Here’s the scoop. BBQ is sacred. It’s a labor-intensive act of love and truly so worth the reward. But what about that craving that hits you on a Wednesday, and all you can hear is the subtle whisper of “ribs” in your mind? What if we tried something, maybe just once, maybe a million times more (since it’s delicious), and we create a little BBQ shortcut? I’m cooking ribs in the instant pot and finishing them on the smoker- creating that tender, fall-off-the-bone experience, with all that smokey layering, in about an hour. Some may say it cannot be done, but you’re going to try and see it can. Hit the baby backs with a healthy rub of Char-Griller Rib Rub and your favorite BBQ sauce. Let’s dig in.

Instructions

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.
3. Next, in your Char-Griller Charcoal Chimney, all charcoal and alternating layers of hickory chunks. Place over the 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 its 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!