Slap yo’ Mama Ribs: Get Grilling America!

 

Slap yo' Mama Ribs, with delicious Slap yo' Mama Rib Rub, are started in the oven and finished on the grill, with a little smoke.

    Slap yo’ Mama Ribs are made with delicious Slap yo’ Mama Rib Rub: read on for the easy directions! But I promise: no disrespect to YO’ Mama is intended! 

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GetGrillingAmerica #CollectiveBias

Spring has sprung, and I’m so glad, because with the coming of spring, both Smithfield Fresh Pork and I agree: it’s time to “Get Grilling America”! Ribs are just about my favorite thing to grill, and I’ve come up with an easy rib recipe I’ve named Slap Yo’ Mama Ribs! The story behind the name – in brief – refers to that theoretical someone/something who is so good-looking to you, that you might, were it insisted upon, be willing to turn around and slap yo’ mama, just to have them. ) And while I hope none of you will never, EVER smack yo’ mama, I do hope you’ll try these easy-to-make ribs. I’d go so far as to say that no matter your level of expertise, you can grill great ribs. 

The best way to cook ribs is a topic that generates a lot of controversy, wherever you go. Some advocate for the grill, or the smoker, and some for the slow cooker, or the oven. And then, there’s what you put on your ribs: will it be barbecue sauce or a dry spice rub, or a combination thereof? Now that grilling season is here, it’s good to know that grilling spareribs really is easy, with a little know-how. Not only do I have the “know-how”, I’m happy to share it with you! Smithfield Extra Tender Ribs can be your secret weapon to perfect ribs every time. So you’ve come to the right place! 

Slap Yo’ Mama Butt Rub is the perfect recipe for a spice blend that is delicious on pork, so I knew it would be perfect for these ribs.

My favorite place in the South to eat ribs prepares their ribs with spice rub, only. In the past, I’ve usually served mine with a barbecue sauce, but for this post, I wanted to try cooking my ribs simply: with a spice rub only. I have a spice rub mixture that I mostly use on Boston Butt roasts (and that cut of meat comes, in reality, NOT from a butt…but a pork shoulder! Oh, that confusing English language of ours!). I call my Boston Butt spice rub, Slap Yo’ Mama Butt Rub, and it happens to be the most popular recipe on my blog. (So…pretty much everything’s in a name.)

Smithfield Fresh Pork Spareribs at Walmart

The St. Louis style spareribs I wanted happened to be  on the bottom shelf of the meat case. Note the subtle green arrow I placed to point them out to you. 

Anyway, when I heard that Smithfield Fresh Pork wanted me to share my tips on how I do ribs, I thought I’d take my existing recipe for Butt Rub, and use it as a Rib Rub. Because I was pretty sure that if you like Butt Rub, you’re going to love Rib Rub.

 

I went shopping for my ribs at Walmart. They were easy to find, in the meat case on the outer perimeter of the store where I shop. 

I chose the St. Louis style spareribs.  All cuts of spareribs are going to be delicious, whether regular, baby back, country style or St. Louis style, but the cut known as St. Louis style spareribs has already been trimmed of skirt meat and excess cartilage. Thus, their overall shape is more even – rectangular, and in terms of even cooking, that makes for less worry for the cook! 

Smithfield Fresh Pork Ribs are hand-trimmed, extra-tender and juicy, and have no added hormones or steroids. They’re sure to impress your guests.

 

Slap yo' Mama Ribs, with delicious Slap yo' Mama Rib Rub, are started in the oven and finished on the grill, with a little smoke.

Smithfield Fresh Pork Spareribs: St. Louis style and regular spareribs.

Smithfield Fresh Pork Extra Tender Spareribs, and our fuel for this meal: Kingsford Charcoal.

Smithfield Fresh Pork Extra Tender Spareribs, and our fuel for this meal: Kingsford Charcoal.

I start my ribs by applying the spice rub. If you have 8 – 24 hours to spare, you can wrap them in plastic wrap at that point, and store them in the fridge, till you grill them later. The spice rub will have even more time to penetrate that way. I didn’t have that kind of time: I needed to grill them soon, so we applied the rub and cooked them right away, and they were great, even without giving the rub time to be drawn in deeper.

Slap yo' Mama Ribs, with delicious Slap yo' Mama Rib Rub, are started in the oven and finished on the grill, with a little smoke.

Here you can see where the coals were banked on the side, for indirect heat, as well as the hickory wood we placed on top of the Kingsford charcoal, for smoke.

The spice-rubbed ribs get wrapped in foil, with the edges of their foil packet crimped, to seal the packet. I cook them low and slow, at 300º on a rack that is placed on a cookie sheet, for two hours. The lower-than-usual heat, coupled with the sealed-in steam from the cooking ribs, causes the meat’s proteins to relax, and this method makes them tender and juicy. And since I can’t resist a bit of smoky flavor, when we took our ribs out of the oven and unwrapped them, we finished them for the last 45 minutes on the grill, over indirect heat, with a stick of hickory wood placed on top of our Kingsford charcoal coals, to get some smoky flavor. (My husband turned the rack of ribs over every 10 minutes or so, keeping an eye on them as they cooked.)

Slap yo' Mama Ribs, with delicious Slap yo' Mama Rib Rub, are started in the oven and finished on the grill, with a little smoke.

A closeup of the ribs. Wipe that drool away from the corner of your mouth.

The brown sugar in my rub – or the presence of any sugar in any spice rub or barbecue sauce – will brown and caramelize on the grill. Yum!!!! But by the same token, sugar will be the first thing to burn, too, so that’s why we used an indirect heat while the ribs were on the grill. 

Slap yo' Mama Ribs, with delicious Slap yo' Mama Rib Rub, are started in the oven and finished on the grill, with a little smoke.

Slap yo’ Mama Ribs, with delicious Slap yo’ Mama Rib Rub, are started in the oven and finished on the grill, with a little smoke. You can find my recipe for the Shamefully Delicious Coleslaw you see pictured here on my blog, as well.

Here are the recipes you’ll need to make Slap Yo’ Mama Ribs: first, for the spice rub. Second, for the ribs, themselves.

Slap Yo’ Mama Rib Rub:

Slap Yo' Mama Rib Rub
A delicious spice rub that is great on pork, chicken, or venison.
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Ingredients
  1. 1 c. brown sugar
  2. 1/2 c. kosher salt
  3. 1 t. cinnamon
  4. 1/2 c. garlic salt
  5. 1 t. coriander
  6. 1/2 c. smoked paprika
  7. 1 T. cayenne pepper (go easy on this if you're a spice weenie)
  8. 1 T. chili powder
  9. 1 T. freshly ground black pepper
Instructions
  1. Mix spices, use what you need, and store remainder of rub in a Mason jar.
  2. You're going to love having leftovers of this rub, to use on whatever meat you're grilling this summer!
Notes
  1. I used about 2 heaping tablespoons of rib rub on each side of one rack of ribs.
Adapted from Slap yo' Mama Butt Rub
That Susan Williams http://www.thatsusanwilliams.com/
 
In layman’s terms, what we’re really talking about here is:

How to Cook Pork Ribs in a low Oven in a foil packet with a Dry Rub/Tasty Spice Blend, and Finish them with Smoke on the Grill 

But since that’s not very catchy, and we all know catchy is what gets blogs clicks, and what will make the people that you’re grilling for smile, let’s call them: 

Slap yo’ Mama Ribs:

Slap yo' Mama Ribs
Grilling ribs is easy to do! Here's a delicious recipe that will be tender, juicy, and flavorful.
Write a review
Print
Ingredients
  1. 4 Tablespoons of Slap Yo' Mama Rib Rub, per rack of ribs
  2. 1 rack of Smithfield Fresh Pork St. Louis Style Pork Spareribs for every 4 people
Instructions
  1. Spread each side of each rack of ribs with 2 tablespoons of Slap yo' Mama Rib Rub. Don't just sprinkle with the spices: rub them in. Wrap each rack you're cooking in plastic and refrigerate for up to 24 hours (if you have the time). When you're ready to cook, preheat the oven to 300º. Remove spice-rubbed ribs from plastic wrap, and wrap securely in a foil packet, crimping the ends for a tight seal. Place the rib packet(s) on a rack, set on a baking sheet. Roast in the oven for 2 hours.
  2. Remove foil from around the rack(s) of ribs, and place on a grill, using indirect heat. (That means the coals have been built up on one side, and the ribs will be on a rack on the other side.) Grill the ribs over indirect heat for about 45 minutes, turning them every 10 minutes or so, and keeping an eye on their color, so that they don't burn. Enjoy!
Notes
  1. To get a smoky flavor, we added a piece of hickory wood onto the top of the bank of coals in our grill. This is definitely optional, but we like smoky ribs.
That Susan Williams http://www.thatsusanwilliams.com/
Here’s a little insider info, to thank you for reading this far. I’d like to encourage you to visit Smithfield Fresh Pork’s Get Grilling America site; the site includes an opportunity to win $5,000 cash plus multiple prizes throughout the summer.

If you’d like to learn about cooking ribs, in general, Smithfield Fresh Pork has a wealth of information on their Prep School site, specifically the location entitled Rib Master. And who better to learn from than the folks who specialize in pork? 

This recipe, by Smithfield Fresh Pork’s Grill Master Tuffy Stone looks delicious to me! I adore the smokiness in chipotle chiles!

You can also connect with Smithfield on Facebook, Twitter, Pinterest, and YouTube. 

I’d appreciate it so much if you’d pin my recipe on Pinterest, or share it on Facebook, Twitter or Yummly. 

Slap yo' Mama Ribs, with delicious Slap yo' Mama Rib Rub, are started in the oven and finished on the grill, with a little smoke. #GetGrillingAmerica [ad]

The perfect size for pinning on Pinterest! #GetGrillingAmerica [ad}


Yum
All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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