Smoky Southern Grill Feast: Memphis Dry Rub Ribs & Cheesy Cheddar Grits

Allergens

Dairy, Wheat

Ingredients

• 4 pounds pork spareribs, cut into individual ribs
• 1 cup Memphis dry rub (see recipe below)
• 2 cups stone
• ground grits
• 6 cups whole milk
• 8 oz extra
• sharp cheddar cheese, shredded
• 4 tablespoons unsalted butter
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Preheat your grill to medium high heat (350°F) and place the ribs on a preheated grill grate, meaty side down. Grill for 10 minutes. Flip the ribs over, brush with barbecue sauce, and continue to cook for an additional 10 minutes, turning occasionally until tender and cooked through.
2. In a large pot, bring milk to a boil over medium heat. Gradually whisk in grits, and stir continuously until thickened, about 5 7 minutes. Remove from heat and stir in cheddar cheese, butter, salt, and pepper until fully incorporated. Keep warm.
3. To serve, pile ribs on a platter with a side of creamy cheesy grits.

Chef’s Insight

To intensify the smoky flavor, use hickory wood chips while grilling.

Notes

To achieve a smoky aroma, use wood chips made from hickory or mesquite.