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There’s nothing better than an all American Barbecue to kick off the summer on Memorial Day. Our family loves to grill all types of foods, but we especially love how easy it is to grill Smithfield Fresh Pork Ribs over charcoal. I have the perfect spice rub that is kid friendly and just a touch of sweetness to keep you coming back for more.
Have you ever cooked ribs over charcoal? It’s so easy to do and we have a trick to give your ribs just a touch of smoky flavor. So get ready to have your mouth water, be cause these are finger lickin’ good!
Every year I invite friends and family over for a Memorial Day barbecue. We all bring some meat to grill and a side dish to share, like a potluck. We have fun talking about the school year and how we just barely survived to the end of May. I love to have the barbecue at my house so we can have our ribs cooking before everyone gets there. These ribs take about 2 1/2 hours to cook. Low and slow. You don’t want to cook these fast or you won’t be able to eat the meat off the bone.
I head to Walmart and grab the Smithfield Fresh Pork Back Ribs because they are hand trimmed, extra-tender and juicy. They have no added steroids either so I can feel good about serving them to my family and friends. Smithfield Extra Tender Fresh Pork ribs are easy to cook, especially for beginners because they are more tender and juicy.
Be sure tovisit Smithfield’s® Get Grilling America site where you have the opportunity to win $5,000 cash plus multiple prizes throughout the summer.
We have tried many different spice rubs for ribs and have not been too happy with any of them. So I’ve developed our own little recipe that is to die for! It only has the tiniest bit of heat to it and it’s sweet so it’s perfect for your kids.
Now let’s #GetGrillingAmerica!
Kid Friendly Rib Rub
- 1/2 cup brown sugar
- 1/4 cup paprika
- 1 Tablespoon chili powder
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 1/2 Tablespoon black pepper
- 1 Tablepsoon salt
Mix all ingredients together with a whisk or a fork. Remove the ribs from the packaging and rinse under cold water. Let drip dry, but don’t pat dry. Leave the ribs a little wet so the rub will stick to them better. Rub the seasonings on to the ribs on the top, bottom, sides and ends. Let it sit for a few minutes then lift the ribs up and let the extra rub fall off. What sticks to the ribs is all you need.
How to Grill Ribs on a Charcoal Grill
What you’ll need:
- Kingsford Charcoal
- Tin Foil
- Hickory Wood Chips for smoking
- Pot holders
- Tongs
- Charcoal Chimney Starter
This time we used our chimney starter to start our charcoal, but you can also use the Home Right Charcoal Starter (learn more about that HERE). We love to use Kingsford Charcoal.
If you are using a chimney starter to start your charcoal, put some newspaper or other kindling in the bottom then fill the chimney with charcoal. Light the kindling and let the charcoal heat up. As soon as most of the charcoal is red and glowing, you are ready to pour them into the grill.
Soak about two cups of your wood chips in water for about 3 minutes, then drain. Wrap those wood chips in tin foil and drop them right on top of the charcoal. This is the trick to getting your ribs to taste like they’ve been smoked all day long.
Add your ribs to the grill rack. Trim to fit if necessary. Place the lid on and watch the temperature rise. Make sure it’s settling in the “ideal” range, about 225 degrees Fahrenheit . If it’s too cool, add more charcoal, if it’s too hot, remove some charcoal. This is where the tongs come in handy.
Cook the ribs for about 2 1/2 hours flipping about every 30 minutes so they don’t burn. When their internal temperature reaches 170 degrees Fahrenheit, they are done. That’s when the connective tissue begins to dissolve and they are fall off the bone delicious! Aren’t they pretty?
Remove them from the grill and wrap them in tin foil and let them sit for at least 10 minutes before cutting them. We usually wait about 20 minutes to really let those juices set in.
Toby really wants some to be his!
Cut in between each rib before serving. Serve with your favorite side dishes. We love to eat our ribs with my mom’s famous Potato Salad, Grandma Pat’s Baked Beans and a green salad. Delicious!
Watch how Smithfield Pitmaster Tuffy Stone Grills his ribs with a Chipotle Glaze.
