Smoking Ribs On Charcoal Grill

The allure of sizzling wood or charcoal has a way of transforming a regular piece of beef into an extraordinary culinary delight. Everyone ought to experience smoking ribs on a charcoal grill.

There are many different ways to cook ribs, and I’ve tried them all. A pressure cooker, slow cooker, oven, or even a short cook on a gas grill is available. They’re good, don’t get me wrong. But it’s the smoke that makes the difference between excellent and amazing.

Ingredients To Smoke Ribs On Charcoal Grill

Following ingredients are used to To Smoke Ribs On Charcoal Grill:

• Scale 1 whole rack of pork spare ribs, brushed with vinegar or oil
• A quarter cup of light brown sugar
• Paprika, 2 tsp.
• 1/2 cup barbecue sauce (prepared)

Instruments To Smoke Ribs On Charcoal Grill

Heavy-duty aluminum foil firewood or charcoal – around 20-30 briquettes + additional as a required spray bottle with water or vinegar

Water in a small heat-resistant pan

Directions To Smoke Ribs On Charcoal Grill

How To Make The Ribs

Trim the fat from the rounded, fatty border with the meat side down until the tops of the rib bones are visible. Around the 4th rib, you should be able to feel the ribs separate from the top rounded area (they’re kept together by cartilage). This can be thrown away or used for stock or beans.

Turn the ribs over so the bone side is down, and feel the meat around the edges. Remove any stringy fat or fractured bones to create a smooth edge all the way around. You have the option of flipping it back to bone side up, making a shallow cut in the membrane, and pulling it off, or leaving it on. 

You may avoid the trimming if you buy pre-trimmed (also known as St Louis style) ribs from the shop.

Grilling And Applying The Mixture To Smoke Ribs On Charcoal Grill

In a small bowl, combine the brown sugar and paprika. Wear about half of the spice rub to cover the ribs generously (if possible, use gloves). Flip them over and do the same thing on the other side.

Make a tall mound of 20-30 charcoal briquettes near the grate on the grill. Keep the grill at a constant temperature of 250-275°F by slightly opening the grate and keeping it open more or less during the cooking process. Ten briquettes in a starter or on the opposite side of the grill, then add to your existing pile. You can add charcoal once the others have died down, but don’t fire it. They’ll light up on their own, thanks to the current charcoal.

Place the ribs meat side up on the grill. Fill a small metal pan with water (approximately 4-6 inches deep) and lay it next to the ribs on the grill, between them and the embers. Cook with the lid closed.

Open the grill after around 2 hours and examine the color to ensure it has maintained a constant temperature of 275°F (add more coals as necessary). You can then spray water or vinegar on the ribs. It will clear the haze, allowing you to see the color more clearly. The color you desire is a rich reddish-brown. If it seems splotchy, keep cooking and checking every 30 minutes (spraying each time) until the ribs are a uniform deep red-brown color throughout.

More Details To Smoke Ribs On Charcoal Grill

Cook for 15 minutes after basting the ribs with a thin coating of barbeque sauce. Cook for another 15 minutes after flipping them and basting the other side. Using heavy-duty tinfoil long enough to completely cover the ribs, dilute about 2 TB of barbecue sauce with a little water until it’s runny. The gravy will not stick and heat your ribs if you do this. After spraying the foil with water or vinegar, pour the thinned barbecue sauce over it in the shape of ribs. Place the ribs flesh side down in the sauce, then lightly spritz and sauce the top before wrapping the foil around them.

Keep cooking for yet another 2 hours at 275°F. Because it won’t soak any more smoke after it has been covered, you may do this on the barbeque or in a pre-heated oven.

What Makes Infrared Grills Different From Regular Charcoal Grill

In easy words, the main difference between infrared grills and traditional gas grills is that the conventional models heat the air more than heat the food. On the other hand, the infrared gas grills heat the food directly. 

How Should Smoke Ribs On Charcoal Grill

Heat your charcoal grill for up to 450 to 500 degrees Fahrenheit or make it hot enough that you can hold your finger above it for not more than 1 second. 

Now, butter the sides of all of the buns that you will use to smoke fish. Butter them from inside as well as they tend to get a lot tastier that way, and set them near to the charcoal grill. Cook the fish and then flip them at least once during the whole cooking process, or as often as you are convenient. Do not press buns down on the patties.  And voila, you are all done with the job.

What Type Of Charcoal Grills Lasts Longer

Buying a charcoal grill requires you to invest a significant sum of money in it. Hence, they must last long. Let’s say we cannot spend that much money on a single thing after every few months.

So, which type of charcoal grills lasts long? The grills made up of stainless steel, porcelain, and cast iron mostly tend to last longer than any other material. Thus, always choose from them whenever thinking to buy a new charcoal grill. Rest. The choice lies solely upon you. 

Conclusion

Hold the complete rack of ribs in your hands to see whether they’re done (use pot holders or gloves if it’s hot). The rack may be overdone if it bends readily. If it’s stiff, it’ll take longer. You may also try separating the bones from the meat in the rack’s middle. They should only take a tiny tug, and they should simply glide out of the flesh.

Allow the ribs to rest for 20-30 minutes before slicing and serving at room temperature.