Barbecuing ribs on a charcoal grill can lead to incredibly delicious, smoky, and tender ribs if done properly. With the right techniques and a bit of patience, you can make restaurant-quality ribs at home on your charcoal grill. Here is a step-by-step guide to making perfect barbecued ribs on a charcoal grill.
Choosing the Ribs
The first step is selecting the right rack of ribs. There are a few options:
- Baby back ribs – These ribs come from the upper rack and contain less fat. They cook quicker than other cuts.
- Spareribs – Spareribs come from the belly section and contain more fat and connective tissue. This keeps them moist, but they require longer cooking times.
- St. Louis Style Ribs – These are spareribs that have been trimmed into a rectangular shape. This makes them easier to cook evenly.
Many people prefer baby back ribs for grilling since they cook faster. Spareribs and St. Louis ribs work well too, but require more time on the grill. Choose ribs that look meaty and have a nice layer of fat. Stay away from ribs that appear dry or shriveled.
Preparing the Ribs
Before grilling, there are a few steps to ensure perfect ribs:
- Remove the membrane – Ribs have a thin membrane on the backside that can make ribs tough. Use a knife to loosen it from the bone, then pull it off with a paper towel.
- Season the ribs – Rubdown the ribs with a dry rub or marinade. Dry rubs are spice mixes and marinades are wet mixtures. Apply the seasoning generously on both sides.
- Let them rest – Once seasoned, let the ribs rest for 15-30 minutes before grilling. This allows the seasoning to fully penetrate the meat.
Setting Up the Charcoal Grill
To grill ribs properly, you need an even, low temperature across the charcoal grill. Follow these steps:
- Arrange coals – Bank the hot coals to one side of the grill, leaving the other side empty. This creates indirect cooking.
- Use a water pan – Place a disposable foil pan filled with water on the empty side of the grill. This helps regulate temperature.
- Heat to 225-250°F – Use a grill thermometer to monitor the temperature. Additional coals can be added if needed.
- Clean grates – Scrub the grates clean before grilling. This prevents ribs from sticking. Oil the grates once hot.
Grilling the Ribs Low and Slow
BBQ ribs need to cook low and slow next to indirect heat. This tenderizes the meat and infuses smoky flavor.
- Place ribs bone-side down – Put the ribs on the grates above the empty side, not directly over the coals.
- Cook covered – Keeping the grill covered holds in heat and smoke.
- Maintain even heat – Check the temperature often and add a few coals if needed to keep around 225-250°F.
- Flip and rotate – Flip the ribs every 30-60 minutes for even cooking. Also rotate to prevent hot spots.
- Spritz with liquid – Lightly spritzing ribs with apple juice, vinegar, or water every hour bastes them and keeps them from drying out.
Checking Doneness
Ribs are done when they pass the bend and twist tests:
- Bend test – Grab the slab with tongs and gently bend it. If it cracks and starts to break apart, it’s ready.
- Twist test – Twist a rib bone with a pair of tongs. It should rotate easily without pulling out too much meat.
- Internal temp – Use a meat thermometer to check internal temperature. It should reach 185-203°F when done.
- Toothpick test – Insert a toothpick into the meatiest section. It should slide in and out smoothly when ribs are fully tender.
Finishing on Direct Heat
Right before serving, move the ribs directly over the coals.
- Quickly char both sides to caramelize the outside.
- Brush ribs with barbecue sauce during the last few minutes if desired.
- Be careful not to burn the sugars in the sauce.
Letting Ribs Rest
Never slice into ribs immediately after grilling.
- The juices will spill out, leaving the meat dry.
- Let them rest for 10-15 minutes before cutting.
- This allows juices to be reabsorbed back into the meat.
Serving Ribs
Follow these final steps for the perfect barbecue ribs:
- Cut between bones – Use a sharp knife to slice between the bones into individual ribs.
- Coat with sauce – Brush both sides again with barbecue sauce for moisture and extra flavor.
- Arrange on a platter – Stack the ribs up on a large platter with some extra sauce on the side for dipping.
- Enjoy right away – Ribs are best eaten fresh off the grill. The meat will get tougher once refrigerated.
With the right preparation, seasoning, and grilling technique, you can make succulent, competition-worthy barbecue ribs using a simple charcoal grill. Don’t be afraid to experiment with different dry rubs and barbecue sauces to find your ideal flavors. Making ribs does take some time and patience, but the end results are well worth it.
Frequently Asked Questions About BBQ Ribs on a Charcoal Grill
What type of charcoal is best for grilling ribs?
Lump charcoal is the best choice for grilling ribs. It provides an even, intense heat that releases smoky flavors. Briquettes are a second option if lump charcoal is unavailable. Avoid instant-light charcoal, which can impart a chemical taste.
What wood should I use for smoking ribs?
Hickory, oak, pecan, apple, cherry, and mesquite woods pair well with pork ribs. Soak wood chips in water before adding them to the charcoal to generate smoke. Never use resinous woods like pine which can create an unpleasant flavor.
Can I grill ribs that have been pre-cooked or boiled first?
It is best to cook ribs completely on the grill from raw. Pre-cooking will cause them to dry out on the grill. If using pre-cooked ribs, lightly brush them with sauce and grill just long enough to caramelize the outsides.
Should the bone side or meat side be placed facing the heat?
Always place the bone side down first, which protects the meat from direct heat. The bone will shield the ribs so they cook evenly without burning. Flip periodically so both sides get exposure to the heat and smoke.
How can I prevent ribs from drying out on the grill?
Keep ribs moist by spritzing with a liquid, wrapping with foil if needed, and avoiding direct heat near the end. Check regularly and remove ribs once they are just tender but before they get overly dry. Letting them rest will also help reabsorb juices.
What temperature do I need to reach to make ribs safe to eat?
Ribs need to reach an internal temperature between 185°F-203°F to be safe for consumption and fall-off-the-bone tender. Use a meat thermometer to check temperature, especially for larger cuts of ribs.
Conclusion
Grilling tender, juicy ribs with crispy bark over a charcoal grill is easy with the proper techniques. Allow time for low and slow smoking, keep a close eye on temperature, don’t rush the resting time, and finish with a sear. With a bit of patience and practice, you’ll be able to impress everyone at your next barbecue with your mouthwatering barbecued ribs cooked up flawlessly on your charcoal grill.