Raise your hand if you love summer! Raise your other hand if you love backyard barbecues! Raise both hands if grilling ribs seems way too time consuming and unreasonable! If one or both of your hands are raised, then this Grilled BBQ Ribs recipe will be your best friend this summer. And if you didn't raise a hand or two, I have a hard time believing you.
My dad is a master of the grill. He is hands down the best in the Midwest and can whip up the most delicious meals with his skills. What is most impressive is his balance of a full time job, participating in a weekly golf league, and family time. Somehow, someway he still has the time to make mouth watering meals that leave us coming back for more.
Now that Jacob and I are married, we decided it was time to take after Mr. Ecklund and try our own hand at grilling. We called up the legend himself and asked for some tips with the Farmland's St. Louis Style ribs we picked up at Walmart. Because we live full lives, he suggested starting the ribs out in the crock pot. Not only does this cut back on cook and prep time, but it provides extra tender and flavorful ribs.
The rub was made up of dad's suggestions along with our favorite herbs and seasonings to make a lasting impression on our taste buds. We slathered it on, tossed it them in the crock pot and went along with our day. It was so nice to have dinner cooking without having to spend hours in the kitchen. After about four hours in the crock pot on high, we transported them out to our local park and started up the charcoal grill. There is something so classic and smokey about grilling over charcoals.
After getting the coals warmed up and wrapping the ribs in tinfoil, we popped them on the grill and went back to tossing a frisbee, laying in our hammocks, and spending time together. Who knew grilling ribs could be laid back and enjoyable? Halfway through I added the ears of corn over the charcoal to cook. After two hours of grill time and smelling the delicious BBQ, we unpacked the tinfoil and dug in. Don't tell him, but I think dad may have a grilling rival at our next family get together!
Farmland St. Louis Style Spareribs
1 Tablespoon Chili Powder
1 Tablespoon Smoked Paprika
1 Tablespoon Cumin
1 Tablespoon Brown Sugar
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
2 Teaspoons Black Pepper
Salt to taste
BBQ Sauce of Choice
Corn on the Cob
A Pinch of Rosemary
1. Combine all the dry ingredients, besides Rosemary, in a bowl. Mix well. This creates your delicious dry rub.
2. Trim membrane off the back of ribs. This allows ribs to be extra tender and less fatty.
3. Slather the dry rub on to both sides of the ribs.
4. Place ribs in crock pot for four hours on high.
5. Take ribs out of the crock pot, wrap in tinfoil pockets, and place over hot charcoal grill.
6. Use meat thermometer to keep track of how cooked the ribs are. When they have 45 minutes to an hour to go, add the corn over the coals. My favorite way to cook it is within the husk.
7. Wait till corn is soft and meat is fully cooked, remove from heat, and serve.
8. As a bonus tip, I like to put butter on the corn cobs with a little sprinkle of rosemary.
How do you like your ribs? Visit the Get Fired Up Grilling website www.getfiredupgrilling.com for additional recipes and tips from BBQ Pitmasters Moe Cason and Tuffy Stone. Also enter to win a trip to the American Royal BBQ contest and other great grilling prizes!
Labels: recipes, Summer