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Summer is the time for grilling and chilling and we are taking full advantage of the season. However, it is not unusual for us to don our winter gear and brave the elements in the winter to get our grill on. Still, being able to enjoy the weather while we grill makes the process much more fun. As a participant in Allrecipes Allstars Smithfield-Farmland campaign, we were given a list of recipes to choose from to test the product we were given coupons for. Each of them sounded like the stuff of pork rib dreams and after much, back and forth I chose Memphis Style Back Ribs. This was perfect for my taste buds because sauce isn’t very important to me. With Memphis Style, the ribs are smoked using only the dry rub mix. Sauce can be served on the side if the diner so desires.
Seldom do I pay attention to the style/name of ribs. I know large end and baby back. That was until Memorial Day when I bought St. Louis style because they were on sale. Memphis ribs are full a full rack with the flange trimmed off neat and evenly. The trimmed portion then become the tips and makes great taster pieces. Even though the rub is considered “dry“, prepared yellow mustard is first massaged into the ribs on both sides. This makes a perfect medium to get the dry ingredients into the ribs. For the most even coverage, a shaker works best but don’t sweat it if you don’t have one. You can sprinkle it on by hand, or with a spoon.
When reading the recipe I was just a little skeptical that the ribs only had to marinate for 30 minutes prior to smoking. Typically, for us it’s an overnight process. However, 30 minutes was quite enough. The rub penetrated the ribs evenly and was not overpowering. Something we feared with the use of two types of mustard.
The ribs smoked over indirect heat meaning that the charcoals were off to the sides and the ribs placed in the center away from the coals. Place a shallow pan under the ribs to catch any fat that might drip during the smoking process. The dry spices combined with the prepared mustard made for a beautiful color on the ribs and yes, they were delicious. With all three adult sons in the house, five slabs didn’t last too long.
4-6 hours was the suggested cooking time and that produced nice tender ribs. The next time I’m going to extend the time at least another hour and increase the cooking temperature from the recommended 250°F to 300° F-350° F. I like my ribs somewhere between nice and tender to falling off the bone. The coupon I received was for Farmland Ribs and up until now, I had never heard of that brand. To my knowledge, they’re only available at Wal-Mart. They were very reasonably priced and very meaty. If you’re a fan of pork ribs (I hope you are) I would recommend you try them and this recipe. The last thing we need for July 4th is more ribs but I’d be willing to bet the good folks at Wal-Mart will see in the meat isle again soon.
This is the recipe as it appears at Allrecipes.com. The only difference is that I used Farmland Ribs rather than Smithfield’s Extra Tender Pork Back Ribs. #AllstarsSmithfield #GetFiredUpGrilling
- Dry Rub:
- ¼ cup brown sugar
- ¼ cup kosher salt
- 2 tsp chili powder
- 1 ½ tsp dry mustard
- 1 tsp black pepper
- 1 tsp celery salt
- 2 racks Farmland Pork Back Ribs, membrane removed
- ¼ cup prepared yellow mustard
- Apple juice, in a spray bottle
- About 30 minutes before smoking, make the dry rub.
- Combine all ingredients in a small bowl; mix well.
- Spread both sides of ribs with yellow mustard and sprinkle with dry rub.
- Let stand at room temperature for 30 minutes.
- Heat charcoal or gas grill for indirect cooking at 250 degrees F.
- Place the ribs, meaty side up, over a drip pan and cook for 4 to 6 hours until very tender.
- Spritz ribs occasionally with apple juice using a spray bottle.
- Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
- Let ribs stand 10 to 15 minutes before serving.
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