I’ve been back home at the family home in Jersey the last week and haven’t been able to cook as much as I normally would due to illness via pathogens from a serial coughing family member. Having spent the last 3 days in bed, I had the craving for some charcoal grilled food. The single thing I miss when back to Boston city living is the ability to cook on a charcoal grill. There is nothing that can replicate the taste of charcoal grilling.
Last night I made some Honey Chipotle Glazed Ribs, with shredded pork tacos on the side. Grilled pork ribs are without a doubt one of my favorite things to cook with charcoal. Using indirect heat, I slowly cook the ribs tender. The smokey delicious flavor this method of cooking imparts on the ribs is magical. Just seasoned with salt and pepper I could devour them, but I love finishing them with a sweet and spicy honey chipotle glaze. During the last third of the cooking process, I begin to brush the glaze over the ribs. The crust from the glaze builds up until they are finished and the results are insanely addictive, sweet, spicy, salty, smokey goodness.
- 1/4 cup chipotle in adobo sauce
- 2 tbs honey
- 1 cove garlic
- 1/2 tsp salt
- 1/2 lime juice
- 1 scallion
- Finely slice the garlic, scallion and place them into a food processor. Add the salt and pulse several times to break them down. Add the rest of the ingredients and blend until smooth.
Guide to Grilling on Charcoal
Grilling over gas is pretty straight forward. Turn on gas, ignite and get to the desired temperature. However, cooking with charcoal has a lot of nuances and steps you need to perform in order to get good results. Get a natural charcoal product that you like working with, for me Stubbs is my go to. It burns clean and adds a nice but not overpowering smoke to the meat.
Use a chimney starter and get those coals glowing orange before even placing them. The smoke coals make before they are ready is nasty stuff that will give a really unpleasant taste so take your time to get the coals right before cooking. It should take about 30 minutes or so.
Place the coals on one side of the grill. Slightly open the vents to regulate the heat and cover. Get the grill to a consistent temperature of around 400 degrees.
Making the Ribs
Allow the pork to become room temperature. Brush with canola and season liberally with salt. Allow to rest for 20 minutes. Once the grill reaches 400 degrees, place the ribs onto the grill opposite your piled up coals.
Cover the ribs and allow the coals to work their magic. I turn them over about every 15 minutes. You just want to check to see that there are no flare ups or synged. Both can impart a rather unpleasant taste to the meat.
Once the ribs are around about 60% done, about 50 minutes of cook time. I begin to glaze with the Honey Chipotle. The honey in the glaze will caramelize and darken too much if applied sooner. Brush the meat side of the ribs and cover once again.
Glaze and flip every 5 minutes until the ribs are tender and done. Take off the grill and rest for about 10 minutes covered in foil.
I pull some of the rib meat for tacos and reglaze them. Char some scallions on the coals, make guacamole (recipe here), shave some radishes and crumble cotija cheese.
This Weber grill is an absolute monster and the propane starter is a life savior. Hands down a must have if you charcoal grill. Weber 15501001 Performer Deluxe Charcoal Grill, 22-Inch, Black
If you would like any of the other recipes here. Hit me up on the comments section.