It seems we’ve come full circle because my husband has perfected the charcoal grilled rack of ribs. And they are the best ribs ever. Even better than the ones from our first date. : )
I definitely give all the credit for this recipe to the hubs. I just prep the ribs and make the glaze, but he’s the real artist. I couldn’t start a charcoal grill to save my life. Luckily, the man has agreed to share his tips with you and I highly recommend you try this recipe! They are phenomenal and while you can have them anytime, we tend to enjoy them with our football. The perfect tailgating food!
- 3/4 cup Brown Sugar
- 1/4 cup Paprika
- 2 T Salt
- 2 T Pepper
- 2 T Cumin
- 1 cup Marmalade
- 1/3 cup Brown Sugar
- 1/3 cup Honey
- 1/3 cup Sriracha
- 1-2 Racks of St. Louis Style Spare Ribs
- Generously cover the rack of ribs with the rub. You can do this the day before or the day of, but the longer it marinates, the better. Prepare the glaze at the same time and save in an airtight container in the fridge so the flavors can merge until it's needed.
- Prep your charcoal grill for indirect heat with an aluminum pan full of water under the meat. Create a heat barrier by using aluminum foil folded up to keep the ribs from being in direct heat. Place the ribs on the grill. Cook for 5 hours at a temperature of 225-275 degrees. Be sure to have a small piece (1 in by 1/2 in) of Hickory on coals for the first 10 minutes. After 3 hours, mop half the glaze onto the ribs. When there is about an hour left to go, mop on the rest of the glaze.
- You can control the temperature of the grill by utilizing the vents. Opening them will decrease the temperature, closing will increase.
- Keep the top on the grill as much as possible. "If you're looking, you're not cooking."
- When adding charcoal, one brickette will increase the temperature by about 25 degrees.
- The meat will be pulling away from the bone when the ribs are done. You can test by taking a toothpick and pressing it into the ribs. If it goes through them easily, they are done.