10 Best Southern Grilled BBQ Ribs Recipes

When it comes to Southern barbecue, nothing quite compares to the succulent, smoky flavor of perfectly grilled ribs. You're about to initiate a mouthwatering journey through the top 10 Southern BBQ rib recipes that'll elevate your grilling game. From classic Memphis dry rub to tangy Carolina mustard, these recipes showcase the diverse flavors of the South. Whether you're a seasoned pitmaster or a backyard grilling enthusiast, you'll find something to tantalize your taste buds. But before you fire up the grill, there's one essential element that separates good ribs from great ones. Can you guess what it is?

Key Takeaways

• Classic Memphis Dry Rub Ribs feature a bold, flavorful crust and tender meat, cooked low and slow without sauce.
• Sweet Kansas City BBQ Ribs offer a sticky, sweet, and tangy flavor with a thick molasses-based sauce.
• Tangy Carolina Mustard Ribs showcase a zesty yellow mustard-based sauce, balancing tang and sweetness.
• Alabama White Sauce Pork Ribs present a unique twist with a tangy, mayonnaise-based sauce from northern Alabama.
• Honey Bourbon Glazed Ribs combine the sweetness of honey with smoky flavors of bourbon whiskey for a rich taste.

Classic Memphis Dry Rub Ribs

Classic Memphis-style dry rub ribs are a beloved Southern barbecue staple, known for their bold, flavorful crust and tender, juicy meat. Unlike their saucy counterparts, these ribs rely on a perfect blend of spices to create a mouthwatering bark that complements the pork's natural flavors.

This recipe showcases the traditional Memphis approach to ribs, using a dry rub that's heavy on paprika, brown sugar, and various spices. The ribs are slow-cooked over low heat, allowing the flavors to penetrate deeply into the meat while creating a perfectly crispy exterior. The result is a rack of ribs that's packed with flavor and doesn't need any sauce to shine.

• 2 racks of pork baby back ribs
• 1/2 cup paprika
• 1/4 cup brown sugar
• 2 tablespoons black pepper
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 tablespoon salt
• 1 teaspoon cayenne pepper (optional)

To prepare the ribs, remove the membrane from the back of each rack and trim any excess fat. Mix all the dry rub ingredients in a bowl. Generously coat both sides of the ribs with the rub, massaging it into the meat.

Preheat your grill or smoker to 225°F (107°C) for indirect cooking. Place the ribs on the grill, bone side down, and cook for about 4-5 hours, or until the meat is tender and pulls back from the bones. Maintain a consistent temperature throughout the cooking process, adding wood chips for smoke flavor if desired.

Once done, let the ribs rest for 10-15 minutes before slicing and serving. For best results, prepare the dry rub a day in advance to allow the flavors to meld. You can also apply the rub to the ribs several hours before cooking and refrigerate them to intensify the flavor.

If you prefer a bit of sweetness, sprinkle a little extra brown sugar on the ribs during the last 30 minutes of cooking. Remember, authentic Memphis-style ribs are served without sauce, but you can offer a small amount on the side for those who insist.

Sweet Kansas City BBQ Ribs

Sweet Kansas City BBQ ribs are a beloved staple of Midwestern barbecue, known for their sticky, sweet, and tangy flavor profile. This style of ribs is characterized by its thick, molasses-based sauce that caramelizes beautifully on the meat during the cooking process.

To achieve the perfect Kansas City-style ribs, we'll start with a dry rub to season the meat, then slow-cook the ribs until they're tender and juicy. The final step involves basting the ribs with a homemade sweet and tangy barbecue sauce, giving them that signature Kansas City flavor and glossy appearance.

• 2 racks of pork spare ribs (about 6 pounds total)
• 1/4 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1 teaspoon cayenne pepper
• 1 cup ketchup
• 1/2 cup molasses
• 1/4 cup apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons yellow mustard

Begin by removing the membrane from the back of the ribs and trimming any excess fat. Mix the dry rub ingredients (brown sugar, paprika, garlic powder, onion powder, black pepper, salt, and cayenne) and apply generously to both sides of the ribs.

Preheat your grill for indirect cooking at 225°F (107°C). Place the ribs on the cooler side of the grill and cook for about 4-5 hours, or until the meat is tender and starts to pull away from the bones.

In the last hour of cooking, combine the sauce ingredients (ketchup, molasses, apple cider vinegar, Worcestershire sauce, and yellow mustard) in a saucepan and simmer for 15 minutes. Brush the ribs with the sauce every 15 minutes for the final hour of cooking, allowing it to caramelize on the meat.

For best results, let the ribs rest for 10-15 minutes before cutting and serving. This allows the juices to redistribute throughout the meat, ensuring maximum flavor and tenderness.

If you prefer a smokier flavor, consider adding wood chips to your grill, such as hickory or apple wood. Remember, authentic Kansas City-style ribs should have a good balance of sweet and tangy flavors, with the meat remaining juicy and tender while still clinging to the bone.

Tangy Carolina Mustard Ribs

Tangy Carolina Mustard Ribs are a delicious variation on traditional BBQ ribs, featuring a signature yellow mustard-based sauce that originated in South Carolina. This recipe brings the bold, zesty flavors of the Carolinas to your backyard grill, offering a perfect balance of tang, sweetness, and spice.

These ribs are typically made with pork spare ribs or baby back ribs, which are first dry-rubbed with a blend of spices and then slow-cooked on the grill. The mustard sauce is basted onto the ribs during the final stages of cooking, creating a flavorful glaze that caramelizes beautifully over the heat.

• 2 racks of pork spare ribs or baby back ribs (about 4-5 lbs)
• 1/4 cup yellow mustard
• 1/4 cup apple cider vinegar
• 2 tablespoons brown sugar
• 1 tablespoon honey
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon black pepper
• 1/2 teaspoon salt

To prepare the ribs, remove the membrane from the back of the racks and pat them dry. Mix the dry spices to create a rub and coat the ribs generously. Preheat your grill for indirect cooking at 275°F (135°C). Place the ribs on the cooler side of the grill and cook for about 3 hours, or until tender.

In a bowl, whisk together the mustard, vinegar, brown sugar, honey, Worcestershire sauce, and hot sauce. During the last 30 minutes of cooking, baste the ribs with the mustard sauce every 10 minutes, flipping them each time. Once the sauce has caramelized and the ribs are fully cooked, remove them from the grill and let rest for 10 minutes before serving.

For best results, allow the ribs to come to room temperature before grilling and consider using wood chips like hickory or apple for added smoky flavor. The mustard sauce can be prepared in advance and stored in the refrigerator for up to a week.

If you prefer a spicier version, increase the amount of hot sauce or add cayenne pepper to the dry rub. Remember that the key to tender ribs is cooking them low and slow, so resist the urge to rush the process or crank up the heat.

Spicy Texas-Style Beef Ribs

Spicy Texas-Style Beef Ribs are a mouthwatering favorite among barbecue enthusiasts. These tender, flavorful ribs are known for their bold, smoky taste and the perfect balance of heat and savory spices. Unlike their pork counterparts, beef ribs are larger and meatier, making them an impressive centerpiece for any backyard barbecue or family gathering.

This recipe focuses on creating a dry rub that complements the rich flavor of beef while adding a spicy kick. The slow cooking process guarantees that the meat becomes tender and juicy, while the high heat finish creates a delicious crust on the outside. With a little patience and attention to detail, you'll be able to create restaurant-quality beef ribs right in your own backyard.

• 4-5 lbs beef back ribs
• 1/4 cup paprika
• 2 tablespoons black pepper
• 2 tablespoons kosher salt
• 2 tablespoons brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 teaspoon cayenne pepper
• 1/4 cup yellow mustard
• Wood chips for smoking (preferably mesquite or oak)

To prepare the ribs, start by removing the membrane from the back of the ribs. Mix all the dry ingredients to create the rub. Coat the ribs with yellow mustard, then generously apply the rub on all sides.

Preheat your grill or smoker to 225°F (107°C) and add wood chips for smoking. Place the ribs on the grill, bone side down, and cook for about 4-5 hours, or until the internal temperature reaches 203°F (95°C). In the last 30 minutes, increase the heat to 300°F (149°C) to create a caramelized crust. Let the ribs rest for 10-15 minutes before serving.

For best results, allow the rubbed ribs to sit in the refrigerator for at least 2 hours or overnight before cooking. This allows the flavors to penetrate the meat more deeply.

If you prefer a saucier rib, you can brush on your favorite barbecue sauce during the last 30 minutes of cooking. Remember that beef ribs have a higher fat content than pork ribs, so it's normal to see some rendering during the cooking process. Don't be afraid to experiment with different wood chips to find your preferred smoke flavor.

Alabama White Sauce Pork Ribs

Alabama White Sauce Pork Ribs are a unique twist on traditional BBQ ribs, featuring a tangy, mayonnaise-based sauce that originated in northern Alabama. This recipe combines the smoky flavor of slow-cooked pork ribs with the creamy, zesty notes of the white sauce, creating a mouthwatering dish that's sure to impress at your next cookout.

The key to perfect Alabama White Sauce Pork Ribs lies in the preparation of both the ribs and the sauce. The ribs are first seasoned with a dry rub and slow-cooked until tender, then finished on the grill for a crispy exterior. The signature white sauce is made with mayonnaise, vinegar, and a blend of spices, providing a delicious contrast to the rich, smoky pork.

• 2 racks of pork ribs (about 4-5 pounds)
• 1/4 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1 cup mayonnaise
• 1/4 cup apple cider vinegar
• 1 tablespoon horseradish
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• Salt and black pepper to taste

To prepare the ribs, mix the dry rub ingredients and apply generously to both sides of the ribs. Wrap the ribs in foil and bake at 275°F for 2-3 hours until tender.

While the ribs are cooking, whisk together the white sauce ingredients and refrigerate. Once the ribs are tender, remove from the oven and finish on a preheated grill for 10-15 minutes per side, basting with the white sauce during the last few minutes of grilling. Serve the ribs hot with extra white sauce on the side.

For best results, remove the membrane from the back of the ribs before applying the dry rub. This will allow the flavors to penetrate the meat more effectively.

If you prefer a spicier sauce, increase the amount of cayenne pepper or add a dash of hot sauce to the white sauce mixture. Remember that the sauce will continue to develop flavor as it sits, so it's best to prepare it at least an hour before serving.

Honey Bourbon Glazed Ribs

Honey Bourbon Glazed Ribs are a mouthwatering Southern barbecue delicacy that combines the sweetness of honey with the rich, smoky flavors of bourbon whiskey. This recipe yields tender, fall-off-the-bone ribs with a caramelized glaze that will have your taste buds dancing with delight.

Perfect for summer cookouts or family gatherings, these ribs are sure to impress your guests and become a staple in your grilling repertoire. The key to achieving the perfect balance of flavors lies in the slow cooking process and the careful application of the honey bourbon glaze.

• 2 racks of pork baby back ribs
• 1/4 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 cup honey
• 1/4 cup bourbon whiskey
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce

Begin by removing the membrane from the back of the ribs and pat them dry. Mix the dry rub ingredients (brown sugar, paprika, garlic powder, onion powder, black pepper, and salt) and apply generously to both sides of the ribs. Wrap the ribs in foil and refrigerate for at least 2 hours or overnight.

Preheat your grill to 300°F (150°C) for indirect heat cooking. Place the foil-wrapped ribs on the grill and cook for 2-2.5 hours. Meanwhile, prepare the glaze by combining honey, bourbon, apple cider vinegar, and Worcestershire sauce in a saucepan. Simmer for 10 minutes until slightly thickened.

Remove the ribs from the foil, brush with the glaze, and return to the grill for an additional 30 minutes, basting every 10 minutes until the glaze is caramelized and the ribs are tender.

For best results, allow the ribs to rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute throughout the meat, ensuring maximum flavor and tenderness.

If you prefer a spicier kick, add a pinch of cayenne pepper to the dry rub or a dash of hot sauce to the glaze. Remember that the alcohol in the bourbon will cook off during the glazing process, leaving behind its distinct flavor without the alcohol content.

Smoky Applewood Bacon-Wrapped Ribs

Smoky Applewood Bacon-Wrapped Ribs are a delectable twist on traditional BBQ ribs, combining the rich flavors of pork with the smoky essence of applewood bacon. This indulgent dish takes the classic Southern BBQ rib recipe to new heights, creating a mouthwatering experience that's perfect for backyard gatherings or special occasions.

These ribs are first rubbed with a blend of spices, then wrapped in applewood bacon before being slow-cooked to perfection. The bacon infuses the ribs with its smoky flavor while also helping to keep them moist and tender. As the ribs cook, the bacon crisps up, adding an irresistible texture to the finished dish.

• 2 racks of baby back ribs
• 1 pound applewood smoked bacon
• 1/4 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper
• 1/2 cup apple juice
• 1/4 cup apple cider vinegar
• 1 cup BBQ sauce

Begin by removing the membrane from the back of the ribs and trimming any excess fat. Mix the brown sugar, paprika, garlic powder, onion powder, black pepper, and cayenne pepper to create a dry rub. Apply the rub generously to both sides of the ribs.

Wrap each rib rack with bacon slices, slightly overlapping them. Prepare your grill or smoker for indirect heat at 250°F. Place the ribs on the grill, bone-side down, and cook for about 4 hours, or until the internal temperature reaches 190°F.

During the last hour of cooking, baste the ribs with a mixture of apple juice and apple cider vinegar every 20 minutes. In the final 15 minutes, brush the ribs with BBQ sauce. Once done, let the ribs rest for 10-15 minutes before slicing and serving.

For best results, choose high-quality, thick-cut applewood bacon to wrap the ribs. This will guarantee the bacon doesn't burn during the long cooking process. If you prefer a less smoky flavor, you can partially cook the bacon before wrapping it around the ribs.

To add an extra layer of flavor, consider soaking wood chips in water or apple juice and adding them to your grill or smoker. This will infuse the ribs with an additional smoky essence that complements the applewood bacon perfectly.

Lemon Pepper Garlic Ribs

Lemon pepper garlic ribs are a delightful twist on traditional Southern BBQ ribs, offering a zesty and aromatic flavor profile that's perfect for summer grilling. This recipe combines the tangy brightness of lemon with the sharp bite of black pepper and the savory depth of garlic, creating a mouthwatering dish that's sure to impress at your next cookout.

These ribs are best prepared using a two-step cooking process: first, they're seasoned and slow-cooked in the oven to guarantee tenderness, then finished on the grill for that irresistible smoky char. The result is fall-off-the-bone meat with a crispy, flavorful exterior that will have your guests coming back for seconds.

• 2 racks of pork baby back ribs
• 1/4 cup lemon zest
• 2 tablespoons freshly ground black pepper
• 2 tablespoons garlic powder
• 1 tablespoon kosher salt
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 2 tablespoons honey
• 4 cloves garlic, minced

Begin by removing the membrane from the back of the ribs and patting them dry. In a bowl, mix the lemon zest, black pepper, garlic powder, and salt. Rub this mixture all over the ribs, then wrap them tightly in foil. Bake in a preheated 275°F oven for 2.5 to 3 hours.

While the ribs are cooking, whisk together the olive oil, lemon juice, honey, and minced garlic to create a basting sauce. Once the ribs are tender, remove them from the oven and finish on a hot grill, basting with the sauce and turning every few minutes until they develop a nice char, about 10-15 minutes total.

For the best results, let the seasoned ribs sit in the refrigerator for a few hours or overnight before cooking to allow the flavors to penetrate the meat. If you don't have access to a grill, you can finish the ribs under the broiler in your oven, watching carefully to prevent burning.

Remember to let the ribs rest for 5-10 minutes before cutting to allow the juices to redistribute, guaranteeing maximum tenderness and flavor in every bite.

Coca-Cola Braised BBQ Ribs

Coca-Cola Braised BBQ Ribs are a Southern classic that combines the sweetness of the iconic soda with the savory flavors of slow-cooked pork. This unique twist on traditional barbecue ribs results in tender, fall-off-the-bone meat with a rich, caramelized glaze that's sure to impress your guests.

The secret to these mouthwatering ribs lies in the slow braising process, which allows the Coca-Cola to break down the tough connective tissues in the meat, resulting in an incredibly tender texture. The addition of spices and aromatics enhances the flavor profile, creating a perfect balance of sweet, tangy, and savory notes that will have everyone coming back for seconds.

• 2 racks of pork ribs (about 4-5 pounds total)
• 2 liters of Coca-Cola
• 1 cup brown sugar
• 1/2 cup apple cider vinegar
• 1/4 cup Worcestershire sauce
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper
• 2 bay leaves
• 2 onions, quartered
• 4 cloves of garlic, smashed

To prepare the ribs, start by removing the membrane from the back of the racks and trimming any excess fat. In a large pot or Dutch oven, combine the Coca-Cola, brown sugar, apple cider vinegar, Worcestershire sauce, and all the spices.

Add the ribs, onions, and garlic to the pot, ensuring the meat is fully submerged in the liquid. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for about 2-3 hours or until the meat is tender and easily pulls away from the bone.

Once done, carefully remove the ribs from the liquid and place them on a baking sheet. Strain the braising liquid and reduce it in a saucepan until it thickens into a glaze. Brush the ribs with the glaze and finish them on a preheated grill or under the broiler for 5-10 minutes to caramelize the exterior.

For best results, allow the ribs to rest for 10-15 minutes before serving to allow the juices to redistribute throughout the meat. If you prefer a spicier version, feel free to increase the amount of cayenne pepper or add your favorite hot sauce to the braising liquid.

To make cleanup easier, consider using a slow cooker for the braising process, which will also help to maintain a consistent temperature throughout the cooking time. Finally, don't forget to pair these delicious ribs with classic Southern sides like coleslaw, baked beans, or cornbread for a complete and satisfying meal.

Peach Habanero Grilled Ribs

Peach Habanero Grilled Ribs combine the sweetness of ripe peaches with the fiery kick of habanero peppers, creating a perfect balance of flavors that will tantalize your taste buds. This Southern-inspired dish brings together the best of both worlds, offering a unique twist on traditional BBQ ribs that's sure to impress your family and friends at your next backyard gathering.

The key to achieving mouthwatering results lies in the preparation of the ribs and the homemade peach habanero sauce. By slowly cooking the ribs and basting them with the flavorful sauce, you'll create a tender, juicy, and perfectly caramelized exterior that's bursting with sweet and spicy notes. This recipe is perfect for those who enjoy a bit of heat in their barbecue but still want to savor the natural sweetness of fresh peaches.

• 2 racks of pork ribs (about 4-5 pounds)
• 4 ripe peaches, pitted and chopped
• 2-3 habanero peppers, seeded and minced
• 1 cup brown sugar
• 1/2 cup apple cider vinegar
• 1/4 cup honey
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup water

Begin by preparing the peach habanero sauce. In a saucepan, combine the chopped peaches, minced habanero peppers, brown sugar, apple cider vinegar, honey, olive oil, garlic, salt, pepper, and water. Simmer the mixture over medium heat for about 20 minutes, stirring occasionally, until the peaches have broken down and the sauce has thickened. Remove from heat and let it cool slightly before blending until smooth.

Preheat your grill to medium-low heat (around 300°F). Remove the membrane from the back of the ribs and season them with salt and pepper. Place the ribs on the grill, bone-side down, and cook for about 2-3 hours, basting with the peach habanero sauce every 30 minutes. In the last 15 minutes of cooking, increase the heat to medium-high and baste the ribs one final time, allowing the sauce to caramelize.

For best results, allow the ribs to rest for 10-15 minutes before serving. This will help the juices redistribute throughout the meat, ensuring maximum tenderness and flavor. If you prefer a milder heat, reduce the amount of habanero peppers or substitute them with jalapeños.

To achieve fall-off-the-bone tenderness, you can wrap the ribs in foil for the first 2 hours of cooking, then unwrap and baste with the sauce for the final hour. Don't forget to have extra sauce on hand for serving, as your guests will surely want more of this delicious peach habanero combination.

Frequently Asked Questions

How Do I Know When Ribs Are Fully Cooked?

You'll know your ribs are fully cooked when they're tender and flavorful.

Here's a simple test: grab the end of a rib with tongs and gently lift. If it bends easily and the meat starts to crack, they're done.

You can also check the internal temperature – it should be around 190-205°F. The meat might pull back from the bones a bit, too.

What's the Best Way to Reheat Leftover BBQ Ribs?

You've got leftover BBQ ribs? Lucky you!

To reheat them, you've got a few tasty options. The oven's your best bet: wrap the ribs in foil, add a splash of water or BBQ sauce, and warm them at 250°F for about 30 minutes.

If you're in a hurry, try the microwave, but be careful not to dry them out.

For a crispy finish, give them a quick sear on the grill or in a hot skillet after reheating.

Enjoy your second helping!

Can I Use a Gas Grill Instead of Charcoal for BBQ Ribs?

Imagine you're hosting a summer cookout, and you've got a hankering for BBQ ribs. Good news! You can definitely use a gas grill for your ribs.

While charcoal grills are traditional, gas grills offer convenience and consistent heat. You'll need to adjust your technique a bit, but you can still achieve that smoky flavor.

Try using wood chips in a smoker box or wrapping them in foil to add that classic BBQ taste. With a little practice, you'll be grilling up delicious ribs in no time!

How Long Should I Marinate Ribs Before Grilling?

You'll want to marinate your ribs for at least 2 hours, but overnight is even better! This gives the flavors time to really sink in.

Don't go longer than 24 hours, though, or the meat might start to break down. Remember, the thicker the cut, the longer you can marinate.

If you're short on time, even a quick 30-minute soak can add some flavor. Just be sure to pat the ribs dry before grilling for that perfect crust!

What's the 3-2-1 Method for Cooking Ribs?

Imagine this: a rib-cooking method as easy as 1-2-3! That's the 3-2-1 method for you.

Here's how it goes: First, you'll smoke your ribs for 3 hours uncovered.

Then, you'll wrap them in foil and cook for 2 more hours.

Finally, you'll unwrap and grill for 1 hour, adding sauce.

It's a foolproof way to get tender, flavorful ribs every time.

You'll love how simple it is, and your taste buds will thank you!