Dry-Rubbed Ribs on the Grill
Ingredients
The ribs
-
2-3
lbs.
bone-in baby back ribs
-
2
teaspoons
kosher salt
-
2
teaspoons
cracked black pepper
The marinade
-
¼
cup
maple syrup
-
2
tablespoons
dijon mustard
-
3
teaspoons
Worcestershire sauce
-
1
tablespoon
apple cider vinegar
-
5
cloves
garlic, minced
The dry rub
-
3
tablespoons
brown sugar
-
2
tablespoons
garlic powder
-
1
tablespoon
chili powder
-
2
teaspoons
onion powder
-
2
teaspoons
ground celery seed
-
2
tablespoons
coarse salt
-
2
teaspoons
dried thyme
-
½
teaspoon
red pepper flakes
-
2
teaspoons
cracked black pepper
Optional ingredients
Instructions
- Prepare the ribs by removing the membrane and massaging with salt and pepper.
- Mix the marinade ingredients and coat the ribs, refrigerating for at least 1 hour or overnight.
- Combine the dry rub ingredients in a bowl.
- Preheat the grill to 300ºF.
- Remove the ribs from marinade and apply the dry rub evenly.
- Let the ribs sit at room temperature for 15 minutes.
- Grill the ribs meat-side down over indirect heat for 1 hour.
- Increase grill temperature to 400ºF and grill meat-side up for an additional 10-15 minutes, brushing with BBQ sauce if desired.
- Check for doneness at an internal temperature of 195ºF and let rest for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
512
Total fat
26g
Total carbohydrates
41g
Total protein
31g
Sodium
0mg
Cholesterol
0mg
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