Smoked Ribs

DISCLOSURE: Swine Dining provided me a sampler set of spices and rubs as a sponsor of #CookoutWeek. No other compensation has been provided. All thoughts and opinions are my own.


This post is brought to you by Swine Dining. Smoked Ribs are easier than you think to make, even if you don’t have a smoker!

Smoked Ribs

I’ve been wanting to try smoking ribs for about a year now. Ever since I conquered my fear of lighting the coals, I’m all about using the grill as much as possible. And since the summer window is so short in South Dakota, that doesn’t leave a whole lot of time for grilling (especially when you use charcoal).

We have a relatively small grill (which for the most part is all the three of us need). Fortunately, it’s just big enough to hold a rack of ribs.

Smoked Ribs

Those were some St. Louis style ribs I cooked up with some help from Swine Dining, and some awesome seasonings they sent for #CookoutWeek.

Swine Dining

Swine Dining does small-batch spices, which are made by hand. This is something I noticed right away. I used their Wimpy’s BBQ Rub on my ribs, as the bambino doesn’t like anything with spice in it (I keep hoping he’ll change his mind as he gets older).

It’s got brown sugar in it, and it crumbled in that way that fresh brown sugar does.

Smoked Ribs

Wimpy’s was perfect for the ribs. Sweet, not spicy (so the bambino would actually eat the ribs), but full of flavor! You can add even more flavor by brushing your ribs with barbecue sauce, though you can also leave them as-is, if you prefer. 

They’re smoked ribs, so they’ll be good no matter which way you serve them!

Don’t forget, you’ve still got time to enter the #CookoutWeek Giveaway!!

Smoked Ribs

Smoked Ribs

Ingredients

  • 1 2-3-lb. rack of ribs
  • 1/2 C Wimpy's BBQ Rub
  • 1/2 C BBQ sauce (optional)

Instructions

Anywhere from 12 hours to one hour before grilling, prepare the ribs. Using a flat knife or the back of a spoon, remove the membrane off the back of the ribs. Rub the Wimpy's over the entire rack, using the majority of it on the meatier side. Cover and allow the ribs to come to room temperature while you prepare the grill.

Fill a chimney starter with charcoal and light according to manufacturer's directions. Let the coals heat until the ones at the top of the chimney begin turning grey. Spread them on one side of the grill, add the grate, and preheat for 15 minutes.

On the opposite side, place a roasting pan filled with water. Set the ribs on the grate, over top of the roasting pan. Cover, and cook for one hour.

Add 10 briquettes to the coals, and flip the ribs over. Cook for another hour.

Add 10 more briquettes to the coals, and flip the ribs again. Cook for 30 minutes, then check the ribs by bending the rack. If they appear to crack, they're ready. If not, cook for 30 more minutes, and check again. If using, the final 30 minutes is when you'll want to brush on the BBQ sauce.

Let the ribs rest for 30 minutes before cutting into servings.

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6 Replies to “Smoked Ribs”

  1. Pingback: Cookout Recipes for Your Next Summer BBQ | The PinterTest Kitchen

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