Slow-Grilled Chili-Rubbed Pork Riblets With Charred Corn

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 2 hours 20 minutes
• Total Time: 2 hours 50 minutes

Quick Ingredients

• 2 1/2 lb pork riblets
• 1 tbsp neutral oil (canola or avocado)
• 2 tbsp dark brown sugar
• 1 tbsp kosher salt
• 2 tsp ancho chili powder
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper
• 1/2 cup apple cider vinegar (for spritzing)
• 1/3 cup ketchup
• 2 tbsp honey
• 1 tbsp apple cider vinegar (for glaze)
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 4 ears corn, husked
• 3 tbsp unsalted butter, melted
• 1 lime (zest + 1 1/2 tbsp juice)
• 1/2 tsp chili powder (for corn)
• 1/2 tsp kosher salt (for corn)

Do This

• 1. Heat a charcoal grill for two-zone cooking; target 275°F on the indirect side.
• 2. Mix the chili rub; lightly oil riblets and coat evenly. Rest 20 minutes.
• 3. Cook riblets indirect, lid closed, at 275°F for 1 hour 45 minutes, spritzing with cider vinegar every 30 minutes.
• 4. Simmer the glaze for 5 minutes; keep warm.
• 5. Grill corn direct over hot coals, turning, for 8–10 minutes until charred; toss with chili-lime butter.
• 6. Brush riblets with glaze and move to direct heat for 6–10 minutes, turning often, until lacquered and the thickest pieces reach 195–203°F.
• 7. Rest riblets 10 minutes; serve with corn, lime wedges, and any extra glaze.

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Why You’ll Love This Recipe

• Big barbecue flavor without complicated steps: a bold chili rub, a quick glaze, and slow ember heat do the work.
• Tender, juicy riblets: cooked low over coals until they’re pull-apart but still meaty.
• Simple side that tastes like summer: charred corn with buttery chili-lime seasoning.
• Great for casual gatherings: riblets are easy to share and fun to eat.

Grocery List

• Meat: 2 1/2 lb pork riblets
• Produce: 4 ears corn, 1 lime
• Dairy: unsalted butter
• Pantry: brown sugar, kosher salt, ancho chili powder, smoked paprika, cumin, garlic powder, onion powder, black pepper, cayenne, apple cider vinegar, ketchup, honey, Worcestershire sauce, Dijon mustard, neutral oil

Full Ingredients

Pork Riblets

• 2 1/2 lb pork riblets
• 1 tbsp neutral oil (canola or avocado)
• 1/2 cup apple cider vinegar (for spritzing, in a spray bottle)

Chili Rub

• 2 tbsp dark brown sugar (packed)
• 1 tbsp kosher salt
• 2 tsp ancho chili powder
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper

Quick Sticky Glaze

• 1/3 cup ketchup
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard

Simple Charred Corn

• 4 ears corn, husked
• 3 tbsp unsalted butter, melted
• 1 lime (all zest + 1 1/2 tbsp juice)
• 1/2 tsp chili powder
• 1/2 tsp kosher salt

Step-by-Step Instructions

Step 1: Mix the chili rub

In a small bowl, combine the brown sugar, kosher salt, ancho chili powder, smoked paprika, cumin, garlic powder, onion powder, black pepper, and cayenne. Stir well, breaking up any brown sugar clumps so the rub spreads evenly.

Step 2: Prep the riblets

Pat the riblets dry with paper towels. Drizzle with 1 tbsp neutral oil and rub it over all surfaces (this helps the spices stick and promotes browning).

Season riblets evenly with all of the chili rub, pressing it on so it adheres. Let the riblets sit at room temperature for 20 minutes while you prepare the grill.

Step 3: Build a two-zone charcoal fire for slow ember cooking

Light a chimney with charcoal (about 5 quarts of briquettes or lump). When the coals are mostly ashed over, bank them on one side of the grill to create a hot side (direct heat) and a cooler side (indirect heat).

Set the cooking grate in place, cover the grill, and preheat for 10 minutes. Adjust vents to stabilize the indirect side around 275°F. If your grill has a built-in thermometer, use it as a guide; ideally confirm with a grill thermometer near the riblet area.

If you like a slightly smokier flavor, add 1 small chunk (2–3 oz) of hardwood (oak, hickory, or apple) to the coals. This is optional.

Step 4: Slow-cook the riblets over embers (indirect)

Place the riblets on the indirect side of the grill (the side without coals), leaving a little space between pieces for airflow. Close the lid with the top vent positioned over the riblets (this pulls heat and smoke across the meat).

Cook at 275°F for 1 hour 45 minutes. Every 30 minutes, quickly open the lid and spritz the riblets with apple cider vinegar (a light mist is enough). This helps keep the surface from drying out and builds a tangy bark.

During the cook, add a small handful of unlit coals to the hot side if the temperature dips and you need to maintain 275°F.

Step 5: Make the glaze and the chili-lime butter

About 20 minutes before the riblets are done, make the glaze. In a small saucepan, combine ketchup, honey, apple cider vinegar, Worcestershire sauce, and Dijon mustard. Bring to a gentle simmer over medium heat, then reduce to low and simmer for 5 minutes, stirring often, until slightly thickened and glossy. Remove from heat.

In a medium bowl, whisk the melted butter with the lime zest, 1 1/2 tbsp lime juice, chili powder, and kosher salt. Set aside.

Step 6: Char the corn over the hot coals

Place the husked corn directly over the hot side of the grill. Grill, turning every 1–2 minutes, until the kernels are tender and charred in spots, 8–10 minutes total.

Transfer corn to the bowl with chili-lime butter and roll to coat. Keep warm while you finish the riblets.

Step 7: Glaze, sear, and finish the riblets

When the riblets have slow-cooked for 1 hour 45 minutes, brush them generously with glaze on both sides.

Move riblets to the direct heat side and grill with the lid open, turning frequently, until the glaze becomes sticky and lightly caramelized, 6–10 minutes. Watch closely to prevent burning (honey glazes can scorch).

For tender, rib-style texture, cook until the thickest pieces reach an internal temperature of 195–203°F. (They will still be safe at lower temps, but this higher range gives you the collagen breakdown that makes riblets feel tender and barbecue-like.)

Step 8: Rest and serve

Transfer riblets to a platter and rest for 10 minutes so the juices settle. Serve with the charred chili-lime corn and extra glaze on the side. If you want a brighter finish, add a small squeeze of lime over the riblets right before serving.

Pro Tips

• Control flare-ups: If the glaze starts to burn on the direct side, move riblets back to indirect for a minute, close the lid, then return to direct heat briefly.
• Know your “embers” zone: Bank coals to one side so the riblets cook with steady radiant heat. That indirect side is where tenderness happens.
• Spritz quickly: Keep the lid open as little as possible (10–15 seconds). Long lid-open time dumps heat and extends cook time.
• Use temperature plus feel: At 195–203°F, a probe should slide in with little resistance and the meat should bend easily when lifted with tongs.
• Salt matters: The rub includes 1 tbsp kosher salt. If you swap to fine table salt, reduce to 1 1/2 tsp to avoid over-salting.

Variations

• Smokier Texas-style: Replace the ancho chili powder with 2 tsp chipotle chili powder and add 1/2 tsp ground mustard to the rub.
• Carolina tang: Skip the honey; add 2 tbsp brown sugar and increase the glaze vinegar to 3 tbsp for a sharper finish.
• Street-corn inspired: After buttering, dust corn with 1 oz crumbled cotija and 1 tbsp chopped cilantro (optional but great).

Storage & Make-Ahead

Refrigerate: Cool riblets completely, then store in an airtight container for up to 4 days. Store corn separately for best texture (up to 3 days).

Reheat: For riblets, wrap in foil with 1–2 tbsp water and warm in a 300°F oven for 20–25 minutes, then uncover and broil for 1–2 minutes to re-tack the glaze. Corn reheats best in a hot skillet for 3–5 minutes or briefly on the grill.

Make-ahead: Mix the rub up to 1 month ahead (store airtight). Make the glaze up to 5 days ahead and rewarm gently before using.

Nutrition (per serving)

Approximate, based on 4 servings: Calories: 720; Protein: 36 g; Fat: 46 g; Carbohydrates: 40 g; Fiber: 4 g; Sugars: 18 g; Sodium: 1250 mg.