In the most especial occasions, grilled ribs are always present. Whether it is for holidays, birthdays, anniversaries or just a simple celebration, most of us would prefer to have grilled ribs served. As such, if you are planning to host a simple party and interested in cooking ribs, you are in the right place. This article will give you the entire process of making ribs on a charcoal grill.
Best Charcoal Grill for Ribs
The very first thing that you need to check when making ribs is to the right tools and equipment. The overall result and quality of your grilled ribs will mostly depend on the type of equipment that you used. Hence, in choosing equipment, you don’t have to choose anything fancy and expensive. Ideally, you will need a full sized charcoal grill. It should have 22 inches grate so you can have some space in cooking lengthy ribs. It is also ideal to get a charcoal grill that is easy to operate and light charcoal so you can have a consistent grilling experience.
Best Type of Charcoal
Some types of charcoal like hardwood lump are ideal only in making grilled burgers or grilled steaks. This is because they can only last for short period of time. But in cooking ribs, it is ideal to use a charcoal with consistent burn over long period of time. It should also have less intense heat to avoid over cooked ribs. One of the best charcoals for cooking ribs is Kingsford Original Briquettes. You can also check some reviews online about the best charcoal for cooking ribs.
Ideal Temperature to Cook Ribs
It is recommended to cook ribs between 230 to 255 degrees. This range of temperature is low enough to transform the ribs into tender and mouthwatering morsels of meat. It is not ideal to use high temperatures in cooking because it could dry out the meat before it becomes sufficiently tender.
Here is the list of ingredients in cooking ribs.
- 2 tablespoons of Apple Juice, coffee or water can be alternatives
- ¼ cup BBQ Sauce
- 1 tablespoon Yellow Mustard
- ¼ cup Dry Rub for Ribs
- 1 rack Pork Ribs
- 3 chunks of smoking wood
- 1 chimney charcoal briquettes
- 1 foil pan
- Charcoal Grill
- Put the charcoal into the charcoal chimney and light a handful amount only to make sure that the pile will burn slowly. Position the briquettes in a pile against the grill’s one side. Put 3 chunks of charcoal briquettes additionally cherry or other smoking wood.
- Set your cooking grate on grill and put the foil pan over the charcoal on the grate. Next, fill pan halfway with water.
- By sticking a butter knife in between bone and membrane, carefully remove the membrane under the ribs. Consequently, gently wok the knife around in order to loosen the membrane.
- Apply the rib rub after rubbing some mustard around the ribs. Make sure to apply or rub it on both sides.
- Set rack of ribs on far side of the grill away from coals and set 230-260 degrees in cooking. Cover and cook for 3 hours.
- After cooking the ribs in three hours, wrap it with foil and add some liquid like apple juice and then seal it tightly.
- Unwrap the ribs. Add the BBQ sauce, cover again and cook for 15 mins.
- Remove ribs from the grill and enjoy!
Some things to avoid while cooking ribs in a charcoal grill
Summer is a season of parties, vacations, and a lot of mouth-watering dishes. People prefer various kinds of dishes in summers, but the most loved and preferred dish is grilled ribs. No one can resist themselves from eating the grilled ribs in the summer vacations. Grilled ribs are a complicated dish, and a single mistake can ruin the entire meal and can destroy its taste. There are some things that you must take care of while cooking ribs and avoid making these mistakes while cooking.
- Don’t forget to peel off the backside membrane of the ribs
Everyone loves properly flavored, soft grilled ribs in their plate, and to ensure this, you must remove the back membrane of the ribs to make it softer and tastier. You can eat this membrane, but after you cook the ribs, this membrane great little bit hard, which makes it taste awful and tough to eat. You should start cooking ribs by turning the ribs and removing the membrane first. Take a knife and carefully put it under the membrane to cut it off. Once it is cut, you can pull it away from the bones using your hand. You can also use a towel if you cannot get a good grip on it using your hands.
- Ensure cooking the ribs before the grilling
It is one of the most common mistakes that people make by not cooking the ribs for some time before putting them on the grill. You must do it as ribs get easily burnt when exposed to high temperatures, and it is a challenging task to control the temperature in an oven. When pre-cook the ribs, it gives you more control over the temperature and lowers the risk of getting the ribs burnt. There are various ways to pre-cook the ribs such as boiling, baking; which makes the ribs softer and tender.
- Don’t coat the ribs with any sauce too quick
You must avoid putting any type of sauce on the ribs in the initial stage of the cooking because most of the ribs contain some amount of artificial sweeteners such as honey, syrups, and sugar. These sweeteners are the primary cause of ribs getting burned. The best time to apply the sauce is when the cooking process is about to be finished; if you apply the sauce at this stage, it will give more flavor and crispy texture to the ribs.
- Overcooking the ribs
It is one of those parts of ribs cooking that requires considerable expertise and experience. It is quite challenging to cook the ribs properly as most of the people either overcook or leave them undercooked. Checking the temperature of the ribs is the best way to check whether they are properly cooked or not. You must use a thermometer to get the exact idea of the temperature of the ribs to take off the ribs from the grill at the precise point of time.
- Avoid exposing ribs directly to high temperatures
Usually, most of the foods are cooked at high temperatures, but it is not the same when it comes to cooking ribs. If you cook them at the high temperature, you will end up spoiling them as it will leave some part of the ribs uncooked and can also suck all the moisture out of the ribs, leaving them completely dry and tasteless. You must keep on altering the temperature, which means you can cook it at high temperatures for a few minutes to give it a good texture but do the rest cooking at low temperatures. It will help to ensure that no part for the ribs remains uncooked, and you get soft and mouth-watering ribs.