BBQ Ribs | R&D Kitchen

This is the best meal I've made this year so far, and it isn't close! These ribs turned out so much better than I thought they would. I didn't follow a direct recipe, but rather followed instructions on how to cook ribs from a YouTube video, and then used my own honey mustard and rib rub. In the video (linked below), jalapeño honey mustard was used before the rub. If I make these ribs again, I would want to try that out. I used normal honey mustard which provided fantastic sweet flavor, but I am curious if the jalapeño would add a substantial kick. I put these ribs on the grill for about 4-4.5 hours, but the meat was only 'fall off the bone' tender on a few of the ribs. I think if I left it on the grill longer, I could have gotten even better results. In the linked video below, the ribs were in a smoker for about 7 hours. I used a gas grill, so the results could also be dependent on the type of grill used. I don't have a smoker, but would like to try one eventually.

Cooking Instructions

Heat grill to 250°F using one end burner, or one side of charcoal. The ribs will be cooked using indirect heat.

(Optional) Fill a metal pan 3/4 with water and place on the grill above the lit burner or lit coals. While grilling, the water will steam, providing consistent temperatures and increased air moisture.

Remove ribs from their packaging, and pat down with a paper towel to dry.

Using a knife and paper towel, remove the fat membrane from the bone side of the ribs. Trim other loose parts of meat or fat from the rack.

Pour honey mustard on the bone side of the rack, and spread around with your hands making sure the entire side is evenly coated. Don't use too much mustard - just enough to make sure the seasoning will stick.

Apply the rub of your choice to the honey mustard-covered side of the ribs. Again you don't want to use too much - just enough to evenly coat the side. Lightly press the seasoning onto the ribs.

Let sit for 5-10 minutes. When the rub seasoning starts to look wet, you can flip the ribs and repeat the honey mustard and rub seasoning process for the other side.

Place the rack bone-side down on the grill, as far away as possible from the lit burner/coals. We will be performing a "low and slow" cook of the ribs - low heat and cooking slowly for a long period of time.

Let cook for an hour and a half.

Rotate your rack(s). If cooking more than one, switch racks that are closest to the burner with racks further away, and vice-versa.

Let cook for an hour.

Rotate ribs again. Flip rack(s) so the bone-side is up. Be sure to check the water levels in your water pan if you used one.

Let cook for an hour.

Flip rack(s) back to bone-side down.

Let cook for 45 minutes.

Apply BBQ sauce to both sides of the rack(s). Turn all burners up to high, or move ribs to charcoal side of grill. Flip rack(s) every 2-3 minutes until outside is crispy.

Pull ribs off grill, and let sit for 10 minutes. Cut ribs, and serve.