How to Make BBQ Ribs on a Charcoal Grill
Recipe Overview
Overview
This recipe for Texas Spare Ribs is a masterclass in BBQ techniques, showcasing how to achieve that perfect balance of flavor and tenderness. The process begins with selecting the right ribs and trimming them to ensure even cooking. The key is to remove any excess fat and the membrane, which can toughen during the cooking process.
Once the ribs are prepped, the seasoning comes into play. A simple mix of salt and pepper is used, allowing the natural flavors of the meat to shine through. The ribs are then placed on a charcoal grill, where the heat and smoke work their magic. Throughout the cooking process, maintaining the right temperature is crucial, as it affects the rendering of fat and the overall tenderness of the meat.
As the ribs cook, a glaze is prepared to add that final touch of flavor. This glaze, made with a balance of sweetness and acidity, enhances the ribs without overpowering them. The final step involves wrapping the ribs to ensure they stay moist and tender, allowing them to rest before slicing.
The result is a beautifully cooked rack of ribs that are juicy, flavorful, and perfect for any BBQ gathering. Whether you’re a seasoned pitmaster or a home cook looking to impress, these Texas Spare Ribs are sure to be a hit.
Recipe Details
Steps & Tips
Apply a thin glaze of barbecue sauce to the ribs.
Wrap the ribs in foil to retain moisture.
Cook the wrapped ribs for an additional 30-40 minutes.
Check the ribs for tenderness and moisture.
Slice the ribs between the bones for serving.
Taste the ribs to evaluate flavor and texture.
Tip: Thin out thick barbecue sauce with apple cider vinegar for better glaze.
Tip: Wrap ribs tightly to retain moisture during cooking.
Tip: Use a serrated knife for cutting ribs to avoid tearing.
Tip: Look for a slight flop in the ribs to check for doneness.
Start with Texas spare ribs.
Trim off any ends or thin bits that may dry out during cooking.
Trim off any extra fat hanging off the edges.
Remove the membrane from the ribs for better texture.
Tip: Remove the membrane for a cleaner bite and to avoid chewiness.
Cut off the breast bone for easier slicing later.
Season the ribs with salt and pepper, starting with pepper on the bottom.
Tip: Season ribs from the bottom side first to ensure even salt distribution.
Flip the ribs over to season the presentation side.
Tip: Sprinkle seasoning from a distance for even coverage.
Preheat the Weber kettle grill to about 230-240 degrees.
Put the ribs on the grill with the bone side facing the fire.
Monitor the grill temperature between 240-260 degrees.
Tip: Avoid spritzing ribs too often to maintain bark and color.
Tip: Render fat in the rib tip section to avoid chewiness.
Add more coals to maintain heat during cooking.
Check the ribs for moisture and color development.
Tip: Check for moisture and fat rendering to ensure juiciness.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Trimming the ribs properly helps prevent dryness during cooking.
- •Using a charcoal grill allows for better smoke flavor compared to gas.
- •Spritzing ribs too often can wash off the bark and color.
- •A good glaze should be thin enough to coat without being overly sweet.
