Hot & Fast Charcoal Grilling: Tender Baby Back Ribs in 2 Hours

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup

Homemade sauces can be lower in sugar and preservatives.

baby back ribs

🥗Healthier: pork tenderloin

💰Cheaper: pork shoulder

Pork tenderloin is leaner, while pork shoulder is more economical.

Prepare two chimney starters with Kingsford original charcoal briquettes.

Rinse and pat dry each slab of baby back ribs with paper towels.

Remove the membrane from the back of each slab.

Rub each slab with extra virgin olive oil to prevent moisture loss.

Combine low seasoned salt, black pepper, onion powder, and garlic powder in a shaker and season the ribs, massaging the spices into the meat.

Spread the coals out in the grill to create two zones: one for direct heat and one for indirect heat.

Place the ribs directly over the coals, meat side down, to sear for about 10 minutes.

Flip the ribs and sear the other side for another 10 minutes, bone side down.

Move the ribs to the indirect heat zone and add a drip pan with 2 cups of water and 1 tablespoon of apple cider vinegar beneath them.

Use a rib rack to position the ribs and spray with non-stick cooking spray.

Spritz the ribs with a mixture of 3 parts water, 1 part apple cider vinegar, and 1 tablespoon of soy sauce.

Add Hickory wood chunks to the direct heat zone for smoking.

Cook the ribs in the indirect heat zone for about 50 to 60 minutes, monitoring temperature and moisture.

Check the ribs for tenderness by observing meat pull back from the bone and twisting a center bone.

Wrap each slab tightly in aluminum foil to tenderize and introduce moisture, cooking wrapped for about 30 minutes.

Cooking Techniques

Equipment Needed

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Dietary