Dry Rub Grilled Baby Back Ribs

Making ribs couldn’t be easier with this dry-rubbed and grilled version from Reynolds Wrap® Ambassador Ask Chef Dennis.

  • Prep Time

    20 minutes

  • Servings


  • Cook Time

    2 hours 45 minutes (plus 2 hours resting time)

  • Course

    Main Dish

You’ll Need...

Heavy Duty Foil


  • For the Dry Rub


Mix all the seasonings together in a small bowl to make the dry rub. Use a fork to break up any lumps.

Coat both sides of the racks with the dry rub. Rub the seasonings into the meat.

Cut 8 sections of Reynolds Wrap® Heavy Duty Aluminum Foil approximately 15 inches by 18 inches (or if you’re using the 12-inch roll of foil, make the sections 12 inches by 15 inches). 

Wrap each section in one piece of foil, tucking the end pieces in to make a package. Repeat this process with another piece of foil for each half rack. Place the rack in the opposite direction so the seams aren't running the same way. Place the dry-rubbed ribs in the refrigerator for two hours to allow the dry rub to penetrate into the meat. 

Heat your grill to 350° F. Set up the grill for indirect heat, leaving one area unlit. Place the ribs on the unlit section of the grill. This will allow the ribs to cook slowly using indirect heat. Close the grill and leave the ribs alone for 1 1/2 hours. After 1 1/2 hours, rotate the foil packages, switching the ribs in the front with the ribs in the back of the grill. Close the grill and allow the ribs to finish cooking.

Carefully unwrap the ribs. Coat them with your favorite barbecue sauce and place them back over direct heat on clean and oil-coated grill racks to finish the grilling process. Flip the ribs once to finish caramelizing the barbecue sauce on both sides. If there is any juice in the foil packets, add it to your barbecue sauce before coating the ribs.

Serve the ribs with your favorite sides and enjoy!