Grilling Tips to Get You to Pitmaster Status
May 25, 2015 04:45AM
● By Family Features
Give your grill some sizzle by combining your favorite cuts of meat and unique combinations of dry rub ingredients. In no time, you’ll earn “pitmaster” status among your friends and family as you create amazing flavors that will impress even the biggest BBQ fans.
The key to success on the grill is top-notch ingredients, and it all begins with quality meat. With mouthwatering flavor and no artificial ingredients, Smithfield Fresh Pork offers a wide variety of cuts perfect for grilling season.
Ribs in particular are always a crowd pleaser, and one of the secrets to a winning BBQ dish is all in the preparation. Smithfield Fresh Pork St. Louis-Style Ribs are trimmed to have the “tips” removed, which makes them more attractive and helps them cook more evenly on the grill. Plus, to really pack your pork with flavor, make a dry rub of your favorite herbs and spices.
When you’re ready to hit the grill, keep these tips in mind:
- Season your ribs at least 30 minutes before grilling to make sure all of the flavors are absorbed.
- Trust your thermometer; cook ribs to an internal temperature of about 200°F for fall off the bone tenderness.
- Forget forks; use tongs or a spatula instead to keep from releasing precious juices.
- Slow and steady is the way to go; slow cook ribs over indirect heat and add a handful of soaked hickory, apple or cherry wood chips for extra smoky flavor.
- Patience is a virtue; don’t open the grill lid unless you are checking for doneness or turning the food.
Become the ultimate grill master with these tangy Asian inspired St. Louis Style ribs created by pitmaster Tuffy Stone of Q Barbeque.
For more flavorful grilling recipes and tips, visit www.smithfield.com.
Asian Style BBQ Ribs
- 1/2 cup kosher salt
- 1/3 cup light brown sugar
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoons ground anise or fennel seed
- 1 teaspoon black pepper
- 1/2 teaspoon ground cloves
- 2 racks Smithfield Extra Tender St. Louis-Style Pork Spareribs, membrane removed
- 1 handful hickory or apple wood chips for smoking, soaked in water and drained (optional)
- 2 cups hoisin barbecue sauce
- About 30 minutes before grilling, make the dry rub. Combine the first six ingredients in small bowl; mix well. Generously coat both sides of ribs with rub. Set aside at room temperature for 30 minutes.
- Heat charcoal or gas grill for indirect cooking at 275°F. Add drained wood chips, if using.
- Place the ribs, meaty side up, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
- Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
- Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with hoisin barbecue sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.
- Serve ribs with remaining hoisin barbecue sauce.