COOK IT.
The night before you want to cook, remove the silver skin from the back of the ribs, as well as the flap and any extra cartilage. Coat your ribs thoroughly on all sides with your Club House Smoked Caramelized Onion Seasoning. Place them onto a rack over a tray and then into the fridge to dry brine.
Preheat your charcoal kettle by placing paper in the bottom of a chimney starter, then filling it about one-third full with charcoal. Light the paper and allow the coals to ash over and fully ignite. While the charcoal is lighting, arrange a thin line of unlit charcoal along the inside of the kettle and tuck in a few pieces of smoking wood.
Once the coals are ready, pour them at one end of the unlit charcoal to create a slow-burning fire. Bring the grill to approximately 225°F (107°C), keeping the bottom vent nearly closed to maintain a low, steady temperature.
Place the ribs on the cool side of the grill, away from the coals, and smoke for about 3 hours, until they develop a deep mahogany color and reach an internal temperature of around 170°F (77°C). During this time, periodically check on them, spraying or mopping any dry spots with apple juice, beer, or water.
Wrap the ribs tightly in foil, adding a splash of apple juice or beer before sealing. Return them to the grill over indirect heat and cook for another 2 hours, until the ribs reach an internal temperature of 205°F (96°C).
Check your fire and add a few more pieces of charcoal if needed. Rake the charcoal into a concentrated pile and open the vents to raise the temperature a little. Carefully unwrap the ribs and place them back on the grill, uncovered and bone-side-up, for 10 to 20 minutes to help firm up the bark.
For the sauce, combine Hot Honey Mustard, ketchup, and Worcestershire in a bowl. Taste and add additional honey if you would like more sweetness. Baste the ribs with your Hot Honey Mustard Sauce until they become sticky. You can move the ribs closer to or over direct heat for the final 5 to 10 minutes to help caramelize your sauce.
Serve hot, with your favourite barbecue sides like cornbread, potato salad, or corn on the cob.
Try a deep colored and full-bodied Rosé with these ribs, it will offer structure and acid to manage spice levels, while offering an elegant complement to the smoke and sweetness. A beer to pair with these ribs includes an Amber Ale, whose malt-forward flavors will complement the char and acidity of mustard while standing up to the bold seasoned pork.
Sticky fingers, big flavour, and that perfect balance of heat and sweetness—these ribs are what great barbecue is all about. Serve them up hot with your favourite sides like cornbread, potato salad, or corn on the cob, and don’t forget a cold drink to go with it. Give them a try and make your next cookout one to remember.
What’s your favorite kind of ribs to smoke on the grill–Baby Back or Spare? Share your Smoky Rib Recipes, stories, and photos with us on Facebook and Instagram. Use the hashtags #NapoleonEats and #NapoleonGrills for a chance to be featured.
Happy Grilling!