Central Texas Style Pork Ribs on a Charcoal Grill
ID: f2dbc609...
A step-by-step guide to smoking flavorful, St. Louis style pork ribs on a charcoal kettle grill. Seasoned simply with kosher salt and coarse black pepper, these ribs are smoked with cherry wood, spritzed with apple cider vinegar and hot honey, wrapped to achieve perfect tenderness, and finished with a sweet glaze.
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🍳 Cooking Flow
Trim the rack of ribs, remove the membrane, and season both sides with salt and pepper. → Set up the grill for indirect cooking using charcoal briquettes, cherry wood, and a water pan. → Smoke the ribs for 2.5 hours, spritzing periodically with apple cider vinegar and hot honey. → Wrap the ribs tightly in aluminum foil with butter spray and spritz, then cook for another hour until tender. → Apply barbecue sauce to glaze both sides on the grates, then rest for 30 minutes before slicing.
Cooking Steps
Brief Cooking Order
Trim the rack of ribs, remove the membrane, and season both sides with salt and pepper. → Set up the grill for indirect cooking using charcoal briquettes, cherry wood, and a water pan. → Smoke the ribs for 2.5 hours, spritzing periodically with apple cider vinegar and hot honey. → Wrap the ribs tightly in aluminum foil with butter spray and spritz, then cook for another hour until tender. → Apply barbecue sauce to glaze both sides on the grates, then rest for 30 minutes before slicing.
Introduction
A step-by-step guide to smoking flavorful, St. Louis style pork ribs on a charcoal kettle grill. Seasoned simply with kosher salt and coarse black pepper, these ribs are smoked with cherry wood, spritzed with apple cider vinegar and hot honey, wrapped to achieve perfect tenderness, and finished with a sweet glaze.
Step 1
Unpackage the ribs and prep them by trimming off any excess loose fat and squaring up the rack.
Step 2
Remove the tough membrane from the bone side of the ribs by lifting it with a boning knife and peeling it off using a paper towel for grip.
Step 3
Season both sides of the ribs with kosher salt, sprinkling from a height for even coverage, and pat it in.
Step 4
Allow the salt to draw moisture out of the meat to act as a natural binder, then apply a layer of coarse ground black pepper to both sides.
Step 5
Prepare the charcoal grill by installing a Slow 'N Sear insert and placing a disposable aluminum drip pan on the indirect side.
Ingredients List
Important Notes
Sprinkle seasoning from high above the meat to ensure an even coating across the entire rack.
Always pat the seasoning into the meat instead of rubbing it, which can cause the rub to clump.
Adjust seasoning density to the thickness of the meat: go lighter on the thin end of the rack and heavier on the thick end.
Using hot water in the water reservoir helps the grill stabilize at smoking temperatures much faster.
Allowing the ribs to rest for 30 minutes after cooking is crucial to lock in the juices and keep the meat tender.
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