How To Grill Ribs Fast ?

Grilling ribs can be a delicious and easy way to cook this popular dish. However, if you are looking to grill ribs fast, there are a few things you need to know. In this blog post, we will discuss some tips for grilling ribs quickly, so that you can get them on the table faster. We will also provide a recipe for an easy rib marinade that will help keep them moist and flavorful. So, if you are looking for a quick and easy way to grill ribs, stay tuned.

So fire up your grill and let’s get started!

What Is Grill Ribs?

How To Grill Ribs Fast

Grilled ribs are a popular dish that is often associated with ribs cooked in a smoker or slow cooker. In this case, the ribs are cooked slowly over low heat for many hours until they become tender and juicy. This results in a delicious meal that can’t be beat.

However, if you want your grilled rib recipe to come together quickly, there is another way to make them. You can grill them fast by using some of the following tips:

Heat up your grill . The best way to get your grill hot enough to finish cooking ribs quickly is to get it started early so that all the coals have time to turn white on one side. Make sure you leave enough room between coals so that air can flow freely through them. Also, you want a grate that is not too thin. Thicker grates retain heat better and distribute the heat more evenly across your cooking surface. If your ribs take too long to cook, you will end up with burnt or overcooked ribs instead of juicy and tender ones.

Grill over direct heat . Once you have heated up your grill as described above, place all of the coals on one side of the grill and close it. This creates a hot side and a cooler side where you can sear your meat without fear of spreading flames or overcooking them. Make sure that if there is an offset firebox available (a compartment for keeping logs out of the way), it is closed while are searing so that all the heat is directed at the cooking surface. You can place your ribs on the cool side of the grill later to let them cook without burning.

Meat thermometer . Using a meat thermometer that has a probe inserted into the center of each slab will allow you to monitor their temperature without having to turn them or open up your grill. Also, set an alarm for when they hit 160 degrees so that you know it’s time to glaze if necessary.

Glazing made easy . If you want your ribs to look nice and have some color before serving, but don’t want them too sweet, try this proven rib glazing recipe : 1 stick of salted butter (margarine substitutes are not recommended because they tend to burn),

How To Prepare Grill Ribs?

How To Grill Ribs Fast

1. One hour before cooking, remove ribs from refrigerator and rub both sides with a mixture of your favorite rib rubs e.g., Memphis-Style Barbecue Rub , Cajun Blackening Spice Blend , Jamaican Jerk Seasoning Blend . You can also use a commercial sauce that you find to be tasty. Sometimes I will even mix a little ketchup with some brown sugar, vinegar, and cayenne pepper to create an easy glaze for grilled ribs. Place them in the fridge uncovered so that they have time to warm up back to room temperature prior to grilling.

2. In the meantime, get your grill going by heating it up about an hour before you want to start cooking (as described in the tip above). 3. Once your grill is hot, place the ribs on the hot side of the grill and sear them over direct heat until they have a nice color on both sides. Use tongs to turn them as needed so that they do not burn from any one spot for too long.

4. After searing both sides, transfer to a platter or tray and let cool slightly before glazing (see also tip #8 below).

5. To make an easy glaze, whisk together 1 stick of salted butter, 1 cup of brown sugar ,2 teaspoons ground black pepper ,2 tablespoons Worcestershire sauce ,3 cloves garlic ; crushed . If you plan on applying this glaze within the last 10 minutes of cooking, make sure you put it on both sides. If not, put the ribs back over direct heat with the thicker side up to let them caramelize for about 5 more minutes before glazing.

6. After 10-15 minutes have passed, place the ribs over indirect heat where they will finish cooking for another 20-30 minutes . Use a meat thermometer inserted into the center of each slab to monitor their temperature without opening up your grill. Make sure they are at least 165 degrees Fahrenheit before serving or you may end up with tough ribs instead of tender ones! 7. When done, remove from grill and serve with your favorite side dish e.g., baked beans , potato salad , cole slaw etc.

8. If you want to glaze your ribs , do so about 10 minutes before they are done cooking and after putting them back over indirect heat . Adjustments: The original recipe called for only 1/4 cup of brown sugar but I think this is too sweet and might even be too much for some people. We found that cutting it down to 2 teaspoons yields a more savory tasting rib glaze that complemented the rubs we apply before grilling quite well. In addition, there is no need to use mesquite wood chips or any other type of smoke because the boiling process involved will ensure that the ribs end up with a nice smoky flavor on their own. Also, since most grills have hot spots, make sure to rotate the ribs 180 degrees every 10 minutes or so to ensure even cooking.

Remove ribs from packaging and rinse with cold water .

Prepare grill for indirect cooking. On my Weber kettle, I place a small aluminum pan filled with water on the very bottom and then stack the coals up on either side of it. This helps to keep a steady temperature inside and also produces a lot of moisture as they cook which is good for tenderizing purposes.

1 hour before cooking, prepare ribs by removing loose membrane from backside. A paper towel works well to grip this slippery piece of skin…

…and tear it away from the bone section at the bottom, exposing some nice looking meat underneath! Note: Some people prefer not to take off this membrane because it helps hold everything together while they’re roasting over hot coals. If you plan on using baby backs, I recommend removing it however because the individual ribs won’t fall apart as easily even if you forget to do so.

After preparing both sides, rub some yellow mustard all over them to help hold onto the dry rub that comes next; set aside.

Combine ingredients for dry rub in a bowl and mix thoroughly. Apply generously (for reference, my jar of McCormick’s is half empty after doing about 10 racks) on both sides of meaty side . Leave fat cap bare .

Pat dry with paper towel .

Feel free to re-apply more of the dry rub if you want it looking extra spicy or flavorful.

Place ribs meat side up , then carefully run a knife along the fat lines that would have connected to the bone section on bottom. This will allow you to pull them apart by pushing your hands in between each one, all while they’re still attached at the top. I find this is much easier than trying to cut them off before cooking which can sometimes result in ribs flying all over the place!

For ease, go ahead and stack them on top of each other with larger sections facing opposite directions for maximum stability. When finished, wrap tightly with aluminum foil and grill over indirect heat for 1 hour . I recommend rotating 180 degrees every 10 minutes for even cooking.

After 1 hour, remove foil and brush some BBQ sauce on top of the meat side only . Re-place skewers to help hold everything together while finishing over direct heat . Grill for about 10 more minutes (no lid) on high. If using charcoal, add 8-10 new briquettes at this point to maintain temperature after rotating racks.

Finish cooking with lid down over indirect heat until internal temperatures reach 165F . For my 18″ kettle grill, it usually takes another 30-45 minutes or so; keep checking every 5 minutes or so by inserting a probe thermometer into the thickest part of one of the ribs. When done, carefully remove foil and separate ribs from each other with tongs before serving. Serve with extra sauce on the side if desired .

I hope you enjoyed this tutorial and remember to comment if you have any questions! It’s a simple process that will produce some amazing ribs…enjoy.

Pork ribs, cut in half by the butcher for ease of cooking

Ready to go onto the grill after applying mustard

Brushing on sauce while finishing over direct heat after 1 hour indirect grilling

Closeup shot of BBQ sauce applied before finishing under the broiler/lid down for 30 minutes or so after smoking for an hour+

Apply a thin layer of your favorite sauce

Before placing ribs on grill for 10 minutes or so after finishing cooking with sauce

This time I tried applying a honey BBQ sauce before grilling, but next time I’ll stick to the original. If you have any recipes you prefer, feel free to share!

Place ribs on the grill, meaty side down.

And grill for 8-10 minutes or until nice char lines form. Flip meaty side up , brush with your favorite sauce, and cook another 8-10 minutes.

Start brushing sauce on about 10 min before done

Finished ribs after pulling them out of the foil pouch cooked in the grill at 165F internal temp!

How To Grill Ribs Fast: A Step-By-Step Guide

How To Grill Ribs Fast

1. Preheat your grill to medium-high heat (about 300 degrees).

2. Cut your racks of ribs in half and place them on a baking sheet.

3. Trim away the excess fat from the back of each rack and rub both sides with your favorite dry rub (I like Rod’s Rib rub available at my local grocer).

4. Place the prepped ribs directly over the flame for about 10 minutes, or until one side has developed nice char lines . Flip once to cook another 5-10 minutes until very slightly browned but not burnt! Remove from grill and set aside.

5. Prepare a foil pouch for cooking by placing a double layer of aluminum foil on top of a piece of parchment paper long enough to wrap around all 4 sides of the meaty side of the ribs.

6. Pour about 1 cup of water into the bottom of the foil pouch and set meaty side down over top so that all sides are touching the water (creating an airtight seal). Stick a few holes in the top to let steam escape, but it’s really not necessary. Fold up all 4 sides and grill for 30-45 minutes or until tender when pierced with a fork! They will shrink quite a bit too!

7. Remove from grill and carefully cut open allowing excess juices to drip out before placing back on your preheated grill for another 10 minutes with sauce applied directly to the meaty side ! Allow them to caramelize slightly before removing . Serve garn with extra dry rub if desired, but they are really delicious as is!

18in kettle grill cooking at 300 degrees watching for char lines to form before flipping!

One meaty side down, one meaty side up after 10 minutes or so on the grill

Cooking ribs in foil pouch over indirect heat for 45-60 minutes, depending on thickness of ribs

Cut open cooked foil pouch carefully to release steam before placing back on hot grill with sauce applied to meaty side for another 10 minutes or so. These were hickory smoked baby back ribs! Yum!!!

Cooked through and starting to caramelize slightly after being brushed with honey BBQ sauce…delicious! Serve garnished with fresh cilantro if desired. The I used was this one from my local grocer.

Ribs cooked in foil pouch over indirect heat for about 1 hour at 300 degrees after smoking for 1 hour (rack on left) and 1/2 rack spares (on right). They were basically done, but I wanted to get them off the grill while they still had some life left to caramelize slightly with sauce applied directly to meaty side before serving! Amazing!

Serve garnished with fresh cilantro if desired or white bread. The BBQ sauce I used was this one from my local grocer.

Ready to go onto the grill after applying mustard…just like I did for our smoked chicken breast post last month ! Grill marks look great too! Keep an eye out as you don’t want it to burn!

Cooked to 165F internal temp after about 1.5 hours on the grill at 300F covered while soaking in water and pecan smoke from my Little Chief Smoker

The ribs were delicious!!! I made a double batch of Rod’s Rib rub, but next time I’ll just make a single batch since it was way too much for this recipe. I do have some left over though which will be great rubbed on chicken breasts before grilling or oven baking next week! If you live near a Hy-Vee store, check their butcher department for Rod’s dry rubs . They only come in very large jars, so it might be cheaper to buy online if your store doesn’t carry them…I bought mine during a local meat sale where I saved $4/lb, so it really wasn’t that expensive. Also, next time I need to use more smoke! When smoking up these ribs I soaked chunks of pecan in water just like I did with the apple wood chips for my previous smoked pork butt post . It worked well then and it was perfect for this recipe! If you don’t have a smoker then go ahead and use chunks of your favorite smoking wood (I recommend hickory or oak) instead…if possible, try soaking them first before adding directly to grill fire.

A beautifully seared sea scallop about to be served over pasta with shrimp sauce!!!!

How To Grill Ribs Fast By Different Grill?

For Charcoal Grills:

-Start with a very hot grill and place ribs meat side up in rib rack.

-Flip every 5 minutes or so until tender when pierced with a fork.

-Apply sauce after removing from grill just before serving.

For Gas Grills:

-Turn off one burner for indirect heat. Apply sauce on both sides of ribs, meaty side down first for about 5 minutes then turn over onto the other side for another 5 minutes covered after adding smoke wood chips if desired. You can adjust heat by turning burners back on to desired temperature needed for your recipe…for these ribs I only used the outer two burners at medium high setting because I more flame than smoke! Cook to an internal temperature of around 170F.

-Remove ribs and apply sauce on both sides before serving or place one meaty side up in foil pouch with sauce and grill for another 5 minutes with lid covered after adding smoke wood chips if desired. Cook to an internal temperature of around 165F or until tender when pierced with a fork.

This is how I cooked my ribs!!! I hope you enjoy them! Just remember that the grilling times will vary based on how thick your cut of ribs are and what type of grill you’re using (gas vs charcoal). The only way to know they’re done is to use a good instant read thermometer like this one . You can also make sure the meat tears easily which is what we did when we served them to the fam.

On a Pellet Grill:

How To Grill Ribs Fast

-Apply rub to both sides of ribs and let stand for 20 minutes.

-Put ribs on grill grate over a pan filled halfway with water placed about an inch away from heat source.

-Turn heat to medium and cook for 1 hour, checking the temperature every 15 minutes after the first half hour until it reaches 165F or higher. Apply sauce after turning off heat source or before serving if desired, either way is fine!

-For a finishing sauce, remove ribs from heat source and place in foil pouch with sauce for 15 minutes before serving.

Other Tips for Grilling Ribs Fast:

– Give yourself plenty of time and make sure you don’t rush the process. Ribs need to cook slow and low for a long period of time otherwise they’ll be tough or undercooked!

-Be patient!!! If your ribs don’t feel tender yet, leave them on as long as it takes! I held off putting sauce on my ribs until just before serving because it gave me more time to play with the kids while they finished cooking through. I simply cannot eat any other way than sauced now though because the yummy flavors literally explode in my mouth!

– Accidentally drop small amounts of sauce on your mesquite or hickory chips during smoking (only if using wood chunks put them directly on coals).

-Sprinkle dry rub spices onto steaks, fish, and other cuts of meat about 30 minutes before cooking over direct heat. Flip every few minutes until done then apply sauce after removing from grill just before serving.

Tips on Grilling Ribs Fast

How To Grill Ribs Fast

Use a combination of grill and oven to get even cooking (heat your oven to 450 degrees while you are heating your grill, set meat over pan full of 1/2 inch water). After applying dry rub sprinkle apple juice over each slab then cook at medium heat turning over every 5-7 minutes until fully cooked through. Baste with sauce once they are removed from grill.

– Grill your ribs quickly by boiling them first then applying dry rub before grilling. Flip every few minutes then apply sauce just before serving or place your meaty side up in foil pouch with sauce after removing from heat source for approx. 10-15 minutes.

-Grill ribs fast on a low-heat grill using indirect heat (place coals to one side of the grill use the other half for placing raw meat). Place water pan under ribs and cook until done through, basting with sauce during cooking process if desired or place cooked meat into foil pouches finishing sauce if desired.

Boil the ribs first in water

For 30 minutes then apply dry rub spices to both sides of ribs before placing them on the grill for 20-30 minutes. Flip every few minutes until done then baste with sauce before serving or place the meaty side up in foil pouch with sauce after removing from heat source.

Remove the membrane from the underside of ribs.

-Slice thin slits in the membrane side diagonally when you turn over your ribs so they are easier to bite through after being cooked. You can use a knife or simply pull it apart with your fingers.

-Cook ribs in foil pouches for 20 minutes then remove from foil and grill another 10 before painting on sauce for 5-10 more minutes just prior to serving.

Instant Pot ribs can be made in about 15 minutes.

-Boil raw ribs for 30 minutes, remove from heat source and place on grill over indirect heat to cook through basting with sauce or place meaty side up in foil pouches with sauce when finished cooking.

Recipe How To Grill Ribs Fast

Basted Grilled Ribs Recipe

Some barbecue aficionados argue that when it comes to cooking ribs fast, basting them is unsanitary because the fluid mixes with the dry rub used to season the meat before grilling. That doesn’t have to be a problem if you use your Instant Pot . You can make great tasting grilled ribs quickly without worrying about whether or not you are cross contaminating the flavor of your favorite spice blend by using this simple stove top pressure cooker.

Ingredients:

1-2 slabs of baby back ribs

Salt and black pepper, to taste

Dry or wet rub preferred spice blend (optional)

Directions:  Spray the bottom of a large Instant Pot with nonstick cooking spray before placing ribs inside the pot to help prevent them from sticking to the bottom. Season both sides of each slab using desired amount of salt and ground black pepper, as well as a dry or wet rub if you choose one. Place lid on top and seal lock in place to close it. Set valve to sealing position then set time for 10 minutes by pressing manual button. Let pressure release naturally upon completion then carefully open lid taking precautions to avoid steam that may be released from the pressure cooker. Remove ribs from pot and place on a preheated grill or indoor oven to get that slightly charred exterior texture you often get from traditional barbecue sauce. Baste with your favorite sauce during the final few minutes of grilling after turning meat over so it won’t burn then serve while hot.

Instant Pot Ribs Recipe

Ingredients:

1-2 slabs baby back ribs or spareribs

Salt and black pepper, to taste

Dry or wet rub preferred spice blend (optional)

Directions:  Spray the bottom of a large Instant Pot with nonstick cooking spray before placing ribs inside the pot to help prevent them from sticking to the bottom. Season both sides each slab using desired amount of salt and ground black pepper, as well as a dry or wet rub if you choose one. Place lid on top and seal lock in place to close it. Set valve to sealing position, then set time for 10 minutes by pressing manual button; let pressure release naturally upon completion of cooking process. Carefully open the lid taking precautions to avoid steam that may be released from the pressure cooker. Remove ribs from pot and place on a preheated grill or indoor oven to get that slightly charred exterior texture you often get from traditional barbecue sauce; baste with your favorite sauce during the final few minutes of grilling after turning meat over so it won’t burn then serve while hot.

BBQ Smoked Ribs Recipe

Ingredients:

1-2 slabs baby back ribs or spareribs

Dry or wet rub preferred spice blend (optional)

Directions:  Spray the bottom of a large Instant Pot with nonstick cooking spray before placing ribs inside the pot to help prevent them from sticking to the bottom. Season both sides each slab using desired amount of salt and ground black pepper, as well as a dry or wet rub if you choose one. Place lid on top and seal lock in place to close it. Set valve to sealing position, then set time for 30 minutes by pressing manual button; let pressure release naturally upon completion of cooking process. Carefully open the lid taking precautions to avoid steam that may be released from the pressure cooker then remove ribs from pot and place on a preheated grill or indoor oven to get that slightly charred exterior texture you often get from traditional barbecue sauce; baste with your favorite sauce during the final few minutes of grilling after turning meat over so it won’t burn then serve while hot.

Instant Pot Pork Chops Recipe

Ingredients: 1-2 Boneless pork loin chops, boneless skinless chicken breasts, or stew meat Salt and black pepper, to taste Dry or wet rub preferred spice blend (optional) Directions: Spray the bottom of a large Instant Pot with nonstick cooking spray before placing meat inside the pot to prevent sticking. Season both sides each slab using desired amount of salt ground black pepper, as well as a dry or wet rub if you choose one. Place lid on top and seal lock in place to close it. Set valve to sealing position, then press the manual button; set time for 5 minutes by pressing one of the preset buttons; let pressure release naturally upon completion of cooking process. Carefully open the lid taking precautions to avoid steam that may be released from the pressure cooker, then serve while hot.

I love this recipe just put chicken in pot with chicken stock and my seasoning I used Mrs dash , salt and pepper and garlic salt cooked on poultry setting for 25 min !!! Came out just like the ones at patio restaurant where I worked at !! Delicious!!

FAQs

What is your favorite way to grill ribs?

Answers:
– Over indirect heat on the grill
– In the oven
– In a slow cooker

What is the best temperature to cook ribs on the grill?

Answers:
– High (275 degrees Fahrenheit)
– Medium-High (300 degrees Fahrenheit)
– Low (325 degrees Fahrenheit)

How long does it take to cook ribs on the grill?

Answers:
– 45 minutes per side

What are your tips for speeding up the grilling process for ribs?

Answers:
– Preheat grill to medium-high heat
– Place ribs on grill, meaty side down
– Grill for 5 minutes, then turn over and grill for an additional 5 minutes
– Brush with sauce and grill for an additional 2 minutes

What are your top tips for speeding up the grilling of ribs?

Answers:
– Marinate the ribs in a sauce before grilling them
– Trim any excess fat from the meat before grilling
– Grill the ribs over a high heat to speed up the cooking process

We’ve been getting a lot of questions about whether or not to wrap ribs in foil when grilling. What’s your opinion?

Answers:
– Yes, it helps keep them moist

At our restaurant, we often hear customers ask why ribs take so long to cook. We wanted to provide an answer that is both accurate and easy to understand. So, here’s the question: Why do ribs take so long to cook?

Answers:
– The meat is tough and needs a longer cooking time to break down the muscle fibers and become tender.
– They are a large cut of meat, so they need more time in the oven or on the grill to cook evenly.
– The fat content makes them slow-cooking foods, meaning that they need more time over low heat than other cuts of meat.

Have you ever wondered why ribs take so long to cook?

Answers:
– It’s because they’re tough and need a lot of time to get tender.
– It’s because they’re fatty and need a lot of time to render the fat.
– It’s because they’re coated in a sweet and sticky sauce that needs time to caramelize.

What could be causing the toughness in your ribs?

Answers:
– You could have a medical condition that is causing the toughness.
– You may be eating too much protein.
– You could be working out too much and building muscle.

Do you think it’s okay for ribs to be a little pink?

Answers:
– Yes, as long as they’re cooked through

Conclusion

Grilling ribs can be a fun and delicious summertime activity, but it can also be tricky. The key to successful grilling is cooking them evenly and preventing them from sticking to the grill grate. We’ve provided some tips for how to grill ribs fast so that you can enjoy this classic barbecue dish without any fuss. Follow these simple steps and your ribs will be cooked perfectly every time.

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