Old School Charcoal Grilled Ribs with a Beer Mop Sauce | Heath Riles BBQ

barbecue sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: ketchup

Homemade sauce can reduce sugar and preservatives.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

apple cider vinegar

🥗Healthier: lemon juice

💰Cheaper: white vinegar

Lemon juice provides acidity and flavor.

Trim the membranes off the back of the baby back ribs.

Fire up the charcoal grill with Royal Oak superersized briquette charcoal.

Season both sides of the ribs with garlic jalapeno rub.

Apply sweet barbecue rub to the ribs, ensuring even coverage on both sides.

Let the ribs sit while the charcoal stabilizes for about 30-40 minutes.

Spread the charcoal evenly in the grill and place the grate on top.

Adjust the vents to stabilize the grill temperature around 300°F.

Place the ribs on the grill, starting in the cool zone to get some smoke on them.

Flip the ribs over to the hot zone to get grill marks and char.

Continue flipping the ribs back and forth for about 30-40 minutes, maintaining a temperature around 300°F.

Prepare the beer mop sauce by mixing tangy vinegar barbecue sauce, 12 oz beer, half a container of apple cider vinegar, 1 tablespoon cayenne pepper, and half a cup of sweet barbecue rub.

Stir the beer mop sauce until well combined.

Baste the ribs with the beer mop sauce while grilling, ensuring they stay moist.

Cooking Techniques

Equipment Needed

Spice Level: