Fire up the grill and get the party started with these Party Rib Tacos! Baby back ribs are seasoned to perfection and grilled until tender, then chopped and loaded into your favorite taco shells with fresh toppings.

Party Ribs are one of favorites for cooking baby back ribs. A unique method, cutting the rack into individual ribs, tossed with rub, grilled and then wrapped to finish. The results create the most flavorful, tender, fall off the bone ribs.

Whether you’re throwing a backyard bash or just want a next-level taco night, this recipe is guaranteed to be a hit.

Why You’ll Love This Recipe

Smoky grilled ribs take taco night to the next level.
Customizable toppings for every flavor lover at the party.
Perfect for cookouts, game day or summer fiestas.

Ingredients for Party Rib Tacos

For the Ribs:

Baby back ribs
Olive oil
Out Grilling Sweet BBQ Rub
Apple juice

For the Tacos:

Crunchy taco shells
Flour tortillas
Queso fresco
Shredded lettuce
Salsa fresca (pico de gallo)
Sour cream
Jalapeño slices
Lime wedges
Fresh cilantro

Step-by-Step Directions for Baby Back Rib Tacos

Seasoned baby back ribs cut into individual ribs.

Prep the ribs

Cut ribs apart between each bone to create individual rib pieces.
Drizzle each piece with olive oil and sprinkle generously with Out Grilling Sweet BBQ Rub.
Let sit at room temperature while you preheat your grill to 300°F with indirect heat.

Grilling baby back ribs on a big green egg - cut into individual ribs.

Grill the ribs

Place ribs on the grill over indirect heat.
Cook with the grill closed for 45 minutes to 1 hour, turning the ribs after about 25 minutes.

Transfer ribs to a foil packet and pour in a splash of apple juice.
Seal tightly and return to grill for another 1 ½ hours, or until ribs reach an internal temp of 205°F and are tender.

Plate with 4 tacos, small glass of beer.

Assemble the tacos

Fill crunchy shells or flour tortillas with chopped rib meat.
Top with queso fresco, lettuce, salsa fresca, sour cream, jalapeño slices, cilantro, and a squeeze of lime.

Tips & Variations

Make it a taco bar and let everyone pick their favorite toppings.
Serve with extra BBQ sauce or a smoky salsa on the side.
Great way to use leftover ribs if you’re cooking ahead for a crowd.
Want heat? Add hot sauce or pickled jalapeños for a spicy kick.

Taco bar with chopped pork ribs, shells, toppings.

More Recipes for a Cookout Crowd

Smoked Brisket Tacos – Take Taco Tuesday up a notch with Smoked Brisket Tacos—made with leftover brisket for a bold, no-fuss weeknight dinner.
Grilled Chicken Tacos – Fast and flavorful dinner made with juicy chicken tenders—on the table in under 30 minutes and way better than takeout!
Chili Lime Steak Tacos – Chili Lime Steak Tacos are loaded with tender grilled sirloin, peppers, and onions—bold, juicy flavor in every bite. A weeknight favorite the whole family will love!

Fire Up the Flavor

Party Rib Tacos are the ultimate cookout upgrade—juicy, smoky ribs chopped and stuffed into tacos with your favorite fresh toppings. Serve these at your next backyard party and watch them disappear fast!

If you give this baby back rib tacos recipe a try, leave a comment or rating and tag us on social media. Let’s get grilling!

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Party Rib Tacos

Fire up the grill and get the party started with these Party Rib Tacos! Baby back ribs are seasoned to perfection and grilled until tender, then chopped and loaded into your favorite taco shells with fresh toppings.

Prep Time15

Cook Time2 15

Course: Ribs

Cuisine: American

Keyword: baby back ribs on the grill, fall off the bone ribs, pork tacos

Servings: Servings

Calories: 658kcal

Ingredients

1 rack baby back ribs
2 tablespoons olive oil
½ cup Out Grilling Sweet BBQ Rub or dry rub seasoning
¼ cup apple juice

For tacos

18 taco shells
20 street taco tortillas
8 ounces queso fresco
iceberg lettuce shredded
salsa fresca
sour cream
3 limes sliced
2 jalapenos sliced thin
bunch cilantro

Instructions

Cut ribs apart, between the bones using a sharp knife.
Place onto a rimmed baking sheet in a single layer and drizzle with olive oil, toss to coat.Sprinkle dry rub seasoning over the ribs and toss with your hands to coat, adding more rub as needed until ribs are well coated.
Let the ribs rest at room temperature while you get the grill ready. Use hickory or oak along with the charcoal for the best smoke flavor. Get the grill up to about 300° and add the ribs to indirect heat.
Cook the ribs with the grill lid closed for about 45 minutes to one hour or until internal temperature of the ribs reach about 165° using a digital meat thermometer.
Line a rimmed baking sheet with a large sheet of heavy duty aluminum foil – big enough to form a packet for all of the ribs.
Place ribs onto the foil and pour apple juice into the packet.
Fold the sides and ends together to form a completely sealed packet.
Return to the grill and continue to cook for 1 – 1 1/2 hours or until internal temperature reaches 205 degrees with a digital meat thermometer. Make sure to stick the thermometer into the top of the foil so that you don’t lose the juices from the side or bottom of the foil packet.
Remove from grill and carefully open the foil and cool slightly.
Pull the ribs from bones and chop into bite-sized pieces.
Toast shells and warm tortillas.
Serve with desired toppings.

Notes

Storage: Store leftover ribs in an airtight container in the refrigerator 3-4 days. Store toppings in separate containers in the refrigerator.
Reheat: Cook chopped rib meat in a skillet over medium heat with a tablespoon or two of water, stirring until heated through.

Nutrition