Tips from the Grill: Party Ribs

Party ribs are perfect for charcoal grilling. Cook individual baby back ribs low and slow over a two-zone indirect setup, then finish wrapped with sauce, butter, brown sugar, and honey until tender, saucy, and packed with flavorful pork in every bite.

Saucy barbecue ribs piled inside a disposable aluminum foil pan.

1Food Prep20 min
2Grill Prep10–20 min
3The CookAbout 2 hrs indirect + 45 min wrapped + rest

Cooking for 6 people

Ingredients

Baby back ribs
Mustard, optional, enough for a thin coating
Barbecue rub, enough to season generously
About ⅓ to ½ cup
barbecue sauce
About ½ stick
butter
2 tbsp
brown sugar
2 tbsp
honey

1Food Prep

Choose baby back ribs for a meaty, tender rib bite.
Remove the membrane, if desired, by gripping it with a paper towel and pulling it away from the bone side.
Turn the rack bone-side up and cut between each bone into individual ribs using a sharp, straight-edge knife.
Lightly coat the ribs with mustard, if using, to help the seasoning adhere.
Season all sides generously with barbecue rub so each rib gets full-coverage flavor.

2Grill Prep

Fuel: We recommend Kingsford™ Original Charcoal Briquets.
Method: Two-Zone Method
Temp: 275°F indirect

3The Cook

- Set up a two-zone charcoal fire and stabilize the grill at 275°F on the indirect side.
- Arrange the seasoned ribs on the indirect side with a little space between each piece so smoke can move around them.
- Cook indirect for 2 hours, flipping the ribs halfway through.
- Return the covered tray to the grill and cook for about 45 minutes, until the ribs are tender and reach about 200°F.
- Let the ribs rest, then plate and serve as tender, saucy, full-flavor pork bites.

Credit: Recipe created by Steven Tomczyk with @redwhiteandbbq on behalf of Kingsford™ Charcoal.