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Looking for the best fall off the bone grilled ribs? I discovered this method a while back and it is literally some of the best ribs you will ever eat from a grill if you like them tender, moist, and slightly crispy on the outside. My mouth starts watering just thinking about them and I’m not even a big rib fan! The recipe is so easy you’re going to read this and not believe what I’m telling you. 🙂
Prepping Those Ribs
Start off with ribs that are less fatty because you’re not going to need excessive fat to make them juicy. If they’re on sale I usually buy the baby back ribs, however I have used spare ribs. Take the time to look them over before making your selection.
The next thing I do is line a large baking sheet with heavy-duty aluminum foil to help with the clean up later. Place your ribs on the foil then baste with yellow mustard. Yes….I said yellow mustard! You will never taste the mustard once they’re cooked. This helps seal in moisture and allow your seasonings to stay attached to the meat.
Don’t Forget to Season
After coating with the yellow mustard I cover them with Kosher Salt. Kosher Salt is much more coarse than regular table salt which works really well for seasoning meats. Then I use some Tony Chahere’s Creole Seasoning sprinkling it all over the ribs. Follow this with Weber Steak ‘N Chop Seasoning and black pepper. If you’re worried about your sodium intake this may not be the recipe for you. 🙂
Grillin’ Those Ribs
Now that both sides of the ribs are seasoned heavily let them rest while you pre-heat your grill. The grill needs to be very hot before you add the ribs. Once the grill is hot just put your ribs directly over the high heat, close the lid, and let them cook. We want to sear both sides of the ribs which usually takes 10 to 15 minutes per side. Once both sides are seared place the grilled ribs back on your foil lined baking sheet, cover with another piece of foil, and place them in a 325° oven for about two hours. Sometimes I let them cook for another 15 to 30 minutes. Take them out, let them rest a little while, pull apart and enjoy! No knife needed unless you’re trying to make perfect cuts, because they LITERALLY fall off the bone! 🙂
Grilled Ribs Recipe
Since a blog post is difficult to follow when cooking here is the recipe in a format that you can print it or save it for future use.
- Lean rack of pork ribs.
- Yellow Mustard
- Kosher Salt
- Tony Chachere's Creole Seasoning
- Weber Steak 'N Chop Seasoning
- Black Pepper
- Place rack of ribs on a foil lined baking sheet.
- Baste with yellow mustard.
- Coat with Kosher Salt.
- Sprinkle Tony Chachere's Creole Seasoning over ribs. (Contains salt)
- Sprinkle Weber Steak 'N Chop Seasoning over entire rack of ribs. (Contains salt)
- Coat with black pepper.
- Preheat grill to high heat.
- Place ribs on very hot grill to sear in juices approximately 10 to 15 minutes per side.
- Put ribs back on foil lined baking sheet.
- Cover ribs with a sheet of aluminum foil.
- Place into a preheated 325 degree oven.
- Bake for approximately 2 to 2½ hours.
- Remove and allow ribs to rest about 5 to 10 minutes before serving.
If you liked this grilled ribs recipe then you should try my Venison recipe. It is one of the best possible ways to enjoy venison! I love to grill and cook for my family. To see more of my delicious recipes head over to Home Cooking and don’t forget to sign-up for my newsletter for the latest information!
Till Next Time,
Romona
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