Tips from the Grill: Party Ribs
Party ribs are perfect for charcoal grilling. Cook individual baby back ribs low and slow over a two-zone indirect setup, then finish wrapped with sauce, butter, brown sugar, and honey until tender, saucy, and packed with flavorful pork in every bite.
Cooking for 6 people
Ingredients
-
Baby back ribs
-
Mustard, optional, enough for a thin coating
-
Barbecue rub, enough to season generously
- About ⅓ to ½ cup
barbecue sauce
- About ½ stick
butter
- 2 tbsp
brown sugar
- 2 tbsp
honey
1Food Prep
- Choose baby back ribs for a meaty, tender rib bite.
- Remove the membrane, if desired, by gripping it with a paper towel and pulling it away from the bone side.
- Turn the rack bone-side up and cut between each bone into individual ribs using a sharp, straight-edge knife.
- Lightly coat the ribs with mustard, if using, to help the seasoning adhere.
- Season all sides generously with barbecue rub so each rib gets full-coverage flavor.
2Grill Prep
Fuel: We recommend Kingsford™ Original Charcoal Briquets.
Method: Two-Zone Method
Temp: 275°F indirect
3The Cook
Set up a two-zone charcoal fire and stabilize the grill at 275°F on the indirect side.
Arrange the seasoned ribs on the indirect side with a little space between each piece so smoke can move around them.
Cook indirect for 2 hours, flipping the ribs halfway through.
Return the covered tray to the grill and cook for about 45 minutes, until the ribs are tender and reach about 200°F.
Let the ribs rest, then plate and serve as tender, saucy, full-flavor pork bites.
Credit: Recipe created by Steven Tomczyk with @redwhiteandbbq on behalf of Kingsford™ Charcoal.
For safe meat preparation, reference the USDA website.
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