Kid Friendly Rib Rub
- 1/2 cup brown sugar
- 1/4 cup paprika
- 1 Tablespoon chili powder
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 1/2 Tablespoon black pepper
- 1 Tablepsoon salt
Mix all ingredients together with a whisk or a fork. Remove the ribs from the packaging and rinse under cold water. Let drip dry, but don’t pat dry. Leave the ribs a little wet so the rub will stick to them better. Rub the seasonings on to the ribs on the top, bottom, sides and ends. Let it sit for a few minutes then lift the ribs up and let the extra rub fall off. What sticks to the ribs is all you need.
How to Grill Ribs on a Charcoal Grill
What you’ll need:
- Kingsford Charcoal
- Tin Foil
- Hickory Wood Chips for smoking
- Pot holders
- Tongs
- Charcoal Chimney Starter
This time we used our chimney starter to start our charcoal, but you can also use the Home Right Charcoal Starter (learn more about that HERE). We love to use Kingsford Charcoal.
If you are using a chimney starter to start your charcoal, put some newspaper or other kindling in the bottom then fill the chimney with charcoal. Light the kindling and let the charcoal heat up. As soon as most of the charcoal is red and glowing, you are ready to pour them into the grill.
Soak about two cups of your wood chips in water for about 3 minutes, then drain. Wrap those wood chips in tin foil and drop them right on top of the charcoal. This is the trick to getting your ribs to taste like they’ve been smoked all day long.
Add your ribs to the grill rack. Trim to fit if necessary. Place the lid on and watch the temperature rise. Make sure it’s settling in the “ideal” range, about 225 degrees Fahrenheit . If it’s too cool, add more charcoal, if it’s too hot, remove some charcoal. This is where the tongs come in handy.
Cook the ribs for about 2 1/2 hours flipping about every 30 minutes so they don’t burn. When their internal temperature reaches 170 degrees Fahrenheit, they are done. That’s when the connective tissue begins to dissolve and they are fall off the bone delicious! Aren’t they pretty?
Remove them from the grill and wrap them in tin foil and let them sit for at least 10 minutes before cutting them. We usually wait about 20 minutes to really let those juices set in.
Toby really wants some to be his!
Cut in between each rib before serving. Serve with your favorite side dishes. We love to eat our ribs with my mom’s famous Potato Salad, Grandma Pat’s Baked Beans and a green salad. Delicious!
We just made ribs last weekend, and now I want to make ’em again! This rub recipe sounds delicious. I love the brown sugar in there! And I love how Toby is sniffing around those ribs as they come off the grill…our dogs were doing the same thing last Friday. Thanks for sharing! #client
I know, is’t Toby funny? He did get a few of the bones when we were done. The brown sugar made the rub just a little bit sweet and it was perfection!
To me the most important for a barbecue is the kind of rub that you use.
I have enjoyed many kind of grillers,but for me the charcoal rill and the pellet grills are the best
Thank you very much for the recipe and the advice. I am a lover of the ribs and my family’s children too.