Rib Rub for Fall-Off-The-Bone Ribs

Rib Rub for Fall-Off-The-Bone Ribs


"Generously season ribs with this flavorful dry rub and then slow cook on the grill for delicious, fall-off-the-bone ribs that won't heat up your house in the summer."
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6 h servings 1150 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 1150 kcal
  • 58%
  • Fat:
  • 80.6 g
  • 124%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 77.6 g
  • 155%
  • Cholesterol:
  • 321 mg
  • 107%
  • Sodium:
  • 1168 mg
  • 47%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Combine white sugar, brown sugar, salt, paprika, black pepper, garlic powder, onion powder, and cayenne pepper in a container with a lid; shake until rub is evenly combined.
  2. Generously rub both sides of each rib rack with rub.
  3. Preheat grill for medium heat and lightly oil the grate.
  4. Place 1 rack of ribs, meaty-side down, in the center of main grill rack; cook for 5 minutes; transfer to the far side of top grill rack, meaty-side up. Repeat process with remaining rib racks.
  5. Angle the rib racks on the top grill shelf so the meaty sides are facing out and they are stacked one in front of the other at an angle. Turn off heat directly below the ribs and turn other burner on low; close the grill lid and cook for 30 minutes.
  6. Flip ribs so the closest side to the flame is the furthest side and the meaty side is still facing forward and the rack that was in the front is now in the back. Continue to cook, flipping every 30 minutes, until outsides are crispy and meat is tender, about 5 hours. Slice into small chunks.


  • Cook's Notes:
  • The moisture of the meat will mix with the rub, so when you are finished it will no longer look "dry".
  • This can also be made with baby back ribs. Cook time will be 4 hours 20 minutes.


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oh my my my.. loved the fact you don't have to set forever.. my husband wanted ribs for dinner, it was already 2 in the afternoon and local market had them on sale for 1.98 lbs.. by the time I g...

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