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#RoyalOakCharcoal showcases premium charcoal products for grilling and barbecuing enthusiasts. Users share tips, recipes, and experiences, celebrating flavorful meals, outdoor cooking, and smoky aromas that enhance culinary adventures. Join the community!
Chef teaches you how to make Sticky Garlic Ribs These came out amazing thanks to @Royal Oak Charcoal ! INGREDIENTS For the Ribs: -2 slabs of baby back ribs -2 tablespoons Duce's Wild Boss Blend seasoning -52 briquettes Royal Oak Charcoal (26 per side) -Water pan (for the grill) For the Sticky Garlic Sauce: -2 tablespoons minced garlic (fresh, not jarred) -1 cup Duce's Wild Competition Sauce -1/2 cup hoisin sauce -1/4 cup sriracha -1/4 cup honey -1 tablespoon Duce's Wild Boss Blend seasoning INSTRUCTIONS Prepare the Grill: -Set up your Weber Grill for the traditional two-zone method with charcoal. Place 26 briquettes on each side, leaving space in the middle for a water pan. -Adjust the grill vents: bottom vent 1/2 open, top vent 1/4 open. Target a cooking temperature of 275°F to 300°F. Prepare the Ribs: -Season both sides of the baby back ribs generously with Duce's Wild Boss Blend. -Place the ribs on the grill over indirect heat, with the water pan in the middle. Cook the Ribs: -Cook the ribs for 2.5 to 3 hours, rotating them every 30 minutes after the first hour. -Every 30 minutes, add 6 briquettes to each side to maintain a consistent temperature. Make the Sticky Garlic Sauce: -While the ribs are cooking, heat a saucepot over medium heat. Add the minced garlic and sauté until slightly golden brown (about 1-2 minutes). -Stir in Duce's Wild Competition Sauce, hoisin sauce, sriracha, honey, and Boss Blend seasoning. -Bring the sauce to a boil, then reduce to a simmer and cook for about 10 minutes, stirring occasionally. Remove from heat and set aside. Glaze the Ribs: -Once the ribs are tender, brush them generously with the sticky garlic sauce. -Return the ribs to the grill over indirect heat for another 10-15 minutes, allowing the glaze to set. Serve: -Remove the ribs from the grill, slice, and serve hot. Enjoy the perfect balance of smoky, sweet, and spicy flavors! #EasyRecipe #bbq #ribsrecipe #pitboss #cooking #royaloakcharcoal
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Chef teaches you how to make Sticky Garlic Ribs These came out amazing thanks to @Royal Oak Charcoal ! INGREDIENTS For the Ribs: -2 slabs of baby back ribs -2 tablespoons Duce's Wild Boss Blend seasoning -52 briquettes Royal Oak Charcoal (26 per side) -Water pan (for the grill) For the Sticky Garlic Sauce: -2 tablespoons minced garlic (fresh, not jarred) -1 cup Duce's Wild Competition Sauce -1/2 cup hoisin sauce -1/4 cup sriracha -1/4 cup honey -1 tablespoon Duce's Wild Boss Blend seasoning INSTRUCTIONS Prepare the Grill: -Set up your Weber Grill for the traditional two-zone method with charcoal. Place 26 briquettes on each side, leaving space in the middle for a water pan. -Adjust the grill vents: bottom vent 1/2 open, top vent 1/4 open. Target a cooking temperature of 275°F to 300°F. Prepare the Ribs: -Season both sides of the baby back ribs generously with Duce's Wild Boss Blend. -Place the ribs on the grill over indirect heat, with the water pan in the middle. Cook the Ribs: -Cook the ribs for 2.5 to 3 hours, rotating them every 30 minutes after the first hour. -Every 30 minutes, add 6 briquettes to each side to maintain a consistent temperature. Make the Sticky Garlic Sauce: -While the ribs are cooking, heat a saucepot over medium heat. Add the minced garlic and sauté until slightly golden brown (about 1-2 minutes). -Stir in Duce's Wild Competition Sauce, hoisin sauce, sriracha, honey, and Boss Blend seasoning. -Bring the sauce to a boil, then reduce to a simmer and cook for about 10 minutes, stirring occasionally. Remove from heat and set aside. Glaze the Ribs: -Once the ribs are tender, brush them generously with the sticky garlic sauce. -Return the ribs to the grill over indirect heat for another 10-15 minutes, allowing the glaze to set. Serve: -Remove the ribs from the grill, slice, and serve hot. Enjoy the perfect balance of smoky, sweet, and spicy flavors! #EasyRecipe #bbq #ribsrecipe #pitboss #cooking #royaloakcharcoal
Fire up the grill with Royal Oak Charcoal and BBQ expert Malcom Reed! 🔥🍖 Watch as he breaks down the two zone grilling method! Ready to level up your grilling game? Let’s do this! @Malcom Reed #GrillMaster #BBQTips #RoyalOakCharcoal #charcoalofchampions #bbq #bbqlife #bbqlove #bbqlover #backyardbbq
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Fire up the grill with Royal Oak Charcoal and BBQ expert Malcom Reed! 🔥🍖 Watch as he breaks down the two zone grilling method! Ready to level up your grilling game? Let’s do this! @Malcom Reed #GrillMaster #BBQTips #RoyalOakCharcoal #charcoalofchampions #bbq #bbqlife #bbqlove #bbqlover #backyardbbq
Happy Holidays from the one and only BBQ Ninja! We hope you had a wonderful Christmas! @TheBBQNinja #royaloakcharcoal
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Happy Holidays from the one and only BBQ Ninja! We hope you had a wonderful Christmas! @TheBBQNinja #royaloakcharcoal
From our family to yours, we would like to wish everyone a Merry Christmas! @Leslie Roark Scott #royaloakcharcoal
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From our family to yours, we would like to wish everyone a Merry Christmas! @Leslie Roark Scott #royaloakcharcoal
Ring in the New Year with Megan Day as she shares her hopes and dreams for 2025! 🎉✨ What are you wishing for in the year ahead? Happy New Year’s Eve, everyone! @Burnt Finger BBQ #NewYearsEve #Hello2025 #NewBeginnings #teamroyaloak2024 #royaloakcharcoal #charcoalofchampions
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Ring in the New Year with Megan Day as she shares her hopes and dreams for 2025! 🎉✨ What are you wishing for in the year ahead? Happy New Year’s Eve, everyone! @Burnt Finger BBQ #NewYearsEve #Hello2025 #NewBeginnings #teamroyaloak2024 #royaloakcharcoal #charcoalofchampions

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