This post is sponsored by Ohio Pork Council, although all thoughts and opinions are my own.
Ribs need to hit the grill this summer. I have an Easy Grilled Pork Ribs Recipe that anyone can use!
Need an Easy Grilled Pork Ribs Recipe? This pork ribs recipe is what you need!
I am not a woman who is afraid of getting in front of the grill. Put up my bbq grilling skills up against any man any day. Unless that man is from the south and then I may need to practice and step my game up a bit. I don’t think I am ready to go toe-to-toe with a man named “Smoker Jack” from Texas who wins the citywide bbq contest and teaches everyone in his city how to make grilled pork ribs. But any man up north, I’ve got three words for you…BRING-IT-ON! I love to grill. Not because I love the smoke and being outside, but it keeps me from having to turn on my oven and do a lot of cooking in the kitchen, which means fewer dishes!
Anything that requires fewer dishes is always a win for me!
When it comes to grilling, using fewer dishes always a win, but making a flavorful and amazing dry rub for your meat is also essential. I have made my own dry rub before and in this recipe, I am sharing that recipe with all of you to have. Making a dry rub is very easy to do. The first thing you want to do is think of the taste palate you want to go for. Meaning, do you want something a little spicy, a little sweet, a little tangy, or “herby”? That is where you need to begin when coming up with a yummy dry rub. When I created a dry rub, I knew I wanted a rub that would give my pork ribs really good flavor. For my rub, I used a lot of basic seasonings. Some of which I am sure you have in your cupboards already.
garlic and onion powder
ground black pepper
I am sure you have most of those seasonings already. If not, you will be happy to find out these seasonings are pretty inexpensive and can be found at almost any major grocery store. You may even find them at your local corner store, 7/11 or AM-PM. You know me, I have to try to keep it simple for you guys
Once you created your rub (or use a preferred store-bought brand) you want to liberally season your ribs with that rub. Allow that rub to set on the meat for, at least, 1 hour. In this grilled pork ribs recipe, I let the rub sit on these ribs overnight for maximum flavor. After that rub has sat on that meat for a while and has completely infiltrated every nook and cranny of the muscle and meat, it is time to get these fall off the bone ribs on the grill.
When making these Easy Grilled Pork Ribs Recipe, you are going to light your grill as you normally would. However, you are going to have most of the charcoal on one side and a little less on the other. This is pretty much the only way to control heat on a charcoal grill. You have one side that is higher in heat and another side that is lower in heat. You are going to want to cook your ribs on the lower side heat so they will cook longer and slower to give you that nice fall off the bone effect. In fact, there is an entire guide on how to make the perfect ribs that you can read through for more context. This pork ribs recipe is just to get you started.
St. Louis Cut Ribs
Baby Back Ribs
You can use the rub I shared with you all in this recipe on any of these cuts of ribs. However, the cooking time on the grill may be different. When cooking St. Louis Style ribs, you want to cook the ribs until they reach an internal temperature of 175 Degrees. For more required internal temperatures for your ribs and other pork protein this summer, go to OhioPorkCouncil.com for more information.
Well, I hope this Easy Grilled Pork Recipe turns out well for you all. If you don’t want to grill, don’t have the time but still want some delicious pork ribs. Don’t worry about! I have delicious fall off the bone ribs recipes that you can make in the oven or ribs you can make in your crockpot. Either way, I got you covered!
- 1 tbsp. Kosher salt
- 1 tbsp. Ground black pepper
- 1 tbsp. Seasoned salt
- 2 tsp. Onion powder
- 2 tsp. Garlic powder
- 2 tsp. Chili powder
- 2 tsp. Smoked paprika
- 1 tsp. Cayenne powder
- 1 tsp. dried oregano
- 1 tsp. Dried thyme
- 1 tsp. Dry mustard
- 2 tbsp. Olive oil
- 2 ½ lb. St. Louis Style Ribs
- In a small bowl, combine all seasonings and spices (kosher salt, black pepper seasoned salt, onion and garlic powdered, chili powder, smoked paprika, cayenne powder, dried oregano, dried thyme, and dry mustard) mix together.
- Pat the ribs dry on both sides. On the boney side of the ribs, take sharp knife and begin to peel the white membrane. Typically, once you’ve the first cut, you can peel the rest of the membrane off the ribs. This needs to be removed so the ribs can be edible.
- Once this step is complete, pat the ribs dry on both sides. Brush the olive oil on both sides. Sprinkle the rub on both sides of the ribs. Pat the rub on the ribs. Wrap the ribs in plastic wrap and put in the refrigerator overnight.
- Prepare your grill as displayed in manufactures instructions. If using a charcoal grill, place more coals on one side.The grill needs to reach an internal temperature of 225-250 Degrees. Place the ribs bone side down on the grill and close the lid. Allow to cook for 30 minutes.
- Wrap in aluminum foil so the ribs don’t lose moisture. Place back on the grill and continue to cook for another 30-45 minutes on lower heat side. The internal temperature should reach 175 before removing from heat. Brush with desired barbecue sauce.