Opt for baby back ribs for tenderness or spare ribs for a meatier texture, ensuring quality cuts for the best results.
Remove the membrane from the back of the ribs to enhance flavor absorption and tenderness.
Coat the ribs generously with a classic dry rub blend of paprika, brown sugar, garlic powder, salt, and pepper.
Preheat your grill to a low and steady temperature (around 225-250°F) for slow cooking, ensuring indirect heat for even cooking.
Use wood chips like hickory or mesquite for a traditional smoky flavor, adding them to the coals or in a smoker box.
Grill the ribs indirectly for 3-4 hours, allowing them to cook slowly until tender, periodically checking and adjusting heat.
Wrap the ribs in foil halfway through cooking to lock in moisture and tenderness, known as the Texas Crutch method.
Let the ribs rest for 10-15 minutes after grilling to allow juices to redistribute, ensuring juicy and flavorful meat.
Slice ribs between the bones and serve with additional BBQ sauce on the side, accompanied by coleslaw or cornbread for a classic BBQ feast.
Let the ribs rest for 10-15 minutes after grilling to allow juices to redistribute, ensuring juicy and flavorful meat.