How to Make Central Texas-Style Pork Ribs on a Charcoal Grill: Step-by-Step Guide

How to Make Central Texas-Style Pork Ribs on a Charcoal Grill: Step-by-Step Guide

Hey guys, welcome back to the channel! I’m Alton, the Dawgfatha, and if you’re looking for a fun place to learn and share a few things about BBQ, grilling, or even some kitchen cooking, you’re in the right spot. My goal is to make super simple recipes that are bold in flavor and easy to follow—plus, we always have fun along the way! If you haven’t already, make sure to subscribe to The Dawgfatha’s BBQ so you don’t miss out on any of the BBQ action.

Today, I’m showing you exactly how I make pork ribs on a charcoal grill, Central Texas style. This one’s for the Dog Pound—y’all asked for a step-by-step, so let’s get it!

Ingredients & Tools

  • St. Louis style pork ribs

  • Kosher salt

  • Coarse ground black pepper

  • Apple cider vinegar

  • Honey (I like a hot honey for a kick)

  • Cherry wood chunks (for smoke)

  • Aluminum foil

  • Butter spray

  • Charcoal briquettes

Prep: Getting the Ribs Ready

  1. Trim the Ribs:
     Start with St. Louis style cut pork ribs. Trim off any extra fatty ends and square up the rack. Don’t toss the trimmings—save them for another cook!

  2. Remove the Membrane:
     Flip the ribs bone-side up. Slide a knife under the membrane, lift it, and grab it with a paper towel to pull it off. This helps the seasoning and smoke get in there.

  3. Season Simply:
     Sprinkle kosher salt evenly over the ribs, then let them sit so the salt can pull out some moisture (this acts as a binder for the pepper). Next, coat with coarse black pepper. Pat it in—don’t rub!

Setting Up the Grill

  • Charcoal:
     Fill a chimney about a third full and get it lit. Once the coals are ashed over, pour them into one side of the grill for indirect cooking.

  • Water Pan:
     Place a disposable pan under the ribs to catch drippings and keep things moist. Add hot water to the pan.

  • Wood Chunks:
     Add cherry wood chunks for that classic color and flavor.

  • Grate:
     Use a hinged grill grate if you have one, so you can easily add more charcoal or wood during the cook.

Smoking the Ribs

  1. Arrange the Ribs:
     Place the ribs over the water pan, bone-side down. Keep them compact for even cooking.

  2. Vent Control:
     Place the top vent over the ribs (opposite the fire) for offset cooking. Open the bottom vent fully and control airflow from the top.

  3. Spritz:
     Mix apple cider vinegar with a couple tablespoons of honey (I use hot honey for a little heat). After about an hour, start spritzing the ribs every hour to keep them moist and add flavor.

Wrapping & Tenderizing

  1. Wrap the Ribs:
     After about 2.5 hours, once the ribs have good color, wrap them in foil (shiny side in). Spray the foil with butter spray and a little of your spritz mixture. Place the ribs meat-side down in the foil, then wrap tightly.

  2. Back on the Grill:
     Return the wrapped ribs to the grill to get them tender. Check for tenderness with a toothpick after about 50 minutes—poke between the bones and see if it slides in easily. If not, keep cooking and check every 30 minutes until you reach your preferred tenderness.

Finishing Touches

  • Glaze (Optional):
     Once the ribs are tender to your liking, you can unwrap and glaze them, or just let them rest before slicing.

  • Serving:
     Slice them up and enjoy that Central Texas flavor—simple, bold, and damn good!

Tips for Perfect Pork Ribs

  • Let the salt pull some moisture before adding pepper for a natural binder.

  • Use a hinged grate for easy access to the fire and water pan.

  • Spritz with a mix of apple cider vinegar and honey for color and flavor.

  • Always check tenderness with a toothpick—cook to your liking!

Thanks for hanging out and cooking with me! If you have any questions or want to see more BBQ recipes, subscribe to The Dawgfatha’s BBQ and join the fun. Remember, the most important part of BBQ is having a good time!