How to cook amazing Pork Ribs in the Flaming Coals Offset Smoker

This image shows an amazing pork ribs cooked on Flaming Coals Offset Smoker


Few things in life compare to the sweet and tangy taste sensation of slow-smoked, pork ribs, whether you like them competition-style or falling off the bone here’s the guide to cooking pork ribs on your Flaming Coals offset



This image shows two chunks of pork rib, Flaming coals sweet honey sauce, Kosmos Q honey Killer bee and Butcher Rub Ranger


  1. Butchers Axe BBQ Ranger BBQ Rub
  2. Kosmos Q Honey Killer Bee
  3. Flaming Coals Sweet Honey BBQ Sauce
  4. 2 racks of pork ribs
  5. Butter (to your desired amount)
  6. Brown sugar (to your desired amount)
  7. Honey (to your desired amount)


Pork Rib Preparation

1. Begin by removing excess fat from the top of the pork rib. Once you’re happy with the amount of fat, flip them over and remove the membrane (using a paper towel or the end of a fork to do this). 

2. Begin seasoning your ribs with a base layer of Kosmos Q Honey Killer Bee, this rub will provide a sweet taste to the ribs. 


This image shows a Kosmos Q Honey Killer Bee Rub


3. Followed with a top layer of Butchers Axe BBQ Ranger, this rub will provide an incredible colour and taste to the ribs. 


This image shows a Butcher's Axe Ranger Rub

This image shows a pork ribs seasoned with Butcher's Axe Ranger Rub


4. Place your pork ribs into the preheated smoker on the opposite side of the firebox. Your smoker should be running at 225f. 


This image shows pork ribs on an offset smoker


5. Smoke ribs for 3 hours, spraying each hour with apple juice to keep the surface from drying out.

6. Cook time will vary based on the size and type of rib. Use a meat thermometer to gauge doneness.

7. At 170°F (75°C), remove the ribs from the smoker and place them onto a large sheet of aluminium foil. Using brown sugar, butter and honey wrap your pork ribs in aluminium foil to enclose the ribs. Place them back in your smoker until they reach an internal temperature of 190°F.


This image shows pork ribs with honey, butter and brown sugar


8. Remove your ribs from the smoker and sauce them using the Flaming Coals sweet honey BBQ sauce. Place them back into the smoker for an additional 5 to 10 minutes to allow the sauce to set. 


This image shows pork ribs seasoned with Flaming coals Sweet honey sauce


9. Your ideal internal temperature for pork ribs is 195 to 203°F. At this temperature, fat and collagen throughout the meat has broken down and flavoured the ribs. This contributes to the overall taste and texture of the ribs. If the bones peek out and they probe easily at 195° F, pull them off. If the probe is still tight or no bones are peaking out, let them go to 203° F and then pull them off.

10. Allow your ribs to rest for at least 15 minutes off the heat before slicing. 


This image shows an amazing pork ribs


10. Enjoy!


Cooking pork ribs in the Flaming Coals offset smoker is an easy task once you master a few fundamentals of smoker heat management. To make things even easier you may consider purchasing a Flaming Coals Tempmaster Pro control unit. The unit works by placing a temperature probe on the grill in the cooking chamber, this information is relayed to a control unit. By setting your desired temperature (say 275f) the unit will initiate the fan connected to the firebox if your cooking chamber drops below the set temperature. Inversely if the smoker is running too hot, the fan will turn off and allow the smoker to drop in temperature until it hits its target. Maintaining even temperatures throughout the cook is now as simple as a set and forget. The unit delivers pellet grill simplicity with the taste and experience of a true offset cook, it’s a must-have for anyone looking to do long cooks and get some sleep! 


Smoker Heat Management 

  1. Using a charcoal chimney and charcoal starter wand, light 6-8 pieces of lump charcoal and let them come to a full burn. Add to your firebox and preheat the smoker to 225°F (105°C), add additional charcoal to the fire as necessary.
  2. Add a chunk or two of smoking wood (cherry or apple is our preference) to the firebox each half-hour to create a stream of thin but visible smoke that is somewhat blue in appearance. Too much wood may result in thick, gray smoke. If this happens, open the smoker and clear the smoke out, waiting to close it until you’re able to achieve manageable smoke again.

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by: Michael Wilkie