Charcoal Grilled Ribs

These Charcoal Grilled Ribs prove you don't need a smoker to make incredible barbecue. Cooked low and slow over charcoal, they develop rich smoky flavor, tender meat, and a beautiful bark before being finished with a classic barbecue glaze. It's an easy backyard method that delivers dependable results every time.

Charcoal Grilled Ribs

Malcom Reed

Tender St. Louis-style ribs cooked low and slow over charcoal, then finished with Killer Hogs The BBQ Sauce. An easy backyard rib recipe with bold barbecue flavor.

Ingredients

2 slabs St. Louis Cut Spare Ribs
1/4 cup Killer Hogs Hot Rub
28oz apple cider vinegar
1/4 cup fine ground black pepper
1 cup Killer Hogs The BBQ Sauce

Directions

Remove the membrane from the back of each rack of ribs and trim away any excess fat or loose meat.
Season both sides of the ribs evenly with Killer Hogs Hot Rub.
Prepare a charcoal grill for indirect cooking at 300°F using a charcoal basket or bank the coals to one side. Fill a disposable aluminum pan with apple cider vinegar and place it on the cool side of the grill beneath the cooking grate. Add the black pepper to the vinegar.
Place the ribs over the pan, away from the direct heat. Cover the grill and cook for 1 hour.
Rotate the ribs and continue cooking for another hour, maintaining a grill temperature of 300°F.
After 2 hours, brush both sides of the ribs with Killer Hogs The BBQ Sauce.
Continue cooking for 15 to 20 minutes until the sauce is set and the ribs are tender.
Remove the ribs from the grill, let them rest for 10 minutes, slice, and serve.