How long to cook ribs on charcoal grill at 400 degrees

Back ribs, spare ribs, short ribs….with all these options, it’s easy to get confused on how long to grill ribs. In this post, we break down grilling times for you and touch on some technique to achieve perfectly grilled ribs. When grilling ribs, there are two ways: the slow way and the fast way. For a delicious rack of ribs, most people grill them from 1 1/2 hours to 3 1/2 hours. Remember to keep those propane tanks filled for this grilling session! Keep reading to find out how long you should be grilling your ribs for optimal flavor.

Grilling Baby Back Ribs

Cut from the loin section of the pigs rib cage, these baby back ribs are smaller than spare ribs and tend to be more tender. This means they can be cooked in less time. Grill ribs indirectly for 1 1/4 to 1 1/2 hours. We suggest grilling at about 350 degrees the fast way.

For those with a little more time on their hands, grill ribs at low heat, approximately 225 degrees for 3 to 3 1/2 hours. If you plan on grilling the ribs the slow way, we recommend grilling ribs for 2 hours bone side down then wrapping them in foil and grilling bone side up for 30 minutes. Add some flavoring into the foil packet! Finish off by unwrapping the foil and grilling the baby back ribs for 30 more minutes bone side down.

Grilling Short Ribs

When grilling beef short ribs, it comes down to how rare or well done you prefer your meat. The thickness of the meat is also something to take into consideration. Ask yourself these questions when preparing to grill short ribs: Well done or medium rare? Less or more fat?

If you answered “medium rare and more fat” then the grilling time for these ribs is shorter. If you answered well done and less fat, then the grilling time is a little longer. The cooking time for these ribs will change depending on thickness of the cut. Just remember, the internal temperature of short ribs should be 150 degrees for medium rare ribs and 180 degrees for well done short ribs.

Grilling Spare Ribs

Of all the ribs, spare ribs can be grilled the longest. At 225 degrees, spare ribs can be grilled up to 5 hours. These ribs are larger and tougher which means they are more of a challenge to grill. These ribs have been said to be the juiciest of all. True grill masters will know how to grill these ribs to perfection. Again, these can be grilled the fast or the the slow way. If grilling spare ribs the fast way, put on medium heat around 350 degrees for 2 to 3 hours.

Grilling Beef Back Ribs

Beef back ribs usually have less meat than the others, but are equally as delicious if grilled properly! For fall-off-the-bone ribs, we suggest grilling these the slow way at 225 degrees up to 3 hours. Don’t forget to add the barbecue sauce for perfect caramelization. Cook them the fast way from 1 1/2 to 2 hours at 350 degrees. Either way is delicious if seasoned correctly.

Remember when grilling ribs, the right temperature and grilling time means juicy, delicious ribs. With all this information under your belt, it’s time to get grilling!

Flickr: Hepp/ via cc

Do you have any tips for grilling ribs? Let us know in the comments below. 

• Grilling, Grilling Times
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Grilling ribs soon? Learn how to grill ribs as we share our step-by-step recipe and secret to grilling the best-ever baby back ribs.

Although we love great burger recipes, a seared steak or even a weeknight chicken cookout, ribs on the grill are the ultimate treat. They’re messy, indulgent, delicious and turn an ordinary summer afternoon into a festive occasion.

When learning how to grill ribs, it may seem intimidating because they require more time over the coals than many other types of meat. Here’s the truth: Because they cook low and slow, they actually have a wider window of perfection than something like, say, a T-bone steak that relies on a savvy sense of timing and temperature. If you take some time to prep ribs correctly and learn where to cook on the grill, they’re easy enough even for beginners.

Let’s start by covering the basics of how to cook ribs on the grill.

How to Choose the Best Ribs

Don’t just grab any pack of ribs at the store and run. Different types of ribs have different flavor and texture and, thus, cooking techniques. Here are the three most common types of ribs:

• Baby back ribs are the most common and easiest to find. They are smaller, meatier and leaner than other types. These are the ribs we’ll cook in the how-to below.
• Spareribs are larger with flat bones. They have more connective tissues, so after a long cooking time, they’ll get very tender.
• St. Louis-style ribs are spareribs with the rib tips removed. They have a more uniform, rectangular shape than the other types. They’re trickier to cook, so you might want to start experimenting with baby backs or spareribs first.

How to Grill Ribs

Ingredients

Marinade:

• 3/4 cup chicken broth
• 3/4 cup soy sauce
• 1 cup sugar, divided
• 6 tablespoons cider vinegar
• 6 tablespoons olive oil
• 3 garlic cloves, minced

Meat:

• 2 racks baby-rack ribs (about 4-1/2 pounds)

Spice rub:

• 2 teaspoons salt
• 1 tablespoon paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• Dash cayenne pepper

Tools

When grilling ribs, you’ll need a few essential tools:

• Grill: It might seem obvious, but you’ll need a sturdy grill.
• Grilling tool set: A set of long grilling utensils will let you flip your ribs without burning yourself on the grill.
• Instant-read thermometer: Use a meat thermometer to make sure your ribs get up to the desired temp.

Check out these other grilling accessories that you’ll want to fill out your grilling station.

Directions

Step 1: Prep the meat

Most store-bought ribs have what’s known as silverskin, a membrane over the underside of the ribs. Sometimes, if you’re lucky, your butcher will remove it for you. Otherwise, you need to remove it before you cook. Don’t panic, it’s simple to do.

Insert a knife between the membrane and the meat at one end of the ribs. Be careful not to pierce the membrane. Work your fingers under the skin to loosen it. Now you’re going to tug it off. Wrap a paper towel around your hand so you can get a good grip. Gently but firmly, pull off the silverskin. It should peel off quite cleanly.

Step 2: Make the marinade

Pork is tasty as is, but marinating before cooking ribs on a charcoal grill enhances the flavor. It adds a deep savoriness that makes the meat more satisfying and delicious.

Making a marinade is easy. It’s really just stirring together a variety of liquids and spices and letting the meat soak in them overnight. For this recipe, combine the broth, soy sauce, 1/2 cup sugar, vinegar, olive oil and garlic in a bowl or measuring cup with a pour spout. Place the ribs in a shallow baking dish, like a 13×9 pan. Pour two-thirds of the marinade over the meat. Turn to coat both sides, then refrigerate overnight. Turn the meat occasionally, to ensure that the meat is marinading evenly. (No need to get out of bed to do this. Just turn at night just before bedtime and turn again in the morning.)

Don’t toss that remaining marinade. Cover and refrigerate it. You’ll use it while you’re grilling.

Test Kitchen Tip: Seasoning your meat in advance gives the meat time to take on the flavors. This means you’ll serve up a meal that’s already delicious, even if you don’t add salt or barbecue sauce at the end. (OK, we’d never skip the sauce, but it’s nice to use the sauce as a highlight rather than as a coverup for bland food.)

Step 3: Treat the meat to a spice rub

Trust us: You want to add the spice rub. Like making the marinade, it’s simple to prep, just tossing some ingredients together in a bowl. Here, we use the remaining ½ cup sugar, plus salt and seasonings.

Take the ribs out of the fridge. Drain and discard the marinade from the 13×9. Pat the ribs dry (this helps the spice rub stick). Rub the spice mixture over all sides of the ribs, patting with your fingertips to encourage it to adhere.

Test Kitchen Tip: When it comes to ribs, some people only use a marinade. Some people only use spice rub. We like to do both! Marinading adds layers of flavor that penetrate deep into the meat, while the spice rub adds flavor to the surface of the meat. When the grill sears the ribs, the spicy, crackling exterior of the meat makes a delicious contrast to the tender, succulent meat inside.

Step 4: Grill

Here’s the real secret to how to grill ribs: Cook them over indirect heat, and give them time. This lets the connective tissue melt away, leaving you with perfectly tender, toothsome ribs. If you cook them too quickly, over high heat, the meat can turn out chewy and tough.

First, preheat a clean grill to medium heat (about 200°F), then oil the grill. By the way, this is how to best clean your grill.

Place the ribs right on the grill, using tongs to maneuver them into place. Grill, covered, over indirect medium heat for 30 minutes on each side.

After the first hour, move the ribs to direct medium heat and cook 20-40 minutes longer, or until the pork is tender (more on this in a minute).

Occasionally, turn and baste with the reserved marinade (or barbecue sauce, if you prefer).

Test Kitchen Tip: Once you start to baste with the sauce, keep a watchful eye on it in case the sugars start to caramelize (brown) quickly. You’d hate to burn the ribs now after all your preparations up to this point. This is why we wait to baste until the end of the cooking time.

Step 5: Test for doneness

We’ve all heard the old saying: Ribs should “fall off the bone.” But should your ribs really fall off the bone? Our Test Kitchen experts say no. We can all agree that chewy ribs are no fun, but if the meat is literally falling off the bones, then the ribs are overcooked and might be dry.

Start testing for doneness once the meat begins to pull away from the ends of the bones. This visual cue means it’s time to test. Pierce the meat with a fork and the tines should glide through easily. You also can twist a rib bone a little bit; you should feel it move easily but not fall apart from the meat. If the meat falls off the bone, your ribs are overcooked. Remove from heat right away and make sure to have sauce at the table in case they’re a bit dry. Don’t beat yourself up! Next time, remember to check earlier.

Overall, your ribs should be cooked to a temperature of about 190°. This high temperature melts the tough collagen in muscle fiber, resulting in a tender rib. To take the temperature of your ribs, insert a meat thermometer into the meat, being sure not to pierce through the meat or touch the bone.

Step 6: Let rest

By now, you’ve certainly built up an appetite. After letting your ribs rest for 10 to 15 minutes, you’ll want to split them up into manageable portions. Using a sharp chef’s knife, carefully cut them into two-bone sections. Make the cuts as close to the bone as possible so there’s a lot of meat on each one.

Serve with corn on the cob, big glasses of lemonade and a fistful of napkins for everyone. Looking for more sauces to slather on your ribs? Here are a few of our favorite homemade BBQ sauce recipes.

Dr Pepper BBQ Sauce

My family is stationed in Italy with my husband, Lt. William Robert Blackman. William grew up in Memphis, Tennessee, and I’m from Texas, so the dish that spells "home" for us is a good ol' barbecue. I have my own recipe for barbecue sauce that we like to pour all over sliced brisket. Eating it reminds us of weekend barbecues with our families. —Tina Blackman, Naples, Italy

Wondering if your condiments really expire? Use this guide on how long condiments last to decide what can stay and what needs to go

Berry BBQ Sauce

On weekends, I jazz up our favorite BBQ sauce with berries. This blackberry-blueberry BBQ sauce makes a marvelous spread for basting and saucing grilled baby back ribs. —Janet Hix, Austin, Texas

Cherry Barbecue Sauce

You can use fresh or frozen cherries to make this flavorful barbecue sauce. It tastes phenomenal on ribs and chicken! —Ilene Harrington, Nipomo, California

Sweet & Spicy Barbecue Sauce

I've never cared that much for store bought barbecue sauce. I just like to make things myself from scratch including this spicy, deep red-brown sauce. You'll find it clings well when you slather it on grilled meat. —Helena Georgette Mann, Sacramento, California

North Carolina-Style BBQ Sauce

Blending two vinegars helps re-create the BBQ sauce we love from my mother’s North Carolina roots. — Gloria McKinley, Lakeland, Florida

Texas-Style BBQ Sauce

We love a Texas BBQ sauce with all the right moves: ketchup, mustard, lemon juice, chili powder, Worcestershire and brown sugar. —Sandy Klocinski, Summerville, South Carolina

Red-Eye Barbecue Sauce

I made this recipe for an assignment in culinary school—my first time making barbecue sauce. I have to say, it was the best barbecue sauce I had in a long time! The hint of coffee livens up the sweet barbecue sauce perfectly. —Evan Haut, Canton, Ohio

Barbecue Sauce with Mustard

Say no to ho-hum barbecue. Add some zing to chicken or pork with our sauce. —Charlie and Ruthie Knote, Cape Girardeau, Missouri

Raspberry Barbecue Sauce

Raspberries replace the traditional tomatoes in this unique barbecue sauce. Red pepper flakes add a little kick to the thick ruby-red sauce. Great over chicken breasts or pork tenderloin, brush on the sauce near the end of the grilling time. —Garnet Pirre, Helena, Montana

Cranberry BBQ Sauce

Packed alongside cheese and crackers, this homemade barbecue sauce is a delightful savory gift option. —Darla Andrews, Lewisville, Texas

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