Jan 8, 2010

Foil-Wrapped Baby Back Ribs Recipe from Weber's Time to Grill™ by Jamie Purviance

Rating: 5 stars

10 Reviews

YouTube Video
Serves: 4 // Prep time: 15 minutes | Grilling time: about 1¼ hours | Special equipment: 1 handful hickory wood chips, 18-inch-wide heavy-duty aluminum foil

Grocery List

Meat / Poultry / Seafood

  • 2 racks baby back ribs, each about 2 lb

Oil and Spices

  • 2 tsp dried thyme
  • .5 tsp freshly ground black pepper
  • 2 tsp granulated garlic
  • 1 tbsp kosher salt
  • 2 tsp paprika


  • 1 cup barbecue sauce

Special Equipment

  • 18"-wide heavy-duty aluminum foil
  • 1 handful hickory wood chips



  • 1 tablespoon kosher salt
  • 2 teaspoons paprika
  • 2 teaspoons granulated garlic
  • 2 teaspoons dried thyme
  • ½ teaspoon freshly ground black pepper

  • 2 racks baby back ribs, each about 2 pounds

  • 1 cup prepared barbecue sauce


  1. Soak the wood chips in water for at least 30 minutes.

  2. Prepare the grill for direct cooking over medium heat (350° to 450°F).

  3. In a small bowl mix the rub ingredients.

  4. Remove the membrane from the back of each rack of ribs. Cut each rack crosswise in the middle to create two smaller racks.

  5. Season each half rack evenly with the rub. Using eight 18-by-24-inch sheets of heavy-duty aluminum foil, double wrap each half rack in its own packet.

  6. Brush the cooking grates clean. Place the ribs on the grill over direct medium heat and cook for 1 hour, with the lid closed, occasionally turning the packets over for even cooking, making sure not to pierce the foil.

  7. Remove the packets from the grill and let rest for about 10 minutes. Carefully open the foil packets, remove the ribs, and discard the rendered fat and foil.

  8. Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. 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 sauce. Remove from the grill and let rest for about 5 minutes. Cut into individual ribs and serve warm with any remaining sauce.

10 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 5, 2014

Dirk H

Foiled ribs.

I've been smokin ribs for years( BGE / WSM / WK). This recipe has changed the way I will do ribs even if I have 6 hours to spare. Just did this recipe for some friends who are avid smokers. They were amazed at the taste and tenderness and asked when I was opening a BBQ joint. You Gotta give em a try! Jamie is right.....They are a revelation.

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

May 3, 2014

Bob M

A Great Baby Back Recipe!

I've been grilling baby backs for many years with many different approaches -- direct, indirect, high and fast, low and slow, smoke and no smoke, boiled and par-boiled -- using my Big Green Egg, my Weber Spirit Gas Grill, and my Weber Charcoal Kettle. I must say this recipe ranks right up there with the best and is VERY easy.

Caveat -- I used a Charcoal Kettle rather than a gas grill. I suppose if you need baby backs on a weeknight, the gas grill would do, but if you have an extra 10 minutes to get the coals hot, charcoal is the way to go! I can't imagine the "smoker box" on a gas grill can compare with throwing soaked chips directly onto the coals as I did. And I don't put much credence in another review that suggests you just heat up the ribs in an oven an finish them on the grill -- been there, done that -- and it's not the same.

Be sure that the BBQ sauce is COLD when you put it on the ribs as it assists in absorbing the smoke flavor!

Type of Griller


Would you recommend this recipe? YES

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Foil-Wrapped Baby Back Ribs