(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.
Recipe: Smoked Back Ribs with Roasted Tomato, Honey and Chipotle Glaze
Ingredients:
Dry Rub
- 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
Ribs
- 3 racks Smithfield Pork Back Ribs
- Apple juice, in spray bottle
Glaze
- 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
Preparation:
- 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.
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Recipe: Maple-Glazed Black Pepper Chops
Ingredients:
- 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
Preparation:
- 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.
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