These are quick tips on how you can grill ribs fast on the grill with charcoal on a week night!
As a Kansas Citian, I have plenty of options for some amazing barbeque restaurants and dives to choose from. However, I’ve learned a few secrets or two from some of the best out here in the midwest to make my own delicious barbeque.
I did want to start with stomping out three myths about barbeque that were shared with me by some amazing competition barbecue teams.
Myths Busted for Grilling BBQ Ribs
False: Good barbeque takes a long time. Some will say that good barbeque takes HOURS to be smoked. I’m here to tell you that you can grill up some ribs on a weeknight in under an hour. I’m showing you how in the recipe below.
False: You can use any ‘ol pack of ribs you find at your grocer. While no one is stopping you, I would highly suggest finding hand-trimmed ribs!
False: Propane is the way to go if you want barbeque quick. This can’t be further from the truth. It only takes 15 minutes to get the charcoal going – and if you invest in that time, the flavors of your barbeque will surely stand out.
Now that I’ve set aside some myths, it is time for you to get grilling! With the warm weather springing up, everyone should be dusting off their grills! I’m sharing with you my husband and I’s favorite way to grill up a delicious weeknight meal in the same time it takes to make a casserole!
Favorite Tools for Grilling
These are our favorite products for grilling! This seasoning is FREAKING AMAZING. If you are look for a dry rub, this seasoning is the freaking best!
How to Grill Ribs Fast
Step 1 // Purchase and Prep Your Rubs
Pick some ribs that have a lot of meat on them. For a quick weeknight meal, I get the Smithfield Extra Tender St. Louis Ribs because they are easy to find without having to go to the butcher!
Step 2 // Charcoal Prep
Get the charcoal going! Give it about 15 minutes to burn and be ready for these delicious ribs.
Step 3 // Dry Rub vs. Sauce
Cut the off the flaps of meat on the front and back slab of the ribs (one on the meat side, one on the bone side). Wash the ribs and pat dry. Rub a very thin layer of olive oil on both sides of the ribs. Cut in half.
Next, decide whether you are planning on using a dry rub or a sauce.
If you plan on using a rub, use this rub. Or if you are the from scratch kind, to create your own rub, combine salt, pepper, paprika, garlic salt, chilli powder, crushed red pepper and thyme. Set aside.
If you are using a sauce, I would recommend rubbing just sea salt and freshly ground black peppercorns on the ribs.
Next, massage on a layer of the rub or salt/pepper on the bottom and top of the ribs.
Step 4 // Check the Charcoal
Go check on the grill. Once the top charcoal layer has started to turn gray with ash, you’ll know that the grill is ready.
Step 5 // Indirect Heat
Place the ribs over indirect heat and close the lid.
Cook for 20 minutes.
If you really want to, brush with your favorite barbeque sauce. If you are using the Hardcore Carnivore seasoning, I would recommend not putting on BBQ sauce at all.
Cover and continue cooking for an additional 20 minutes.
Step 6 // Let Sit
Take it off the grill and let it sit for 5 minutes.
Then, get your grub on!
I love pairing my deliciously, easy and quick ribs with corn bread, corn on the cob and a hashbrown casserole!