Don’t have time to wait for the ribs on the grill to cook? This post will teach you all you need to make ribs on the grill in a time crunch. Cooking ribs on the grill doesn’t have to take all day!
How to Grill Ribs
So you’re a little short on time but you still want super tasty ribs that won’t break your teeth? No worries, friend, I got you covered. Let me introduce you to my hot and fast ribs. From fridge to your face in 4 hours. The secret is in a higher cooking temperature and a short stint wrapped in foil with sweet braising liquid and butter. They are not super traditional, but they are super tasty. You won’t get a thick pink smoke ring cooking faster at higher temperatures, but the rub and braise will infuse the meat with so much delicious porky flavor.
Cooking Ribs on the Grill
These ribs will fall off the bone, but they also have a little bit of a crunchy chew on the exterior from the caramelized sugars in the rub, braising liquid, and sauce. If you are looking for tender, moist, fall all the way off the bone ribs, invest a little more time and try my 3-2-1 ribs recipe. This recipe will get the job done and yield tasty tasty results in less time. I’m cooking St. Louis trimmed spare ribs. If you’re cooking baby backs, congratulations! Your ribs will take even less time!
This post is the 2nd in a 3 part series all about ribs and finding the perfect method for you and your family. Some people like saucy, tender ribs, some people like them simple and quick, and others (the purists) like them to bite through but stay on the bone. However you like your ribs I’ve got a recipe for you.
Ribs on the Grill Recipe
- Start by rinsing your ribs under cold water and patting dry with a paper towel. Trim down any excess fat and remove the thin membrane on the back of the ribs.
- Season liberally with the "secret" sweet rub and prepare your grill for indirect grilling. The target temperature on your grill is 300 degrees F. Use fruit woods like apple, peach, cherry, or hardwoods like hickory or oak. Place the ribs on the grill, close the lid and cook for 2 1/2 hours at 300 degrees.
- After your ribs have cooked for 2 1/2 hours, place a large sheet of tin foil on a flat surface. Remove the ribs from the grill and place on the foil bone side up. Fold up the corners of the foil to create a well around the ribs. Top with the brown sugar, butter, and pour on the apple cider.
- Close the foil tightly around the ribs and crimp to seal. Return the ribs to the 300 degree grill for another hour to hour and fifteen minutes.
- Remove the foiled ribs from the packet (watch for steam) and return to the grill.
- Liberally brush the ribs with your favorite BBQ sauce and grill for 15 more minutes to set the sauce. Don't leave on any longer than 15-20 minutes or the sugars in the sauce will burn. Let the ribs rest for 10 minutes then slice and serve.