Get ready for some ribs that are so tender they practically fall off the bone! Grilled to perfection, they are slathered in a tasty barbecue sauce that gives them a sweet and smoky kick.
Every bite is a party in your mouth! I love serving these ribs at cookouts—just be prepared for finger-lickin’ goodness! Who doesn’t love a good excuse to get messy? 😄
Key Ingredients & Substitutions
Pork Ribs: Baby back ribs are tender and meaty, while spare ribs have more fat and flavor. For a healthier option, you can try turkey ribs, though they won’t be as rich.
Mustard: Yellow mustard is classic, but Dijon adds a bit more flavor. You could even use apple cider vinegar if you want a tangy kick without mustard.
Rib Rub: You can buy a store-bought version, but making your own can be easier than you think! Mix together paprika, brown sugar, garlic powder, and spices. If you want it spicier, just add cayenne pepper.
Barbecue Sauce: Use your favorite style—sweet, tangy, or spicy! If looking to reduce sugar, there are sugar-free options available. For a homemade twist, blend some ketchup with honey and vinegar.
Apple Cider or Juice: You can substitute with any fruit juice, like orange or pineapple, for a different flavor. Just remember that it should complement the barbecue sauce’s taste.
How Do I Remove the Membrane from the Ribs?
Removing the membrane helps make the ribs more flavorful and tender. It allows your rub to penetrate better. Here’s a simple way to do it:
- Look at the back of the ribs for a shiny, thin membrane.
- Use a knife to gently pry up one edge of the membrane.
- Grab the edge with a paper towel for better grip and pull it off, going slowly to avoid tearing.
Don’t worry if it doesn’t come off in one piece—just make sure most of it is gone for juicy ribs!
What’s the Best Way to Maintain Temperature on the Grill?
Keeping a consistent temperature is key for tender ribs. Here’s how:
- Use a two-zone method: heat one side of the grill for direct cooking and leave the other side cooler for indirect cooking.
- Close the lid while cooking to trap heat and smoke. Check your grill thermometer frequently to keep it around 225°F (107°C).
- If you’re using charcoal, add coals only as needed to maintain heat.
A reliable grill thermometer makes this process much easier, ensuring your ribs turn out perfect every time!
How Do I Know When My Ribs are Done?
For fall-off-the-bone ribs, look for these signs:
- The meat should pull back from the bones about 1/4 inch.
- A toothpick should slide easily into the meat between the bones, with no resistance.
- If you have a meat thermometer, look for around 190°F (88°C) for tenderness.
Trust your instincts—experience will help you learn what perfect ribs look and feel like!
Fall Off The Bone Ribs On The Grill
Ingredients You’ll Need:
For The Ribs:
- 3 racks of pork ribs (baby back or spare ribs)
- 2 tablespoons mustard (yellow or dijon)
- 1 cup rib rub (store-bought or homemade)
- 1 cup barbecue sauce (your choice; sweet or tangy)
- 1 cup apple cider or apple juice (for moisture)
- 1/2 cup water (for steaming)
- Optional: wood chips (hickory or applewood) for smoke flavor
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation, and then you’ll need to cook the ribs for about 2.5 to 3 hours. If you have time, marinating the ribs with rub overnight will give even better flavor! So, in total, plan for about 3 to 4 hours including prep and grill time.
Step-by-Step Instructions:
1. Preparing the Ribs:
Start by removing the tough membrane from the back of the ribs. This helps the flavors soak in better. Pat the ribs dry with paper towels so the seasoning sticks well.
2. Rub the Mustard:
Spread the mustard evenly over all sides of the ribs. This will help the rib rub stick and add extra moisture while cooking.
3. Apply the Rib Rub:
Generously sprinkle the rib rub all over the ribs, making sure they are well coated. Don’t be shy with this step! Let the ribs sit for at least 30 minutes to soak up those flavors; if you can, refrigerate them for several hours or overnight for the best taste.
4. Preheat the Grill:
Preheat your grill to around 225°F (about 107°C). You’ll want to set it up for indirect heat, which means the ribs will cook without being directly over the flames.
5. Add Wood Chips (optional):
If you’d like a smoky flavor, soak your wood chips in water for about 30 minutes, then drain. Add them to the coals or in a smoker box to create delicious smoke while cooking.
6. Place the Ribs on the Grill:
Arrange the ribs on the grill with the bone side down, making sure they’re away from direct heat. Close the lid and let them cook for about 2.5 to 3 hours while maintaining the temperature.
7. Add Moisture:
After the first hour of cooking, spritz the ribs every 30 minutes with a mixture of apple cider and water. This will keep the ribs moist and enhance their flavor.
8. Apply Barbecue Sauce:
In the last 30 minutes of cooking, brush your favorite barbecue sauce onto the ribs. This will create a nice caramelized glaze as it cooks on the ribs.
9. Check for Doneness:
The ribs are ready when the meat is tender and pulling away from the bones, or when a toothpick can easily slide into the meat. You want that fall-off-the-bone perfection!
10. Rest and Serve:
Once done, carefully remove the ribs from the grill and let them rest for about 10 minutes. This helps the juices settle. Slice between the bones and serve with extra barbecue sauce on the side. Enjoy your delicious, fall-off-the-bone grilled ribs!
Can I Use a Different Type of Meat for This Recipe?
Absolutely! While pork ribs are traditional, you can also use beef ribs or even lamb ribs. Just keep in mind that beef ribs may require a longer cooking time, and the flavor profile will be different. Adjust your cooking time according to the type of meat you’re using.
What Can I Use Instead of Mustard?
If you’re not a fan of mustard, you can substitute it with a thin layer of olive oil or Worcestershire sauce. Both options will help the rub stick to the ribs while adding a different flavor note. Just make sure to coat the ribs evenly!
How Should I Store Leftover Ribs?
Store any leftover ribs in an airtight container in the fridge for up to 3 days. If you want to keep them longer, consider wrapping them tightly in aluminum foil and freezing them for up to 3 months. To reheat, wrap in foil and bake in a preheated oven at 250°F (120°C) until warmed through.
Can I Cook Ribs Indoors Instead of on the Grill?
Yes! You can use your oven or a slow cooker to make these ribs. For the oven, place the ribs on a baking sheet, cover with foil, and bake at 275°F (135°C) for about 2.5 to 3 hours. If using a slow cooker, add a bit of liquid (like apple juice) and cook on low for 6-8 hours for tender results!
