Crazy Good Smoked Ribs Crazy Fast

Most Pork Rib recipes call for hours of cooking. Our recipe allows you to prepare and make mouthwatering ribs from start to finish on a charcoal grill in less than 50 minutes.

All ingredient amounts can be adjusted for desired serving size. Here is what you will need:
The Food List:

1. Separated Bone-in Pork Ribs (It’s easier to buy them and most butchers have them this way)
   
2. Oil of your choice. For quick grill cooking avoid extra virgin olive oil and coconut oil - they both have low smoke points.
   
3. McCormick’s Cowboy Rub (That’s it on the food part, I said this was easy.)
   
4. One beer
5. One bottle of Dreaming Tree “Crush” wine

The Grill List:

1. Lighter Fluid and Lighter (just in case you don’t’ know how a grill works)
2. Hickory Wood Flavored Smoker Chips
3. Hickory Smoker Briquettes
4. Hickory Lump Charcoal
5. Hickory Chunks
6. Aluminum Foil

I think you are getting the idea - hickory and more hickory. Most smoked ribs take hours, but with this recipe you can get home on Friday at 5:30 and be ready to eat by 6:30, maybe less.

Step One
Place your charcoal. Place the briquettes to one side in a circle stacked as high as you can get them easily. Ring the briquettes with lump charcoal, then throw some regular old chunks of hickory around the edges. Yes, I literally use three different types of charcoal. Pour a liberal amount of lighter fluid and then lighter’er’ up.

Step Two
Dump some smoker chips in a standard size mason pint jar…doesn't need to be fancy. Pour water on them and set to the side.

Step Three
Put your ribs in a bowl that fits them. Pour oil over them liberally and flip them around. Don’t worry about all the oil. You are eating ribs, after all (and most of it will burn off).

Step Four
Check on your grill…and drink a beer. Have your little ones under supervision, sprinkle the McCormicks cowboy rub onto the pork ribs until they are nice and covered (so easy a 3-year old can do it), have the supervisor make sure to flip the ribs around in the bowl.

Step Five
Make an aluminum foil bowl big enough to fit all your smoker chips. Little ones love this task.

Step Six
The flames should be dying down a little on the grill, this takes about 30 minutes. Shut the grill and shut all the vents for about 2-3 minutes. Then open the grill.

Step Seven
Pour the water out of the smoker chip mason jar and place them in the aluminum foil bowl. Spread the briquettes out to make a hole in the middle for the foil bowl. Make sure to keep them on less than 2/3 of the grill. This will help you cook the smaller pieces correctly. Put the aluminum foil bowl in the center of the coals. Put the grate over the coals. The grill should really start smoking now.

Step Eight
Dump the ribs directly over the coal area onto the grill grates, and jump back. This usually creates quite the fire ball, but serves to quickly sear the outside of the pork and keep the juices in. (Sorry, I did the camera work and missed the big fire ball, Em is much better at the picture taking.)

Step Nine
After about 1 minute, the flames should die down a little. Use tongs and spread the ribs out so none of them are over the hottest part of the grill. Make sure to put the least seared sides down. Put the lid down and check the temperature. Finish your beer now while you wait for the grill to heat up to about 350 F to 375 F. Adjust the air flow as needed. Make sure not to hit 400 F or go under 350 F. Open the wine and let it breath. I highly recommend the “Dreaming Tree Crush” to go with these ribs.

Step Ten
After ten minutes go flip the ribs around put the less done ribs closer to the coals, usually the bigger ribs, and make sure to once again put the rawest side down. Shut the grill, walk away… and put out some chips and guac. (I didn’t include any sides in this recipe. There are lots of different sides you can choose. You could even choose salad, but let's face it, you're about to eat bunch of juice Friday night ribs, what are the odds you will pick salad?

Step Eleven
After another ten minutes, go check and rotate the ribs. Shut the grill. They should probably be around 145 F internally at this point and you can take them off… but they are much better if you give them another ten minutes and get them above 185 F. They will be more fall-off-the-bone then.

Step 12
Check the ribs for temperature… We like to slice one open just to make sure. Take them off the grill.
Place them on display, look at your beautiful work, then chow down.

You saved about 2 to 3 hours by not slow cooking these ribs and probably more. My three fuel and smoker chip recipe should give you smoked ribs done and on the plate in less than an hour.

Eat, drink, and be merry!