue sauce
  • brown sugar
  • sea salt
  • black pepper
  • chili powder
  • smoked paprika
  • garlic powder
  • onion powder
  • dry mustard
  • oregano

Remove the membrane from the back of the rack of ribs

The ribs I purchased already had the membrane removed from the back of the racks so I didn’t have to do this before coating them with my dry rub seasoning mixture. It’s important to remove this part of the ribs before putting the ribs on the grill.

  • Use a cutting board with a damp paper towel under the cutting board for stability..
  • Slide a dinner knife under the membrane and over a bone at one end of the rack.
  • Lift and loosen the membrane until it tears.
  • Grab the edge of the membrane with a paper towel and pull it off.
  • The membrane may come off in one whole piece, or you may need to remove it in smaller pieces.

Do I need to make a dry rub for my Grilled Baby Back Ribs?

That’s a tricky question because you don’t have to make a dry rub, but you have to season the ribs. So the short is yes you do.

What is a Dry Rub?

bowl of seasonings for the baby back ribs aka dry rub

A dry rub is a mixture of spices, salt, sugar, herbs, zest and just about any other aromatics you’d like to flavor meat and poultry with.

It can be as simple as you like or layered with complex flavors for a perfect bite every time.

Remember, this is your dinner, make it like you want it to taste.

4 half racks of baby back ribs coated with a dry rub on a sheet pan

After preparing the dry rub, the next step is placing a generous coating of the rub on the ribs and actually rubbing it in a bit. Coat both sides of the ribs with the dry rub.

Believe it or not you’re almost ready to put the ribs on the grill!

half rack of dry rubbed rib on sheet of foil

Cut 8 sections of foil approximately 15 inches by 18 inches. (or if you’re using the 12-inch roll of foil, make the sections 12 inches by 15 inches). Place the ribs on the foil, bone side down.

half rack of ribs wrapped in foil on top of another foil sheet

Wrap each section in one piece of foil, tucking the end pieces in to make a package.

half rack of ribs double foil wrapped on a sheet pan

Repeat this process with another piece of foil for each half rack. Place the rack in the opposite direction so the seams aren’t running the same way.

*I like to cut the racks in half before cooking because it makes it easier to serve the individual pre-cut portions. And the smaller racks are easier to flip during the final grilling process when you sauce and brown the ribs.

How do I cook the ribs and how high should the grill temperature be?

four packets of foil wrapped ribs on the grill

Place the double-wrapped ribs on the preheated grill (350 degrees F). You’re going to use indirect heat to cook the ribs for 2.5 hours.

This means the heat will come from the grill elements on each side of the ribs, not directly under it. This makes your grill more like an oven, allowing you to slow roast the ribs until that perfect stage of tenderness where they almost fall apart on their own.

*Chef Dennis Tip

If you have trouble regulating the temperature of the grill, you may have to adjust your cooking time. A 400-degree grill will only take 2 hours, and a 300-degree grill will take an extra 30 minutes to cook. So keep an eye on the grill temperature!

*Chef Dennis Tip

Rotate the foil packages halfway through the process, switching the ribs in the front with the ribs in the back. Don’t open the grill often to check on things, trust in the process.

2 unwrapped half racks of grilled baby back ribs

After carefully unwrapping the ribs, coat them with your favorite barbecue sauce and place them back over direct heat on clean and oil-coated grill racks to finish the grilling process.

If there is any juice in the foil packets, add it to your barbecue sauce before coating the ribs.

*Chef Dennis Tip

The ribs will be fall-apart tender at this point so make sure to either oil the grill or use grill pan spray before placing the sauced ribs on the grill to brown and get those lovely grill marks.

Can I cook the Baby Back Ribs in the Oven?

Yes, you can. The process is exactly the same for the grill or for the oven. Preheat the oven to 350 degrees and plan on the ribs taking about 2.5 hours. Check the internal temperature; it should be from 180-190 degrees for fall off the bone ribs.

Place a sheet pan under the foil packets to catch any juice that may escape.

After saucing, finish the ribs under the broiler. You won’t get the pretty grill marks under the broiler, but the barbecue sauce will still caramelize, adding extra flavor to the ribs.

You can also finish the ribs on your grill if you want to make everyone think you made Grilled Baby Back Ribs.

Here is my Easy Oven Baked Baby Back Ribs Recipe.

3 half racks of grilled baby back ribs on a white platter

Any way you cook up these ribs, they’re going to be fall-apart tender, moist, and oh-so delicious. Making ribs at home will not only save you money but impress your friends and family will your grilling prowess!

After tasting them, I’m sure you’ll agree that this is the best baby back rib recipe you’ve ever used.

Recipe FAQ’s:

Should ribs be wrapped in foil?

Wrapping seasoned ribs in foil will limit the amount of direct heat and smoke on the surface of the meat, yielding a better color and flavor on the finished product.

Are ribs better cooked in the oven or on a grill?

While grilling gives a distinct flavor to the ribs, baking is also a good option for cooking ribs.
Baking gives you more control over how quickly the ribs are cooked. Ovens have controlled temperature which helps you determine the correct temperature so your ribs are overcooked or undercooked.

How long should you cook ribs on a grill?

Cook the foil-wrapped ribs over indirect heat. That means no coals or flame directly under them. Cook over indirect heat until the internal temperature of the ribs reads 180 – 190 degrees.

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3 half racks of grilled baby back ribs on a white platter

Dry Rub Grilled Baby Back Ribs

For years I thought Grilled Baby Back Ribs were difficult to make. As it turns out they couldn't be easier to make. Using a dry rub adds a lot of flavor and can be adjusted to the seasonings you enjoy. Add in your favorite barbecue sauce and you've got ribs better and less expensive than ordering out.
5 from 166 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 2 hours hrs 45 minutes mins
Resting Time 2 hours hrs
Total Time 5 hours hrs 5 minutes mins
Course Entree
Cuisine American
Servings 4
Calories 819 kcal

Equipment

  • Barbecue Grill

Ingredients
 
 

  • 2 racks baby back ribs **1½ – 2½ pounds per rack
  • 1 cup barbecue sauce your favorite brand

Dry Rub

  • ⅓ cup brown sugar
  • 1 tablespoon sea salt
  • 2 teaspoon black pepper
  • 1 tablespoon chili powder
  • 2 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dry mustard
  • 1 teaspoon oregano

Instructions
 

Dry Rub

  • Mix all the seasonings together in a small bow. Use a fork to beak up any lumps.

Baby Back Ribs

  • Coat both sides of the racks with the dry rub. Rub the seasonings into the meat.
  • Cut 8 sections of foil approximately 15 inches by 18 inches. (or if you’re using the 12-inch roll of foil, make the sections 12 inches by 15 inches)
  • Wrap each section in one piece of foil, tucking the end pieces in to make a package.
  • Repeat this process with another piece of foil for each half rack. Place the rack in the opposite direction so the seams aren't running the same way.
  • Place the dry-rubbed ribs in the refrigerator for two hours to allow the dry rub to penetrate into the meat.
  • Preheat your grill to 350 degrees F. Set up the grill for indirect heat, leaving one area unlit.
  • Place the ribs on the unlit section of the grill. This will allow the ribs to cook slowly using indirect heat. Close the grill and leave the ribs alone for 1 hour. At this point rotate the foil packages switching the ribs in the front with the ribs in the back of the grill. Close the grill and allow the ribs to finish cooking until an internal temperature of 180-190 degrees is reached.
  • Carefully unwrap the ribs. Coat them with your favorite barbecue sauce and place them back over direct heat on clean and oil-coated grill racks to finish the grilling process. Flip the ribs once to finish caramelizing the barbecue sauce on both sides. This will only take a few minutes.
    *If there is any juice in the foil packets, add it to your barbecue sauce before coating the ribs.
  • Serve the ribs with your favorite sides and enjoy!

Notes

The ribs I purchased already had the membrane removed from the back of the racks so I didn’t have to do this before coating with my dry rub. It’s important to remove this part of the ribs before cooking.
  • At one end of the rack, slide a dinner knife under the membrane and over a bone.
  • Lift and loosen the membrane until it tears.
  • Grab the edge of the membrane with a paper towel and pull it off.
  • The membrane may come off in one whole piece, or you may need to remove it in smaller pieces.
If you have trouble regulating the temperature of the grill, you may have to adjust your cooking time. A 400 degree grill will only take 2 hours, and a 300 degree grill will take an extra 30 minutes to cook. So keep an eye on the grill temperature!
Rotate the foil packages halfway through the process, switching the ribs in the front with the ribs in the back. Don’t open the grill often to check on things, trust in the process.
The ribs will be fall-apart tender at this point so make sure to either oil the grill or use grill pan spray before placing the sauced ribs back on the grill to brown and get those lovely grill marks.
 
 

Nutrition

Calories: 819kcalCarbohydrates: 50gProtein: 49gFat: 46gSaturated Fat: 17gPolyunsaturated Fat: 8gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 177mgSodium: 2683mgPotassium: 739mgFiber: 2gSugar: 42gVitamin A: 653IUVitamin C: 1mgCalcium: 51mgIron: 1mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    5 from 166 votes (132 ratings without comment)

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    Recipe Rating




  1. Pam says

    March 03, 2025 at 11:57 am

    5 stars
    I have never had much luck with cooking ribs. They usually come out dry and tough. I followed your recipe and was amazed. The ribs came out juicy and falling off the bone. They were fantastic. Thank you so much for the recipe and instructions. I will definitely use this recipe from now on. I’ve already shared it with a friend. Thanks again.

    Reply
    • Chef Dennis Littley says

      March 03, 2025 at 2:50 pm

      You are very welcome, and I’m happy to hear that you luck has changed thanks to my rib recipe!

      Reply
  2. Luis says

    February 27, 2025 at 7:15 pm

    4 stars
    It’s not a 20min prep time if you have to put the racks in the fridge for 2 HOURS after rubbing the spices………

    Reply
    • Chef Dennis Littley says

      February 28, 2025 at 9:03 am

      The time was in the recipe, it just hadn’t recalculated the final time.

      Reply
  3. Sandra says

    January 25, 2024 at 4:33 pm

    5 stars
    Thank you for such great instructions. The ribs come out delicious every time.

    Reply
    • Chef Dennis Littley says

      January 26, 2024 at 8:02 am

      I’m happy to hear you enjoyed my rib recipe! I hope you find more delicious recipes on my website to try!

      Reply
  4. Juan says

    July 17, 2023 at 11:33 am

    Can I use regular mustard instead of dry mustard

    Reply
    • Chef Dennis Littley says

      July 17, 2023 at 12:20 pm

      no, you can’t substitute a wet mustard for the dry. Just leave the mustard out of the rub, it won’t that much of a difference.

      Reply
  5. Twyla says

    March 29, 2023 at 6:48 pm

    Hello Chef,
    Would this recipe work well with St.Louis style ribs even though they are not as meaty? Or would you recommend modifications to time or temp?
    Thank you.

    Reply
    • Chef Dennis Littley says

      April 04, 2023 at 3:21 pm

      Sorry, I missed your question, and yes, it will work with St. Louis style ribs. St. Louis ribs are usually a bit heavier so you’ll have to cook them 1/2 hour to one hour longer depending upon how heavy they are.

      Reply
  6. Nettie says

    February 19, 2023 at 5:02 pm

    Hi Chef Dennis
    Is there any substitute for mustard? I don’t like mustard and never buy it but so many recipes call for mustard. As there are so many types of mustard is there just one that would suffice in any recipe that calls for mustard?
    Thanks, Nettie

    Reply
    • Chef Dennis Littley says

      February 19, 2023 at 5:53 pm

      you can just leave the mustard out of the dry rub. It won’t make much of a difference in the recipe.

      Reply
    • Kevin says

      April 22, 2024 at 5:34 pm

      5 stars
      Awesome just did them on a Webber. Fire on both sides of grill. Perfect

      Reply
  7. Piper says

    August 03, 2022 at 3:20 pm

    Which side do you place the ribs on the grill. Meat or bone side? Also do you ever flip them or just rotate them around?

    Reply
    • Chef Dennis Littley says

      August 03, 2022 at 4:24 pm

      hi Piper
      I always place the ribs bone side down when wrapped in foil, that way the fat in the meat will drip through the meat. As for flipping them, I don’t during while they are wrapped, I do switch them front to back half way through but still leave them bone side down.

      Reply
  8. brad says

    December 29, 2021 at 11:18 am

    5 stars
    Nice recipe. I do it a little differently. Take off membrane, apply rub, place unwrapped on grill (not indirect) at about 300. Grill 30-45 minutes on a side. Got the grill marks. Take off, apply bbq sauce, wrap in foil and place in over at 300 for 1 1/2-2 hours.

    Reply
  9. robert jannicelli says

    February 14, 2021 at 9:14 am

    The ribs were prefect Chef Dennis!
    Between the Ribs and the Tiramisu, you’ve got a fan for life!
    TY so much!
    Rob

    Reply
    • Chef Dennis Littley says

      February 14, 2021 at 12:23 pm

      you are very welcome!

      Reply
  10. robert jannicelli says

    February 13, 2021 at 10:15 am

    This is the second time for these wonderfull ribs!
    I am doing them in the oven, because its so damn cold in NYC right now..using a different bbq sauce
    Looking forward to another excellent result!
    TY for posting this great recipe!!
    Rob

    Reply
  11. Amanda Marie Boyle says

    July 03, 2020 at 10:11 am

    5 stars
    I was planning on making ribs this weekend – can’t wait to try this rub recipe

    Reply
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My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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