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Smokin’ hot rib recipe

We are with Jen Miller from “Jen Reviews,” cooking ribs can be intimidating for the average guy or gal to attempt, much less feature at a rockin’ tailgate party for family and friends. So we are turning to her for advice. On her website, www.jenreviews.com, in which she reviews everything from healthy and delicious recipes to the latest baby gear to makeup to living room furniture, she simplifies how to smoke ribs in a charcoal grill in this delicious recipe, by Matt Pineda, breaking it down into step-by-step instructions complete with photos so you can’t mess this up. Anything with this much brown sugar, honey and butter has to be good. Check it out:

Charcoal Grill Ribs

  • 1 Rack St. Louis style spareribs
  • 2 Tbsp yellow mustard
Rib rub

  • 2 Tbsp brown sugar
  • 1 Tbsp paprika
  • 1 Tbsp kosher salt
  • 1 Tbsp freshly ground black pepper
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
Mop sauce

  • cup beef broth
  • cup apple cider vinegar
  • 3 Tbsp butter
  • 1 Tbsp honey
  • 1 Tbsp brown sugar
  • Your choice of smoking wood chips
  1. Fill half of your charcoal grill with hot charcoal, leaving enough space for a full water pan on the opposite side.

  2. Mix the spices and brown sugar in a small bowl, making sure to break apart any clumps with your hands.

  3. Remove the thin membrane from the bone side of the ribs. Cover the ribs with a thin layer of mustard and coat heavily with the rib rub.

  4. Place your choice of wood chips directly onto your charcoal, and place the ribs above the water pan. Smoke for three hours, keeping the temperature around 225°F-250°F.

  5. Combine the apple cider vinegar with beef broth. This mixture will keep your ribs from drying out, and should be applied every 30 minutes after the first hour of smoking.

  6. Cover a sheet of aluminum foil lightly with brown sugar, honey, and butter. Place the ribs meat side down and add more brown sugar, honey, and butter to the other side. Wrap the ribs tightly with more foil and let the ribs cook for another 90 minutes to two hours.

  7. Once your ribs have achieved the desired level of tenderness (the rack should bend but not split when picked up halfway through) remove from the foil. Apply a coating of your favorite barbecue sauce or more rib rub if you want and finish the ribs on the grill for another 30-45 minutes.

  8. Remove the ribs from the grill. Cut, serve, and enjoy!