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Weeknight Smokehouse Ribs

  • Author: Aubrey
  • Prep Time: 10 minutes
  • Cook Time: 75 minutes
  • Total Time: 1 hour 25 minutes


Fall off the bone ribs in about an hour! Use this shortcut pressure cooker method and finish them on the smoker for that smokehouse feel on a weeknight!



2.5 lbs baby back ribs
1/2 cup Char-Griller Ribs Rub
1 cup BBQ sauce


  1. Clean ribs and remove silver skin membrane from the back of the ribs. If you’re unsure how, slide a butter knife in-between the thick membrane and the meat, and slide until a pocket forms, allowing you to grab and easily peel away. Generously coat the ribs in the rub, and rub in, letting the ribs absorb all of the seasoning.
    2. In the instant pot, add 1 cup of water, and the steaming tray to the bottom of the pot. Arrange your ribs, in a coil type shape on their side, and close lid- setting to seal. Select “Pressure Cook”, high pressure, for 28 minutes. Let the IP do its thing.
  2. Next, in your Char-Griller Charcoal Chimney, all charcoal, and alternating layers of hickory chunks. Place over burner on the Texas Trio, and light- letting the flame stay burning for about 2-3 minutes, until charcoal lights and begins to burn on it’s on. Kill the heat and allow the charcoal to heat up for 20 minutes.
    4. Next, add charcoal and wood to the smoking box on the Trio, and add 1-2 more large pieces of wood. Secure your air vents for a slow, steady inflow of air, and prepare your grates.
    5. Once the instant pot is done cooking, manual release the steam, and remove ribs. Transfer to the Trio, and close the lid for 20 minutes, allowing the smoke to wrap around the ribs. 20 minutes later, slather the ribs in sauce, and close lid again, until sauce changes from a bright color, to a more sticky, darker hue, about 15 more minutes. Ribs are ready to serve! Enjoy!

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