Easy and Quick Grilled Foil-Wrapped Ribs

Sheet pan with bbq ribs and extra sauce.

These grilled foil-wrapped ribs are fall-off-the-bone tender, sticky and delicious. Just like ribs should be! The best part? They cook on the grill in approximately 60-90 minutes and require very little cleanup. Simplify your upcoming cookout with this tried and true recipe.

Course Main Course, Main Dish

Cuisine American

Keyword BBQ Ribs, Easy and Quick Grilled Foil-Wrapped Ribs, Grilled Ribs, Grilling, Ribs

Prep Time 20

Cook Time 1 30

Resting Time 1

Servings servings

Calories 837kcal

Author Samantha Buckner

Ingredients

4-5 pounds baby back ribs
2 tablespoons olive oil
1 1/2 cups barbecue sauce
Reynolds Wrap® Heavy Duty Foil

Dry Rub:

2 teaspoons salt
1 teaspoon black pepper
2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground mustard
1/4 teaspoon cayenne red pepper
1 teaspoon chili powder

Instructions

Remove ribs from packaging. Rinse under cold water and pat dry with a paper towel. Place onto a cutting board and slice each rack in half or in thirds. This is optional, but does help make it easier to flip.
In a small mixing bowl, combine spices for the dry rub.
Drizzle or brush each rack with olive oil making sure to coat both sides. Sprinkle the dry rub over the top. It's called 'rub' for a reason - you want to rub the seasonings into the meat.
Flip the ribs over and season the opposite side. Place the ribs into a glass storage container, cover, and place into the fridge until it's time to grill. I recommend allowing it to sit for a minimum of 1 hour.
Preheat the grill to 325 degrees F. It's important to maintain this temperature throughout the cooking process, and avoid opening the grill while cooking. Low and slow is the key to achieving tender ribs.
While the grill is warming up, remove the ribs from the fridge and wrap each of them in a large sheet of Reynolds Wrap® Heavy Duty Foil, creating a packet.
You can see a how-to with photos provided in my post above.
Place foil-wrapped ribs onto grill. Close the grill and allow to cook for approximately 60-75 minutes, flipping halfway through. Depending on your grill, as well as the size of your racks, you may need up to 2 hours for the ribs to fully cook.
The ribs are done when you insert a meat thermometer into the thickest part of the meat and the internal temperature reaches 145 degrees F.
I recommend allowing them to cook until the temperature reaches 190-203 degrees F. This high temperature allows the collagens and fats to melt, creating juicier, more tender meat.
When done, carefully remove each packet from the grill and allow it to sit for 5 minutes before handling.
Open each packet and brush with barbecue sauce. Be generous as the sauce will thicken and cook down a bit.
Place the opened packets back onto the grill and allow them to warm for 3-5 minutes.
(If you prefer to finish them directly on the grate to get that crispy, seared top , simply discard the foil. We use it and recommend using it to keep your grill clean!)
Remove and serve with additional barbecue sauce if needed. Enjoy!

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