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Tender Dry Rub Baby Back Ribs Recipe Easy Smoky Charred Crust Grill Guide

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This recipe delivers tender baby back ribs with a smoky charred crust using a simple dry rub and low-and-slow grilling method. Perfect for grill nights and crowd-pleasing occasions.

Ingredients

Scale
  • 2 racks baby back ribs (about 2.5 to 3 pounds each), trimmed of silver skin
  • 1/4 cup packed brown sugar
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon ground black pepper, freshly cracked if possible
  • 1 tablespoon kosher salt
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon chili powder
  • 2 tablespoons olive oil
  • 1/4 cup apple cider vinegar (for spritzing during grilling)

Instructions

  1. Prepare the ribs (10 minutes): Remove the silver skin from the back of the ribs by sliding a butter knife under it and peeling it off.
  2. Mix the dry rub (5 minutes): In a bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, cayenne pepper, and chili powder. Mix well.
  3. Apply the rub (10 minutes): Drizzle olive oil over the ribs and rub it in gently. Coat both sides of each rack with the dry rub, pressing it in to stick. Wrap ribs in plastic wrap or foil and refrigerate for at least 1 hour, preferably overnight.
  4. Prepare the grill (15 minutes): Set up grill for indirect cooking with coals or burners on one side, maintaining 225°F to 250°F (107°C to 121°C). Place a drip pan under the grill grate on the cooler side if possible.
  5. Grill the ribs (2 to 2.5 hours): Place ribs bone-side down on the cool side of the grill. Close lid. Every 30 minutes, spritz ribs lightly with apple cider vinegar. Manage flare-ups by moving ribs briefly if needed.
  6. Wrap the ribs (optional, 30 minutes): After about 1.5 hours, wrap ribs tightly in foil and return to grill for another 30 minutes.
  7. Finish with char (10 minutes): Unwrap ribs and place back on direct heat for 5-10 minutes per side to develop a smoky charred crust. Watch carefully to prevent burning.
  8. Rest and serve (10 minutes): Remove ribs from grill and let rest for a few minutes before cutting between the bones.

Notes

Remove silver skin for better seasoning absorption and tenderness. Maintain grill temperature between 225°F and 250°F for low and slow cooking. Spritz ribs with apple cider vinegar every 30 minutes to keep moist. Wrapping ribs in foil midway helps tenderize. Finish ribs on direct heat for a smoky charred crust. Let ribs rest before serving to redistribute juices. Oven-baking is a good alternative if no grill is available.

Nutrition

Keywords: baby back ribs, dry rub ribs, grilled ribs, smoky ribs, BBQ ribs, easy ribs recipe, tender ribs, backyard grill recipe

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