How To Cook Spare Ribs On The Grill

ByLily

Grilling spare ribs adds smoky flavor that pairs well with tangy barbecue sauce. If you want to learn how to cook spare ribs on the grill, the process is simpler than most people think. You just need time, low heat, and a good rub.

Spare ribs come from the belly side of the pig. They are bigger and fattier than baby back ribs. That extra fat keeps them juicy on the grill. But they need slow cooking to get tender.

This guide walks you through every step. You will learn how to prep, season, grill, and sauce your ribs. By the end, you will have fall-off-the-bone ribs that taste like they came from a smokehouse.

What You Need Before You Start

Gather your tools and ingredients first. This saves you from running around later.

  • One rack of spare ribs (about 3 to 4 pounds)
  • Dry rub (store-bought or homemade)
  • Barbecue sauce
  • Aluminum foil
  • Grill with a lid
  • Charcoal or gas
  • Instant-read thermometer
  • Basting brush
  • Sharp knife

You also need wood chips if using a gas grill. Soak them in water for 30 minutes before grilling.

How To Cook Spare Ribs On The Grill

Follow these steps in order. Do not rush the process. Good ribs take time.

Step 1: Prep The Ribs

Rinse the ribs under cold water. Pat them dry with paper towels.

Flip the rack over. You will see a thin membrane on the back. This is called the silverskin. It gets tough when cooked.

Slide a knife under the membrane at one end. Grab it with a paper towel and pull it off. It may come off in one piece or a few strips. Either way is fine.

Trim any large chunks of hard fat. Leave some fat for flavor.

Step 2: Apply The Dry Rub

Season both sides of the ribs with your dry rub. Use your hands to pat it in. Do not be shy with the rub.

Wrap the ribs in plastic wrap. Put them in the fridge for at least 30 minutes. Overnight is even better. This lets the flavors sink in.

Take the ribs out of the fridge 30 minutes before grilling. Cold meat cooks unevenly.

Step 3: Set Up Your Grill For Indirect Heat

Spare ribs need indirect heat. Direct heat will burn the outside before the inside cooks.

For a gas grill, turn on one side to medium-low. Leave the other side off. Put the ribs on the off side.

For a charcoal grill, push coals to one side. Place a drip pan on the empty side. Put the ribs over the drip pan.

You want a steady temperature of 225°F to 250°F. Use your thermometer to check.

If using wood chips, add a handful to the coals or a smoker box now.

Step 4: Grill The Ribs Low And Slow

Place the ribs bone-side down on the grill. Close the lid.

Cook for 2 hours. Keep the lid closed as much as possible. Every time you open it, you lose heat.

After 2 hours, check the ribs. The meat should be pulling away from the bones a bit.

If the ribs look dry, spritz them with apple juice or water. Do this every 30 minutes after the first 2 hours.

Step 5: Wrap The Ribs (The Texas Crutch)

After 2 to 3 hours, wrap the ribs in foil. This speeds up cooking and keeps them moist.

Lay out two sheets of heavy-duty foil. Put the ribs in the center. Add a splash of apple juice or water. Wrap tightly.

Return the wrapped ribs to the grill. Cook for another 1 to 1.5 hours.

This step is optional. Some people skip it for firmer ribs. But it helps if you are short on time.

Step 6: Sauce And Finish

Unwrap the ribs. They should be very tender now. The meat should bend easily when you lift the rack with tongs.

Brush barbecue sauce on both sides. Use a basting brush. Do not use too much. A thin layer is enough.

Put the ribs back on the grill over direct heat for 5 to 10 minutes. This caramelizes the sauce.

Watch them closely. Sauce burns fast because of the sugar.

Flip once. Sauce the other side. Cook for another 5 minutes.

Step 7: Rest And Serve

Take the ribs off the grill. Put them on a cutting board. Cover loosely with foil.

Let them rest for 10 to 15 minutes. This lets the juices redistribute.

Cut between the bones with a sharp knife. Serve with extra sauce on the side.

Tips For Better Grilled Spare Ribs

  • Keep the temperature steady. Fluctuations make tough ribs.
  • Do not sauce too early. Sugar burns and turns bitter.
  • Use a thermometer. Ribs are done at 195°F to 203°F internal temp.
  • Let the ribs rest. Cutting too soon loses juice.
  • Try different rubs. Paprika, brown sugar, garlic powder, and cayenne work well.
  • Apple or cherry wood gives a sweet smoke flavor.
  • Hickory and mesquite are stronger. Use less of these.

Common Mistakes To Avoid

Many people ruin ribs without knowing why. Here are the big ones.

  • Cooking over direct heat the whole time. This burns the outside and leaves the inside raw.
  • Not removing the membrane. It becomes chewy and tough.
  • Opening the lid too often. This drops the temperature and slows cooking.
  • Skipping the rest time. The ribs will dry out when you cut them.
  • Using too much sauce. It hides the smoke flavor and makes a mess.

How Long Do Spare Ribs Take On The Grill?

Total cook time is about 3 to 4 hours at 225°F to 250°F. This includes the foil wrap stage.

If you skip the foil, add another 30 to 60 minutes. The exact time depends on the size of the rack and your grill.

Always go by temperature and feel, not just time. Every grill is different.

Final Thoughts

Grilling spare ribs is not hard. It just takes patience. Keep the heat low. Let the smoke do its job. Sauce at the end.

Once you master this method, you can adjust the rub and sauce to your taste. Try a spicy rub one time. Try a honey glaze the next. The base process stays the same.

Now you know how to cook spare ribs on the grill. Fire up your grill and give it a try this weekend.

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