This post may contain affiliate or referral links which means I may earn a sales commission. Please see my full affiliate disclosure here.
This post is part of a social shopper marketing insight campaign with Weave Made Media® Smithfield® and Farmland®, but all my opinions are my own. #weavemade #GetUpandGrill #GetFiredUpGrilling http://my-disclosur.es/RgFrEH
In this house, we love grilling all year round, but once the weather warms up most meals are cooked on the grill. When I told The Husband that I was going to make some baby back ribs for dinner he looked like a kid in a candy store. Since I don’t do the actual grilling around here he immediately got into action asking me what I needed him to do. I told him to just fire up the grill and I would take care of the rest. When he found out that not only was I making ribs, but that I was also using a Michael Symon recipe he could barely contain his excitement.
So without further ado, let’s get grilling and make some baby back ribs!
Related: Barbecued Ribs with Homemade Barbecue Sauce
As I mentioned, this recipe is based on a Michael Symon recipe that I found online. I did make a few small changes but nothing too drastic. The recipe is below but for now, let’s go through the steps.
Dry rub ingredients:
For this recipe, you will need a rack of pork ribs. We used Farmland baby back ribs from Walmart, but you could also use spareribs or St. Louis style. For the rub, you will need a large lemon, garlic powder, smoked paprika, ground coriander seed, kosher salt, and oregano.
First, get your grill ready. You are going to smoke the ribs on indirect heat so set your grill to medium low on one side. Then wrap up about a pound of applewood chips in some heavy duty foil, poke holes in the foil, and put it on the heated side of the grill until it starts smoking.
While the grill is getting hot and the wood chips are starting to do their thing, juice your lemon and brush it all over the rack of ribs. Once the ribs are coated, mix together the ingredients for the dry rub and rub it all over the ribs. Don’t be shy with it; flavor is good! Now you’re ready to put them on the grill to smoke for an hour.
After the ribs have been smoking for an hour, it’s time to make the glaze.
For the glaze, you will need honey, red wine vinegar, a good-sized clove of garlic, half of a small red onion, oregano, and thyme. Mix all of the ingredients together and with a stick blender or chopper, combine all of the ingredients into almost a paste.
Our glaze looked like this when we were done with it. Now cover your smoked ribs with the glaze, wrap them in foil and put them back in the grill meat side down for 30 minutes. After 30 minutes flip them and cook for another 30 minutes.
After an hour, this is what your gorgeous ribs should look like. Smoky, herby, grilled deliciousness.
Serve with your favorite rib side dishes and devour. We served our ribs with a baked potato and edamame salad. It was a perfect springtime dish to get grill season kicked off right.
- For the rub
- 1 tablespoon garlic powder
- 2 teaspoons smoked paprika
- 2 teaspoons ground coriander
- 1/4 tsp kosher salt
- 1 tablespoon oregano
- 1 rack pork baby-back ribs
- Juice of 1 lemon
- For the glaze
- 1 tablespoon honey
- 1 tablespoon red wine vinegar
- 1 garlic clove, minced
- 1/2 small red onion, minced
- Teaspoon oregano
- Teaspoon thyme
- Juice the lemon and spread the juice over the ribs. Combine your dry rub ingredients and rub it all over the lemon moistened rack of ribs. Wrap ribs loosely in foil and poke holes or slits in the foil.
- Wrap about a pound of applewood chips in foil and make slits in the foil pouch. Set one side of the grill to medium-low heat and put applewood chips on the heated side. Once it starts smoking place the ribs over indirect heat and smoke for one hour.
- After ribs have smoked, combine glaze ingredients and make it into a paste with a stick blender, blender, or chopper. Coat the ribs in glaze and re-wrap in foil (no slits this time) and
- Cook meat side down for 30 minutes then flip and cook for another 30 minutes. Let the ribs rest for ten minutes before serving with your favorite side dishes.
Adapted from Michael Symon http://bit.ly/1njIkPH
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!