Grilled Salt and Pepper Baby Back Ribs with Brown Sugar Rub
These simple yet flavorful baby back ribs rely on a straightforward seasoning blend of kosher salt, black pepper, garlic powder, and brown sugar to create a caramelized crust. The dry rub penetrates the meat during refrigeration, while medium-low grilling develops deep color and tender texture. Perfect for backyard barbecues when you want maximum flavor with minimal ingredients. The bone-side-down technique ensures even cooking, and the extended rest time allows juices to redistribute for perfectly succulent ribs.
Ingredients
- 3 racks babyback ribs, silver skin removed
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground pepper
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
Instructions
- 1
Cut each rack of ribs in half to make them easier to handle and lay them on a baking sheet or tray
- 2
Mix dry ingredients in a small bowl and rub into the ribs, front and back, massaging it in and using all the rub
- 3
Cover the sheet and place in the fridge for at least an hour, and up to 10 hours
- 4
Light your grill and set the heat to medium low, with evenly distributed heat
- 5
When the grill is heated, add the ribs bone-side down and close the lid
- 6
Let them cook for about 20 minutes, then flip them
- 7
Close the lid and reduce heat to low, let the ribs cook another 15 minutes, then check them
- 8
Move them around a little, keeping them meat-side down, so that they get even color on the meat side and close the lid again
- 9
Continue cooking until the meat is receding from the bone and the meat is really dark and caramelized, about 10 minutes more for a total of 45 minutes
- 10
Let them rest for about 15 minutes before carving and serving
Tips
Massage the dry rub thoroughly into both sides of the ribs and use all of it for maximum flavor penetration.
Every grill cooks differently, so watch for visual cues like meat receding from bones and deep caramelization rather than relying solely on timing.
The 15-minute rest period is crucial for allowing juices to redistribute throughout the meat for optimal tenderness.
Good to Know
Refrigerate cooked ribs for up to 3 days in airtight container. Reheat gently in low oven or microwave.
Apply dry rub up to 10 hours before grilling. Cooked ribs can be finished on grill after gentle reheating.
Serve immediately after resting, or keep warm in low oven wrapped in foil for up to 1 hour.
Common Mistakes
Don't skip the resting time or juices will run out when cutting
Avoid high heat which will burn the sugar before meat cooks through
Don't flip too frequently as this prevents proper caramelization
Substitutions
FAQ
Can I cook these ribs in the oven instead?
Yes, bake at 300°F for about 2.5-3 hours, finishing under the broiler for caramelization if desired.
How long do these ribs keep in the refrigerator?
Cooked ribs will keep for up to 3 days refrigerated in an airtight container and reheat well.
Can I freeze the seasoned raw ribs?
Yes, wrap tightly and freeze for up to 3 months. Thaw completely in refrigerator before grilling.