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Slow grilled, fall off the bone, pork ribs are a summer staple. Serve yours with corn on the cob and easy cheddar biscuits.
It’s summer, the temperatures are rising, and I’ve got my grill cooking dinner almost every chance I get. Ribs, and pork ribs in particular, are one of our family favorites. It isn’t hard to grill ribs, in fact with Smithfield Extra Tender Fresh Pork St. Louis Style Ribs it’s easy. They’re like the secret weapon to cooking perfect ribs every time.
Our very first grill that we bought was actually a Mother’s Day present many years ago. Funny enough, ribs were one the very first things I ever cooked on the grill at our house. The perfect ribs don’t take many ingredients, but the key is to cook them low and slow. #TeamSlow
And, just in case you’re still nervous, Smithfield Extra Tender Fresh Pork is more tender and juicy, so no matter the level of experience you have at the grill, your pork ribs are sure to impress.
Slow Grilled Pork Ribs
- Smithfield Extra Tender Fresh Pork St. Louis Style Ribs
- Savory BBQ dry rub
- BBQ sauce
Three ingredients, that’s really it! Smithfield® also makes it easy because their ribs are hand trimmed, extra tender & juicy with no added hormones or steroids. It’s so easy to pick up a package of Smithfield Extra Tender Fresh Pork St. Louis Style Ribs plus all the sides at Walmart.
Start your ribs the night before by rubbing the dry rub all over the ribs. Then wrap in plastic wrap and let marinate in the refrigerator overnight.
These ribs need to cook for about 4 hours, so if we’re eating them for dinner, I know I need to get started around lunch time. I get the coals going and then use the thermostat on my grill to check the temperature. I want my grill to be about 220 degrees to cook these low and slow.
Depending on your grill you probably want to rotate your ribs every 30 minutes. You’ll know when they are done when the bone starts separating from the meat (about 180 degrees).
The last step is to brush on your favorite BBQ sauce. We prefer savory to sweet when it comes to ribs, but it’s all in your personal preference.
While I never need a reason to eat ribs, they are perfect for homegating, especially during the upcoming NASCAR races. I got to attend a race a few years ago and it was incredible to see how fast they go in person! But even though I like my race car drivers to go fast, I’m still #TeamSlow when it comes to how to cook ribs.
In 2019, Smithfield will feature recipes and tips from Award-Winning Pitmaster Tuffy Stone #TeamSlow and Smithfield No. 10 race car driver Aric Almirola #TeamFast as they compete to show how easy and versatile fresh pork can be on the grill.
Are you #TeamFast or #TeamSlow? Find out and be entered to win a $500 Walmart Gift Card and other prizes!
In my opinion, the best sides for ribs are ones you can eat with your fingers. I mean, you’re already eating with your hands, why not make everything something you can pick up and eat?
Anytime I cook on the grill you can get I’m tossing on some corn on the cob. They are perfect for tossing on the grill once the ribs are done. They can cook while the ribs rest for a minute before I slice them for serving.
If there is ever an occasion when you can’t add biscuits to a meal, I haven’t found it. While I prefer to bake my biscuits from scratch, you don’t have to. However, no matter what biscuit dough you use, my biggest tip is to make them in a round cake pan where the dough touches. You get softer and fluffier biscuits! To make these a little more savory I added several handfuls on cheddar cheese on top of my dough and then baked. The perfect side to my BBQ ribs!