Take It On Tuesday: We’re Grilling Up Some Baby Back Ribs!

Confession: we (my husband and I) have never grilled our own ribs.

Well, we have if you count the pre-packaged, pre-seasoned/sauced ribs. And we feel that is the cheater way. Though they are great in a pinch or moment of craving, but there is nothing like rolling up your sleeves and making them all on your own.

PRIDE.

In February I got to interview two fun guys who are well-known for their grill mastership – Chris Lilly and Ray Lampe (Dr. BBQ!). I learned a whole lot about making great ribs from those two fellas, and kind-of got in the middle of a fight…

O.K. not really, just lively BBQ philosophy banter. Chris is a sauce guy. Ray… rub. But both agree that ribs must me cooked slow. So I (and my husband) took the advice of both.. I think you’ll get a lot from their advice too. Take a look!

Having trouble viewing? You can also view it here.

MY TURN!

For today’s Take It On Tuesday video, I teamed up with my husband. He usually leads the charge when it comes to grilling at home. Though I have come into my own when it comes to taking on the grill, my guy just loves grilling… it’s an art and I’d even say a form of relaxation for him. And probably a source of pride as well. How can it not be when the meat comes off the grill and everybody can’t stop praising you and your grilling prowess…

Having trouble viewing this video – click here to view on YouTube.

So tell me… Do you prefer sauce or rub? How do you feel about cooking on the grill? If you are a griller, what is your favorite piece of advice to give? And what, pray-tell is your favorite thing to cook on the grill??? Have you noticed the new labeling for pork cuts in your grocer’s meat case?

So many questions!

Don’t forget to visit Pork Be Inspired’s Facebook page where you can find regular updates on all things pork or the National Pork Board’s web page … www.porkbeinspired.com.

*Disclosure: I am working with the National Pork Board this year… as a Pork 5 member! As part of this role, I get to share with YOU about pork goodness throughout the year, like in this post… RIBS! This post is sponsored, but all opinion and grilling success are mine. And my husband’s. He put in most of effort on the grill on this one!

//-//-//-//-//-//-//-//-//-//-//-//-//-//

Don’t forget to visit Jenny On the Spot on Facebook. It’s just like here, but it’s not. You know, ‘cuz it’s Facebook, so…And Twitter. And YouTube. Definitely YouTube

Jenny On the Spot

Stay ON THE SPOT! Don’t miss a sparkly thing!  Get JOTS posts in your inbox!
 

Enter your email address:

 

Click here to get new posts delivered to your inbox.
Let's connect: Facebook | Pinterest | Instagram | YouTube

3 Responses to “Take It On Tuesday: We’re Grilling Up Some Baby Back Ribs!”

  1. Jo says:

    I confess I have never made ribs at home, either…O_o Must.Remedy.This.Immediately. Yours look divine!! Om nom nom…

  2. Remy Hornsby says:

    Sauce or rub? Why do you have to choose?! My husband and I grill ribs all the time. We cover them in mustard, which I know sounds weird but it’s about the vinegar in it, and then we use a rub. After they are cooked, coat them babies in sauce! Though I think I might try the honey and apple juice thing. Looks amazing!

Use the Form Below to Leave a Reply

Your Name: (Required)

Email Address: (Required)

Website:

Your Comments: