Grilled Ribs

Grilled ribs are meaty, juicy, and oh so tender! Cooked low and slow with the perfect blend of seasonings, then finished with high heat to create a caramelized exterior, they are one of the best things we have ever made — and tasted!

Ingredients

• 1 rack pork ribs baby backs, spareribs, or St.Louis-style ribs
• 1/4 cup stone-ground mustard
• 1 tablespoon smoked paprika
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 cup barbecue sauce

Instructions

1. Preheat the grill for 10 minutes on low. Temperature aiming for is 250-275 degrees Fahrenheit.
2. OPTIONAL: Remove the membrane from the back of the ribs. Just slide your fingers around the side to loosen it up and rip it right off. Use a paper towel to provide a better grip if slippery.
3. Slather the ribs with mustard which acts as a binder for the dry rub.
4. In a small bowl, stir together the ingredients for the dry rub: paprika, salt, pepper, and garlic powder. Rub this mixture generously over the outside of the ribs to coat.
5. Make an aluminum foil packet by using a sheet of aluminum foil that is double the length of the ribs. Set the rack of ribs in the center of the foil, bone side down and fold up the ends and sides, crimping tightly. Repeat to have 2 layers.
6. Set the packet of ribs onto the grill carefully making sure to not poke holes in the foil. Let cook over low heat for 2 1/2 hours-3 hours.
7. Remove ribs from the grill and remove aluminum foil. Brush barbecue sauce onto ribs.
8. Turn the grill to high and grill the ribs for 3-5 minutes until the barbecue sauce starts to bubble and caramelize. Remove and let cool and slice into individual ribs and enjoy!