How to Grill Beef Ribs on Charcoal Grill

Nil says summer like grilled BBQ ribs! These infant back ribs on the charcoal grill are unproblematic, delicious, and sure to please a crowd with tender, autumn off the os meat and crispy charred edges.

Coming from a long line of Texans, and having lived hither my whole life, I like to think I know a thing or 2 nigh barbecue. I grew up on baby dorsum ribs and brisket cooked all solar day long on a smoker during my childhood weekends spent at our family lake house.

And then I married another long-standing Texan who as well loves his charcoal-broil. In case you're dislocated, throwing some BBQ sauce on a piece of meat does not, in fact, make said meat 'charcoal-broil'. Neither does cooking meat outdoors.

There is a distinct difference between grilling and barbecuing.

The main divergence? Time. Barbecuing is a long, irksome procedure over low heat, producing deliciously tender, juicy meat from cuts that may be tough and dry out when cooked more quickly. Grilling is reserved for chicken breasts and burgers, which are cooked over loftier heat for a brusque period of time.

Now, I sympathise that I am lucky to live in the great state of Texas where we know good barbecue from bad and most people have the luxury of space to hold at the very least a charcoal grill. Which is what nosotros have in our lawn, aslope the trusty gas grill.

While it might be ideal to BBQ ribs in a smoker, those are a little harder to come past, fifty-fifty for Texans. The corporeality of use a smoker would become in our backyard simply doesn't justify the cost or corporeality of space it would have up. Then the charcoal grill will practice just fine. And that's how we made these delicious baby back ribs.

I say 'nosotros' considering I am not the resident griller in the Table household. That job is for Mr. Table. He enjoys drinking a common cold beer, manning the fire and cooking meat all day. And he's good at it. So in this case, I'one thousand but here to prep the food and explain what's happening.

How do you make ribs on the charcoal grill?

Start The Fire

First, you lot want to build a low-temperature fire on simply one side of the grill. (We use our trusty Weber.) Mr. Table suggests enjoying a cold beer while doing so. Remove the grates and add charcoal, and soaked wood chunks if you'd like a more than smoked flavour, to 1 side of the grill. On the other side, place a foil pan filled with water. This volition help keep the ribs nice and moist. Supercede the grates, light the fire and let the grill get to an even temperature of near 275°F. You'll need to monitor the fire and add more than charcoal every bit needed throughout cooking to keep the temperature constant.

Set up The Ribs

While the fire is coming to temperature, ready your infant dorsum ribs. I similar to remove the membrane on the underside for more tender, flavorful ribs. You lot can remove it by sliding a butter knife underneath the membrane along the final rib until information technology comes gratuitous, and so grab concord of it and pull it upwards along the entire rack. Then requite your ribs a good, generous rubdown all over with my bootleg BBQ spice rub.

Grill The Ribs

Place the ribs on the prepared grill on the side with the foil pan, over indirect heat. Melt for about ii hours, rotating every 30 minutes or so to expose different edges to the hot side of the fire. Later on 1 ½ to two hours, wrap the ribs tightly in foil and place back on the grill to seal in the juices while you go on cooking for some other 30 minutes or so.

Unwrap and Sauce

Finally, remove the foil. From here, you have a few options. You lot tin go alee and cutting the ribs and serve if you've got an inpatient grouping. If yous'd like a flake more char on the meat, return them to the burn without the foil, meat side down, for another 15-twenty minutes. If you like your ribs saucy, identify them back on the grill without the foil, meat side up, and castor them with barbecue sauce (like my bootleg Texas BBQ sauce), 3-4 times, every 5 minutes or and then to build a nice viscid layer of sauce.

When y'all've got your desired texture, remove the ribs, place them on a cutting board, slice with a large, sharp knife, and dig in!

Suggested Sides

• Mustard Potato Salad or Dill Potato Salad
• Pinto Beans or Baked Beans
• Skillet Cornbread
• Smoky Grilled Poblano Corn Salad
• Everything Summer Caprese Zucchini Noodle Salad
• Watermelon Feta Mint Salad

If you make this recipe, be certain to leave a star rating in the comments!

Impress

BBQ Ribs on the Charcoal Grill

Nothing says summer like grilled BBQ ribs! These baby back ribs on the charcoal grill are elementary, delicious, and sure to please a crowd! (gluten-gratis, dairy-free, nut-complimentary)

• Author: Kaleigh
• Prep Time: x minutes
• Cook Time: 150 minutes
• Full Time: 160 minutes
• Yield: 1 rack ribs ane10
• Category: main dish
• Method: grilled
• Cuisine: BBQ

• 1 rack baby back pork ribs
• ⅓ cup BBQ spice rub
• h2o
• BBQ sauce of choice (optional)

1. Prepare fire in the charcoal grill. Remove the grates, place a pile of charcoal on one side of the grill only. On the other side, identify a pocket-sized foil pan filled with water. First the fire and return the grates to the grill. Permit the grill become to a depression temperature (well-nigh 275°F.) You lot may too add pieces of wood to the charcoal for a more than smoky flavor.
2. While the fire is heating, set up ribs. Turn ribs over so that the os side is facing up. Remove the membrane forth the dorsum by sliding a dull pocketknife (such as a butter knife) nether the membrane along the terminal bone until you get under the membrane. Hold on tight, and pull it until the whole affair is removed from the rack of ribs.
3. Rub ribs all over with spice rub. Once fire is ready, place the ribs on indirect heat - the side of the grill that has the foil pan. Encompass and melt about ii hours, watching to make certain the fire is maintained at a steady low temperature, calculation charcoal equally needed, and rotating the rack of ribs roughly every 30 minutes so that dissimilar edges of the rack are turned toward the hot side.
4. Afterward one ½ to 2 hours, remove ribs and wrap in foil. Return to the grill for some other 30 minutes or then.
5. When ribs are done, you tin can either remove them from the foil and place dorsum on the grill, meat side down, for a little char, or place them meat side upwardly and castor with charcoal-broil sauce in layers, waiting nearly 5 minutes between layers. Or simply remove them from the grill to a cut lath, slice, and serve!

Notes

• If you're adding woods chunks to the grill, be certain to soak them in water for at to the lowest degree 30 minutes first.
• If y'all're feeling lazy (or if yous're cooking solo) yous tin can skip wrapping them in foil. Nosotros sometimes do and they still plough out succulent!
• This recipe also works neat on a Large Green Egg or Traeger grill.

Keywords: BBQ ribs, ribs on the charcoal grill

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Source: https://livelytable.com/bbq-ribs-on-the-charcoal-grill/

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