This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HogWildThrowdown #CollectiveBias
Smithfield® Ribs are perfect for your next barbecue but are also an easy meal solution for any night of the week. Especially those hot days when you just don’t want to turn your oven on. Even if you aren’t a grill master, you can make great ribs at home. The Extra Tender fresh pork is more tender and juicy, so even if you haven’t grilled ribs before, you will surely impress a crowd!
I headed over to Walmart for a few things and picked up a 2pack of Smithfield Extra Tender Spare Ribs. It’s great that you can get quality meat right in your local Walmart meat case. Smithfield Ribs are hand-trimmed. I really like that they have no added hormones or steroids.
Smithfield® has a variety of ribs for every meat-eater in your life.
- Smithfield Extra Tender Back Ribs
- Smithfield Extra Tender St. Louis Ribs
- Smithfield Extra Tender Spare Ribs
1 rack of Smithfield Extra Tender Pork Spare Ribs (trim that extra piece of meat away and use for another recipe)
Dry Rub (recipe below)
apple wood chips
spray bottle with 1/2 apple juice and 1/2 water
Blueberry Barbecue Sauce (recipe below)
Rib Dry Rub
(For the dry rub, I used a mortar and pestle to grind coarse salt. I will be using regular salt next time because it was just too “chunky”.)
1/2 tsp salt
2 Tbs paprika
1 Tbs onion powder
1 Tbs garlic powder
1/4 tsp thyme
1/4 tsp chipotle chili powder
Combine all ingredients in a bowl and mix.
Add half of the dry rub mixture on one side of the ribs and gently pat. Turn it over and add the remaining mixture.
Wrap in foil and put in the refrigerator for about an hour.
Soak apple wood chips in water for at least 30 minutes. When it’s time to grill, set up your coals in a pyramid shape. (To help it light, we added a few wood chips.) Use charcoal lighter fluid according to directions on bottle. In about 15 minutes your coals should be red-hot or ashing over. Drain wood chips. Because you want to cook the ribs in indirect heat, push coals to one side and add a handful of wood chips over the coal.
Put your ribs on the opposite side of the grill from the coal. Try to keep your temperature around 275 degrees. Add more wood chips every 45 minutes. If it falls below 200 degrees add more coal. Cook for about 2 1/2-3 hours.
Halfway through cooking, if your ribs are dry, use a the apple juice and water mixture and spray every so often when you notice dryness.
In the last 20 minutes add barbecue sauce to the top. Take the ribs off the grill and cover loosely with foil. Let rest for 15 minutes.
Blueberry Barbecue Sauce
1 pt. blueberries, washed
1/3 C. brown sugar
2 Tbs molasses
1 tsp paprika
1/2 tsp black pepper
pinch of salt
1-2 Tbs water
In a medium pot, combine all ingredients over medium heat. When blueberries start to open, lower heat to low-medium. Continue cooking for about 10 minutes, stirring occasionally. Use hand blender (a regular blender would be fine as well) to combine. Store in a jar with a tight-fitting lid in the refrigerator.
Serve your ribs with your favorite side dishes. I made a nice Italian Potato Salad. Recipe to come!
Now, it’s time to go Hog Wild with this contest! Prizes include (2) Ford F-150’s!
Pro and amateur grillers: check out the Hog Wild Smithfield Throwdown Contest.
Celebrity grill talent Moe Cason and Tuffy Stone are brand ambassadors and have partnered with Smithfield® for the last 2 years. They know the quality of Smithfield meats at Walmart. Check out the video below for Tuffy’s Smithfield Smoked Back Ribs recipe.
There are so many ways to make ribs. Wet marinade, dry rub, sauced, unsauced…what’s your favorite? Leave a comment below and let us know!