A Comprehensive Guide to Cooking Pork Ribs on a Charcoal Grill: Techniques, Recipes, and Tips

Pork ribs are a classic barbecue delicacy that can be enjoyed by people of all ages. Whether you prefer baby back ribs, spare ribs, or St. Louis-style ribs, there’s a cooking method and recipe to suit your taste and preferences. In this guide, we will delve into the art of cooking pork ribs on a charcoal grill, providing step-by-step instructions, tips, and mouthwatering recipes to help you create fall-off-the-bone tender and flavorful ribs.

Cooking Methods

Indirect Grilling:

• Indirect grilling is the preferred method for cooking pork ribs on a charcoal grill.
• This method involves placing the ribs on the grill grate over a drip pan filled with water or another liquid.
• The liquid helps to create a moist environment, preventing the ribs from drying out.
• Indirect grilling also allows the ribs to cook more evenly, resulting in a more tender and flavorful dish.

Direct Grilling:

• Direct grilling is a faster method than indirect grilling, but it requires more attention to prevent the ribs from burning.
• Place the ribs directly over the hot coals.
• Cook the ribs for a shorter period of time, turning them frequently to ensure even cooking.
• Direct grilling is best suited for smaller ribs, such as baby back ribs.

Recipes

Southern-Style BBQ Pork Ribs:

• Ingredients:
  • 2 slabs baby back ribs
  • 1 cup KC Masterpiece® Original Barbecue Sauce
  • 1 tbsp dry rub mix (recipe below)
  • 0.25 cup apple jelly
  • 0.25 cup brown sugar
  • 0.25 cup honey
  • 0.5 cup apple cider
• Dry Rub Mix:
  • 1 tsp black pepper
  • 2 tsp salt
  • 4 tsp chili powder
  • 4 tsp garlic salt
  • 0.25 cup dark brown sugar
  • 0.25 tsp cinnamon
  • 0.25 tsp red pepper
  • 0.25 tsp white pepper
  • 0.5 tsp celery salt
• Instructions:
  1. Preheat your charcoal grill to 250 degrees Fahrenheit (120 degrees Celsius).
  2. Remove the membrane from the back of the rib slabs.
  3. Generously apply the dry rub onto the front and back sides of the ribs.
  4. Place the ribs meat-side up on the grill grate and cook over indirect heat for 2 hours and 15 minutes.
  5. Remove the ribs from the grill and place each slab meat-side down on its own doubled aluminum foil square.
  6. Pour ½ cup of the liquid seasoning over each slab.
  7. Tightly wrap and seal each slab with aluminum foil.
  8. Place the wrapped ribs back in the cooker for 1 hour at 250 degrees Fahrenheit (120 degrees Celsius).
  9. Remove the ribs from the charcoal grill and discard the foil.
  10. Place the ribs back on the grill. Brush KC Masterpiece® Original Barbecue Sauce on both sides of the ribs, grill for 15 minutes, or until the sauce caramelizes.

Competition-Style Pork Ribs:

• Ingredients:
  • 2 racks pork spare ribs
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup paprika
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon dry mustard
  • 1/4 cup apple cider vinegar
  • 1/4 cup water
  • 1/4 cup barbecue sauce
• Instructions:
  1. Preheat your charcoal grill to 225 degrees Fahrenheit (107 degrees Celsius).
  2. Remove the membrane from the back of the rib racks.
  3. Combine the brown sugar, granulated sugar, paprika, salt, black pepper, garlic powder, onion powder, cayenne pepper, and dry mustard in a small bowl.
  4. Rub the spice mixture all over the ribs.
  5. Place the ribs on the grill grate and cook over indirect heat for 2 hours.
  6. In a small saucepan, combine the apple cider vinegar, water, and barbecue sauce. Bring to a simmer over medium heat.
  7. Baste the ribs with the sauce every 30 minutes for the remaining 1 hour of cooking.
  8. Remove the ribs from the grill and let rest for 10 minutes before slicing and serving.

Tips

• Choose high-quality pork ribs for the best flavor and texture.
• Remove the membrane from the back of the ribs before cooking to allow the rub and smoke to penetrate the meat.
• Season the ribs generously with your favorite rub or marinade.
• Cook the ribs over indirect heat to prevent them from drying out.
• Baste the ribs with a flavorful liquid, such as apple juice, beer, or barbecue sauce, to keep them moist.
• Let the ribs rest for 10-15 minutes before slicing and serving to allow the juices to redistribute.

Variations

• Spicy Pork Ribs: Add chili powder, cumin, and paprika to the rub for a spicy kick.
• Herb-Crusted Pork Ribs: Create a flavorful crust by coating the ribs in a mixture of chopped herbs, breadcrumbs, and grated Parmesan cheese.
• Honey-Glazed Pork Ribs: Brush the ribs with a mixture of honey, Dijon mustard, and soy sauce for a sweet and savory glaze.
• Apple Cider Braised Pork Ribs: Add apple cider to the braising liquid for a tangy and flavorful twist.
• BBQ Pork Ribs: Season the ribs with your favorite BBQ rub and grill until cooked through.

Cooking pork ribs on a charcoal grill is a simple and straightforward process that can yield delicious and satisfying results. By following the techniques, recipes, and tips outlined in this guide, you can master the art of cooking pork ribs and impress your family and friends with your culinary skills.