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Maple Chipotle Grilled Ribs are finger lickin’, bone suckin’, melt in your mouth ribs! These are the best ribs that I have ever had. They are cooked over charcoal and are so meaty and tender! The glaze is absolutely delicious, with a bit of a kick, but not overly spicy.
My favorite tips and techniques for grilling ribs.
- From a taste perspective, I prefer the smokier, richer taste of food cooked on a charcoal grill.
- When you choose charcoal grilling, I recommend additive-free lump charcoal, which is just charred wood.
- The best way to know if ribs are fully cooked is to check its internal temperature with an instant-read thermometer.
- Preheat your grill 15 to 25 minutes before you start cooking to make sure it reaches the right temperature (and to kill any bacteria). Your grill should be 400-450°F for high, 350-400°F for medium-high, 300-350°F for medium and 250-300°F for low heat. A properly heated grill sears foods on contact, keeps the insides moist and helps prevent sticking. While searing doesn’t “seal in” the juices (contrary to popular belief ), it does create improved flavors through caramelization.
- To gauge the temperature of a grill without a thermometer, place your open palm about 5 inches above the grill rack; the fire is high if you have to move your hand in 2 seconds, medium if you have to move your hand in 5 seconds and low if you have to move your hand in 10 seconds.
- Let finished ribs rest on a clean platter, tented with foil, for about 10 minutes before carving so juices can redistribute evenly.
Ingredients for the rub: Cumin, Chili Powder, Maple Sugar, Pepper, Salt.
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Maple Chipotle Grilled Ribs
Maple Chipotle Grilled Ribs are finger lickin', bone suckin', melt in your mouth ribs! These are the best ribs that I have ever had. They are cooked over charcoal and are so meaty and tender! The glaze is absolutely delicious, with a bit of a kick, but not overly spicy.
Ingredients
- Ribs:
- 1 Tablespoon Maple Sugar
- 1 Tablespoon Chili Powder
- 1/2 teaspoon ground cumin
- salt and fresh ground pepper
- 3 1/2 pounds Smithfield® Extra Tender Back Ribs
- Glaze:
- 3/4 cup pure maple syrup
- 1 chipotle chile. chopped and 3 Tablespoons adobo sauce
- 2 Tablespoons Ketchup
- 1 1/2 Tablespoons Dijon Mustard
- 1 Tablespoon Cider Vinegar
Instructions
- GRILL:
- For a charcoal grill, light a medium fire (300°F to 350°F) with all the coals banked to one side and the other side empty. Clean and oil the grill grates. I used a paper towel and vegetable oil. ( For a gas grill, light the front burner to medium-low and leave the back burner off.)
- RUB:
- In a small bowl, mix the sugar and spices with 4 tsp. salt and 1 tsp. pepper, and pat over both sides of the ribs. Let sit at room temperature while the grill heats.
- COOK RIBS:
- Set the ribs meaty side up over the cool zone of the fire and cook covered (with the vents open on a charcoal grill) until the ribs brown and become tender (a paring knife should easily slice into the meat and the ribs should sag if you hold the center up with a pair of tongs), about 1-1/2 hours.
- GLAZE:
- Stir together the maple syrup, chipotle,chile and adobo sauce, ketchup, mustard, and vinegar in a medium bowl until combined. Spoon or brush the ribs with half the glaze and cook with the grill covered, brushing the meat every couple minutes, until the glaze browns and becomes sticky on the ribs, about 15 minutes. Remove the ribs from the grill, spoon or brush with the remaining glaze, and let cool for a couple minutes; cut in half (meaty side down so they’re easier to slice), and serve.
David @ Spiced
Thursday 30th of June 2016
You know I love the maple addition to these ribs, Nettie! They sound delicious. (And I often sneak chipotle into my grill rubs whenever I can, too...yum!) I'm thinking we need to get a rack or two of these ribs on the grill this weekend. You guys wanna come down?? :-) #client
nettiemoore11
Thursday 30th of June 2016
You don't have to ask me twice! I used the Maple Sugar that we got in Vermont! Nettie