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Learn how to make deliciously Tender and Juicy Foil Wrapped Baby Back Ribs on the grill this summer! It’s grilling season and nothing says BBQ quite like a fall-off-the-bone pork baby back ribs made with a homemade dry rub and a mouthwatering basting sauce.
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As the summer sun begins to rise in the sky, the grilling season has begun. And sometime during that season… you might just have some delicious Tender and Juicy Foil Wrapped Baby Back Ribs on your mind.
These melt-in-the mouth baby back ribs, made with a homemade dry rub and a wonderful basting sauce are oh so juicy… and delicious.
Perhaps serve some Grilled Elotes, Baked Beans, Coleslaw, or Skillet Cornbread on the side… not to mention a plethora of grilled veggies mixed together with a vinaigrette that would serve as a giant salad.
Perfect for any sunny weekend.
Why are you grilling the baby back ribs in foil?
I love to grill ribs in foil. It absolutely traps that juicy flavor. Even though it seems unorthodox to diehard grilling fans — it’s absolutely delicious! It cuts grilling time by more than half. And I do grill them directly at the end to get that beautiful char.
Do I have to make my own dry rub? Would a wet rub not be better?
While debates brew among grill enthusiasts over which rub to use — Memphis or Kansas City Style — wet rubs or dry rubs — we’ve been happily making ribs with a dry rub for quite some time. While, honestly, they are both fantastically delicious, we prefer the dry rub when grilling with foil packets. We like the crust it develops and the enhanced flavors.
If you already have a favorite dry rub blend, go ahead and use that!
How do you remove the pork ribs membrane?
If you’re not sure to remove the rib’s membrane when you’re prepping your baby back ribs, the video below will show you how:
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Foil Wrapped Baby Back Ribs
For the Dry Rub
- 2 tablespoons kosher salt
- 2 tablespoons firmly packed dark brown sugar
- 2 teaspoons paprika
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons dry mustard powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1 teaspoon freshly ground black pepper
- 3/4 cup apple juice
For the Ribs
- 2 racks baby back ribs each 2½ to 3 pounds
- Make the dry rub. Mix together salt, sugar, paprika, oregano, garlic powder, dry mustard, cumin, cayenne, thyme, onion powder and black pepper in a bowl. Reserve 2 tablespoons of the rub and set aside.
- Remove the membrane from the back of each rack of ribs. I find it easiest to catch the membrane with a knife and pull it off with a paper towel.
- Rub the baby back ribs all over with the the dry rub. Chill overnight.
- Prepare the grill for direct cooking over medium heat (350° to 450°F).
- To make the basting sauce, whisk together 1 teaspoon salt, the reserved dry rub, the apple juice and 3/4 cup water in a bowl. Set aside.
- Using eight 18-by-24-inch sheets of heavy-duty aluminum foil, double wrap each rib rack in its own packet.
- Place the ribs on the grill over direct medium to low heat and cook for 1 hour, with the lid closed, occasionally turning the packets over for even cooking, making sure not to pierce the foil. If your ribs run on the small side — decrease the cooking time and if they are extra meaty and large, increase by 5-10 minutes. You want a fork-tender rib at the end of about an hour that is just pulling away from the bones.
- Remove the packets from the grill and let rest for about 10 minutes. Carefully open the foil packets, remove the ribs, and discard the rendered fat and foil.
- Baste the ribs with the basting sauce. Return the ribs to the grill, bone side down. Grill over direct medium heat, with the lid closed as much as possible, until they are sizzling and lightly charred, 10 to 12 minutes. Continue basting with the sauce several times.
- Remove from the grill and let rest for about 5 minutes. Cut into individual ribs and serve warm.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.