The Easiest Charcoal Rib Recipe Ever

The Easiest Charcoal Rib Recipe Ever

By: Andrea Alden

The Easiest Charcoal Rib Recipe Ever may take time, but it's not challenging, and definitely worth the wait. Smoky, sweet ribs that practically melt in your mouth is what life is all about. The sweet rub forming a bark that is at once crisp and yielding. The sticky sauce getting everywhere as your fingers bring more and more delightful morsels of meat to your lips. This easy recipe will dispel your fears when it comes to making this summer staple. Try it for yourself today. 

Prep Time
15 Min
Cook Time
300 Min
Yield
2 to 4
Difficulty
Easy

The Easiest Charcoal Rib Recipe Ever

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Ingredients

Directions

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Ingredients

2 racks

Louisiana Style Ribs

¼ cup

Club House La Grille Maple Bacon BBQ Rub

3 tbsp.

brown sugar

1 tbsp.

salt

1 cup

Maple Bacon BBQ sauce

¼ cup

beer - use your favorite, but make sure it has some sweet undertones

Directions
  1. The day before, remove the membrane from the back of the ribs. Combine the BBQ rub, sugar, and salt, then season both sides of the ribs with the maple bacon BBQ rub. Once seasoned on both sides, place the ribs on a rack set into a baking sheet. Refrigerate overnight. 
  2. Prepare the charcoal grill by filling the bottom of a Napoleon Charcoal Starter with paper, then fill the starter with charcoal. Light the paper and allow the charcoal ash over and fully ignite before pouring the charcoal into a pile on one side of the charcoal grill. Allow the grill to warm up to about 225°F. Keep the grill cool by only opening the bottom vent one notch - keeping it nearly closed.
  3. When heated place the ribs on the cool side of the BBQ, where there is no charcoal. Carefully lift the hinged grids over the charcoal and add your favorite wood chip or chunk flavor. We recommend apple, cherry, or maple when doing ribs.
  4. Smoke the ribs for about 3 hours until they've become a deep mahogany color. At this point, check the temperature of the ribs using BBQ thermometer. You're looking for a temperature of around 190°F to 203°F, the temperature at which the fat and collagen melts creating the juiciest BBQ you've ever had. If the ribs have not reached that yet, wrap them in foil and continue to cook using indirect heat for up to 2 more hours. 
  5. While waiting for the ribs, combine the BBQ sauce and the beer. Once the ribs have come to the perfect temperature it is time to sear and sauce them. Open the bottom vent of the charcoal grill and heat things up to 375°F or higher. If after 5 minutes the BBQ isn't getting much hotter, you can add a few more chunks of charcoal to the fire.
  6. Mop the ribs with your BBQ sauce and beer mixture on both sides and sear them over the direct heat of the charcoal until the sauce is caramelized and glossy. 
  7. Serve the ribs right away, with extra sauce, beer, and your favorite side dishes. You can serve as full racks or half racks, or just make a pile of delicious ribby goodness by cutting between every bone and watching as everyone free-for-alls in an all-out battle to get the last rib. 

The Easiest Charcoal Rib Recipe Ever is perfect for first-timers and veterans alike. This charcoal grill recipe is easy to follow. just count it down. 3 - smoke, 2 - cook in foil, 1 - sauce and sear. Tell us your favorite charcoal grilling recipes on our social pages by using the hashtags #NapoleonCharcoal and #NapoleonGrills.

Remove the membrane from the ribs

Remove the membrane from the ribs

Season generously on both sides

Season generously on both sides

Dry overnight, uncovered, on a rack in the fridge

Dry overnight, uncovered, on a rack in the fridge

Smoke for 3 hours using indirect heat

Smoke for 3 hours using indirect heat

After cooking in foil for 2 hours; it's time to get saucy

After cooking in foil for up to 2 hours; it's time to get saucy

Once saucy, they may need 1 extra hour, then sear over direct heat

Once saucy, they may need 1 extra hour, then sear over direct heat

Serve hot with your favorite pint

Serve hot with your favorite pint

You can serve whole racks, or individual morsels

You can serve whole racks or individual morsels

Enjoy your ribs!

Enjoy your ribs!

AndreaAlden
Andrea Alden

I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.

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Remove the membrane from the ribs

Remove the membrane from the ribs

Season generously on both sides

Season generously on both sides

Dry overnight, uncovered, on a rack in the fridge

Dry overnight, uncovered, on a rack in the fridge

Smoke for 3 hours using indirect heat

Smoke for 3 hours using indirect heat

After cooking in foil for 2 hours; it's time to get saucy

After cooking in foil for up to 2 hours; it's time to get saucy

Once saucy, they may need 1 extra hour, then sear over direct heat

Once saucy, they may need 1 extra hour, then sear over direct heat

Serve hot with your favorite pint

Serve hot with your favorite pint

You can serve whole racks, or individual morsels

You can serve whole racks or individual morsels

Enjoy your ribs!

Enjoy your ribs!

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