Ribs are great when they are grilled, but almost all pit masters will agree that if you are not using foil at some point in the grilling process, you just are not doing them justice. Knowing how to grill ribs using foil and why cooking ribs on the grill in foil is important will only make you a better grill master.
This article will help you understand the benefits of grilling your ribs using foil.
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Why Grill Ribs in Foil?
Grilling ribs is one of the best ways to cook them aside from using a smoker. But even if you do use a smoker for cooking your ribs, chances are you will be finishing them on the grill or reheating them on the grill.
If you are using the grill for cooking ribs, then the foil will be your best friend. You will be to cook ribs on the grill in foil to gain that coveted smoky flavor while not overcooking, burning, or overpowering the ribs with the grill.
Grilling ribs takes a long time at a very low temperature. Most people like to grill the ribs first to gain some color on the outside and cook the meat. Then they wrap them in aluminum foil and turn the grill down low and coast them on the grill.
The foil will act as a conductor of heat to slow cook the ribs. It basically will turn the foil-wrapped ribs into a slow cooker sealing in the moisture. Even after the heat is turned off and the ribs will continue to cook in the foil until unwrapped.
Because the foil creates a sealed package, the ribs can easily be wrapped in a thick towel. Then set the ribs in a dry cooler to rest, and they will remain hot for hours.
So next time you grill ribs, try cooking ribs on the grill in foil. You won’t regret it.
Check out our article How to Smoke Ribs in a Pellet Smoker
Sweet Grilled Ribs Using foil
My favorite addition to ribs is brown sugar, and it only gets better when it is caramelized. So we have our top recipe for sweet grilled ribs but feel free to tweak it to your liking.
Ingredients
- 2 racks of pork ribs (or beef)
- 1 cup mustard
- 2 cups dark brown sugar
- 2 tbs black pepper
- 2 tbs garlic granules
- ½ tbs kosher salt
- ½ tbs smoked paprika
- 1 cup apple juice (or beer)
Directions
Start by removing the silver skin (membrane) from the back of the ribs and trimming the edges square. If your ribs are thick on one side, slice a little to even the rack out, so it cooks evenly.
Pat your ribs dry and lightly cover the meat with mustard. In a medium bowl, mix the dry ingredients. Spread the mixture on the surface of the ribs by sprinkling lightly then patting it in until you have used all the seasoning mix.
Turn the grill on medium-high or 500 degrees if that is an option and allow to preheat. Cook the ribs for five minutes on each side, lower the heat to low or 235 degrees.
Wrap the ribs in foil loosely but seal all edges completely to prevent moisture from escaping and cook for 30 minutes. Carefully open one end of your foil, add ½ cup apple juice (or beer) to each rack of ribs, and then continue to cook for 30 more minutes.
Your ribs should be ready to eat, but now is a perfect time to add your favorite barbeque sauce if you would like. Turn your grill on high and brush sauce on top of each rack of ribs.
Put the ribs on the grill top side down and brush sauce on the bottom. After one minute, on high, flip the ribs over and brush on the second layer of sauce. Close the lid and turn the grill off to allow the sauce to set, then enjoy.
Tip: Replace salt for double the amount of seasoning mixes like Tony Chachere’s Original Creole Seasoning Or Johny’s Seasoning salt to add a touch of those flavors.
Traditional Grilled Ribs in Foil
With some foods, they are just so good that less is more. In our opinion, pork ribs are just that. In this recipe, we are getting back to basics for our favorite way to enjoy the naturally great taste of pork ribs.
Keep in mind that some people like their ribs very tender so the 321 or 221 methods will be their timing of choice. We like a firmer rib and reducing cook time in the foil will accomplish that.
Ingredients
- 2 racks of pork ribs (or beef)
- 3 tbs black pepper
- 2 tbs garlic granules
- ½ tbs kosher salt
- ½ tbs smoked paprika
Directions
Turn the grill on high for 5 minutes, then reduce the temperature to low or 225 degrees. Remove the silver skin (membrane) from the back of the ribs and trim the edges square. If your ribs are thick on one side, slice a little to even the rack out, so it cooks evenly.
Mix the spices in a bowl, then transfer them to a large shaker for convenience. Spread evenly on all sides of your ribs. Feel free to add just a bit extra in the thickest part of the ribs. Place the ribs on the grill right side up for 40 minutes, then flip and continue to cook for 20 minutes.
Wrap your ribs loosely in foil but make sure you seal the foil tightly to keep in the moisture. Put the ribs back on the grill for one hour right side up, then flip and cook for another hour.
Remove the ribs and turn your grill on high for five minutes to preheat. Remove ribs from foil and sear on each side for two minutes. Serve with barbeque sauce on the side.
Conclusion
Now that you know how to grill ribs using foil and why cooking ribs on the grill in foil can result in better ribs, we hope you put this knowledge to the test.
Also, experiment with switching out or adding spice to your taste. Remember to go easy on the salt with pork ribs, and we hope you enjoy!
FAQ
Should you wrap ribs in foil when grilling?
Your ribs will benefit more from wrapping them in foil as opposed to not. The foil will trap moisture inside and slow cook the ribs to make them fall off the bone.
