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

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.

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Instructions

1. Combine salt, paprika, granulated garlic, red hot pepper, mustard powder, and black pepper in a bowl. Set aside.
2. 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.
3. Rub the spice mixture evenly on both sides of the ribs. Refrigerate for 30 minutes.
4. 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).
5. 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.
6. 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).
7. 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!