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Grill Dads Party Ribs
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Grill Dads Party Ribs

These party ribs are built for summer cookouts, tailgates, and backyard hangs. Cutting the ribs into individual pieces gives you maximum bark, more smoky flavor in every bite, and ribs that are easy to grab and go. Finished in a buttery Texas-style sauce, they come out sticky, tender, and absolutely loaded with flavor. 

Prep

20 minutes

Cook time

4–5 hours

Serves

6–8

Steps

  1. Prep the Ribs:

    Remove the membrane from the back of each rack, then cut into individual ribs. Season generously on all sides with salt, pepper, garlic powder, paprika, and a light coat of brown sugar.
  2. The Smoke:

    Set the grill to 275°F with Bear Mountain Gourmet pellets. Arrange individual ribs on the grates and smoke until they hit 165°F internal, approximately 2–2.5 hours.
  3. Make the Finishing Sauce:

    While the ribs smoke, combine Sweet Baby Ray’s, apple cider vinegar, hot sauce, cayenne, and brown sugar in a bowl. Stir to combine and taste for heat level.
  4. The Braise:

    Transfer the ribs to a foil pan. Pour the finishing sauce over the ribs, sprinkle generously with brown sugar, and lay the full stick of butter cut into pads across the top. Cover tightly with foil, return to the grill, and cook until ribs hit 205–207°F internal.
  5. Serve:

    Pull from the pan and serve directly — the braising liquid becomes the sauce.

Ingredients:


Ribs

  • 2 racks St. Louis-style spare ribs, membrane removed, cut into individual ribs
  • Kosher salt
  • Black pepper, coarsely ground
  • Garlic powder
  • Paprika
  • Brown sugar


Texas-Style Finishing Sauce

  • 1 bottle Sweet Baby Ray’s BBQ sauce
  • ⅓ cup apple cider vinegar
  • 1 TBSP hot sauce
  • 1–2 TSP cayenne pepper
  • ¼ cup brown sugar
  • 1 stick (8 TBSP) unsalted butter, cut into pads

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