How to Cook Riblets on the Grill

Co-authored by Santos Aviles

Last Updated: August 3, 2024

Grilled riblets are the perfect dish for a summer barbecue. You can either slow-grill the riblets, or cook them faster at a higher temperature. Whichever method you choose, keep in mind that cooking them over indirect heat is the secret to juicy, tender riblets.

Method 1

Method 1 of 3:

Grilling Riblets at a Higher Temperature

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Pre-heat one side of the grill to 325 degrees Fahrenheit. If you have a gas grill, set one side of the grill to medium heat. Only turn one side of the grill on. If you have a charcoal grill, pile your charcoal on one side of the grill. Light and heat the charcoals to 325 degrees Fahrenheit (163 degrees Celsius).
- Pre-heating only one side of the grill is referred to as indirect grilling. Indirect grilling is best for tougher cuts of meat like ribs and riblets.
Once the grill is heated, place the riblets on the other side of the grill away from the heat source. Close the lid.

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Do this with the lid closed. If you are unsure about the temperature, check the riblets after 30 minutes. If the riblets closest to the heat are cooking faster, rotate them. Keep rotating them every 30 minutes.
After the riblets have cooked for two hours, begin brushing them with sauce. Generously brush the meat side of the riblets with a prepared sauce. Turn them over and generously brush the bone side of the riblets with the sauce.
After basting the ribs with sauce, turn them over again so they are bone-side down. Then close the lid and cook them for another 20 minutes.
After 20 minutes, brush the riblets with a light coating of sauce. Then place the riblets directly over the heat. Cook them for ten minutes with the lid open.
Once the sauce is crispy and has turned into a glaze, remove the ribs. Place the ribs on a platter. If the meat on the riblets has shrunk ¼ of an inch (.64 centimeters) from the bone, or it is tender enough to tear from the bone with your fingers, then the riblets are done.
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Let them rest for five to ten minutes. The riblets will continue to cook even after you have taken them off of the grill. Let them rest for five to ten minutes before you serve them.
- Letting the riblets rest will help keep the juices inside the meat, producing a juicer riblet.
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Method 2

Method 2 of 3:

Slow-Grilling Riblets

If you have a gas grill, set one side of the grill to low heat. If you have a charcoal grill, pile the coals on one side of the grill. Light and heat the charcoals to 225 degrees Fahrenheit (107 degrees Celsius).
Place the riblets on the other side of the grill, away from the heat source. Close the lid.
^{[1]
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Expert Source

Santos Aviles
Grill Expert

Expert Interview} Cook them uninterrupted. If you are unsure about the temperature, check the riblets after one hour. If the riblets closest to the heat are cooking faster, then rotate them. Keep rotating them every hour.
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Wrap the riblets in foil and grill them for 45 minutes. After the riblets have cooked for three hours, place them on a piece of foil bone-side down. Fold up the edges of the foil to create a bowl-like structure. Before wrapping the foil, pour ½ cup to 1 cup (120 to 240 ml) of apple cider or juice in the foil with the riblets. Close the lid and grill the riblets for 45 minutes to an hour.<
- The apple cider will add flavor to the riblets and help keep them tender.
After 45 minutes, remove the foil. Place the riblets on the grill bone-side down away from the heat source. Grill them for another 30 minutes with the lid closed.
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Brush the riblets with sauce.^{[2]
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Expert Source

Santos Aviles
Grill Expert

Expert Interview} After they have cooked for 30 minutes, open the lid and begin brushing the riblets with your sauce. Brush a generous amount of sauce on both sides.
- After five minutes, brush both sides with a generous amount of sauce again.
After you have finished basting them with sauce, place the riblets directly on the heat. Cook them over direct heat until the sauce has caramelized. The outside of the riblets should be crispy.
Remove the riblets from the grill. Place them on a platter. If the meat on the riblets has shrunk ¼ of an inch (.64 centimeters) from the bone, or it is tender enough to tear from the bone with your fingers, then the riblets are done.
Let the riblets rest on the platter for five to ten minutes. After the riblets have finished resting, serve them with a side of sauce.

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Method 3

Method 3 of 3:

Making a BBQ Sauce

Place 1 tablespoon (15 ml) of butter and 1 tablespoon (15 ml) of olive oil in a large pan. Place the pan on the stove and set the heat to medium high.^{[3]
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Once the oil is heated and the butter has melted, add the chopped onion. Sauté the onions for five minutes, or until soft.^{[4]
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Once the onions are soft, add the garlic. Sauté the garlic for one minute, or until fragrant.^{[5]
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Mix the tomato puree with the garlic and onion. Then add 2 cups (480 ml) of brown sugar. Mix the ingredients together until they are well combined.^{[6]
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Also add 2 tablespoons (30 ml) of white wine vinegar, 1 tablespoon (15 ml) of chili powder, and 1 tablespoon (15 ml) of paprika. Mix the ingredients together until they are well combined.^{[7]
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Turn the heat down low to a simmer. Let the sauce simmer uncovered for one to one and a half hours, or until it has thickened.^{[8]
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Remove the sauce from the heat. After the sauce has thickened, remove it from the heat. Let it cool. Use the sauce to baste your riblets as you grill them.^{[9]
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- You can also use the sauce as a dipping sauce.
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Expert Q&A

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Question

Do you put sauce on ribs before grilling?

Santos Aviles
Grill Expert
Santos Aviles is a Grill Master and the Owner of Spirit of Texas BBQ in San Bernardino, California. He specializes in Central Texas-style barbeque. He serves a variety of smoked, grilled, and roasted meats, including 14-hour smoked brisket, sausage, and other cuts of beef. Spirit of Texas BBQ is also a 5-star rated business.

Santos Aviles

Grill Expert

Expert Answer

That's not a good idea, honestly. If you put the sauce too early, it's gonna burn if it's sugar based, turning bitter.

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