The Story
There’s an ongoing debate about charcoal versus propane. Levi Johnson Jr. will end it for you: charcoal is his choice, and always has been. The heat’s different. The smoke’s different. You can taste the commitment in every bite.
This recipe goes back to his grandfather Ottway Clemons — a Tennessee pit master who built his reputation on a white vinegar-base with serious heat. Levi adapted it when he moved to Detroit. Apple cider vinegar. Natural sweetness. Enough heat to make you reach for another rib.
“No amount of BBQ sauce can cover the taste of burnt meat. Watch your fire. The sauce rewards patience.”
The Texas Cheat — basting both sides and wrapping tight in foil — is the finishing technique that locks in everything you’ve built over the fire. Levi uses it. Championship pitmasters use it. Now you do too.
When to Make This
Instructions
- Build a pyramid of charcoal, douse with lighter fluid. Light and allow to fully ash over — 20–30 minutes — until coals are white.
- While coals burn down: peel the membrane from the back of the ribs. Season the rack (room temperature) with dry rub mixed with brown sugar.
- For indirect heat: ribs on the opposite side from the heat source, meaty side down. Close the lid. Cook 45 minutes without opening.
- Flip the rack. Cook another 15–20 minutes. Watch for the meat drawing up on the bone.
- Baste both sides with Mr. Levi’s Mild Soul Sauce. Wrap tightly in foil (Texas Cheat) and return to grill 15–20 minutes for fall-off-the-bone results.
- Unwrap. Rest 5 minutes. The glaze deepens as it rests. Serve immediately.