Ingredients
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Marinade:
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1/3 cup soy sauce
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1/4 cup extra virgin olive oil
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2 tablespoons garlic, minced
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon lemon zest
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2 tablespoons ketchup
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1/4 cup apple cider vinegar
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Pinch of kosher salt
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Pinch of ground black pepper
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Ribs & Rub:
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2 racks baby back ribs (approx. 3–4 lbs each)
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1 1/4 tablespoons kosher salt
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2 1/2 tablespoons smoked paprika
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2 1/2 tablespoons lemon pepper
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1/2 teaspoon cayenne pepper (optional)
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1 tablespoon smoked garlic powder
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1/2 tablespoon onion powder
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1/2 tablespoon ground black pepper
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1 cup BBQ sauce
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Instructions
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Rinse and dry the ribs. Remove the silver membrane from the back.
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Mix marinade ingredients and coat ribs. Refrigerate for 2 hours or overnight.
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Combine rub ingredients. Remove ribs from marinade, pat dry, and apply rub evenly.
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Preheat grill to 250–275°F using a two-zone setup.
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Place ribs bone-side down on indirect heat. Cook for 2.5–3 hours, rotating every 30 minutes and brushing with marinade or sauce as needed.
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In the last 20 minutes, brush with BBQ sauce in thin layers, allowing it to caramelize.
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Check for doneness by bending ribs or using a toothpick test.
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Rest for 10 minutes, then slice and serve.
Notes
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Marinating overnight enhances flavor.
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Substitute beef ribs for baby back ribs if preferred, adjusting cooking time slightly.
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Lightly spray with water or apple cider vinegar while grilling to prevent dryness.
- Prep Time: 15 minutes (plus 2–12 hours marinating)
- Cook Time: 3 hours