Charcoal Grilled Ribs
If you love your ribs to have a grill flavor – this is the recipe for you! They cook fast, they stay juicy and the flavor is better than the best grilled pork chop you’ve ever had. Plus you can get creative with this one – use whatever rubs you like, use whatever mop you like and just get to burning and turning some ribs! WHAT MALCOM USED IN THIS RECIPE: Print
Charcoal Grilled Ribs
Description
This method cooks some FIRE ribs really fast. We use the charcoal and the grill to impart some serious flavor – and we baste the ribs the entire cook so they come out juicy, tender and oh so delicious!
Ingredients
- 2 slabs St. Louis Cut Spare Ribs
- 1/4 cup Killer Hogs Hot Rub
- 28oz apple cider vinegar
- 1/4 cup fine sea salt (feel free to add less salt to suite your taste)
- 1/4 cup ground cayenne pepper
- juice from one lemon
Instructions
- Trim the excess fat and remove the membrane from each slab of ribs.
- Season the ribs on both sides with a light coat of Killer Hogs Hot Rub.
- Prepare a charcoal grill for 2 zone cooking at 300°F.
- Place the ribs over the direct heat side of the grill – the cool zone is just in case you need to get them away from the fire. These ribs cook over the direct heat side the entire cook.
- Combine the vinegar, salt, cayenne pepper, and lemon juice in a quart mason jar. Shake it well.
- Flip the ribs every ten minutes keeping the grilll temperature steady at 300°F.
- Once the outside begins to dry out start mopping with the basting liquid using a bbq mop.
- Continue to flip and mop until the internal temperature reaches 198-200°F.
- Move the ribs over to the indirect heat side for 5-10 minutes.
- Cut the ribs into individual bone pieces and serve with additional mopping sauce for dabbing.
Keywords: Grilled ribs, charcoal grilled ribs, Ribs, spare ribs, charcoal grilling, how to grill ribs
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