Smoky Charcoal Grilled Ribs with a Tangy BBQ Glaze

1.Prepare the ribs by removing the membrane from the back of each rack. This will help the ribs become more tender and absorb flavors better.

2.In a large bowl, mix together the apple cider vinegar, water, smoked paprika, garlic powder, onion powder, brown sugar, black pepper, salt, and cayenne pepper to create a marinade.

3.Place the ribs in a large resealable plastic bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight for maximum flavor.

4.Prepare your charcoal grill by lighting the charcoal and allowing it to burn until covered with white ash. Set up a two-zone fire by placing the coals on one side of the grill and leaving the other side empty for indirect cooking.

5.Remove the ribs from the marinade and let them come to room temperature for about 30 minutes. Discard the marinade.

6.Place the ribs on the cooler side of the grill (indirect heat) and cover the grill. Cook the ribs for about 2 to 2.5 hours, maintaining a grill temperature of around 225°F to 250°F, until they are tender and the meat pulls away from the bone.

7.During the last 30 minutes of cooking, brush the ribs with the BBQ sauce mixed with Worcestershire sauce and mustard powder. Move the ribs to the hotter side of the grill to caramelize the sauce, turning frequently to avoid burning.

8.Once the ribs are nicely glazed and have a beautiful char, remove them from the grill and let them rest for about 10 minutes before slicing.

9.Slice the ribs between the bones and serve with additional BBQ sauce on the side.