Amazing Ribs on the Grill

  • First, prepare the rack of ribs. Remove the membrane from the ribs. To remove the membrane, slide a knife under the membrane (which is a white film layer) on the backside of a rack of ribs and then pull the membrane off with your fingers.

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

  • Make the rib marinade. Add all of the ingredients for the rib marinade to a bowl and whisk until combined.

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

  • Make the spice mix. Combine all of the ingredients for the dry rub in a bowl until and mix to combine. Set aside.

  • Preheat the grill to 300ºF.

  • Remove the ribs from the refrigerator and let the excess marinade drip from the ribs. Season the ribs with about 4-6 tablespoons (the amount varies by ribs) of the dry rub. Rub the spices into the ribs on both sides so that they’re completely covered.

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

  • Cook the ribs. Transfer the ribs onto the grill and cook meat-side-down, over indirect heat for 1 hour.

  • Bring the temperature of the grill up to 400ºF. Move the ribs over 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, flipping halfway through.

  • Remove the ribs from the grill when the internal temperature reaches 195ºF but you can also tell that the ribs are done because they will start to expose the bone.

  • Let the ribs rest for 10 minutes and serve.

    Grilled ribs with corn on the cob.

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