Dry-Rubbed Grilled Spareribs

Dry-Rubbed Grilled Spareribs capture everything people enjoy about summer grilling. A slow afternoon around the grill creates time to relax, catch up with family, and enjoy the outdoors without rushing the meal. Ribs are well-suited to that pace because they reward patience with tender texture, rich flavor, and a satisfying finish. Whether you're planning a weekend cookout or an evening dinner on the patio, this recipe fits naturally into the kind of moments that make outdoor living so rewarding.

The dry rub builds layers of flavor before the ribs ever reach the heat. A balanced blend of spices creates a savory crust while the meat slowly develops color and smoky character during cooking. Low temperatures allow the seasoning to work into every bite, while the final minutes over slightly higher heat create an appetizing exterior with just the right amount of caramelization. The result is bold barbecue flavor that lets the quality of the pork remain the star.

Several grilling methods work well depending on how you enjoy cooking outdoors. A Traeger pellet grill makes it easy to maintain steady temperatures for traditional low-and-slow barbecue with natural wood-fired flavor. If you like experimenting, the American Made Grills Hybrid Grill lets you cook with gas, charcoal, wood, or a combination to create the taste and cooking style you prefer. Those who enjoy authentic charcoal flavor can prepare these ribs on a Primo grill, where mesquite or other hardwood lump charcoal adds another layer of smokiness. For dependable control and convenience, a Napoleon gas grill delivers consistent heat, making long cooks easy to manage from start to finish.

Dry-rubbed ribs pair well with grilled corn, fresh slaw, baked beans, or roasted potatoes, making them an easy choice for everything from casual family dinners to larger backyard celebrations. Since the preparation stays straightforward, you can spend less time managing the grill and more time enjoying the company around it.

You can explore our vast selection of products at www.alfrescobackyard.com, or visit us in person at our large retail location in St. James, New York. Our team is committed to providing exceptional service and helping you find exactly what you need to enhance your outdoor living experience.

Serves 6

Dry-Rubbed Grilled Spareribs Ingredients

(2½-pound) racks St. Louis-style pork spareribs
¾ cup Sweet and Spicy Dry Rub (recipe follows)
2 tablespoons lime zest

Sweet and Spicy Dry Rub

½ cup firmly packed light brown sugar
¼ cup chipotle chile powder
¼ cup smokehouse maple seasoning*
2 tablespoons kosher salt
2 tablespoons smoked paprika
1 tablespoon garlic powder
2 teaspoons ground black pepper

Dry-Rubbed Grilled Spareribs Directions

Using a sharp knife, pierce the thin membrane on the back of the ribs. Peel to remove; discard.
In a small bowl, combine Sweet and Spicy Dry Rub with zest. Coat both sides of ribs with dry rub mixture. Wrap ribs tightly with plastic wrap and chill overnight.
Unwrap ribs and let stand at room temperature for 30 minutes.
Spray a grill rack with cooking spray. Preheat one side of the grill to low heat (250° to 300°). Place ribs on the opposite side of the grill, meaty side down. Grill, covered, over indirect heat until ribs begin to fall off the bone, 2 hours and 30 minutes. Let stand for 15 minutes before serving.