Guide For Best Way To Cook Ribs On Charcoal Grill 2023

Best Way To Cook Ribs On Charcoal Grill

Are you a rib lover like me? If yes then you must be treated with a detailed guide for a best way to cook ribs on charcoal grill every time!!

To make delectable barbecue ribs, you don’t need a smoker; a basic charcoal grill will suffice. Hamburgers, hot dogs, and steaks aren’t the only things you can cook on a charcoal grill. You could set up your barbecue to grill ribs low and slow with a little effort.

These will be juicy and tender to the point of falling off the bone. In essence, the technique converts your charcoal barbecue into a smoker. Allow me to teach you how to roast ribs on a charcoal barbecue. Although this article focuses on utilizing a charcoal grill, such as a Weber kettle grill, a gas grill or a pellet grill may also be used. The process is the same whether you’re making charcoal Weber ribs, gas grill ribs, or pellet smoked Traeger ribs.


To begin, double-check that you have all of the necessary equipment. You do not need something extravagant, but a full-size charcoal barbecue, such as this Weber Kettle Grill, is required. The 22-inch grate is needed to keep the long ribs away from the burning coals. While you’re at it, I recommend getting a chimney starter. It’s the quickest and easy way to ignite charcoal and obtain a steady quantity every time.

You may use your grill to cook ribs of pork, beef, or lamb. While I enjoy beef charcoal ribs, for the sake of this post, I will stick with traditional pig ribs. There are three primary varieties of pork ribs available. Spareribs are the most massive, having flat bones and a lot of connective tissue. Spareribs with the rib tips removed are called St. Louis style ribs. Baby back ribs are shorter than the other two types of ribs and have a higher meat-to-bone ratio. In this recipe, we’ll be utilizing baby back ribs. They’re delicious and simple to obtain in most markets.


I like to use hardwood lump charcoal for high-heat tasks like sizzling grilled steaks or grilled burgers, but that doesn’t function as well for slow-cooking ribs. Instead, I like the original Kingsford Briquettes. They produce less extreme heat and burn for a longer, more constant period of time. It’s ideal for cooking ribs.


 Low and slow cooking is the key to delicious ribs on the barbecue. Even during long cooking process, low cooking heat allow the collagen in the tough meat to gently disintegrate and soften. If your ribs are rough, just cook them for a little longer, as long as you keep them at the proper temperature.


I suggest grilling ribs at temperatures ranging from 225 to 250 degrees. This temperature is low enough just to convert the ribs into delicate pieces of meat without searing or burning the flesh during grilling. Higher cooking temperatures run the danger of drying out the meat before it is delicate enough.


Let’s get started on how to cook ribs on a charcoal barbecue. The step-by-step instructions involve the use of a dry rub and a barbecue sauce. The primary recipe is followed by the barbecue sauce recipe. You may prepare it while the ribs are grilling, or the day before. It keeps nicely in the fridge for many days.

Okay, we’ve got the appropriate grill. We get the proper charcoal and know what heat to cook the ribs at. Now all we have to do is put everything together fire up the grill.

  • Ignite a handful of wood chips in a charcoal chimney half-filled with them. Place the coal on one side of the grill once it has been ignited. Put the grill grate over of the coals and a pan of water on the surface of the grate (a disposable foil pan works well). This will assist the cooking chamber withstand temperature changes and increase humidity. The ribs will go on the grates that are farthest away from the charcoal.
  • Sustain the appropriate temperature by having the air vents mostly sealed and monitoring the heat using a temperature probe dangled over the cooking surface. To maintain the temperature from falling halfway through grilling, add another half chimney of wood chips to the grill.


For ribs cooked on a smoker or on the grill, I prefer the 3-2-1 Ribs Technique. What really is the 3-2-1 Ribs Method, and how does it work? To begin with, it is intended particularly for spareribs and pertains to the cooking time. 3 hours of smoking, 2 hours of foil wrapping, and 1 hour of unwrapping Every time you use this technique, you’ll get wonderfully soft ribs!

If you’re using Baby Back Ribs, follow the same steps but alter the ratio to 2-2-1. Because baby back ribs are not quite as fatty, they need less time to tenderize.

Troubleshooting Pro Tip: If you’re having trouble keeping a low heat, cut the first grilling time in half and cover them in foil more readily. Furthermore, the high heat may cause the meat to dry out.

Also Read : Best Electric Grill For Balcony


If you really want to grill BBQ Ribs (and who shouldn’t?), here is the place to be. All you’ll need is a rib dry rub and/or your beloved homemade barbecue sauce. I like to utilize both, but you may use either one depending on your preferences.

Before grilling, generously coat the ribs with the dry rub; this may even be completed the day before. For last hour of cooking, the BBQ sauce will be added to the ribs. The temperature from the grill will turn the BBQ sauce into a gooey, delicious jam that sticks to the meat! When it’s not grilling weather, you can prepare delicious BBQ ribs in the oven.

Also Read : How To Clean BBQ Grill Grates With Vinegar


No, for the love of Christ! Rib meat really shouldn’t come away from the bone. Ribs that fall off the bone are just overdone ribs. This word was coined by bad restaurants whose ribs come apart during the unusually extended waiting period before being served. Any pitmaster worth his salt strives for meat that is as soft as an extraordinarily tender steak. When pulled, the meat must softly come free from the bones, but this should NEVER come off the bone by itself. Rib meat that has fallen off the bone will be mushy and lack substance.


Tools and equipment:

  • Grill with charcoal
  • Newspaper
  • Charcoal briquettes
  • Newspaper
  • 3 tiny mesquite or hickory wood blocks lighter
  • Foil pan, biodegradable
  • Towels made of paper
  • Tongs
  • Foil made of aluminum
  • Board for cutting
  • Knife with a good edge


  • brown sugar (two teaspoons)
  • Two teaspoons freshly ground pepper
  • 1 tbsp. kosher salt
  • 2 teaspoons powdered garlic
  • 2 teaspoons powdered onion
  • paprika, 2 tablespoons
  • a quarter teaspoon of cayenne pepper
  • 1 rack ribs (baby back) (approximately 12 ribs)
  • 1 1/2 tbsp. yellow mustard, prepared
  • 2 tbsp. apple juice or apple cider
  • a half-cup of barbecue sauce


  1. Combine the sugar, salt, pepper, garlic powder, onion powder, paprika, and cayenne in a small bowl.
  2. Put this away for now.
  3. Using the mustard, slather the ribs all over.
  4. To coat the ribs, spread the dry rub all around the mustard.
  5.  Put aside while you get the grill ready.
  6. Replace the grill’s top grate.
  7. In the base of the chimney, put a loose wad of newspaper. Hardwood charcoal should be half-filled in the chimney.
  8. Hold until the coal is extremely hot before lighting the paper.
  9. Place the coal on one edge of the grill bottom in a mound.
  10. Place the wood chunks on top of the smoking coals and then place the grill grate on it.
  11.  Allow time for it to warm up.
  12. Then wipe the edge that is not above the coals with a moistened tissue of paper held in tongs, clean and oil.
  13. Here on hot coals, put the foil pan on the grill. Fill it with water nearly halfway.
  14. On the low heat setting of a grill (about 230°F), put the prepared rack on a meaty side of the grill.
  15. With the open fan set over the ribs, close the grill deck. Baby backs cook 2 hours and spare ribs three hours.
  16. A half full chimney of coals, like your driveway or gravel, on a hard surface fifteen minutes before the ribs finish their first cook light.
  17. Remove the ribs after 2 to 3 hours and put on a second film covering.
  18. Pour over the ribs the apple cider. Tightly wrap the film to cover the shanks.
  19. Add additional hot coals if the fire is gone. Close the cover and put wrapped ribs on the grill. Cook another 2 hours. Cook.
  20. Remove the foil and unwrap the ribs. Put the meat side of the ribs down and cover with 1/4 cup of BBQ sauce the bottom of the ribs. Cover and simmer for fifteen minutes on the grill.
  21. Flip over the ribs and cover with 1/4 cup BBQ Sauce on the top.
  22. Cover and continue to simmer until the flesh are drawn away from the bone for a further 45 minutes.
  23. Remove the ripples to a clean work surface and let them five minutes to rest.
  24. Combine with your preferred side dishes, such as baked asparagus and coleslaw.

Wrapping up:

If you want to try your luck at slow cooking delectable ribs over smoke, there’s no need to indulge in a smoker right now. This is something you can do with your charcoal barbecue. Please remember that you may use the indirect grilling method outlined in the article to achieve this on your gas grill. If you’re preparing this over gas, a foil package of wet wood chips is advised for a Smokey taste.

In any case, make sure your grill is big enough to handle a rack of ribs on the low heat setting of the grate. Note that your charcoal grill may also be used to cook low and slow beef or lamb ribs. Simply keep the time of the various cuts of meat in consideration. If you’re short on time, you may also use bottled barbecue sauce. Enjoy your grilled ribs.

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