Grilled Spare Ribs are a great option for weekend cookouts and get togethers with friends and family. Seasoned with our favorite dry rub and grilled with hardwood smoke for tender, juicy and flavorful pork ribs.
Ribs are one of our favorites to cook when all of the family gathers around, a real family pleasing meal that couldn't be easier to grill.
Ingredients for Grilled Spare Ribs:
- Spare Ribs
- Olive Oil
- Brown Sugar
- Granulated Garlic
- Chili Powder
- Dried Thyme
- Kosher Salt
- Black Pepper
- Smoked Paprika
How to Grill Spare Ribs:
- Pat ribs dry with paper towels and place on a rimmed baking sheet.
- Mix dry rub seasonings together in a bowl.
- Lightly coat with olive oil and sprinkle with dry rub.
- Prepare a grill fire to 350° with hickory or pecan for smoke flavor.
- Place ribs, meaty side up over indirect fire. We used a stackable heat-safe cooling rack to cook 2 racks of ribs at once on our Big Green Egg. Cooking time will be the same for 1 or 2 racks of ribs.
- Cook with the grill closed for one hour. If you are cooking 2 layers, rotate the ribs top to bottom for even cooking. Continue to cook until ribs reach 195° -205° using a digital meat thermometer.
- Remove to a rimmed baking sheet and rest about 15 minutes before slicing.
How to Store and Reheat:
- Store cooled ribs wrapped in 2 layers of plastic wrap and a layer of foil in the refrigerator up to 4 days or freeze up to 3 months.
- To reheat, wrap in aluminum foil and heat in a 350° oven for about 15 minutes or place in an air fryer for about 4-6 minutes at 350°.
Favorite Side Dishes for Ribs:
More Delicious Rib Recipes to Try:
Grilled spare ribs are a great dinner to feed a crowd. Tender, juicy and delicious pork ribs are easy to prepare and make a hearty meal that everyone is sure to love.
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Grilled Spare Ribs
Grilled Spare Ribs are a great option for weekend cookouts and get togethers with friends and family. Seasoned with our favorite dry rub and grilled with hardwood smoke for tender, juicy and flavorful pork ribs.
Ingredients
- 2 racks spare ribs
- ¼ cup olive oil
- ¼ cup brown sugar
- 2 tablespoons granulated garlic
- 2 tablespoons black pepper
- 1 tablespoon kosher salt
- ¾ teaspoon chili powder
- ¾ teaspoon dried thyme
- ¾ teaspoon smoked paprika
Instructions
- Pat ribs dry with paper towels and place on a rimmed baking sheet.
- Mix dry rub seasonings together in a bowl.
- Lightly coat with olive oil and sprinkle with dry rub.
- Place ribs over indirect fire. We used a stackable heat-safe cooling rack to cook 2 racks of ribs at once on our Big Green Egg. Cooking time will be the same for 1 or 2 racks of ribs.
- Cook with the grill closed for one hour. If you are cooking 2 layers, rotate the ribs top to bottom for even cooking. Continue to cook until ribs reach 195° -205° using a digital meat thermometer.
- Remove to a rimmed baking sheet and rest about 15 minutes before slicing.
Notes
How to Store and Reheat:
Store cooled ribs wrapped in 2 layers of plastic wrap and a layer of foil in the refrigerator up to 4 days or freeze up to 3 months.
To reheat, wrap in aluminum foil and heat in a 350° oven for about 15 minutes or place in an air fryer for about 4-6 minutes at 350°.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 380Total Fat: 28gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 73mgSodium: 759mgCarbohydrates: 17gFiber: 1gSugar: 13gProtein: 15g
Nutritional information is estimated and may not be accurate.
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