How To Smoke Beef Ribs On A Charcoal Grill?

Using a charcoal grill to smoke beef ribs is a delicious way to add rich, smoky flavors to tender, juicy meat.

You can have a perfect barbecue in your own backyard if you follow a few simple steps.

First, get your charcoal grill ready and soak some wood chips in water to add more smoke flavor to your food.

Next, use a lot of your favorite dry rub to season your beef ribs, letting the flavors soak into the meat.

Set up your grill so that it has two heat zones. Place the ribs over indirect heatSlowly smoke the ribs for several hours at a steady temperature while adding wet wood chips every so often.

During the last hour of cooking, brush on your favorite barbecue sauce for a delicious glaze.

Get ready to eat some delicious beef ribs that have been smoked to perfection.

Also Read:

How To Smoke Beef Ribs On A Charcoal Grill?

Here is a recipe for smoking beef ribs on a charcoal grill:


  • 2 racks of beef ribs, each about 3 pounds
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon of dried garlic
  • 1 teaspoon powdered onion
  • 1 teaspoon paprika
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup of wood for smoking, like hickory or oak


Rinse the beef ribs under cold water and dry them with a paper towel.

Trim the back of the ribs of any extra fat or silver skin.

Mix the salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper together in a small bowl.

Spread the mixture of spices all over the ribs.

Use a chimney starter to light the charcoal, and let it burn until the coals are covered in ash and glowing red.

Spread out the coals on the bottom of the grill so they are even.

To smoke the ribs, put them on a grill where there is no direct heat.

Add the wood that’s been burning to the charcoal.

Close the grill lid and smoke the ribs for 2 to 3 hours or until they are tender and have a nice smoke ring.

If the ribs are still tough after 2 to 3 hours, tightly wrap them in foil.

Keep smoking the ribs for another hour or until they’re soft.

Put a meat thermometer in the thickest part of a rib.

The temperature inside should be between 195 and 205 degrees Fahrenheit.

Take the ribs off the grill and let them sit for 30 minutes before slicing and serving.


While the ribs are smoking, you can spray them with apple juice or water every hour or so to add more flavor.

If you don’t have a smoker, you can smoke the ribs in an oven that has a covered roasting pan.

Set the oven to 225 degrees Fahrenheit and smoke the ribs for 3–4 hours or until they are tender.

Make sure the coals in the grill are spread out evenly to avoid fires. You can also put a pan of water on the grill to help control the heat.

If you’re going to wrap the ribs in foil, make sure to use thick foil. This will make it less likely that the foil will tear.

Use a sharp knife and cut between the bones to cut the ribs.

Benefits Of Smoke Ribs On A Charcoal Grill

Benefits Of Smoke Ribs On A Charcoal Grill

Putting ribs on a charcoal grill is a good idea for many reasons.

One reason is that the smoky flavor that the wood chips add is delicious and gives the food a depth of flavor that is hard to get with other ways of cooking.

Also, cooking your ribs over charcoal gives them a nice charred flavor, like what you might find at a barbecue restaurant.

Lastly, using charcoal as fuel makes it easy to control the temperature and amount of char on the meat, both of which are important for making perfect smoked ribs.

How To Set Up A Charcoal Grill For Smoking

A few easy steps are all it takes to set up a charcoal grill for smoking so that you can control the heat and make the most smoke.

Here is a step-by-step guide to help you get started:

Choose The Right Charcoal

Both lump charcoal and briquettes work well for smoking. Lump charcoal burns hotter and faster than briquettes, which provide a more steady source of heat.

Clean Your Grill

by getting rid of any ashes or debris left over from the last time you used it. This will make sure that air can flow through the grill and prevent unwanted flavors.

Create A Two-Zone Fire

Put the charcoal on one side of the grill and leave the other empty to make a two-zone fire. This setup lets you cook with indirect heat, which is essential for smoking.

Use A Charcoal Chimney Starter

Put the amount of charcoal you want in the chimney starter and light it. Let the coals burn until a layer of white ash builds up on top of them.

Add Wet Wood Chips

Soak wood chips in water for about 30 minutes while the coals are getting hot.

Drain them and put them directly on the hot coals, or if your grill has one, use a smoker box.

The wood chips that have been soaked will make smoke, which will add flavor to the meat.

Set Up A Water Pan

Put a water pan on the side of the grill without coals, right above the empty space. The water pan keeps the cooking area moist, which keeps the meat from drying out.

Adjust The Air Flow

by opening the vents on the bottom of the grill and on the top of the lid. This helps keep the grill at the right temperature.

Warm Up And Keep The Temperature Steady

Let the grill warm up with the lid closed.

Use a thermometer to check the temperature and try to keep it between 225°F and 275°F (107°C and 135°C). Change the vents to keep the temperature stable.

Place The Meat On The Grill

Once the temperature is where you want it, put the meat on the grill grates on the side that doesn’t have any heat.

This lets the smoke move around the meat so that it cooks all the way through.

Check And Keep Up With

Keep an eye on the temperature and add more charcoal and wood chips as needed during the smoking process.

Aim for a steady flow of smoke and a steady temperature.

Common Mistakes To Avoid When To Smoke Beef Ribs On A Charcoal Grill

Common Mistakes To Avoid When To Smoke Beef Ribs On A Charcoal Grill

Below are the common mistakes that you should avoid when smoking a beef rib on a charcoal grill;

Not Giving The Grill Enough Time To Heat Up Before Cooking

Before you put ribs on the grill, you should wait until the charcoal is white-hot for the best results.

This will help make sure your meat cooks evenly and gets a nice, crisp sear.

Trying To Speed Up The Cooking Process At Any Point

It’s tempting to try to speed up the smoking or grilling process, but when smoking ribs, it’s important not to cut corners on time.

Whether you marinate or baste your meat, you need to be patient if you want the flavor to develop and the roast to be even.

Using Rubs Or Sauces Made With Cheap Ingredients

Good smoked ribs can’t be made without a well-seasoned rub, so it’s essential to use high-quality spices and herbs in your rubs.

In the same way, the right sauce can give your ribs a lot of flavors while keeping in the moisture while you smoke them.

Not Giving Your Smoked Ribs A Chance To Rest After Cooking Them

This is probably one of the most important things you can do to make sure your grilled meat stays juicy and tender.

Don’t forget to let your ribs rest for at least 10 minutes before putting them away or serving them so that all of the flavors can mix.

Not Always Keeping The Grill Or Smoker Clean

When making smoked ribs, it’s essential to keep your work area clean because food particles or oils on your grill can get into the meat and make it sick.

Make sure to clean your grill grates and add more charcoal as needed to give your ribs the best flavor while they’re cooking.​

Managing The Temperature Of Your Charcoal Grill

For smoking to work, you must be able to control the temperature of your charcoal grill.

The ability to keep the temperature steady and under control throughout the cooking process makes sure that your meat cooks evenly and gets that tender, smoky flavor you want.

To control the temperature well, you need to know the main things that affect it: the amount of charcoal, the flow of air, and where the vents are.

First, how much charcoal you use will change how much heat you get.

More charcoal makes temperatures go up, while less charcoal makes temperatures go down. Change the amount of charcoal depending on how hot you want to cook and how big your grill is.

Second, airflow is a big part of how temperature is controlled. Your grill’s vents control how much oxygen gets to the charcoal, which changes how strong the fire is.

When you open the vents, more air flows through, which makes it hotter, but when you close them, less air flows through, which makes it cooler.

Try adjusting the vents in small steps until you find the right balance for the temperature range you want.

The pattern of airflow is also affected by where the vents are placed.

Place the top vent right above the meat to create a draft that pulls the smoke over the food before it leaves the smoker.

This method makes the smoked flavor stronger and helps keep the temperature steady.

Using a good thermometer, it’s important to keep an eye on the temperature as you smoke. Put the thermometer probe at the level of the grate to get a good reading of the heat.

Change the vents as needed to keep the temperature in the range you want.

Remember that temperature changes happen often, so making small changes to the vents can help keep the cooking environment stable.

Lastly, remember that different kinds of meat and cooking methods may call for different temperature ranges.

Find out what the best temperature is for the cut of meat you’re smoking and make changes accordingly.


How Long Do Beef Ribs Need To Be Smoked?

Depending on the size of the beef ribs and the temperature at which they are being smoked, the time it takes to cook them can vary.

On average, smoking beef ribs can take between 4 and 6 hours.

But they must be cooked until they are as soft as you want and have an internal temperature of about 200°F (93°C).

What Should The Temperature Be For Smoking Beef Ribs?

It’s best to keep the temperature between 225°F and 275°F (107°C and 135°C) when smoking beef ribs.

This method of cooking at a low temperature for a long time breaks down the collagen in the meat, making for tender, flavorful ribs.

How Much Smoke Should I Put On Beef Ribs When I Smoke Them?

Less is more when it comes to smoking. Even though you want the meat to taste like smoke, too much smoke can overpower the taste.

Start by putting a handful of wet wood chips or a couple of chunks of wood on the charcoal.

As a general rule, you should add more wood chips every 1 to 2 hours while the food is smoking.

What Are Some Mistakes That People Often Make When Smoking Beef Ribs?

  • Before smoking the ribs, cut off any thick layers of fat to keep the meat from getting greasy.
  • To get tender, beef ribs need time and slow cooking. If you hurry, the meat may be tough and chewy.
  • Every time you open the lid, you let out heat and smoke, which can make the cooking time longer and change the taste.
  • It’s essential to keep an eye on the temperature and make changes as needed. When the heat changes, ribs can cook in different ways.
  • After smoking, let the beef ribs rest for about 15 to 20 minutes before slicing and serving. This lets the juices move around and makes sure the ribs are moist and flavorful.


Beef ribs smoked on a charcoal grill are a great way to step up your grilling game.

By doing what this guide says, you can make ribs that are tender and full of flavor that will impress your family and friends.

When hot charcoal and smokey wood chips are used together, they give the meat a flavor that is hard to turn down.

Remember to take your time, keep the temperature steady, and add wood chips every so often to get that perfect smoky flavor.

With a bit of patience and attention to detail, you can make tasty beef ribs that fall off the bone and are so good that everyone will want more.

So fire up your grill and get ready for a barbecue like no other!

Also Read: 

Leave a Comment