Using my Southern Dry Rub recipe will give you sweet and spicy flavorful ribs every time.
I am no expert when it comes to grilling ribs, but between my husband and Smithfield® Extra Tender Spare Ribs, I get to enjoy tender grilled ribs every summer. My husband was born and raised in the south and loves to grill. Knowing he could prepare a meal just as good as I could is one of the things that attracted me to him.
This weekend we tag teamed on the grill. I whipped up a batch of Southern Dry Rub for the ribs and my husband grilled them. Smithfield® is our go-to brand for ribs and ham. They’re ribs have no added hormones or steroids and always give us the top notch quality we look for. Smithfield® ribs come in Extra Tender Spare Ribs, Extra Tender Back Ribs, and Extra Tender St. Louis Ribs varieties. They come hand trimmed which means less prep work for anyone not used to grilling ribs.
- 2 tablespoons of salt
- 1/4 tablespoons of paprika
- 2 tablespoons of cumin
- 2 tablespoons of ground black pepper
- 2 tablespoons of chili powder
- 2 tablespoons of sugar
- 2 tablespoons of brown sugar
- 1/2 tablespoon of cayenne pepper
1. Measure out all of your dry ingredients and mix together in a small container.
2. Rinse meat and pat dry with a paper towel.
3. Use enough rub to coat the entire piece of meat. I used about 4 tablespoons of rub to coat a slab of ribs.
To grill the ribs, my husband filled one half of our grill with charcoal and got them hot. When cooking his ribs, he doesn’t like to cook them directly over the coals. This prevents them from cooking too fast, drying out or burning. Once the fire from the coal dies down, he places the ribs on the grill over a sheet of aluminum foil. He let’s the ribs cook for about 4 hours until they are fall off the bone tender.
Using my Southern Dry Rub recipe, Smithfield® ribs and our cooking technique will give you tender, flavorful ribs every time.
Smithfield® ribs makes it possible for anyone, no matter your level of expertise, to grill great ribs.