Spice Up Your Grillin' This Month
Check Out These Great Recipes & Tips - plus, a GIVEAWAY!
Did you know that May is National BBQ Month? And it couldn't be a better grilling weather here in the Northeast. This past weekend we had our own little family BBQ, and thanks to Stubbs, everybody's tummies were happy. Read on to nab a tasty recipe, some grilling tips, and a GIVEAWAY for this summer!
Before this weekend, I'd never tried Stubbs' sauces or rubs, but when they contacted me about organizing this giveaway, I scooped up some of their delicious products at the grocery store (you can find their brand in 85% of grocery markets). It was hard to pick which of their many recipes to try first, but we decided on the ribs since it was a weekend day and we had the time to grill them. Ok, I'll be honest, when I say "we," I really mean my husband; he's the real grill-master around here :)
Here's the Stubbs recipe he followed:
Stubbs Sticky Sweet Ribs BBQ Recipe
|Source: Stubbs BBQ|
2- to 4- tablespoons Stubb’s Bar-B-Q Spice Rub
½ cup Stubb’s Sticky Sweet Bar-B-Q sauce
Two (2- to 3- pound) racks of baby back ribs
Pull off the thin membrane* from the underside of the rack of ribs. Blot each rack of ribs with a paper towel to dry. Rub the spice rub into the ribs on all sides.
Prepare a grill for indirect cooking.
Cook the ribs bone side down with the grill lid closed, for 2.5 to 3 hours 250° degrees to an internal temperature of at least 165° degrees.
Baste the ribs with the Sticky Sweet Bar-B-Q Sauce every 10 minutes during the last 30 minutes of cooking. Once completed, remove from grill; slice and serve.
*Removing the membrane: We'd never done this before, but apparently when using a rub on your ribs, it's an important step. Hubby found this video useful in figuring out how to do it.
Ben took some process pics to give a sense of how everything looked during the process. Here they are!
This is after removing the membrane and applying the rub:
About 1/2 way through cooking on the grill:
Basting (with a helper):
And last, but not least, a look at my plate before I polished them off:
I'm being completely honest when I say these were some of the best ribs I've ever had, and that sentiment was shared by everyone (or, as translated from kid-speak: "Can I have some more ribs?"). I never would have thought to combine a rub and a sauce, but the result was amazing: tasty and tender ribs that everyone loved!
A few more cool things about Stubbs you might want to know:
- They've earned the Gluten-Free Organization Certification seal
- Their products contain no high fructose corn syrup (the first ingredient in most national BBQ sauce brands)
- And my favorite: Stubbs is working with the Non-GMO Project to verify its line
Want to win some of your own Stubbs? Enter the giveaway below (quick and easy entries)!
a Rafflecopter giveaway
Plus, here are some helpful grilling tips from Stubbs themselves:
Rocky’s Grilling Tips
- Use indirect cooking for larger meats (indirect is cooking away from the fire), and direct cooking for smaller meats (direct is cooking over the fire).
- Soak vegetables in cold water before grilling – it keeps them from burning or drying out too fast.
- When using charcoal, allow coals to ash over before adding meat to the grill
- For a juicier steak, let your meat rest for at least 10 minutes after it is done to allow all the liquid that was forced into the center of the meat when cooking to distribute throughout the steak.
- Keep different meat types separated on your grill. For example, don’t cook beef and chicken together.
- When marinating, beef chicken and pork can marinated up to two days in a refrigerator. You should only marinate seafood for a few hours.
- Clean grill after every use.
Want to prepare a super-easy red, white, and blue dessert to follow your delicious Memorial Day or July 4th dishes? Here's a clever way to wow your guests without any work: Ordinary Cupcakes with a Custom Look.
Pinterest, Facebook, and Google+ so we can start sharing ideas together!