This post is part of a social shopper marketing insight campaign with Weave Made Media®, Smithfield® and Farmland®, but all my opinions are all our own. #weavemade #GetUpandGrill# #GetFiredUpGrilling disclosure
Who else is totally excited about the upcoming long weekend? We totally are and will be celebrating by doing what we do best, cooking out! Our family spends most summer weekends together, our hubbies huddled around a grill, while we chase babies and cook up side dishes. Of course, Memorial Day Weekend, is one we don’t typically celebrate together, so we decided to celebrate a little early and take the opportunity to share how we keep our BBQs fresh and healthy!
St. Louis Style Spareribs with a low sodium rub | Corn on The Cob | Asparagus | Fresh Fruit
Since the men typically master the grill, we sent them out to Wal-Mart to pick out the meat. They opted for a rack of St. Louis Style Spareribs. The grill masters put together a blend of herbs and spices such as onion powder, cinnamon and cumin (see below for the full recipe). Using spice powders instead of the salted version creates a rub that enhances the flavor of your ribs without adding all the extra sodium and creating it yourself allows you to avoid all of the hidden sodium that you might get from using pre-made rubs or sauces.
The night before we combined all of the spices and rubbed on both sides of the ribs, then refrigerated.
We heated the grill to 325°F and cooked the ribs over indirect heat for 2.5 hours. We flipped and sprayed the ribs with apple cider vinegar to keep them moist, roughly every 20-30 minutes.
Cook until the ribs reach a temperature of 180 to 190°F.
Ribs are typically higher in fat, so we opted for simple fresh sides. We wrapped each piece of corn individually in aluminum foil with a drizzle of olive oil and a dash of sea salt and placed on the grill for 15 minutes. If you want the fancy grill lines, place each piece of corn unwrapped on the grill for the last five minutes.
When there was about 10 minutes left, we wrapped a bundle of asparagus in aluminum foil, also with a drizzle of olive oil and sea salt. You can omit the salt if you’re going for a low sodium option.
We finished off the meal with fresh summer fruit!
Whether you control the menu or not at your next BBQ, check out Erica’s tips for staying healthy while you celebrate.
Linked with Motivational Monday