How to Cook Ribs on the Grill—Including Baby Back Ribs, Spare Ribs, and More

Grilled ribs are a staple barbecue recipe—and for good reason; when cooked properly, they’re fall-off-the-bone tender with deep, meaty flavor. There are pitmasters worldwide who are committed to perfecting their rib-grilling technique, but that doesn’t mean you have to leave it to the professionals. Keep reading to learn all about the most popular rib cuts—pork and beef alike—and how to cook ribs on the grill confidently at home.

Choosing Ribs to Grill

When shopping for ribs, you first need to decide whether you’re opting for pork or beef. Pork ribs are smaller, and beef ribs are bigger, which translates to different cooking times. Beef ribs are also fattier than pork ribs, which yields an intense, beefy flavor when the fat renders.

Since pork ribs have a lower fat content, the flavor is milder. If you want to highlight a punchy marinade recipe, it’s best to go with pork. Lastly, pork ribs are considerably less expensive and easier to source than beef ribs.

As far as what type of grill is best for cooking ribs—gas or charcoal—this is mostly a personal preference. However, there will be some variations in taste. Grilling ribs on a charcoal grill gives them a smokier flavor and scent. Gas grills tend to provide a deeper pork flavor to pork ribs—and render moister ribs than charcoal grilling.

For all ribs, look for cuts with good meat coverage over the bones and even fat marbling and rack thickness. The color of the meat should be a vibrant pinkish-red, which indicates freshness.

How to Grill Beef Back and Pork Ribs

The most popular pork ribs are baby back ribs, spare ribs, country-style ribs, and St. Louis ribs. You will grill most of these the same way, except you’ll need to cook country-style ribs a bit longer.

As the name suggests, beef back ribs come from just beneath the backbone and refer to the meat remaining once the prime rib and ribeye have been removed. While there isn’t a lot of meat on the back ribs, the meat is high-quality and succulent.

Here’s how to get started with these cuts of meat:

For baby back, spare, and beef back ribs, remove the membrane from the underside of the ribs (if your butcher hasn’t removed it already) the night before grilling. Just insert a knife between the membrane and meat to loosen the skin, then use your fingers to pull it off.
Marinate the ribs, preferably overnight.
Clean and preheat your grill on low heat, establishing an area with indirect heat and greasing the grates.
Remove the ribs from the marinade and add them to the grill over indirect heat, bone-side down.
Cover the grill and cook, rotating once or twice, until the meat is tender and the internal temperature reaches somewhere between 180 and 195 degrees. Depending on the size of your ribs, this could take 1-3 hours.
Let rest for at least 10 minutes before separating and eating.

Most pork ribs have a classic rib appearance and take well to the same low and slow grilling treatment. Since country-style ribs are quite fatty, it’s best to cook them extra slowly, allowing the fat to render fully.

How to Grill Beef Short Ribs

Short ribs are cut from the chuck area and are nicely marbled, which gives them a rich flavor. Although they’re most commonly braised, short ribs are also excellent on the grill. In contrast with other cuts, short ribs are best grilled to a lower temperature (about 145 degrees) over higher heat. Salt and pepper are all you need to highlight this delicious cut.

Clean and preheat your grill to high heat. Grease the grates.
Season your short ribs with salt and pepper, then add them to the grill.
Cook, turning frequently, until the internal temperature reads about 145 degrees. This should take around 10 minutes, depending on the size of the ribs.
Let rest for at least 10 minutes before serving.

Frequently Asked Questions

The most reliable way to check ribs for doneness is by checking the meat’s internal temperature using a meat instant-read thermometer. Stick the thermometer into the center of the meat, making sure to avoid touching any bone.

Ribs are technically safe to eat at 145 degrees, but it’s best to cook most cuts of ribs until somewhere between 180 and 195 degrees when you’re cooking them low and slow. If you’re cooking short ribs, it’s best to grill them at a higher heat and take them off the grill once they reach approximately 145 degrees.

You can grill your ribs wrapped in aluminum foil to seal in extra flavor and moisture. After prepping and seasoning the ribs, wrap them in foil, creating a packet. Place the foil packets on the grill over direct heat and cook with the lid closed until tender and done, turning the packet over at the halfway mark.

If you choose to add barbecue sauce to your grilled ribs, wait until they’re nearly done, about 20-30 minutes before they’re completely cooked. Lightly brush the sauce on the ribs to avoid over-saucing them. Then, continue to let the ribs cook while the sauce warms up.

While mostly a personal preference, boiling ribs before grilling has pros and cons. On the plus side, you cut down the ribs’ grilling time and can end up with more tender meat. On the other hand, the ribs’ meat may lose its natural fats and juices, which can result in less flavorful ribs.

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