While there are many different ways to cook ribs, some barbecue enthusiasts believe that cooking no wrap ribs over an open charcoal flame is the best method to achieve the perfect balance of smoky flavor, tenderness, and texture.
Cooking ribs over an open flame allows for the meat to absorb the flavors of the wood smoke, resulting in a deep, rich smokiness that can’t be replicated through other cooking methods. This technique also allows for the ribs to develop a crispy bark on the outside, while remaining moist and tender on the inside.
In addition, cooking no wrap ribs over an open charcoal flame allows for more precise temperature control, which is crucial for achieving the perfect texture. By adjusting the airflow and the amount of charcoal used, pitmasters can maintain a consistent temperature throughout the cooking process, resulting in perfectly cooked, fall-off-the-bone ribs.
Of course, cooking no wrap ribs over an open charcoal flame requires some skill and experience, as it can be challenging to maintain a consistent temperature and avoid flare-ups. However, with practice and attention to detail, this method can result in some of the best ribs you’ve ever tasted.
No Wrap Ribs Spicy Ingredients
- 1 rack of ribs
- Kosher salt
- Black Pepper
- Hot chili oil
- BBQ rub
Prep Instructions
- Trim your ribs (optional)
- Remove membrane from backside of ribs
- Season backside of ribs with kosher salt and black pepper
- Season top side of with hot chili oil and your favorite BBQ rub
Smoking Instructions
- Fire up the charcoal and when you can no longer see a heave smoke coming off the fire place your ribs directly over the fire bone side down
- Flip every 10 to 15 minutes until the hit an internal temperature of 200 degrees
- It’s that simple and in under an hour you will have the most delicious no wrap ribs you have ever had!
