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When I was in cooking school one of our dishes we had to prepare was ribs. I had never done them before. We had to trim the silver skin by hand and slice them on the diagonal to go in a pressure cooker. Actually going through the process of preparing them took some of the mystery out of making ribs and got my confidence up so I made them at home. Again, I had to hand trim them and there was quite bit of prep work. What if you could buy ribs that were ready to go? What if they were already hand trimmed? What if they were easy to make? Well, Smithfield Extra Tender Back Ribs are all of those things and I used them to make these Easy Low and Slow Ribs to kick off our summer grilling season.
I picked up the ribs in the meat department of Walmart. Smithfield offers St. Louis Style, Spare Ribs and the Extra Tender Back Ribs which is what I purchased. I also grabbed some Kingsford charcoal to break in our new combo grill.
I cooked the ribs via the indirect method which sounds complicated but what it really means is that the warm coals are on one side of the grill and the ribs are cooking next to them not directly on them. This is perfect for low and slow which produces fall off the bone ribs.
To Cook the Ribs Low and Slow:
- I coated the ribs with a maple dry rub (You can use your favorite rub from the spice aisle or make your own.) on both sides and then wrapped them in plastic wrap and put them in the fridge for an hour and a half or the flavors to develop.
- I then set the ribs on the counter to let them come to room temperature.
- While the dry rub is setting and the ribs are in the fridge, get your coals going on the grill. Have the coals heating only on one half of the grill because for the indirect method the ribs will go on the opposite side.
- Using either the thermometer that came with your grill or you can purchase one to set in the grill, when the thermometer reads 250 your grill is ready.
- Wrap the ribs in foil and place on the side of the grill away from the charcoal. (You may want to cut the rib rack in half and wrap each in foil to accommodate your grill. The Smithfield Tender Back Ribs are a big rack of ribs and in hindsight I wish I had cut them.)
- Grill the ribs in foil bone side up for an hour.
- Here’s the important part: Do not open your grill especially for the first 30 minutes because your heat from the grill will escape and you will not maintain the temperature needed to cook the ribs.
- After the ribs have grilled for an hour, turn them to the other side and grill for another 40 minutes.
- Finally, if you like sauce you can unwrap the foil and baste both sides of the ribs with a BBQ sauce like KC Masterpiece. If you want a crisp outside, place the ribs over the coals for 20 minutes to finish cooking. If not, then leave the ribs over the indirect heat for 20 minutes.
- Let the ribs rest for 10-15 minutes after removing from the grill and then slice and enjoy.
I know ribs can be intimidating but I promise with Smithfield ribs all the trimming is already done for you so you can get your grill going, apply your rub or sauce and literally just let them go and done. They’re easy enough you don’t need to wait until Memorial Day or Fourth of July. These would be an easy weekend dinner. They are so tender and my husband kept going on about how meaty they were and saying he was going to have his golf buddies over for some. Hey buddy, watch volunteering me for stuff! Just kidding. The Smithfield ribs are so easy it would be no trouble at all.
I served the ribs with grilling beans and cole slaw and extra sauce and I found the baskets and checked tissue at Walmart so our house has become our favorite BBQ joint. 🙂
You definitely don’t have to be a pit master to make Smithfield ribs but if you want to check out one in action making the ribs watch Tuffy Stone make the back ribs:
Whether you’re a pro or a home cook, if you’re ready to go Hog Wild and win a beautiful new F150 pickup truck, be sure and submit your recipe to the Hogwild Throwdown grilling competition. There are categories for chops, steaks, and of course ribs. The contest will be judged by Tuffy from the video above and Mo Cason. Pick up some Smithfield ribs, get your best sauce or rub ready, and get busy winning that truck!