Great recipe for charcoal-grilled pork ribs. The trick of the recipe is that at the end of cooking, the ribs need to be smoked a little, and then glaze with barbecue sauce. As a result, they acquire an unsurpassed smoky taste. In addition, it takes almost 3 hours to cook them at a temperature of 150-170 degrees, so the ribs are very tender. Try it!
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs 50 mins |
| Total Time | 3 hrs 20 mins |
| Course | Main Dish |
Ingredients
Ingredients- Pork ribs – 2 kg
- BBQ sauce – 100 g
- Ground paprika – 2 tbsp
- Granulated garlic – 2 tbsp
- Ground red hot pepper – 2 teaspoon.
- Mustard powder – 3 teaspoon
- Salt – 2 tbsp
- Freshly ground black pepper – 2 teaspoon.
Print Recipe
Pin Recipe Instructions
- Combine salt, paprika, granulated garlic, red hot pepper, mustard powder, and black pepper in a bowl. Set aside.
- Trim excess fat from the ribs. Use a teaspoon to gently scrape away the thin membrane from the inside of the ribs. Repeat with all ribs.
- Rub the spice mixture evenly on both sides of the ribs. Refrigerate for 30 minutes.
- Prepare the grill for medium-indirect cooking. Arrange charcoal and place a drip pan below the grill grate. Adjust to maintain 150–175°C (302–347°F).
- Place the ribs on the grill, close the lid, and grill for 1 hour, maintaining the 150–175°C (302–347°F) temperature. Adjust grill vents to control heat as needed.
- Add fresh charcoal if needed, let it ignite for 2 minutes, flip the ribs, and grill with the lid closed for another 1 hour at 150–175°C (302–347°F).
- Flip the ribs once more, brush BBQ sauce on both sides, and grill for 20 minutes more with the lid closed until the internal temperature reaches 63°C (145°F).
Bon Appetit!
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