BBQ Ribs on a Charcoal Grill

By Todd Martin December 12, 2024 12 mins read 11 Views

If you’re planning to make BBQ ribs on a charcoal grill, then you’re in luck! Our detailed recipe guide will take you through every step of the process, from choosing the best rack of ribs to setting up your charcoal grill and more!

TikTok and YouTube videos might have you believing that you need a big, expensive smoker to make the best barbecue ribs. That isn’t true. While good barbecue ribs are often made on a gas grill, the best piece of equipment to use is a charcoal grill.

Making BBQ ribs on a charcoal grill is easy. First, you will need a full-sized charcoal grill with a lid and optimal airflow control. If this isn’t an option, don’t despair. Your charcoal unit can be set up to produce excellent, low, and slow barbecue. The trick is to convert the grill into a mini water smoker. All you need is a couple of disposable aluminum pans, wood for smoking, and a rack or two of ribs.

Next, your charcoal grill must reliably hold low temperatures for an extended amount of time. While most can, some can not. Determine which category your grill belongs to. To test it, build a fire in your grill and adjust the vents so that the internal temperature stays steady at a temperature near 250 degrees F (120 degrees C). The grill will need to hold this temperature for at least four hours. It may be necessary to add additional fuel during the cooking process. We will discuss that later. The grill should be large enough that a rack of ribs can sit on half the cooking surface and have room around the edges for airflow and smoke. With that said, it is time to get started on our journey of making BBQ ribs on a charcoal grill!

What you‘ll need

Full-sized charcoal grill
1 slab of ribs
A BBQ Rib Rub
Charcoal
2 disposable aluminum pans about half the size of your charcoal grill
A pitcher of warm water
Hardwood chunks or chips (hickory, maple, pecan, or cherry)
A reliable meat thermometer
Heavy-duty aluminum foil or pink butcher paper (if you intend to wrap your ribs)
A BBQ Sauce for Ribs
A large knife
Apple juice or apple cider vinegar for spritzing

To make BBQ ribs on a charcoal grill, you’ll need either pork spare ribs or baby back ribs. Spare Ribs are larger and will take up to 6 hours to cook, while baby backs will take about 4 hours. If you choose to do more than one rack of ribs, the grill must be large enough to accommodate them. There are space-saving rib-holding racks available that allow multiple racks of ribs to stand on their sides.

Step One – Preparing the Ribs

The ideal rack of ribs is thick and wide with a uniform rectangular shape. Before cooking a rack of ribs, trim off any pockets of excess fat. There is plenty of marbling (intramuscular fat) inside of the meat, which keeps it moist during cooking. However, a thick layer of surface fat will produce a greasy rib. It is also important to trim away loose pieces since they will dry out and burn on the grill.

Once you’ve trimmed the ribs, turn the rack so that the bone side is facing up to remove the membrane that covers the bones. If left on, it will toughen during coking and prevent smoke flavor from penetrating the meat. The best way to remove the membrane is to use a blunt knife, such as a butter knife. Start by lifting one end of the membrane with the knife, and then grab ahold of it with a paper towel to get a better grip. Gently pull the membrane away. It might take a few attempts to get all of it, but with a little practice, it will become easier.

Step Two – Seasoning the Ribs

Seasoning Ribs with Rub — derrickriches.com

Flavor building starts with a good BBQ Rib Rub. Whatever flavor profile you like is fine, but the rub is vital to producing a good bark and taste. BBQ Rubs contain herbs and spices, especially paprika. The deep red color of paprika gives pork ribs their quintessential BBQ appearance.

Before seasoning, pat dry the rack with a paper towel. Apply a thin layer of binding agent, such as yellow mustard, oil, hot sauce, or Worcestershire sauce. Coat the meat side thoroughly with dry rub. A light to moderate dusting on the bone side is sufficient.

Once seasoned, handle the ribs gently to keep the rub in place. This step can be done several hours in advance to allow the rub to penetrate deeper into the meat. If you wish to do this, wrap the rubbed ribs with plastic wrap and place them in the refrigerator for 30-60 minutes before cooking. It isn’t necessary to do this, but many swear by it.

Step Three – Charcoal Grill Setup

To set up the charcoal grill for smoking, you will need a clean cooking surface. Start enough burning charcoal to cover half the coal grate and the two disposable aluminum pans. Remove the cooking grate from the grill. Place one of the aluminum pans on the coal grate. If your unit is round, it might be necessary to bend the pan to fit. It should cover exactly half the coal grate.

Two-Zone Set Up for Indirect Cooking

Place the burning charcoal (ideally from a charcoal chimney) on the coal grate next to the pan. Spread it out evenly. The coals should be about three layers deep. Place the wood chips or chunks on top of the burning charcoal and replace the cooking grate. You’ve just created a two-zone cooking setup for indirect cooking.

Arrange the second aluminum drip pan on the cooking grate directly over the burning coals and carefully add enough warm water to nearly fill the pan. The water produces steam to keep the cooking environment moist and serves to regulate the temperature by holding the heat steady. With the water pan filled, put the lid back on the grill and adjust the vents to maintain a consistent low temperature (250 degrees F/120 C). The water will steam away slowly. You might not need to add more water, but keep an eye on it. With this configuration, your charcoal grill is now a smoker.

Step Four – Placing Ribs on the Charcoal Grill

Now that the charcoal grill is configured for smoking and holding the right temperature, it is time to put on the ribs. Place them bone-side down directly over the aluminum pan that is sitting on the coal grate. There should be good airflow all around the racks so that smoke and heat are distributed evenly. It will be necessary to rotate the ribs during cooking since one side is closer to the fire than the other.

Getting the ribs to tender perfection will take anywhere from 4-6 hours, depending on the grill, weather, and the racks themselves. They should be monitored, but lift the lid as little as possible. You will need to hold in the heat and the smoke and keep it consistent.

Remember that a well-cooked rib is tender but adheres to the bone rather than falling into a pile of meat when it comes time to eat it.

Step Five – Wrapping the Ribs

Once the ribs have cooked for an hour over indirect heat, it is time to check on them. Make sure that the temperature is holding steady, that the fire is still burning, and that there is plenty of water in the water pan. At this time, new hardwood should be added to the fire to continue smoke production. Barbecue ribs should have an ample, but not heavy, smoke flavor.

The Bark

You’ll notice that the bark is starting to set up on the ribs. Check for any signs of burning. At this time, rotate the ribs, keeping them bone side down but exposing the other side of the rack to the heat. If they seem dry on top, consider spritzing them with a little apple juice or apple cider vinegar.

Wrapping the Ribs

After another hour, wrap the ribs in a double layer of heavy aluminum foil or pink butcher paper, making it as airtight as possible. Wrapping holds in moisture and helps raise the internal temperature of the ribs. When you pick up the racks to place them on the foil, they should curve nicely but not fold. If they are still rigid and raw in any part, leave them on the grill for an additional 30 minutes. Check to make sure that the temperature is correct.

There is no need to add additional wood chunks at this time since the smoke will not reach the ribs. They have absorbed all the smoke they will receive. Allow them to continue cooking for another hour.

Step Six – Unwrapping and Saucing the Ribs

The ribs have now been on the grill for at least 3 hours. Technically speaking, they are cooked through, but they are not done yet.

Remove the ribs from the foil and place them back on the grill, rotating them again as you do so. Check to make sure that the fire is still active and that there is water in the water pan. If the grill needs additional fuel, add it now.
Once unwrapped, the ribs should appear wet and steamed if you’ve used aluminum foil. They should bend easily but not fold. If the bones are loose or the rack folds in the center, it is time to take them off the grill. Otherwise, continue cooking. You can test the temperature of the ribs with a good meat thermometer. Unfortunately, this can be a challenge.

Fully cooked ribs will reach an internal temperature of 195 to 203 degrees F. The bone will register a different temperature from the meat. To get an accurate reading, make sure to check the meat without getting too close to the bone. Test in several locations.

If the grill temperature is consistent, the ribs should need another 30 minutes to an hour to reach perfection. Close the lid and continue cooking until they reach the right internal temperature.
Once the ribs reach the right level of doneness, remove them from the grill. If you plan to use barbecue sauce, go to the next step.

Applying BBQ Sauce on the Ribs

When the ribs are almost done, it is time to slather on the barbecue sauce. Do this in thin layers, and make sure to use warmed barbecue sauce. By layering on the sauce, it will form a sticky surface on the ribs and not a thick, wet coating. Start by adding a layer. Close the grill lid, and wait about five minutes for the sauce to cook on the surface. Repeat as many times as desired. I generally do this about 4-5 times to give the ribs a thick coating.

Once the saucing is complete, remove the ribs from the grill and place them on a large cutting board. Let them rest for 10 minutes.

Step Seven – Cutting and Serving the Ribs

Carve the ribs with a long, sharp knife and a pair of tongs. Hold the rack on its edge with the bones facing towards you. Slide the knife down between the bones evenly. By cutting straight down through the rack, you can get an even and uniform rib. The bones curve a little more towards the smaller end, but with a bit of practice, you will get the hang of it.

Voila! You’ve successfully made BBQ ribs on a charcoal grill! Now it’s time to dive in and enjoy!

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