BBQ dry rubbed pork ribs hot off of the grill are what’s for dinner this summer! This recipe post is part of a social shopper marketing insight campaign for Weave Made Media® and Farmland/Smithfield, but all my opinions are my own. #weavemade #ReadySetRibs http://my-disclosur.es/RgFrEH
Stereotypes. I hate ’em. Whoever says that women shouldn’t be firefighters or men shouldn’t be fashion designers might want to take a walk into the 21st century and open their eyes. Nothing is off limits anymore, and for girls, that includes “manning up” a GRILL. If cooking food on a grill intimidates you, don’t worry, because I’m here to remove the fear from the fire! Come on in to the virtual kitchen with me and I’ll help you cook up a delicious rack of BBQ dry rubbed St. Louis style pork ribs!
That is one monster sized slab of pork ribs, isn’t it? I usually buy baby back ribs, but when I saw these meaty St. Louis style spare ribs looking so pretty on the shelf at Walmart, I knew that they’d be a great match for my dry rub recipe. As summer approaches, it’s the perfect time to get your family and/or friends together, fire up the grill and pull out your favorite recipe for pork ribs. I’m hoping that if you don’t already have a favorite recipe, this one will become your favorite!
One of the most important things to remember about cooking pork ribs is they’re pretty high in fat content. That means they’ll be downright tasty, but they’ll need to be cooked at a low temperature for a longer period of time. “Low and slow” cooking allows the fat in the meat to render down, basically melting it. Think of bacon cooking in a pan. If you cook it at too high of a temperature, it’ll burn before it has a chance to get crispy. Same goes for pork ribs. The problem is that grills don’t allow you to get that super low temperature for a long period of time. The way I fixed that problem is by wrapping the ribs in aluminum foil and baking them in the oven for 2 hours before I put them on the grill to finish them off. That resulted in ribs that practically fell right off of the bone as we ate them!
Prepping the Pork Ribs
Another important step in creating the perfect rack of pork ribs is making sure to remove the membrane from the back (bone) side before you rub ’em down with spices and cook them. I was going to try and explain how to do it, but I found an awesome step-by-step tutorial with photos HERE that I think do a much better job. You can also get great grilling tip from the BBQ Pitmasters at ReadySetRibs
After you’ve removed the membrane, roll up your sleeves and get ready to give the pork ribs a nice rubdown with the dry spices. Then wrap them up tightly in a double layer of aluminum foil and put them into the refrigerator for at least 4 hours. I dry rubbed mine first thing in the morning so that I could grill them up for dinner that night. You can do it the night before you cook them if that’s easier.
After you pull them from the fridge, the ribs are ready for the grill! They’ll be completely baked in the oven, so all you’re doing is warming them back up and putting a beautiful char grill onto them.
If you want to add some barbecue sauce onto them, you certainly can do so while they’re grilling, or you can serve it on the side when you serve them.
Perfect side dishes to go along with these amazing pork ribs would be slow cooker BBQ baked beans and/or patriotic quinoa & fruit salad. For dessert, how about a pan of caramel bacon brownies, or a few Old Glory patriotic cupcakes? Patriotic doesn’t get more delicious than that for Memorial Day or the 4th of July!
If you like saving money on your groceries, you’ll be happy to know that Coupons.com has a $1.00 off coupon available *while supplies last* for Farmland/Smithfield Baby Back Ribs and St. Louis Style Pork Ribs. You can print the coupon HERE.
Get those ribs, grab your friends and family, fire up the grill, get a talented girl (or guy) behind it, and get some of these yummi pork ribs into your belly!
- 1/4 cup dried chipotle peppers, finely ground
- 2 tablespoons brown sugar
- 1 teaspoon granulated garlic
- 1 teaspoon dried oregano
- 1 tablespoon smoked or sweet paprika
- 1 tablespoon dried ground mustard
- 1 tablespoon ground black pepper
- 1 tablespoon salt
- Place all ingredients into a small bowl and stir with a spoon to combine.
To my husband, Brian, my brother, Captain Edward “Ted” L. Heflin, Jr., my deceased Father, Edward L. Heflin Sr., my brother Scott and all other Americans who are now or who have served our country in any branch of the Armed Forces or public safety, I thank you from the bottom of my heart.