Learn how to grill ribs on charcoal fast with this easy recipe. The ribs won't be tough, like smoked ribs, or fall off the bone, like braised ribs. These ribs are done the right way, and I've never had better ribs than this.
Ingredients
- 1 cup mesquite chips , soaked
- 1 , 2 pound
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1 teaspoon Hungarian paprika
- 1 teaspoon ancho chile powder
- 0.5 teaspoons ground thyme
- 1 cup barbeque sauce
Instructions
-
1
Prepare an outdoor grill for indirect heat with a pile of charcoal on one side and nothing under the food. Once it is going, spread soaked mesquite woodchips on top of charcoal embers.
-
2
Remove membrane from ribs. Combine salt, pepper, paprika, chile powder, and thyme in a small bowl; rub into ribs. Cut the slab of ribs in half.
-
3
Place ribs over indirect heat; close the lid. Cook for 20 minutes, then brush ribs with barbeque sauce. Cover and continue cooking for 30 more minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Prime Rib Soup
This rich and satisfying prime rib soup is the best I've ever created. Hubby is always excited when I make a prime rib because he knows this soup made with leftovers will follow within a day or two. The ribs are sliced from the prime rib before serving and saved just for this recipe. I always buy a bone-in prime rib because it makes the roast better-tasting, and the ribs are a bonus not to be missed!
Dump and Bake Meatball Casserole
This super easy dump and bake meatball casserole made with frozen meatballs and prepared marinara sauce comes together in minutes and then just needs to bake in the oven. Perfect family staple on weeknights.
Popa's Simple White Chili
A simple version of white chili that can be made on the stove top or in a slow cooker. This is our go-to chili for those chilly winter days. Cook on Low in a slow cooker for 4 hours if preferred. Serve with garlic cheese bread. Enjoy.