How to Cook Fall Off The Bone Ribs on a Charcoal Grill
Written By James Morgan
There's nothing quite like sinking your teeth into perfectly grilled, fall off the bone ribs, especially when they've been slow-cooked to smoky perfection on a charcoal grill. In this comprehensive guide, we'll cover how to cook fall off the bone ribs on a charcoal grill that's guaranteed to impress your family and friends. We'll share step-by-step instructions, expert tips, and essential cookware to turn your backyard into a BBQ haven.
Why Charcoal Grilling?
When it comes to grilling, charcoal grills have a unique advantage over gas grills. They impart a distinct smoky flavor that's hard to replicate. Charcoal grilling also allows you to achieve higher temperatures, which is crucial for creating that delicious, caramelized crust on your ribs. And don't forget the traditional charm of cooking with charcoal. It adds a nostalgic touch to any BBQ.
Essential Ingredients and Equipment
Before you start, gather all necessary ingredients and equipment. The success of your grilled ribs depends not only on your grilling technique but also on the quality of the ingredients and tools you use. Below is a bordered section that will outline these essentials in detail.
Ingredients:
- 2 racks of baby back ribs
- Olive oil
- Your favorite dry rub (paprika, brown sugar, garlic powder, onion powder, salt, and pepper)
- Barbecue sauce
- Wood chips (hickory or applewood)
- Apple cider vinegar
- Water
- Aluminum foil
Equipment:
- Barrel Charcoal Grill
- Knife set
- Charcoal chimney starter
- Wire bristle brush
- Spray bottle
- Long-handled tongs
- Meat thermometer
Preparing Your Ribs
Preparation is key to achieving perfectly grilled ribs. Start by removing the membrane from the back of the ribs. This step is crucial as it allows your seasoning to penetrate the meat more deeply and promotes even cooking. Use a sharp knife from your knife set to carefully peel off the membrane. Once removed, generously coat both sides of the ribs with olive oil and sprinkle your dry rub. The oil helps the rub adhere to the meat while adding extra moisture during grilling.
Setting Up the Charcoal Grill
A well-setup charcoal grill is the foundation for great BBQ ribs. Start by igniting your charcoal in a chimney starter until it's ashy and hot. For consistent heat, place your lit charcoal on one side of the grill, creating a two-zone cooking area. This setup allows you to sear the ribs over direct heat and then cook them slowly over indirect heat, ensuring they become tender and smoky. If you're using a kettle charcoal grill, add a water pan on the indirect side to maintain moisture.
The Smoking Process
Smoking your ribs on a charcoal grill adds that signature BBQ flavor. Soak your wood chips in water for at least 30 minutes before adding them to the coals. The moisture ensures that the chips smolder slowly, giving off that lovely smoke. Place your ribs on the grill, bone side down, over the indirect heat area. Cover the grill and maintain a steady temperature of around 225F. You can control the temperature by adjusting the vents. Check periodically to add more charcoal or wood chips, ensuring continuous smoke.
For more detailed steps on smoking with a charcoal grill, you can check this external guide.
Wrapping and Finishing Your Ribs
After about three hours of smoking, it's time to wrap your ribs to continue cooking them indirectly. Place each rack on a large piece of aluminum foil, add a splash of apple cider vinegar and a bit of water, and then tightly wrap the ribs. This step helps to steam the meat, making it even more tender. Place the wrapped ribs back on the grill for another two hours. The steaming action and constant low heat will break down the connective tissues, transforming the ribs into a tender and juicy masterpiece.
Saucing and Caramelizing
For that signature sticky glaze, you'll want to add barbecue sauce during the last stage of grilling. After unwrapping the ribs, place them back on the grill, bone side down, and brush them generously with your favorite barbecue sauce. Continue grilling for about 30 minutes, frequently turning and basting the ribs until the sauce caramelizes into a sticky, flavorful crust.
Final Touches
After about six to seven hours of smoking, steaming, and saucing, your ribs should be practically falling off the bone. Use a meat thermometer to ensure the internal temperature has reached at least 190F. Carefully remove the ribs from the grill, and let them rest for a few minutes to reabsorb their juices. Slice between the bones with a sharp knife and get ready to serve.
Serving Suggestions
Pair your fall-off-the-bone ribs with classic BBQ sides like coleslaw, baked beans, and cornbread for a complete meal. The smoky, tender meat complements a variety of accompaniments, making it a versatile dish for any gathering.
Cleaning Your Grill
After your delicious BBQ feast, it's essential to clean your grill to keep it in top shape for future use. Scrub the grates with a wire bristle brush to remove any residue. You can use a stainless steel cleaner for a more thorough clean. Don't forget to treat your cutting boards with a cutting board conditioner to maintain their longevity.
For additional grilling tips and top-notch equipment, check out our BBQ blog or explore how to operate a pellet smoker and the best grilling accessories.
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