Charcoal Cooked Pork Ribs in a Smoky Apple BBQ Sauce.
Ingredients:
- 2 racks of pork ribs (baby back or spare ribs)
- 2 tablespoons olive oil
- 3 tablespoons paprika
- 2 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground black pepper
- 1 tablespoon salt
- 1 teaspoon chili powder (optional for extra heat)
- 1 teaspoon cumin
- 1 teaspoon mustard powder
- 1 teaspoon smoked paprika (optional for extra smokiness)
- 1 cup apple juice or apple cider
- 1/2 cup barbecue sauce (optional, for finishing)
Instructions:
1. Prepare the Ribs:
- Remove the Membrane: Flip the ribs over to the bone side. Use a butter knife to loosen the thin membrane on the back of the ribs, then peel it off. This helps the ribs become more tender.
- Apply the Rub: Mix all the dry ingredients (paprika, brown sugar, garlic powder, onion powder, black pepper, salt, chili powder, cumin, mustard powder, and smoked paprika) in a bowl. Rub the olive oil over the ribs, then generously coat them with the dry rub. Make sure to cover both sides of the ribs evenly. Let the ribs sit for at least 30 minutes at room temperature, or refrigerate them for up to 12 hours for more intense flavor.
2. Prepare the Charcoal Grill:
- Set up your grill for indirect cooking by placing the charcoal on one side of the grill and leaving the other side empty. If using a charcoal chimney starter, light the charcoal and let it ash over before pouring it into the grill.
- Place a drip pan with some water underneath where the ribs will cook. This adds moisture to the cooking environment and helps catch drippings.
3. Cook the Ribs:
- Initial Smoking: Place the ribs bone side down on the grill over the indirect heat (the side without the charcoal). Cover the grill with the lid, adjusting the vents to maintain a temperature of around 225-250°F (107-121°C). Add a few wood chunks or soaked wood chips (like apple or hickory) to the charcoal for additional smoke flavor. Cook the ribs for about 2-3 hours.
- Spritzing: Every 30 minutes, spritz the ribs with apple juice or apple cider to keep them moist and add flavor.
4. Wrap the Ribs:
- After 2-3 hours of cooking, the ribs should have a nice bark (crust) and colour. Remove them from the grill and place each rack on a large piece of aluminium foil. Pour a little apple juice or cider over the ribs, then wrap them tightly in the foil.
- Place the wrapped ribs back on the grill over indirect heat. Cook for an additional 1.5-2 hours, maintaining the same temperature.
5. Finishing the Ribs:
- Unwrap and Sauce: Carefully unwrap the ribs and check for tenderness. The meat should be pulling away from the bones and be tender to the touch. If you like saucy ribs, brush them with barbecue sauce.
- Final Sear (Optional): Place the ribs back on the grill directly over the coals for a few minutes to caramelize the sauce, but be careful not to burn them.
6. Rest and Serve:
- Remove the ribs from the grill and let them rest for about 10-15 minutes. This helps the juices redistribute and makes the ribs more tender.
- Slice between the bones and serve with your favourite sides.
Enjoy your smoky, tender pork ribs!
