Easy Grilled Ribs Recipe - fall off the bone tender and juicy ribs baked to soft and finished on the grill for a smoky grilled BBQ flavor in under 5 hours!

If you love a little bit of smoky, grilled flavor - but you're not a fan of intensely smoky ribs - or you don't have time for our Best Smoked Ribs recipe - this recipe is for you!

We're cooking these ribs to fall off the bone tender and juicy in under 5 hours - right around 4 ½ - so they are quicker to make than smoked, with a bit more of grilled flavor than our Best Ever Baked Ribs recipe.

This recipe is perfect for cookouts in the park since we pre-bake the ribs and finish them on the grill - so you can prep them to finish at a cookout, tailgate, or BBQ party!

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Here at Sweet C's, we have lots of types of readers - those who like to get straight to the recipe, and those who would like more information, including tips and tricks to feeling more comfortable in the kitchen.

We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.

There are a lot of different types of ribs, which can make it confusing to figure out the best ribs to buy if you're new to smoking ribs.

This guide will help clear up differences in types of ribs and the best picks for this recipe.

Baby back ribs are a wonderful rib cut - and one of the most popular. (Not just because of a certain chain's catchy baby back jingle...) Baby back ribs are taken from the muscle that runs along the back of the pig.

Baby backs are a meaty cut containing high-quality meat - perfect for a backyard BBQ.

Baby Back Ribs are leaner, more tender, and work great in the oven, too.

Spare ribs are ribs that are closer to the belly of the pig.

Spare ribs are not as meaty - in fact, that is why they are called "spare", since the belly of the pig is primarily used for bacon, and spare ribs only keep a bit of their meat since they are cut so close to the bone.

Since spare ribs don't have a lot of meat, they cook more quickly, and also do great in the oven as well as on the smoker.

St. Louis Style ribs are actually from the same cut as spare ribs- except St. Loius style ribs are trimmed to a uniform rectangle shape so they can cook evenly to perfection.

St. Louis style ribs have the skirt and the tip removed, which makes cooking time go faster, and prep easier.

Since St. Louis style ribs have the least amount of meat, they cook the fastest - and are also great in the oven.

While it's not my favorite prep method, St. Louis style ribs can also be separated before cooking and cooked individually.

Ribs are one of my go-to picks for smoking because they don't involve a ton of extra trimming and prep - though a little bit of work goes a long way to making perfect fall off the bone juicy ribs.

Silver skin is the whitish, silvery membrane that runs along the back side of the ribs.

While it is not necessary to remove this membrane, it is very easy, and can help to make your ribs softer and easier to eat.

I prefer to always remove the silver skin from my ribs for the perfect juicy and tender ribs.

Removing silver skin can be a little tricky until you get the hang of it - and then it's a breeze!

• Slide a small, rounded knife (not a sharp knife) under the silverskin anywhere along the rib rack, and pull up on the skin to loosen it.
• If it won't pull up in one spot, simply try another.
• Lift and loosen the membrane or silver skin with the knife until it's loose enough that you can grab it with your hands.
• Pull the silver skin off of the rack of ribs; it should peel away in one large sheet, but if it breaks - no worries- just use the knife to restart the easy process in another section of ribs.

The best way to make sure your ribs are full of flavor is to add a dry rub that you rub ribs all over with before you go to bake.

⅓ cup dark brown sugar, packed

• 2 teaspoons sweet paprika
• 1 teaspoon black pepper
• 1 & ½ teaspoon seasoned salt
• 1 & ½ teaspoons garlic powder
• 1 & ½ teaspoons onion powder
• ¼ teaspoon cayenne pepper, or to taste, optional

To infuse even more flavor in our ribs, we're adding a beer bath to the bottom of the baking sheet to help steam the ribs as they bake with tons of beer fragrance!

You can also add a bit of beer to the foil pouch, but we find it's best to not have a ton so the ribs don't boil in the pouch.

For ribs that wont fall apart once they get to the grill, its important to make sure they aren't fall off the bone tender out of the oven - you'll cook them to tender perfection on the grill.

Baste and flip every 5 minutes until a dark, crunchy bark forms - about 20 minutes of grill time.

We love ribs around here - and are listing some of our favorite recipes below:

If you're looking for delicious, easy side dishes to serve with ribs, please check out our favorite sides for BBQs, picnics, and cookouts:

To see our entire side dish recipe archive, click here.

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