Empty My Fridge
Single Rib Bones GRILLED over Charcoal
Ingredients
- Slabs Baby Back Ribs2
- Killer Hogs Hot Rub¼ cups
- Brown sugar½ cups
- Honey¼ cups
- Soy sauce¼ cups
- Hoisin sauce¼ cups
- Sriracha sauce2 tbsp
- Rice wine vinegar2 tbsp
- Ginger · minced1 tbsp
- Sesame oil2 tsp
- Chili flake · flakes1 tsp
- Scallion · chopped2
Instructions
- Remove the membrane from the back of each rack, then cut each slab into individual bones.
- Season the ribs on all sides with the hot rub.
- Set up a kettle grill for indirect cooking with a charcoal basket (Vortex) in place.
- Arrange the ribs around the outer edge of the grate, away from the direct heat.
- Cook for 90 minutes, flipping halfway through, until the internal temperature reaches about 200°F.
- In a bowl, mix the brown sugar, soy sauce, hoisin sauce, honey, sriracha, ginger, sesame oil, red pepper flakes and the green onions.
- Brush each rib with the sauce and cook for 5 minutes. Flip, brush with the remaining sauce, cook 5 more minutes, then take off the grill.
- Garnish with the reserved green onion before serving.
Summarized from HowToBBQRight's video. Watch it for the details.
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