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Can you believe it is almost Memorial Day? Since the first relatively nice day we had this spring, I’ve been dreaming of warm weather and outdoor grilling; I cannot wait to kick off the unofficial start of summer with a true backyard barbecue! To break in my grill for the season, what better choice than to get some ribs on the grill?
I have a few recipes on my blog for Slow Cooker Ribs, dripping in yummy homemade barbecue sauce. But when it comes to ribs on the grill, I like mine smoky and seasoned with a flavorful dry rub, like this recipe for Memphis Style Grilled Ribs. Grilling ribs takes some time but is a pretty simple process. Cooking them low and slow results in a wonderfully tender meat that is nice and juicy on the inside, with a beautiful crust on the outside.
I picked up a rack of Smithfield Fresh Pork Back Ribs from Walmart, as well as some charcoal, and hickory wood chips. Smithfield Fresh Pork ribs are hand-trimmed and have no added hormones or steroids. They are extra tender and juicy, making them perfect for grilling.
(As a said above, smoky ribs are a favorite of mine!) I love love love the flavor that charcoal imparts on grilled food.
Adding some chips on top of the charcoal adds another level of smoky flavor to the ribs.
So let’s get grilling!
Ingredients:
- ~3 lbs Smithfield Fresh Pork Back Ribs
- 1 cup hickory wood chips
- charcoal
Dry Rub:
- 2 tablespoons smoked paprika
- 1 1/2 tablespoons light brown sugar
- 1 tablespoon salt
- 1/2 tablespoon cumin
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon black pepper
Mop Sauce:
- 1/4 cup distilled white vinegar
- 1/4 cup water
- the juice of 1 orange
- 2 tablespoons of the dry rub