Wrapping ribs, 3-2-1 method, with BBQ sauce, without BBQ sauce …there are plenty of ways to cook your ribs. This is hands down the EASIEST no wrap ribs recipe that gives you the most flavor and the fall-off-the-bone tenderness you’re looking for.
Wrapping ribs, 3-2-1 method, with BBQ sauce, without BBQ sauce …there are plenty of ways to cook your ribs. This is hands down the EASIEST no wrap ribs recipe that gives you the most flavor and the fall-off-the-bone tenderness you’re looking for.
Remove silver skin from the ribs. Lightly dust the front and back of the ribs with Grilla AP Rub.
Place ribs on a 250- to 265-degree grill. Once an hour, you will spritz the ribs and coat with a coat of rub. At the one hour mark, spritz and dust with Grilla Beef Rub.
Hour 2 — spritz and dust with AP Rub.
Hour 3 — spritz and dust with Beef Rub.
As you are coming to the end of hour 4, the ribs should be close to done. You can determine at this point if you want to redust with your dry rub or add sauce to the ribs as they are finishing the cooking process.
Your ribs may be done as soon as 3.5 hours depending on thickness, but may take as long as 5 hours to reach the right internal temperature if they are very thick. Just use the bend test to determine tenderness. If the rib bends and starts to break if you pick up the full rack with your tongs, they are definitely done.
It seems like everyone loves ribs, whether pork or beef, cooked on the slow-cooker or pellet grill. Pork ribs need to be cooked slowly over low heat, which is why we recommend using the Kong kamado grill, the Grilla pellet smoker grill or the Silverbac wood pellet grill.
Grilla Grills are made for those who love to savor the smoke flavor of a rack of ribs cooked low and slow over real wood. Plus, with this recipe, there’s no need for wrapping in aluminum foil! Let’s look at a few key tips that will help you create ribs that will have your guests fighting to get the last one!
The different types of ribs can be a little confusing, so let’s clear up which is which. Baby back ribs usually contain loin meat and come from the back of the animal. They’re smaller and relatively lean in comparison to other types of ribs, so they require less cook time and are especially popular with folks cooking ribs for the first time. Baby backs are still packed with flavor, but some pitmasters prefer a cut with a little more fat to maximize tenderness and savory smoke flavor.
If that sounds like you, it’s time to take your grill on a trip to the great city of St. Louis. St. Louis cut ribs are a fattier cut from closer to the belly of a pig. They’re a slimmed-down version of spare ribs that trims off some of the excess fat and cartilage that can make spare ribs a little more challenging to cook. St. Louis cut is a great choice for anyone who wants to truly maximize the flavor of their ribs!
When it comes to cooking your ribs, spice rubs and barbecue sauce are the traditional means of seasoning. That’s why we’ve got you covered with Grilla Grills All Purpose Rub and Grilla Grills Beef Rub. These seasonings give you an easy go-to option when you want true BBQ flavor! Of course, if you feel like getting creative, making your own dry rubs with brown sugar and other spices is a great way to put your own unforgettable twist on your rib recipe.
It’s also important to choose a type of wood pellet that will give you the right smoke flavor. Fortunately, pork tastes great over many different varieties of pellets. Hickory is always a popular choice for BBQ lovers, but softer-flavored woods like cherry and pecan can also give you awesome results.
No wrap baby back ribs are high in protein, minerals and vitamins, making them a go-to source of high-quality fuel for those following specific diets like keto and paleo.
Pork baby back ribs or St. Louis style ribs are:
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Holland, Michigan 49423
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