Sunday, July 29, 2012

Easy Peasy Smoked Barbecue Ribs
{Dibs on my Ribs Recipe Contest}

Were deep in the heat of Summer here in Texas. All I can say it's Hot Hot Hot! We've already had 12 days of temperatures at or above 100 degrees and this week will be no different. When it's that hot outside we usually try and grill as much as possible.

Isn't that what summertime is all about? Well for it is for me. My favorite part about summer is enjoying time on the weekends with friends and family and firing up the grill.

I'm not much of an expert when it comes to grilling, but my husband is. Whether it's the grill or the smoker he's definitely the man, so I always let him handle anything in the grilling department.

As part of the Walmart Mom's Program, I have teamed up with Walmart and the National Pork Board to help spread the word about the "Dibs on my Ribs” Recipe Contest.

I was sent a grilling kit with everything that I needed to grill up some yummy ribs. I chose to keep it simple and go with an Easy Smoked Barbecue Rib Recipe. I headed to my local Walmart and picked up two packages of baby back pork ribs.

The meat preparation was left up to me, so I used the seasoning and rub mixes that came in the grilling kit (McCormick's Grill Mate Sweet & Smokey Rub and McCormicks Montreal Steak Seasoning). We like to use homemade rubs and sauces, but sometimes it's nice just to take the easy route.

We used our smoker instead instead of the charcoal grill and prepared the meat the night before. To start off I removed the membrane in on the back side of the ribs. Trimming the membrane makes the ribs more tender and really lets the seasoning and sauce really soak in.

I use a sharp knife to cut the membrane and then peeled it back releasing the membrane. Using a paper towel makes it easier to hold onto the membrane as you peel it back. After the membrane has been removed it's time to add the dry rub.

To help the rub adhere to the meat better drizzle some olive oil on both sides of the before adding the dry rub. Sprinkle on a bit of the Montreal Steak Seasoning on both sides as well. Add the rib rub and rub it on both sides evenly. Place the ribs on a baking sheet and cover with plastic wrap or foil.

Place in the refrigerator for at least 6 hours or overnight. I like to prepare the ribs the night before so the seasonings have time to settle on the meat. The next day remove the ribs from the refrigerator 30 minutes before adding them to the smoker. This helps the meat come close to room temperature.
While the ribs came to room temp my husband prepared the smoker. Add wood (we chose hickory) and heat up the smoker to 225 degrees.

Lay a piece of foil directly on the smoker and place the racks of ribs on top. Smoke the ribs for 2.5 hours and try to maintain a temperature of 225 for the whole process.

After 2.5 hours slather on the barbecue sauce and wrap the ribs completely in foil (we used Krafts Honey Hickory Barbecue Sauce). Smoke the wrapped ribs for and additional hour.


When the ribs are done remove from the smoker and slice the ribs between each bone and serve. Add additional barbecue sauce if you want.

Do you have a rib recipe that will knock our socks off? If so than enter it in the Dibs on Ribs Recipe Cook Off Contest" . For complete details see below. For complete details, contest rules, or to vote for your favorite rib recipe check out the Dibs on my Ribs Recipe Contest. The contest is open from now until August 12th 2012.

3 Finalists will be chosen from each category (3 using Indoor Preparation and 3 using Outdoor Preparation) to compete in a finale event cook-off on October 12, 2012 at Tyson Foods, Inc. in Springdale, Arkansas. One winner from each category will win “Free Groceries for a year from Walmart” and a trip for two to Memphis in May, 2013.




Easy Smoked Barbecue Ribs

Ingredients:

1 - 2 racks baby back pork ribs (I used two)
1 - 8 oz bottle Kraft honey hickory smoke barbecue sauce
McCormick Grill Mates Sweet & Smokey Rub
McCormick Grill Mates Montreal Steak Seasoning
1/2 - cup brown sugar
Olive Oil
Hickory, Mesquite, Pecan or Apple Wood for Smoker

Directions:
Trim the membrane off the ribs. Use a sharp knife to cut the membrane loose. When you have a big enough piece pulled away from the ribs, I use a paper towel and pull back the membrane.

Keep doing this until you have removed all of the membrane. (Trimming the membrane makes the ribs more tender and lets the sauce really soak in).


Rub the ribs with a good layer of olive oil before adding the dry rub to both sides. This helps the dry rub to adhere to the ribs. Sprinkle on a bit of the Montreal Steak Seasoning on both sides as well.

Place the ribs on a large tray and cover with plastic wrap or foil and place in the refrigerator for at least 6 hours or better overnight.


Remove the ribs from the refrigerator 30 minutes before smoking. This helps the meat come close to room temperature.

Add wood and heat up the smoker to 225 degrees. Lay a piece of foil directly on the smoker and place the ribs on top. Smoke the ribs for 2.5 hours and try to maintain a temperature of 225 for the whole process.

After 2.5 hours slather on the barbecue sauce (add the brown sugar to the bbq sauce and mix well before brushing on the ribs) and wrap the ribs completely in foil. Smoke the wrapped ribs for and additional hour.

When the ribs are done remove from the smoker and slice the ribs between each bone and serve. Add more barbecue sauce if you want.




I'm part of the Walmart Moms Program. Follow me and my other fellow Walmart Moms and our ideas. Walmart & The National Pork Board provided me with a rib kit and gift card to purchase our ribs. I have been compensation for my time and efforts in creating this post. All opinions stated above are entirely my own.



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4 comments:

BakeforFun said... #

This is making me hungary just looking at it. I am a real bake fan but I love ribs. I do not cook them much but I will have to try this out. Thanks for the recipe and resources.

Leslie said... #

This might sound crazy..but I have never made ribs...(I hang my head in shame)

kt said... #

I've got to try this. Ribs are one of my weaknesses. They are.....

Pete Young said... #

I also have a smoker and would love to use it more. Do you or your husband when smoking add water to a pan inside? I have heard this is for moisture. Thanks.