Baby Back Ribs on the Grill!

Baby Back Ribs on the Grill!



Baby Back Ribs on the Grill!


  • Baby Back Ribs
  • 1/4 to 1/2 Cup Extra-Virgin Olive Oil
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Rosemary
  • 1 teaspoon Thyme
  • 2 Tablespoons McCormick’s Montreal Chicken Seasoning.


  • Wash and pat dry the Baby Back Ribs.  Do not remove the fat unless there is excess fat.
  • Spray/Brush the ribs with a liberal amount of Olive Oil.
  • Combine the McCormick’s Montreal Chicken Seasoning, Smoked Paprika, Rosemary, and Thyme together.
  • Apply a generous coating of seasoning blend over the entire rack of ribs and massage into the meat with your hands.
  • Apply another liberal amount of Olive Oil and cover the ribs with plastic wrap for 30 minutes up to 24 hours.

Preheat Grill to its highest temperature.

  • Brush off the grill grates to remove any burnt off debris before adding the ribs meat side down.
  • Sear ribs for 3-5 minutes and turn over.
  • Repeat this process every 3-5 minutes for 20 minutes.
  • Reduce heat to 400 degrees.  Now the ribs should be seared all over.
  • Keep turning the ribs every 10 minutes until the internal temperature reads 175 degrees.
  • Remove the ribs from the grill.  Let the ribs rest 5-10 minutes before carving.  Bon Appetit!


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5 thoughts on “Baby Back Ribs on the Grill!”

  • DB enjoyed them at 2AM,, 2PM, and will enjoy them again tomorrow! You know how when you eat something delicious you are very quiet? DB has been very, very quiet. I like this recipe.

  • OK, I have to hand it to you, I made the ribs with your recipe and they are the best ribs I’ve ever tasted. I thought your time was off, I thought you put too much olive oil on them, I thought your seasoning would be to heavy of a blend… You proved me wrong on all three counts. The meat was juicy, tender and had an amazing flavor. Count, you really know how to cook. Thank you for sharing this recipe!
    Your truly,

    • Thank you Henry! I love to eat and I love to cook! I tweak my recipes all the time. I’m not a professional chef, but I am a professional eater. I appreciate good food and I’m glad to share what I know with everyone else. Thanks for the amazing compliments. Bon Appetit my friend!

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