Throw Down on the Grill This Summer
● By Family Features
Tired of the same old go-to grilling recipes? Shake up your backyard barbecue with fresh pork this summer. From tender ribs to mouth-watering tenderloins and juicy chops, the options are endless.
Take your cookout to the next level with these grilling tips and recipes from award-winning celebrity pit masters Tuffy Stone and Moe Cason:
- Use fresh, high-quality cuts of meat, like Smithfield Fresh Pork, which is available in a variety of cuts and seasonings.
- Allow cooked meats to rest 3-5 minutes before serving to lock in natural juices.
- Check for proper doneness with a meat thermometer. Remember meats will continue cooking after they’re removed from the grill.
These and other great grilling recipes are available at SmithfieldThrowdown.com.
Smoked Back Ribs with Roasted Tomato, Honey and Chipotle Glaze
- 3 tablespoons kosher salt
- 1 tablespoon chili powder
- 1 teaspoon fresh cracked black pepper
- 1 teaspoon onion powder
- 2 tablespoons brown sugar
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 3 racks Smithfield Pork Back Ribs
- Apple juice, in spray bottle
- 1 can (14.5 ounces) fire roasted diced tomatoes
- 1 cup diced onion
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- 1/4 cup tomato paste
- 1 teaspoon chile powder
- 1/4 cup apple cider vinegar
- 1 teaspoon paprika
- 1/4 cup honey
- 3 tablespoons pureed chipotle chiles in adobo sauce
- One hour before smoking, make dry rub. Combine all ingredients in small bowl; mix well. Pat ribs dry with paper towels; generously coat both sides with rub. Set aside at room temperature for 1 hour.
- Heat grill for indirect cooking at 250-275 F.
- Place the ribs, meaty side down, over drip pan and cook 2 hours, spraying both sides with apple juice every 30 minutes. Add about 12 coals to grill every 45 minutes to maintain heat.
- Meanwhile, saute tomatoes, onion and garlic in olive oil over medium heat 2 minutes. Stir in tomato paste; cook 2 minutes. Add remaining ingredients; cook 15 minutes until onions are tender; let cool. Carefully pour glaze into blender and pulse until smooth. Add water to thin, if needed.
- Remove ribs from grill; brush both sides with glaze. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to grill and cook 1 1/2-2 hours over indirect heat, until tender. Add more coals as needed to maintain temperature.
- Remove ribs from grill and unwrap. Place over indirect heat on grill and brush with more glaze. Cook 5 minutes until glaze is set. Turn ribs and repeat with more glaze.
Maple-Glazed Black Pepper Chops
- 3 tablespoons butter
- 3 tablespoons minced shallots
- 2 tablespoons chopped fresh thyme
- 2 teaspoons minced garlic
- 2 teaspoons cracked black pepper
- 6 tablespoons apple cider vinegar
- 1/4 cup dark agave nectar
- 1/4 cup maple syrup
- 2 teaspoons sea salt, plus extra for seasoning
- 4 Smithfield Bone-In New York Pork Chops, 1-inch thick
- In small saucepan, combine butter, shallots, thyme, garlic and pepper. Cook over low heat until garlic has browned. Stir in vinegar, agave nectar, maple syrup and salt; heat until slightly thickened. Remove pan from heat.
- Heat charcoal grill to medium; lightly oil grates. Lightly sprinkle surface of chops with sea salt; grill 6 minutes per side.
- Brush glaze on both sides of chops and grill until internal temperature reaches 150°F and glaze is caramelized.