This recipe is the Best Way to Grill Ribs for amazingly tender meat with delicious flavor.
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For perfectly cooked ribs, there’s no better way to make ribs than the low and slow method! Yes, I am totally on #TeamSlow. Don’t worry, you can still get that great grill flavor, too, and I’ll show you how.
Table of contents
Making the best ribs on the grill starts with the right ribs! I buy Smithfield Extra Tender Fresh Pork St. Louis Style Ribs® which are hand trimmed. They are extra tender and juicy with no added hormones or steroids.
What is the difference between St Louis ribs and baby back ribs?
Generally speaking, St Louis style ribs have more meat than baby back ribs, which I personally prefer.
How many ribs should I make per person?
If you’re serving ribs as your main dish, plan on three to four ribs per person. Usually has 13 to 14 individual ribs on it. If you are cooking for 5 people, you’ll want to plan on 2 packages of Smithfield Extra Tender Fresh Pork St. Louis Style Ribs®.
Just because we’re using a slow method doesn’t mean it has to be overly complicated. My 5-ingredient recipe includes an incredible homemade pork seasoning rub that is totally amazing.
Ingredients
- Smithfield Extra Tender Fresh Pork St. Louis Style Ribs
- Pork Seasoning Mix – I swear by this homemade rub, but if you don’t have time, grab a package of store-bought seasoning.
- Apple Cider Vinegar for a little acid.
- Apricot Preserves (peach preserves or orange marmalade will also work)
- Apple Juice creates steam and adds flavor.
This sweet and tangy combination with the low and slow method yields the most amazing ribs!
Online Grocery Pick Up
Online grocery pick up is my favorite! It’s such a huge time saver for me, and one of the ways I’m able to juggle getting everything done.
I just order everything I need right from my phone, and then schedule my pick it up when it is convenient for me.
When I get to the store, an associate loads my car for me. I don’t even have to get out. It is SO easy!
What do you serve with St. Louis style ribs?
These yummy pork ribs pair wonderfully with Liberty Creek Wines Merlot. Try one of these great side dishes alongside your perfectly cooked ribs!
What temperature do you cook ribs to?
Determining the correct internal temperature for ribs can be tricky. According to USDA, pork should be cooked to 145°F.
However, cooking your ribs longer will help the fat melt and meat become more tender. Therefore, I cook my ribs until they are 190 to 203°F,
How to Grill Ribs Perfectly
Even if you have never made ribs before, you can make amazingly succulent juicy ribs! Here’s how:
- Line a baking sheet with tinfoil (you can also use an aluminum foil pan).
- Remove the ribs from the packaging and pat dry.
- After that, remove the silver skin from the back of the ribs.
- Rub the pork seasoning onto both sides.
- Let the ribs rest 30 minutes while you prepare the grill.
- Pour the apple juice into the foil with the ribs.
- Cover the ribs with tinfoil, sealing them tightly.
- Be sure your grill grates are clean, then preheat the grill to 200°F.
- The best way to grill ribs is to be sure they do not stick so lightly spray the grates with cooking spray.
- Place the foil pack (or pan) onto the center of the grill and close.
- The best way to grill ribs slowly is to let them cook for 2 hours.
- In a small saucepan, combine the preserves with the apple cider vinegar over medium heat until it comes together.
- Carefully open the foil and remove the ribs, placing them directly on the grill grates.
- Brush both sides the ribs with the preserve glaze.
- Turn the heat up to 300°F and cook on each side for 6-10 minutes to add a little char to the ribs.
- Remove and let rest 10 minutes before cutting.
Recipe Variations
Because we test all our recipes, we recommend that you make them once just as it is without substitutions or changes. Sometimes variations can go awry. Following our recipe for the best way to grill ribs as we have tested it will yield the best results.
If you really want to get creative, here are some ideas for variations that might work well. (Please note, we have not tested these variations).
- Instead of apricot preserves, you can use orange marmalade or peach preserves in the basting sauce.
- For a quicker method, cook the ribs at 300°F for 1 hour, instead of 200°F for 2 hours. Follow the rest of the instructions. Please note, these ribs will still be tasty, but not as tender as our slow cooker method.
You might also like this recipe for slow cooked Barbecue Pork Ribs which uses an oven-to-grill cooking method.
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Best Way to Grill Ribs
Once you master the best way to grill ribs, you’re going to be making this recipe ALL the time!
If you love this recipe, please give it a 5-star rating!
How to Cook Pork Ribs on the Grill
Equipment
- Tinfoil (aluminum pan optional)
- Gas Grill
- Small Saucepan
- Basting Brush
Ingredients
- 1 rack Smithfield Extra Tender Fresh Pork St. Louis Style Ribs®
- 1/2 cup pork seasoning mix
- 1 cup apple juice
- 1/2 cup apricot preserves
- 1/4 cup apple cider vinegar
Instructions
Prepare the Pork Ribs
- Remove the ribs from the packaging and pat dry.
- Remove the silver skin from the backside of the ribs.
- Place into the center of a foiled-lined baking sheet.
- Season each side of the pork ribs with about 1/4 cup of the pork seasoning rub.
- Massage the rub into the meat.
- Add the apple juice to the foil lined pan.
- Cover the ribs with tinfoil.
Preparing the Grill
- Preheat the grill to 275° F.
- Clean the grill grates.
- Spray the grates with cooking oil.
Cook the Ribs
- Add the covered ribs to the center of the grill and close the lid.
- The best way to grill ribs slowly is to let them cook for 2 hours.
- In a small saucepan, combine the preserves with the apple cider vinegar over medium heat until it comes together.
- Carefully open the foil and remove the ribs, placing them directly on the grill grates.
- Brush both sides the ribs with the preserve glaze.
- Turn the heat up to 300-degrees F and cook on each side for 6-10 minutes to add a little char to the ribs.
- Remove and let rest 10 minutes before cutting.
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These ribs look amazing! I didn’t know you can make ribs on the grill that come out tender. I think I will look for these and try your recipe this weekend.
It can be done! Really they’re so good this way 🙂
I hope you get a chance to try this recipe out soon. Thanks for stopping by Jenna!
Oh!! Yum! We usually buy the baby back ribs but looking at your meaty St. Louis style ribs has me craving them. I’ll make it a point to pick some up at Wal-Mart when we go there tomorrow — definitely on the Sunday menu when the family comes over.
Thanks for your note, Marisa! These are SO good 🙂
I’d love to know how you like them!!