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Quick Baby Back Ribs

Learn how to grill ribs on charcoal fast with this easy recipe. The ribs won't be tough, like smoked ribs, or fall off the bone, like braised ribs. These ribs are done the right way, and I've never had better ribs than this.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 3445.7 kcal

Equipment

  • 1 Charcoal Grill For indirect heat cooking with a lid.
  • 1 Small Mixing Bowl For preparing the spice rub.
  • 1 Basting Brush For applying barbeque sauce.
  • 1 Tongs For handling ribs and charcoal.
  • 1 Sharp Knife For removing membrane and cutting rib slab.

Ingredients
  

Main

  • 1 cup mesquite chips soaked
  • 1 2 pound slab baby back pork ribs
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon Hungarian paprika
  • 1 teaspoon ancho chile powder
  • ½ teaspoon ground thyme
  • 1 cup barbeque sauce

Instructions
 

  • Prepare an outdoor grill for indirect heat with a pile of charcoal on one side and nothing under the food. Once it is going, spread soaked mesquite woodchips on top of charcoal embers.
  • Remove membrane from ribs. Combine salt, pepper, paprika, chile powder, and thyme in a small bowl; rub into ribs. Cut the slab of ribs in half.
  • Place ribs over indirect heat; close the lid. Cook for 20 minutes, then brush ribs with barbeque sauce. Cover and continue cooking for 30 more minutes.

Notes

Achieving the right texture for these 'quick' ribs is key; they should be tender with a slight chew, not falling off the bone. Ensure the membrane is thoroughly removed from the back of the ribs, as this is critical for a pleasant bite and rub penetration. Monitor your grill temperature to maintain consistent indirect heat, preventing scorching and promoting even cooking. Avoid applying the barbecue sauce too early, as its sugar content can burn. A light spritz with apple cider vinegar or water during the first phase of cooking can help keep the ribs moist, though the provided cook time is quite short for significant moisture loss. Always allow the ribs to rest for 5-10 minutes after grilling to redistribute juices for maximum tenderness.