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AI's Smoked BBQ Ribs on Charcoal

A delicious and smoky BBQ ribs recipe, perfect for charcoal grilling. This recipe uses a combination of dry rub and slow smoking to achieve tender, flavorful ribs that will impress your guests.

Prep Time
30 minutes
Cook Time
4-6 hours
Servings
4-6
Ingredients
  • 3-4 lbs Pork Ribs (Spare Ribs or Baby Back)
  • 1/2 cup Brown Sugar
  • 1/4 cup Paprika
  • 2 tablespoons Garlic Powder
  • 2 tablespoons Onion Powder
  • 1 teaspoon Cayenne Pepper
  • 1 tablespoon Salt
  • 1 tablespoon Black Pepper
  • 1/4 cup Apple Cider Vinegar
  • 1 cup BBQ Sauce (Your favorite)
  • 2 cups Wood Chips (Hickory or Apple)

Prepare the Ribs

Remove the membrane from the back of the ribs. This tough membrane prevents smoke and flavor from penetrating the meat. Use a butter knife to loosen a corner of the membrane, then grip it with a paper towel and pull it off.

Make the Dry Rub

In a bowl, combine the brown sugar, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well to ensure all ingredients are evenly distributed.

Apply the Rub

Generously apply the dry rub to all sides of the ribs, making sure to coat them evenly. Rub the mixture into the meat. Wrap the ribs tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to penetrate the meat.

Prepare the Smoker

Soak the wood chips in water for at least 30 minutes. This prevents them from burning too quickly and creates more smoke. Prepare your charcoal grill for indirect heat. Place the charcoal on one side of the grill, leaving the other side empty for the ribs. Maintain a temperature of 225-250°F (107-121°C).

Smoke the Ribs

Place the soaked wood chips directly on the hot coals. Place the ribs on the cool side of the grill, away from the direct heat. Close the lid and let the ribs smoke for 3-4 hours, or until they reach an internal temperature of around 190-200°F (88-93°C). Maintain a consistent temperature throughout the smoking process.

Wrap the Ribs (Optional)

After 3-4 hours of smoking, you can wrap the ribs in aluminum foil with a splash of apple cider vinegar. This will help to tenderize the ribs and prevent them from drying out. Wrap tightly and return to the grill for another 1-2 hours.

Apply BBQ Sauce

In the last 30 minutes of cooking, brush the ribs with your favorite BBQ sauce. Apply the sauce evenly and let it caramelize on the ribs. Be careful not to burn the sauce.

Rest and Serve

Remove the ribs from the grill and let them rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute, resulting in more tender and flavorful ribs. Serve with your favorite sides, such as coleslaw, potato salad, and cornbread.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Calories: 250-350
Protein: 20-25g
Fat: 15-25g
Carbohydrates: 5-10g

Other Considerations for Nutrition

This recipe is high in protein and fat. Consider using lean cuts of ribs and reducing the amount of added sugar to lower the calorie and fat content. The sodium content can be reduced by using a low-sodium BBQ sauce and reducing the amount of salt in the dry rub.

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FAQ

  • How do I know when the ribs are done?

    The ribs are done when the meat is tender and easily pulls away from the bone. You can also check the internal temperature with a meat thermometer; it should be around 190-200°F (88-93°C).
  • Can I use a different type of wood for smoking?

    Yes, you can use other types of wood, such as mesquite, pecan, or cherry. Each type of wood will impart a different flavor to the ribs. Experiment to find your favorite.
  • What if I don't have a charcoal grill?

    You can also use a gas grill or a smoker. Adjust the cooking time and temperature accordingly.