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Jerk Ribs (1 of 1)-10

It’s been pretty warm in Atlanta so I’ve already started grilling outdoors because not only do I love cooking outside, I also love the smoky flavor from the charcoal.  I rolled out my grill this weekend and made the best Jerk Pork Ribs using a homemade jerk rub and Smithfield® Extra Tender Back Ribs that I picked up at Walmart.   20160516_090142 20160516_090146Smithfield® Extra Tender Ribs are perfect for the home cook; they are hand trimmed, extra tender and juicy so no matter you level of expertise, you ribs will be impressive.   I love that it has no added steroids or hormones so that’s a big plus! I seasoned the ribs with a dry jerk seasoning rub that I created and let it marinate overnight.Jerk Ribs (1 of 1)-2  There’s no need to boil or precook these ribs in the oven, I cooked it right over the grill and it was tender and packed with flavor.  I know that some people believe that ribs have to be boiled before its grilled because they don’t think that it will be tender enough and it will burn before it’s cooked but that’s not true!  I know that grilling on charcoal can be intimidating because the heat is a bit more difficult to regulate that on a gas grill.  To solve this problem create two zones on the grill – direct heat and indirect heat.  Screenshot_2016-05-13-17-14-14-1-1You can do this by placing all the charcoal on just one side of the grill and leaving the other half with no charcoal underneath.  Having two zones means that if you want the meat in direct contact with the flames, you can place it directly over the charcoal but if the meat is burning, or if there is a flare up, you can move the meat to the other side of the grill where there are no coals.  Jerk Ribs (1 of 1)-13 By moving the meat to the side where it is not in direct contact with the flames will prevent it from burning.  If you are cooking a piece of meat that has a long cooking time, like these ribs, then its best to cook it over indirect heat so that it doesn’t burn before it’s completely cooked.  Now that you have a few tips to help you grill better,  put your grill skills to the test by entering Smithfield® Hog Wild Throwdown where you can win 1 of 2 Ford F-150!  This contest is for both amateur and pro grillers where celebrity pitmasters Tuffy Stone and Moe Cason will judge the contest.

Jerk Pork Ribs

1 rack pork ribs

3 tbsp garlic powder

1 ½ tsp allspice

1 tsp black pepper

1 tsp cayenne pepper

3 tsp dried thyme

½ tsp red pepper flakes

¼ tsp nutmeg

1 tbsp brown sugar

½ tsp cinnamon

1 ½ tsp salt

To prepare the ribs, flip it over on the remove the thin membrane from the back of the ribs by using a small knife on one end to life it, then peel it back.  Prepare the dry jerk rub by mixing all the spices and herbs together in a small bowl then rub both sides of the ribs with the seasoning mix.  Press into the meat so that it stick then cover with foil and refrigerate overnight.  Remove the ribs from the fridge and let stand at room temperature for 30 minutes before grilling.  Prepare grill; when the grill has reached 400 degrees, remove the ribs from the foil and place directly on the grill and all it to cook using indirect heat for 2 hours.  The meat should be tender and a deep brown color.  Remove from the grill and allow to rest for 15 minutes before serving.