How To Make Fall Off The Bone Ribs On Charcoal Grill

Mastering the Art of Cooking Tender, Fall-Off-The-Bone Ribs on a Charcoal Grill. As the barbecue season is fast approaching, it’s essential to perfect your ribs cooking method. The success of your dish depends on several factors, including the choice of meat, the temperature of your grill, and the taste of your barbecue sauce.

Are you ready to learn and understand how to make delicious, fall-off-the-bone ribs on the grill? If you follow this step-by-step method, your backyard BBQ visitors will rave about your ribs for the rest of their lives.

1. Prepare A Rub

The first step in making soft ribs is to make a rub that will tantalize your taste buds while complementing the ribs’ already great flavor. We try to keep things simple by using only three ingredients: salt, pepper, and cayenne pepper in our rub.

Let the ribs sit to marinate for 30 minutes after applying a generous rub to them.

2. Prepare The Ribs Ahead Of Time To Make Fall Off The Bone Ribs On Charcoal Grill

After marinating, most people cook their ribs immediately on the barbecue. We recommend precooking the ribs in the oven beforehand, even though they will be wonderful. Wrap the ribs in foil and bake for 45 minutes at 300 degrees Fahrenheit. Precooking them enhances the flavor and naturally releases the liquids, ensuring that your ribs aren’t dry.

3. Cook The Ribs On The Grill

This is the most straightforward part! Keep the ribs on the gas grill over indirect medium heat. It should be around 325 degrees Fahrenheit. Cook the ribs for about two hours on the grill, covered.

For the first 30 minutes, do not check on the ribs – this is vital! If you open the grill too frequently, the ribs will dry out.

After two hours, use a fork to check that the ribs easily pull away from the bone. If that’s the case, they’re finished. Now is the moment to smother the ribs in barbecue sauce if you’re using it.

4. Allow The Ribs To Cool

Remove the ribs from the grill once fully cooked and set aside to rest for 10 to 15 minutes. Allowing the meat to rest allows the liquid to rehydrate and prevents the ribs from bleeding when you cut them. If you chop the meat too soon, you’ll lose a lot of important liquids that contribute to the overall taste. We understand you’re hungry, and your mouth is watering, but it’s worth the wait.

Typical Grilling Blunders

When it comes to grilling ribs — or any meat, for that matter — the most common blunders are:

• Grilling over a high heat source. You should grill any meat with a thickness of two inches or more indirectly.
• Applying the barbecue sauce too early. This is something you should save until the end. The sauce must not be allowed to burn.
• Taking too many peeks. If the recipe specifies a closed grill, try not to peek. It’s acceptable to do it once per hour, but much more than that, and you risk losing too much moisture.
• Getting a little tipsy. We understand that grilling with a drink in hand is more enjoyable, but try to restrict yourself to one until the food is served.

Ribs That Fall Off The Bone Recipe To Make Fall Off The Bone Ribs On Charcoal Grill

Time to prepare: 20 minutes

Time to cook: 3 hours and 30 minutes

3 hours 50 minutes total

Serves 6–8 people

Ribs that fall off the bone aren’t difficult to make. We give step-by-step tutorials with pictures and plenty of helpful hints.

Ingredients To Make Fall Off The Bone Ribs On Charcoal Grill

• Two baby back rib slabs
• 1-gallon apple cider
• a quarter cup of salt
• two garlic cloves, minced
• one teaspoon of black pepper
• Rub for barbecuing
• Barbecue sauce from Kraft

Instructions

1. Remove the membrane from the ribs’ backs.
2. Combine the cider, salt, garlic, and pepper in a resealable plastic bag.
3. Slosh about in the water until the salt dissolves.
4. Refrigerate for 2 to 12 hours.
5. Remove the brined meat from the liquid and pat dry with a paper towel.
6. Rub the bone side of the ribs first, then flip and continue with the flesh side.
7. Toss in smoke wood and prepare the grill for two-zone cooking.
8. Place the ribs on the cool side of the grill, bone side down, and seal the lid.
9. Remove the ribs from the grill after 2 hours and set them, meat side down, on a double sheet of aluminum foil with Kraft Barbecue Sauce on top and bottom of both slabs (stacking them on top of each other)
10. Fold the foil back up and set it on the cool side of the grill.
11. Remove the ribs from the foil after an hour, arrange bone side down, and slather with an extra sauce using a sauce brush.
12. Close the lid for 15 minutes before repeating the saucing process.
13. Take the steaks off the grill, slice them, and serve.

Conclusion

Most competitive grillers and hardcore grillers would never cook ribs to that degree of doneness. They may suggest things like, “Why don’t you simply grab some pig butts and make pulled pork and save some money?” While fall-off-the-bone ribs are technically overdone, most Americans enjoy them this way. Do you have any doubts? Ribs are usually served fall-off-the-bone at most restaurants. Let’s be honest.