Smoky Barbecue Ribs
These Smoky Barbecue Ribs are the ultimate crowd-pleasing dish for your next backyard gathering. Slow-cooked in the oven with a rich all-purpose rub, then basted with tangy barbecue sauce and finished on the grill, they’re fall-off-the-bone tender and coated with a sticky, caramelized crust. Serve with extra sauce and napkins—it’s going to be deliciously messy.
Prep Time 15 minutes mins
Cook Time 2 hours hrs 45 minutes mins
Total Time 3 hours hrs
Course Main Course
Cuisine American
Servings 4 servings
Calories 631 kcal
Rimmed baking sheet
Aluminum foil
Tongs
Grill (gas or charcoal)
Basting brush
Cutting board
Sharp knife
- 1 batch smoky all-purpose rub
- 2 racks baby back ribs or St. Louis ribs membranes removed and discarded
- Barbecue sauce for basting and serving
Preheat oven to 350°F. Place ribs on a rimmed baking sheet. Generously rub spice mix over both sides of ribs. Wrap tightly in foil.
Bake for 45 minutes. Then reduce oven temperature to 275°F and continue baking for 1 3/4 to 2 1/2 hours, or until meat is very tender and pulling away from bones.
Preheat grill to medium-high heat. Carefully unwrap ribs and place directly on the grill. Baste with barbecue sauce, turning occasionally, until sticky and caramelized—about 5 to 8 minutes.
Transfer to a cutting board. Slice between bones and serve with extra barbecue sauce if desired.
- Use St. Louis ribs for more meat, or baby backs for a leaner option.
- Removing the membrane ensures tenderness—use a paper towel for better grip when pulling it off.
- Baste ribs frequently while grilling to build a thick, sticky glaze.
- Let ribs rest for a few minutes after grilling before slicing.
- Pair with classic sides like slaw, potato salad, or grilled corn for the full BBQ experience.
Keyword baby back ribs, barbecue sauce ribs, dry rub ribs, oven ribs with grill finish, slow cooked pork ribs, smoky barbecue ribs, St. Louis ribs, sticky grilled ribs, summer grill recipes