Wednesday, June 29, 2016

Mexican Dry Rub Ribs Recipe

Today's recipe has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HogWildThrowdown #CollectiveBias  
Now that summer is here and the grilling season has officially begun, I wanted to have a low key BBQ and fire up the grill for family and friends before I left on another vacation. My husband's birthday is this week and we are planning to celebrate it with a big camping trip in the Smoky Mountains {It's been so long since we've gone camping together, ahh it's going to be so much fun!}.
Back to the food though. Since Kyle is a huge fan of ribs, I decided to make a Mexican version of the Dry-Rub style ribs we've grown so fond of since moving to Cincinnati.
I had to make a quick stop by Walmart first to pick up some Smithfield® Extra Tender Spare Ribs and everything for my dry-rub recipe, before I could get started. We have really enjoyed Smithfield® ribs because they always come out juicy and incredibly tender. Plus the portion is perfect for entertaining, since it comes in a pack with 2 full racks.
One thing that sets Smithfield® apart from all the rest is that they have such great quality meat {it contains no added hormones or steroids & is hand-trimmed to perfection}. 
Alright, are you ready for the recipe? 
Here's what you'll need for the Mexican Dry Rub Recipe:

Smithfield® Extra Tender Spare Ribs
4 tablespoons of brown sugar
2 tablespoons of cumin 
2 tablespoons oregano {crushed to a powder}
1 tablespoon rosemary {crushed to a powder}
2 tablespoons of chili powder
2 tablespoons of salt
2 tablespoons of paprika
2 tablespoons of ground black pepper
1 tablespoon onion powder
1/2 tablespoon of cayenne pepper 
Juice of 1 lime

Instructions:
Combine all the dry ingredients. Then lather ribs with the juice of half the lime {save the other half for later}. And cover it up with the dry-rub mixture. Get your charcoal grill smoking and then once the fire dies down you can open it up and get your ribs on the grill {in indirect heat} and let it cook for 5 hours. If your ribs start to get too dark too quickly, simply add a little more lime & dry rub mixture and wrap the ribs in foil to keep them nice and juicy! 
 The nice thing about Smithfield® ribs is that they're incredibly forgiving, and it's easy to get juicy fall-off-the-bone tender ribs {regardless of the level of expertise}!
 Are you ready to fire up the grill?!
 What's your favorite way to grill ribs?