Perfect smoked ribs are much easier than you think. You can make them with a charcoal grill! McRibs, baby back, whatever, it's all within reach with this recipe, and your BBQ game is gonna change for the better.

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Ribs recipe:

1 set of pork ribs
1 ½ cups of dry rub
brine

Dry Rub:

2 cups of brown sugar
1 tbsp of salt
1 tbsp chili powder
2 tbsps smoked paprika
1 tbsp onion powder
1 tbsp garlic powder
1-2 tbps black pepper
1 tbsp oregano

Brine:

1 pint of light beer
¼ cup of dry rub
Ice
Apple Cider
Water

Sauce:
½ cup of dry rub
¼ cup of apple cider vinegar
⅓ cup of ketchup

Steps:

Start with the dry rub-
Mix the salt, brown sugar, chili powder, smoked paprika, onion powder, garlic powder, black pepper, and oregano together in a medium bowl. Taste to determine if you need more of anything.

Next:
Poor a ¼ cup of the dry rub into a vessel and mix it with 1 pint of light colored beer. Set aside until you’re ready to brine.

For the Meat:
Prep the meat by trimming excess fat and removing the membrane on the back side.

Place in a large pot or well cleaned cooler. Top with a large amount of ice.

Poor in the beer/dry rub mix, and top with apple cider. If you need a little extra coverage to fully submerge the ribs, add some water.

Cover the whole pot or lid the cooler and place in the fridge for 24 hours.

THE NEXT DAY:

Start by prepping your grill or oven of choice. The charcoal needs to be preheated and set to one side of your grill with enough space for the meat to sit on the other side. The oven can be set to 250F.

You can also soak some hickory chips for additional smoke if you want. If you’re using the oven, place a metal container of water on a lower rack with the hickory chips to heat with the oven and produce steam.

Get your ribs out of the brine and cover it in dry rub, being sure to save some of the dry rub for sauce. Wrap the ribs in aluminum foil, making a tent with the top piece. Place it in the oven on the top rack on a baking sheet to prevent messes, or place on the opposite side of the grill away from the charcoals.

Sprinkle hickory chips on the charcoal and close the lid. Watch the grill temp to maintain around 225-250F.

Once the ribs hit 180 - 190F internal temp, start making the sauce by placing the dry rub, apple cider vinegar, and ketchup into a medium saucepan on low heat. Stir until thick, taste and add what you need as you go.

At 195 to 200F, remove the top wrap from the ribs, coat with sauce, and let carmelize until it hits a temp of 205F. Pull out and let rest for half an hour before slicing.

Serve with cornbread and coleslaw for a real American BBQ experience.

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Timecodes:
00:00 Introduction
00:20 dry rub and brining
03:00 setting up the grill
05:35 Making homemade BBQ sauce
06:19 using the oven instead

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