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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 kids request ribs for dinner all of the time. Loved seeing their eyes widen when I served them these Maple Chipotle Grilled Ribs. My family all agreed that these are the best tasting ribs that they have ever had, so moist and they melt in your mouth.I like that I can get great quality meat right in my local Walmart meat case. Smithfield® Ribs are right in the meat department. I feel comfortable serving my family Smithfield® ribs. They are hand-trimmed, extra tender and juicy with no added hormones or steroids. Smithfield® pork is sure to impress. Smithfield® ribs are the secret weapon for making great ribs on the grill. No matter what your level of expertise is, you can grill great ribs!
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.Mix dry ingredients together in a small bowl.Rub on meat. Get grill ready. Place coals on one side of grill, pyramid style.Set the ribs meaty side up, cook covered, with vents open, until ribs become tender.Ribs are well done at 170 degrees.Spoon or brush glaze over ribs and cook with the grill covered.Spoon or brush ribs with glaze.Let ribs cool for a couple minutes, cut in half, meaty side down, so that they are easier to slice. Serve with your favorite BBQ side, rice, or potato salad and coleslaw.Slice ribs meaty side down.Check out this Smithfield Smoked Sweet & Spicy Back Ribs Recipe from pro-griller Moe Cason. #ad #HogWildThrowdown
The Hog Wild Throwdown contest is for both amateur and pro grillers. Celebrity grill talents Moe Cason and Tuffy Stone are brand ambassadors for this event. Smithfield® has partnered with them for the last 2 years to share their excitement and their message around the quality of Smithfield® meat, Walmart and ease of grilling ribs. Prizes include (2) Ford F-150’s! How would you like to win one of those?? I know I would! Enter here: Smithfield Throwdown
You can also earn up to a $3.00 rebate on the purchase of one (1) Smithfield® Rib and one (1) KC Masterpiece® BBQ Sauce or Marinade 18 oz. or larger via Ibotta Digital Rebates. (Offer good to residents of AL, AR, CT, HI, KY, MA, ME, MN, MO, NC, ND, NJ, RI, UT and WV) – No Beer Purchase Required. Click here: IBOTTAWhats your favorite way to make 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.
- 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
- 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
- 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.)
- 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.
- 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.