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I’ve got all the information you need for fast and easy grilled pork ribs with just a few simple tips. Don’t get me wrong, I love ribs cooked low and slow but there are days when I don’t have hours and hours (or the patience) to wait for them to finish. Sometimes I like to cook my ribs hot and fast and get them on the dinner table quickly.
I stopped by Walmart to pick up some Smithfield Extra Tender Back Ribs and some Smithfield Extra Tender St. Louis Ribs. They’re already trimmed and ready to go making it easy to get the ribs done with no fuss.
1 Season the ribs with your favorite rub. Blend spices ( I used 2 teaspoons of Kosher salt, 1/2 teaspoon of pepper, 1 teaspoon granulated garlic, 1 teaspoon of ground ginger and 1/4 teaspoon of cayenne pepper for each rack of ribs) or purchase a ready made rub but avoid using sugar at this point, it burns too easily
2 Let the ribs come to room temperature before cooking, about 30 minutes or so
Smithfield Extra Tender St. Louis Ribs are on the top rack and Smithfield Extra Tender Back Ribs are on the bottom rack
3 Get your coals hot in a chimney starter while your ribs are coming to room temperature. Light your coals and wait until they have turned white before putting them in your grill. I like to have two cooking zones on my grill, a hot side with a layer of coals and a cold side with no coals. If things start to get too hot, just move the ribs to the cold side (Keep a spray bottle of water handy to cool down any flare ups)
4 The ribs should be at least 8 inches above the coals. Grill the ribs over hot coals for about 45 to 60 minutes with the lid closed. Check the ribs frequently and don’t walk away from the grill. Start with the bone side down and cook over the coals turning once during cooking. Check the temperature of the ribs with a meat thermometer or use a toothpick. Slide the dull end of a toothpick between the ribs, if it slides in and out easily the ribs are done.
Smithfield Extra Tender ribs stay tender and juicy, so anyone can grill up ribs to grill great ribs.
5 Brush on sauce at this point if you like, just watch them closely so the ribs don’t burn and cook them for only a minute or two more. I skipped the sauce and opted to top these Smithfield Extra Tender Back Ribs with mango/jalapeño relish, the recipe for that is below
6 Wrap the ribs in aluminum foil and let them rest for 10 minutes before slicing and serving
If you have any left over ribs (and that’s a big ‘IF”) make Pulled Pork Rib Breakfast Tostadas with some avocado, tomatoes or salsa layered with the rib meat that’s been re-heated and pulled from the bone. Top with a poached egg, season with salt, pepper and chili powder and serve.
Now you’re all ready to go out and fire up that grill! What’s your favorite thing to cook on the grill? Let me know in the comments below!
Mango Jalapeno Relish
- 1/2 cup water
- 2 tablespoons apple cider vinegar
- 1/2 cup diced onion
- 1.2 cup diced red bell pepper
- 1 teaspoon mustard seed
- 1/4 cup light brown sugar
- 2 diced mangoes
- 2 diced jalapeno peppers
- Combine water, vinegar, onion, red bell pepper, mustard seed and sugar in a saucepan and simmer until most of the liquid has evaporated, about 5-7 minutes
- Add diced mango and jalapeno peppers
- Stir and let cool
- Store in the refrigerator
Check out these other FANTASTIC recipes from the Homestead Blog Hop