Looking for a mouth-watering and easy-to-follow recipe for juicy, smoky, and finger-licking char glazed ribs? Look no further! In this blog post, we’ll walk you through the step-by-step process of creating delicious and perfectly charred ribs that are sure to delight your taste buds. With just a few simple ingredients and a bit of preparation time, you can make restaurant-quality ribs from the comfort of your own home. So, roll up your sleeves, put on your apron, and let’s get grilling!

Introduction

Are you looking to impress your friends and family at your next BBQ? Look no further than these delicious and smoky char glazed ribs! This recipe combines the best of both worlds – the slow and low smoke of a traditional BBQ rib recipe with the smoky, grilled flavor of finishing the ribs over charcoal. The result is tender, flavorful ribs that will have your guests raving.

Ingredients

Gather these ingredients to make this recipe:

• 1 rack of baby back ribs (about 2 pounds)
• 2 tablespoons of Killer Hogs BBQ Rub
• 1/4 cup of Killer Hogs BBQ Sauce
• 2-3 handfuls of charcoal
• Peach butcher paper

Equipment Needed

To make this recipe, you will need:

• Charcoal smoker
• Charcoal grill
• Grill grates

Step-by-Step Instructions

1. Remove the membrane from the back of the ribs and apply a generous coating of Killer Hogs BBQ Rub to both sides of the rack.
2. Heat your charcoal smoker to 250 degrees Fahrenheit and smoke the ribs for 2-3 hours, or until the internal temperature of the ribs reaches 160-170 degrees Fahrenheit.
3. Remove the ribs from the smoker and wrap them in peach butcher paper. This helps to keep the ribs moist while they finish cooking.
4. Place the wrapped ribs on the grill grates of your charcoal grill, directly over the charcoal. Cook for 15-20 minutes on each side, or until the ribs have a nice charred glaze.
5. Brush a generous coat of Killer Hogs BBQ Sauce on the ribs during the last 5 minutes of cooking.
6. Remove the ribs from the grill and let them rest for 1 hour before serving.

Tips and Tricks

• To save time on the day of your BBQ, you can cook the ribs ahead of time and simply reheat them on the grill when your guests arrive.
• Use a meat thermometer to ensure that your ribs are cooked to the appropriate internal temperature.
• Don’t rush the smoking process – low and slow is the key to tender, flavorful ribs.

Conclusion

Making delicious and smoky char glazed ribs may seem intimidating at first, but with this easy-to-follow recipe and a little bit of patience, you can wow your guests with these mouth-watering ribs. Don’t forget to check out our website and social media platforms for more delicious recipes and BBQ equipment.

FAQs

1. What is the difference between baby back ribs and spare ribs?
   Baby back ribs are smaller and leaner, while spare ribs are larger and contain more fat.
2. Can I use a gas grill instead of a charcoal grill for this recipe?
   Yes, you can. However, you won’t get the same smoky flavor that comes from cooking over charcoal.
3. What is peach butcher paper and where can I find it?
   Peach butcher paper is a type of uncoated, food-grade paper that is used in BBQ cooking to help keep meat moist and tender. You can find it at most specialty kitchen stores or online.
4. What should the internal temperature of my ribs be when they are finished cooking?
   The internal temperature of your cooked ribs should be between 190-205 degrees Fahrenheit.
5. Can I use a different type of BBQ sauce for this recipe?
   Yes, you can use any BBQ sauce that you prefer. However, we highly recommend trying out the Killer Hogs BBQ Sauce for the best flavor.