08/20/2024

BBQ Ribs on a Charcoal Grill

If you’re looking to elevate your grilling game, this smoked St. Louis Style Spareribs recipe is a must-try. These ribs are packed with flavor, thanks to a perfectly balanced spice rub, a tangy mop sauce, and a touch of sweetness from honey and brown sugar. Smoked low and slow over wood chips, they come out tender, juicy, and with just the right amount of smokiness. Whether you’re a seasoned grill master or a BBQ novice, this BBQ ribs on a charcoal grill recipe will make you the star of your next cookout.

BBQ Ribs on a Charcoal Grill

This BBQ ribs recipe on a charcoal grill delivers tender, juicy ribs packed with smoky flavor, thanks to a perfect spice rub, tangy mop sauce, and a touch of honey and brown sugar.

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Course: dinner

Cuisine: American

Keyword: bbq ribs on a charcoal grill, charcoal ribs

Prep Time: 15

Cook Time: 5

Total Time: 5 15

Servings:

Calories: 1506kcal

Equipment

charcoal grill

Ingredients

Ribs

1 Rack St. Louis Style Spareribs
2 Tbsp Yellow Mustard

Rib Rub

2 Tbsp Brown Sugar
1 Tbsp Paprika or smoked paprika for extra smokiness
1 Tbsp Kosher Salt
1 Tbsp Ground Black Pepper
2 Tsp Chili Powder
1 Tsp Garlic Powder
1 Tsp Onion Powder
1 Tsp Cayenne Pepper

Mop Sauce

1/3 Cup Beef Broth
2/3 Cup Apple Cider Vinegar
3 Tbsp Butter
1 Tbsp Honey
1 Tbsp Brown Sugar
Your Choice Of Smoking Wood Chips

Instructions

Fill half of your charcoal grill with hot charcoal, leaving enough space for a full water pan on the opposite side.
Mix the spices and brown sugar in a small bowl, making sure to break apart any clumps with your hands.
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.
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.
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.
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.
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.
Remove the ribs from the grill. Cut, serve, and enjoy!