The first step to grilling pork ribs like a pro is selecting high-quality ribs. Look for ribs that have plenty of meat and a small amount of fat. Baby back ribs or St. Louis style ribs are both excellent choices for grilling.

The next step in our ribs recipe journey is choosing your seasoning. This is where you can get creative. From classic BBQ rubs to adventurous Asian-inspired flavors, the sky’s the limit. Here are three popular options:

Classic BBQ Rub: Combine brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper. This rub brings a smoky, sweet, and slightly spicy flavor to your ribs.

Herb and Garlic Rub: For an aromatic twist, mix rosemary, thyme, garlic powder, onion powder, salt, and pepper. This rub lends a savory and herby flavor profile.

Asian-inspired Rub: Mix five-spice powder, brown sugar, garlic powder, onion powder, salt, and a dash of cayenne. This fusion rub will give your ribs an enticing sweet and spicy kick.

Apply your chosen rub generously to the ribs. Make sure to get both sides. Rub the seasoning into the meat for maximum flavor penetration. Then, let your ribs rest for at least an hour, or even better, overnight in the refrigerator. This will allow the flavors to permeate the meat.

As your ribs are marinating, it’s time to preheat your grill. If you’re using a gas grill, aim for a temperature around 225°F. If you’re using a charcoal grill, arrange the charcoal to create two zones: a hot zone and a cool zone. This method will allow you to control the temperature better.

Now, let’s get to grilling. Place your ribs bone side down on the cool zone of your grill. Cover the grill and let the magic happen. This slow and low method will result in tender, fall-off-the-bone goodness. For baby back ribs, this process usually takes around 3-4 hours; St. Louis style ribs may take 5-6 hours.

To check if your ribs are done, use a meat thermometer. The internal temperature should be around 190°F. Another way to check is to do the bend test: pick up the ribs with tongs at one end. If they bend and the meat starts cracking, they’re done.

If you’re a BBQ sauce fan, this is when you’d add it. During the last 30 minutes of cooking, brush your favorite sauce onto the ribs and let it cook onto the surface for a sticky, caramelized finish.

Resting is key: once off the grill, allow your ribs to rest for about 10-15 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is as juicy and flavorful as possible.