HOW TO BBQ RIBS ON CHARCOAL GRILL RECIPES

Steps:

• Prepare the grill for indirect heat using hickory and charcoal and heat to 250 degrees F. 
• Place the ribs on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. 
• For the rub: Whisk together 2 tablespoons salt, brown sugar, paprika, chile powder, cumin and pepper. Rub the beef ribs with the seasoning and place on a sheet tray, cover with plastic wrap, and if time, let marinate in the refrigerator for 8 hours or overnight. 
• For the glaze: Add the maple syrup, apple juice, brown sugar, vinegar, mustard, chile powder, cayenne, salt and pepper to a medium saucepan and bring to a simmer. Cook until syrupy, about 8 minutes, stirring with a wooden spoon on occasion. 
• Remove the ribs from the refrigerator. Place the ribs meatier-side-down on the grill away from the coals. Cook the beef 3 hours, adding more coals as needed. Turn and cook until the ribs "bend" and the meat easily separates from the bone using a fork, about 45 minutes more. Brush on the glaze to the ribs and cook for another 5 minutes. Remove and slice into individual ribs.

Steps:

• Wipe both side of the country style ribs clean with paper towels.
• If desired, combine the optional marinade ingredients and marinate the meat for one hour in the refrigerator.
• Season the meat liberally with the dry rub.
• Allow the meat to rest for 15-30 minutes to allow the dry rub to start dissolving into the meat.
• Smoke the country style ribs in Smoke Mode (180F) for 30 minutes using hickory.
• Raise the temperature of your smoker to 250F and allow the meat to cook for another 30 minutes.
• Baste both sides of the meat with barbecue sauce.
• Allow the country style ribs to smoke another 15-30 minutes until an internal temperature of 145F.
• Slice the meat thin and enjoy!