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Tender Grilled BBQ Ribs Recipe Easy Smoky Dry Rub for Perfect Flavor

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A simple and flavorful recipe for tender grilled BBQ ribs using a smoky dry rub that creates a caramelized crust locking in juiciness and delivering deep smoky flavor.

Ingredients

Scale
  • 2–3 pounds pork ribs (baby back or St. Louis style)
  • 2 tablespoons brown sugar (light or dark, packed)
  • 1 tablespoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • Olive oil for brushing

Instructions

  1. Remove the thin silver skin membrane from the back of the ribs using a paper towel to grip and pull it off in one piece.
  2. In a small bowl, combine brown sugar, smoked paprika, chili powder, garlic powder, onion powder, ground cumin, kosher salt, black pepper, and cayenne pepper (if using). Mix until even.
  3. Lightly brush both sides of the ribs with olive oil.
  4. Generously sprinkle the dry rub over both sides of the ribs, pressing it in gently with your hands.
  5. Let ribs sit at room temperature for 15 minutes to absorb flavors.
  6. Prepare grill for indirect heat: for charcoal, bank the coals to one side; for gas, turn one burner to medium and leave the other off. Aim for about 275°F (135°C).
  7. Place ribs bone-side down on the cooler side of the grill. Close the lid and cook low and slow for 1.5 to 2 hours.
  8. Every 30 minutes, check and rotate ribs for even cooking and to avoid flare-ups. Avoid flipping too often to let the crust develop.
  9. Check doneness when internal temperature reaches about 190°F (88°C) and meat pulls back from bones slightly. Ribs should bend easily and feel tender but not mushy.
  10. Remove ribs from grill and tent loosely with foil. Rest for 10 minutes to let juices redistribute.
  11. Slice between bones and serve with your favorite sides. Optionally brush with BBQ sauce if desired.

Notes

Remove the silver skin membrane for better rub penetration and tenderness. Maintain grill temperature around 275°F for low and slow cooking. Use a meat thermometer to avoid guesswork. Let ribs rest after grilling for juiciness. Avoid opening the grill too often to preserve heat and smoke.

Nutrition

Keywords: BBQ ribs, grilled ribs, smoky dry rub, tender ribs, barbecue, summer grilling, easy ribs recipe

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