Delicious crispy grilled pork ribs served on a wooden board

Crispy Grilled Pork Ribs with a Smoky Char

Name: Crispy Grilled Pork Ribs with a Smoky Char
Prep time: 15 min
Cook time: 1 h 40 min
Total time: 1 h 55 min
Yield: 4
Cuisine: American
Ingredients: 1.5 kg Pork ribs, preferably baby back or country-style, fresh and well-trimmed; 2 tsp Salt, kosher or sea salt preferred for better crust development; 1 tsp Black pepper, freshly ground; 1 tsp Garlic powder; 1 tsp Smoked paprika; 1 tbsp Brown sugar, packed; 2 tbsp Olive oil or vegetable oil for coating; 1/2 cup Barbecue sauce, your favorite kind, optional

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medium

1 hour 40 min

Nutritional value per serving

Calories450kcal

Carbs5gram

Fat30gram

Protein35gram

Ingredients

Quantity

Pork ribs, preferably baby back or country-style, fresh and well-trimmed1.5 kg
Salt, kosher or sea salt preferred for better crust development2 tsp
Black pepper, freshly ground1 tsp
Garlic powder1 tsp
Smoked paprika1 tsp
Brown sugar, packed1 tbsp
Olive oil or vegetable oil for coating2 tbsp
Barbecue sauce, your favorite kind, optional1/2 cup

Discover how to make irresistibly crispy grilled pork ribs with a smoky char in your own backyard. This easy, beginner-friendly recipe guides you through every step to achieve tender, juicy ribs with a perfect crispy exterior. Using common ingredients and tools, you'll grill ribs that impress with both flavor and texture. The total estimated cost for ingredients is approximately $15 USD / €14 / £12 / ₹1200. Each serving provides about 450 kcal, making it a hearty option for meat lovers. This recipe is medium in difficulty, taking about 30 minutes to prep and 1.5 to 2 hours total cook time due to slow grilling. It's perfect for a casual dinner or a weekend BBQ, ensuring food safety by reaching the recommended internal temperature of 71°C (160°F) for pork. The recipe includes tips to avoid cross-contamination and achieve the perfect crispy finish.

Preparation instructions

Prepare the ribs

1Remove the silver skin membrane from the back of the ribs by sliding a knife underneath and pulling it off. This helps in tenderizing the meat and ensuring flavors penetrate well. Pat ribs dry with paper towels for better seasoning adherence. This should take about 10 minutes.

Mix the dry rub and season the ribs

2In a small bowl, mix salt, black pepper, garlic powder, smoked paprika, and brown sugar. Brush the ribs lightly with olive oil, then evenly rub the spice mix on both sides of the ribs. This seasoning layer will build flavor and help form a crispy crust. Spend about 5 minutes on this step.

Preheat the grill

3Set your grill for indirect cooking by lighting one side of the grill and leaving the other side off. Aim for a temperature around 120°C to 135°C (250°F to 275°F) for slow cooking. Close the lid and let it stabilize for 10 minutes.

Cook the ribs slowly

4Place the ribs meat-side up on the cooler side of the grill (indirect heat). Close the lid and cook low and slow for about 1.5 to 2 hours. This slow cooking breaks down connective tissue making ribs tender while avoiding drying out.

Check the internal temperature and crisp the ribs

5Use a meat thermometer inserted into the thickest part of the ribs without touching bone. Once the temperature reaches 71°C (160°F), the ribs are safe to eat. For crispy edges, move the ribs over direct heat for 3-5 minutes per side, watching closely to prevent burning.

Apply barbecue sauce and rest

6Brush your favorite barbecue sauce on the ribs during the last 5 minutes of grilling. After removing from heat, let the ribs rest for 10 minutes covered loosely with foil to allow juices to redistribute, ensuring juiciness and tenderness.

Cooking Tips

1Avoid cross-contamination by using separate utensils and plates for raw and cooked ribs.

2Keep the grill lid closed as much as possible to maintain consistent temperature and smoky flavor.

3If you don’t have a smoker box, use soaked wood chips wrapped in foil with holes poked, placed on coals to add smoky flavor.

4For a leaner option, trim excess fat from the ribs before seasoning.

Equipment needed

Grill (charcoal or gas)
Meat thermometer
Tongs
Brush for oil and sauce
Aluminum foil
Knife for trimming membrane
Mixing bowl

Grocery Shopping List

[ ] Pork ribs (1.5 kg) - Approx. $10: Choose fresh, meaty ribs with good marbling and no unpleasant odor.
[ ] Kosher or sea salt (small pack) - Approx. $1: Coarse salt helps build a better crust.
[ ] Black pepper (small jar) - Approx. $1: Freshly ground for best flavor.
[ ] Garlic powder (small jar) - Approx. $1: For a mild, savory depth.
[ ] Smoked paprika (small jar) - Approx. $2: Adds smokiness; look for vibrant red color.
[ ] Brown sugar (small pack) - Approx. $1: Adds sweetness and caramelization.
[ ] Olive or vegetable oil (bottle) - Approx. $3: For coating ribs.
[ ] Barbecue sauce (optional, bottle) - Approx. $3: Choose your favorite style.

Total estimated cost: $15

FAQ

How do I know when pork ribs are fully cooked and safe to eat?

Use a meat thermometer to check the internal temperature; it should reach 71°C (160°F). The meat should also be tender and pull away from the bone easily.

Can I use a gas grill for this recipe?

Yes, this recipe works well on both charcoal and gas grills. Just ensure you set up indirect heat properly for slow cooking.

What if I don't have a meat thermometer?

You can check doneness by using a fork or toothpick to see if the meat is tender and pulls apart easily, though a thermometer is recommended for food safety.