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With baby number four only a few weeks away, I’ve gotten some insatiable cravings for BBQ. As a Kansas Citian, I have plenty of options for some amazing barbeque restaurants and dives to choose from. However, I’ve learned a few secrets or two from some of the best out here in the midwest to make my own delicious barbeque.
I did want to start with stomping out three myths about barbeque that were shared with me by some amazing competition barbecue teams.
Myths Busted About BBQ Ribs
False: Good barbeque takes a long time. Some will say that good barbeque takes HOURS to be smoked. I’m here to tell you that you can grill up some ribs on a weeknight in under an hour. I’m showing you how in the recipe below.
False: You can use any ‘ol pack of ribs you find at your grocer. While no one is stopping you, I would highly suggest using Smithfield Extra Tender St. Louis Ribs. I like Smithfield Fresh Pork because they are hand-trimmed and extra juicy, with no added hormones or steroids. It is the perfect ingredient for fast and easy ribs during the week. Smithfield Fresh Pork also has a partnership with Budweiser, Kingsford Charcoal, KC Masterpiece BBQ Sauce and Tabasco – they run the whole gamut of helping you step up your grilling game. You can get them at your local Walmart.
False: Propane is the way to go if you want barbeque quick. This can’t be further from the truth. It only takes 15 minutes to get the charcoal going – and if you invest in that time, the flavors of your barbeque will surely stand out.
Now that I’ve set aside some myths, it is time for you to get grilling! With the warm weather springing up, everyone should be dusting off their grills! I’m sharing with you my husband and I’s favorite way to grill up a delicious weeknight meal in the same time it takes to make a casserole!
Quick and Easy Barbeque Ribs on a Weeknight Recipe
1. Get the charcoal going! Give it about 15 minutes to burn and be ready for these delicious ribs.
2. To create the rub, combine the salt, pepper, paprika, chile powder, garlic salt, chilli powder, crushed red pepper and thyme. Set aside.
3. Get you some ribs. I always get the Smithfield Extra Tender St. Louis Ribs because they are meatier and best on the grill.
4. Cut the off the flaps of meat on the front and back slab of the ribs (one on the meat side, one on the bone side). Wash the ribs and pat dry. Rub a very thin layer of olive oil on both sides of the ribs. Cut in half.
5. Next, massage on a layer of the rub on the bottom and top of the ribs.
6. Go check on the grill. Once the top charcoal layer has started to turn gray with ash, you’ll know that the grill is ready.
7. Place the ribs over indirect heat and close the lid.
Cook for 20 minutes.
Then, brush with your favorite barbeque sauce.
Cover and continue cooking for an additional 20 minutes.
8. Take it off the grill and let it sit for 5 minutes.
Then, get your grub on!
I love pairing my Smithfield Extra Tender St. Louis Ribs with corn bread, corn on the cob and a hashbrown casserole! Let me tell you, my pregnancy cravings have been satisfied with this meal.
Visit Smithfield’s Get Grilling America website for an opportunity to win $5,000 cash and multiple prizes throughout the summer.