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Farmland® St. Louis Style Ribs are the perfect dish to celebrate life with good people and gorgeous weather as we move from Spring to Summer!
Are you ready to grill? Xaver loves to grill and smoke meats over the summer since the weather is so nice outside. For Memorial Day, we picked up a couple slabs of Farmland's St. Louis style pork ribs from our local Walmart. We thought we'd bring a bit of the South here to So Cal, to remember Xaver's North Carolina roots, with this Sweet Southern Style Ribs Recipe:
- 2 slabs of Farmland St. Louis Style Ribs
- 1/2 cup of Brown Sugar
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 1 tsp Black Pepper
- 1 tsp Salt
- 1/2 tsp Ground Ginger
- 1/2 tsp Chili Powder
- Hickory Wood Chips
- Mix the dry ingredients together in a bowl - this will create the rub for the ribs. Remove the ribs from the package and rinse with cold water. Pat the meat dry with paper towels. Apply the rub to the ribs with a spoon and then rub the spices into the meat with your hands. Repeat with the second rack of ribs. Start the charcoal on one side of the grill. Once the charcoal is hot, place the ribs on the opposite of the grill so they will barbecue under indirect heat. Close the lid of the barbecue, keeping an eye on it. After about 30 minutes, add a handful of hickory chips to a smoker box and place the box on the coals. If you don't have a smoker box, you can add the chips directly to the coals. The wood chips last longer if you soak them in water for 30 minutes before placing them in the fire. Add more chips every hour or when the smoke dies out, whichever comes first. Cook until the internal temperature of the meat is 160 degrees F. Remove the ribs from the fire and let rest for about 10 minutes. Cut the ribs apart with a knife and serve.
Grilling ribs is the best way I can think of to welcome summer as Grilling Season! If the winter has been long and cold in your next of the woods or you just want to brush up on some of your grilling skills, the ReadySetGrill website has some greats tips from the BBQ PitMasters. Here are a few of my favorites:
- BBQ Pitmaster Moe Cason suggests removing the membrane from the back of the ribs to let the smoke and flavor soak into the meat while cooking. We definitely agree! And Moe kinda looks like my brother-in-law …
- BBQ Pitmaster Tuffy Stone recommends cleaning the grill before cooking. We always clean our grill with a wire brush, wiping it down with a damp cloth before cooking.
- Learn more about barbecuing pork on the official Pork® website.
Being that we're a Southern California family, we decided to bring the 3 worlds of southern style barbecue + California cuisine + our paleo diet together to make a meal that we all can enjoy as a family. We're pairing these ribs with a salad of baby greens, cucumbers, avocado, celery, and blueberries. We'll also make a pineapple salsa, mixing sweet and spicy, and a southern-style paleo potato salad with homemade mayonnaise! My sister and her clan are coming over and we plan to have an awesome Memorial Day feast!
Check out our Paleo Priests website for the recipes for each of these sides:
Are you grilling today? Leave a comment and tell us your best grilling tip!