Grilled Baby Back Ribs in Foil Packets
Tender and flavorful baby back ribs in half the time, thanks to the foil packet method.
- Prep15 min
- Cook1h 15m
- Total1h 30m
- DifficultyMedium
- Servings4
These foil-wrapped baby back ribs are a game-changer for grilling. By wrapping the ribs in foil first, you dramatically reduce the cooking time while keeping them incredibly tender and juicy. Then, a quick finish on the grill with wood chips adds that irresistible smoky char and flavor.
This method is perfect for weeknight dinners or weekend barbecues when you want the taste of slow-cooked ribs without the hours of babysitting. The dry rub is simple but aromatic, and the barbecue sauce glaze caramelizes beautifully under the grill's heat. Serve with extra sauce on the side for dipping.
Ingredients
Servings
Converted amounts are rounded.
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Method
- Prepare the grill for direct cooking over medium heat (350°F).
- In a small bowl, combine the rub ingredients (salt, paprika, garlic, thyme, and pepper). Mix well.
- Remove the membrane from the back of each rack of ribs. Cut each rack in half crosswise to create four smaller racks.
- Season each half rack evenly with the rub. Using eight 18x24-inch sheets of heavy-duty aluminum foil, double-wrap each half rack in its own packet.
- Clean the grill grates. Place the foil packets on the grill over direct medium heat and cook for 1 hour with the lid closed, turning the packets occasionally for even cooking, being careful not to pierce the foil.
- Remove the packets from the grill and let rest for about 10 minutes. Carefully open the foil, remove the ribs, and discard the rendered fat and foil.
- Drain and add wood chips directly onto burning coals or into the smoker box of a gas grill, following the manufacturer’s instructions. When the wood begins to smoke, return the ribs to the grill, bone side down. Grill over direct medium heat with the lid closed as much as possible until they are sizzling and lightly charred, 10 to 12 minutes, turning and basting once or twice with the barbecue sauce.
- Remove from the grill and let rest for about 5 minutes. Cut into individual ribs and serve warm with any remaining sauce.
💡 Tips
- For extra smoky flavor, use a mix of wood chips like hickory and apple.
- If the ribs are not charred enough after 10-12 minutes, leave them on the grill a few minutes longer, watching closely.
- Double-wrapping the ribs ensures the foil doesn’t tear during cooking.
Inspired by a recipe from Simply Recipes