Your charcoal grill is a versatile powerhouse, capable of producing much more than the usual burgers, hot dogs, and steaks. With a touch of creativity, you can harness its potential to craft succulent, fall-off-the-bone ribs using the low-and-slow technique. This transformative approach turns your ordinary charcoal grill into a bona fide smoker.
In this comprehensive guide, we’ll delve into the art of grilling ribs on a charcoal grill. While our focus remains on using a charcoal grill, such as the iconic Weber kettle grill, keep in mind that this technique is adaptable to gas grills and pellet grills as well. Whether you’re eyeing luscious charcoal Weber ribs, gas grill ribs, or the exquisite allure of pellet-smoked Traeger ribs, the fundamental technique remains constant.
The Perfect Start: Choosing Your Ribs
To kick off your rib-grilling journey, it’s essential to select the right ribs. While beef charcoal ribs are a delightful option, we’ll center our attention on classic pork ribs for this guide. Among pork ribs, you have three primary choices: spare ribs, St. Louis-style ribs, and baby back ribs. For our recipe, we’ll opt for the mouthwatering tenderness of baby back ribs. They not only bring incredible flavor but are also conveniently available in most markets.
Pro Tip #1: When embarking on your rib-cooking endeavor, consider using a grill with a diameter of 22 inches or larger for optimal results.
Pro Tip #2: When purchasing your ribs, request your butcher to remove the membrane from the backside. This step is crucial as the membrane can be rather chewy if left unattended.
Unveiling The Charcoal Grill Rib Technique: A Step-By-Step Breakdown
Equipment and Tools You’ll Need:
- Charcoal grill
- Charcoal chimney
- Newspaper
- Charcoal briquettes
- Mesquite or hickory wood blocks (3 small)
- Lighter
- Disposable foil pan
- Paper towels
- Tongs
- Aluminum foil
- Cutting board
- Sharp knife
Prep Time: 25 minutes
Cook Time: 5 to 6 hours
Servings: 4
Ingredients:
- 2 tablespoons brown sugar
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1/4 teaspoon cayenne pepper
- 1 rack of baby back ribs (approximately 12 ribs)
- 1-1/2 tablespoons prepared yellow mustard
- 2 tablespoons apple cider or apple juice
- 1/2 cup barbeque sauce (recipe follows)
Cooking Instructions:
Step 1. In a small bowl, combine sugar, salt, pepper, garlic powder, onion powder, paprika, and cayenne. Set aside. If the membrane clings to the ribs, gently detach it using a sharp knife and paper towel.
Step 2. Coat the ribs entirely with mustard. Rub the dry mixture over the mustard-covered ribs. Set aside, allowing the ribs to reach room temperature while you prep the grill.
Pro Tip #3: Letting the ribs rest at room temperature before grilling ensures even cooking.
Step 3. Remove the top grill grate. Place newspaper at the chimney’s base, fill it halfway with briquettes and light the paper. Once the charcoal is red-hot, add more briquettes to fill the chimney and pour them onto one side of the grill. Position wood chunks atop the hot coals.
Pro Tip #4: Adding unlit coals extends the fire’s burn time.
Step 4. Set the grill grate, let it heat up, clean it, and oil the side away from the coals using a soaked paper towel and tongs. Position a foil pan with water halfway full over the hot coals.
Step 5. Place the seasoned ribs on the cool side of the grill (around 230°F), meaty side up. Cover the grill with the open vent over the ribs. Cook for 2 hours (baby back ribs) or 3 hours (spare ribs). Around 15 minutes before the first cooking phase ends, ignite another half-filled chimney of coals on a sturdy surface.
Step 6. After 2 to 3 hours, move the ribs to a double layer of foil. Pour apple cider over them and tightly wrap the foil. Add more hot coals if needed. Return the wrapped ribs to the grill and cook for an additional 2 hours.
Step 7. Unwrap the ribs and discard the foil. Place the ribs, and flesh side down, and coat them with 1/4 cup BBQ sauce. Cover and grill for 15 minutes.
Step 8. Flip the ribs, coat the top side with 1/4 cup BBQ sauce, and continue cooking for 45 minutes until the meat pulls away from the bones.
Step 9. Rest the ribs on a clean cutting board for 5 minutes before serving alongside your favorite sides.
Crafting The Perfect Barbeque Sauce
Pro Tip #5: Make the barbeque sauce while the ribs cook or a day in advance. It stores well in the refrigerator for a few days.
Barbeque Sauce Recipe:
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: Approximately 1-3/4 cups
Ingredients:
- 3/4 cup ketchup
- 1/3 cup apple cider vinegar
- 1/2 cup brown sugar
- 2 tablespoons molasses
- 1 tablespoon Worcestershire sauce
- 1 tablespoon prepared mustard
- 1 teaspoon paprika
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon sea salt
- 1/4 teaspoon cayenne pepper
Sauce Instructions:
Step 1. In a medium saucepot over medium heat, combine all ingredients. Simmer gently for 10 minutes, stirring occasionally.
Step 2. Let the sauce cool slightly. Use it immediately or store it in a mason jar in the refrigerator. Reheat any leftovers to serve with your ribs.
Summary
You don’t need to rush into purchasing a smoker to savor the art of slow-cooked ribs infused with smoky richness. Your trusty charcoal grill can accomplish this feat with finesse. Remember, this technique, often dubbed the 3-2-1 smoking process (3 hours grill time, 2 hours foil-wrapped, 1 hour sauced and unwrapped), can be adjusted to perfection. While 3 hours suits spare ribs beautifully, opt for 2 hours of initial cooking for baby back ribs. Keep in mind that your charcoal grill can work wonders for beef or lamb ribs as well, provided you mind the unique cooking times. Don’t hesitate to use store-bought Barbie
FAQ’s
Can I Use Different Types of Ribs for Charcoal Grill Cooking?
Absolutely! While our guide focuses on baby back ribs, you can use various types of ribs, such as spare ribs or St. Louis-style ribs. The key is adjusting the cooking times to suit the specific cut of meat. The method remains consistent, allowing you to savor tender, flavorful ribs, no matter the choice.
Is It Necessary to Use Wood Chunks While Grilling Ribs on Charcoal?
Using wood chunks, like mesquite or hickory, can add a delightful smoky flavor to your ribs. These wood chunks are placed atop the hot coals during the grilling process. However, if you prefer a more straightforward approach, you can omit the wood chunks and focus on the charcoal grilling technique. The choice is yours, and both methods yield fantastic results.
Can I Apply the 3-2-1 Method to Other Types of Meat?
Certainly! The 3-2-1 method, which involves a sequence of cooking times for grilling, wrapping, and saucing the ribs, can be adapted for other meats. Whether you’re grilling beef ribs, lamb ribs, or even chicken, you can adjust the timing to suit each type of meat’s unique characteristics. Just remember to keep an eye on doneness and adjust the steps as needed for the best results.
