“This is an easy recipe for ribs which won't be tough, like smoked ribs, or fall off the bone, like braised ribs. These ribs are done the right way, and I've never had better ribs than this.” - by Mike Swieton
Ingredients
Adjust Servings
Original recipe yields 1 rack of ribs
Directions
- Prepare an outdoor grill for indirect heat - a pile of charcoal on one side, nothing under the food. Once it is going, throw some soaked mesquite woodchips on it.
- Remove the membrane from the ribs if the butcher has not already. Combine the salt, pepper, paprika, chile powder and thyme; rub onto the ribs. Cut the slab of ribs in half.
- Place the ribs over indirect heat, and close the lid. Cook for 20 minutes, then brush with barbeque sauce. Cover, and continue cooking for an additional 30 minutes.
Nutrition
Amount Per Serving (4 total)
- Calories
- 465 cal
- 23%
- Fat
- 29.7 g
- 46%
- Carbs
- 23.5 g
- 8%
Based on a 2,000 calorie diet
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Reviews (31)
Rate This Recipe
"So easy! We have a gas grill, so we cooked them in the oven at 500 for 15 minutes, then on the grill for 15...." See more"
Jillian
"There's nothing like really good baby back ribs! The smell alone from the grill is enough to make your mouth water! No matter what kind of rub you use they're bound to be good. We don't put our rib..." See mores directly on the grill until the end. After the rub, we put some BBQ sauce on the bottom of some foil (to prevent sticking) and wrap the ribs in the foil then place the ribs on the grill and close the lid. Cook for 45 minutes turning the packet a couple of times.. Then we remove them from the foil and place them directly on the grill and baste them with the BBQ sauce for 5 minutes or until done."
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