Stubb’s Legendary Bar-B-Q Grilling Season Trends {A Recipe & Giveaway} #GrillingWithStubbs

**I have received coupons in consideration for this post. All thoughts are my own.

Summer has arrived, and for many of us, that means its time to break out the grill! Food has such a great way of bringing people together, so what better way to spend those beautiful summer days than with family and friends around the grill for a delicious meal!

Now, for some people when you think about the grill, its all about the burger...but for the grillmaster in my house- my husband, it's all about the smoke! Give him a smoker and some ribs and he's in heaven! But first, you have to find just the right sauce to get that perfect flavor!

In my household, Stubb's has become a go-to favorite. Stubb’s sauces, marinades and rubs are a great way to add flavor to all kinds of grilled meats and vegetables for holiday cookouts. Not only do they taste great and bring every recipe to the next level- they are also a food I can feel great about feeding my family! Stubb’s get its bold flavors from real ingredients, with no artificial flavors, colors or sweeteners. It contains no high fructose corn syrup, the No. 1 ingredient in most national BBQ sauce brands. Pretty amazing, right?

My husband isn't the only one that loves a good smoked meat! Americans are craving more and more heat, and smoking is the hottest new trend in backyard grilling. Check out this original recipe from Stubb's for a dish that combines the two in a can't be beat meal!!


Jezebel Ribs (A Stubb's Original Recipe)

Ingredients

2 tablespoons all-purpose seasoning salt

1 tablespoon plus 1 teaspoon sugar

1 tablespoon ground coriander

1 tablespoon ground mustard

1 tablespoon yellow mustard seed

1 tablespoon poultry seasoning

2 teaspoons paprika

1 cup Jezebel Sauce (see below; make half the recipe)

1/4 cup Stubb’s Original Wing Sauce, or equal parts Stubb’s Original Bar-B-Q Sauce and hot sauce

Two (2- to 3-pound) racks of baby back ribs

Cooking Instructions

In a small bowl, combine the seasoning salt, sugar, coriander, ground mustard, mustard seed, poultry seasoning, and paprika. In another bowl, combine the Jezebel Sauce and wing sauce and refrigerate until ready to use.

If your ribs have a membrane, pull it off from the underside of the ribs (Tip: Once you’ve loosened a corner of the membrane, grab it with a paper towel and pull; the paper towel keeps it from slipping out of your fingers. Removing the membrane makes ribs easier to eat and allows more spice and smoke flavor to penetrate the ribs.) Blot each rack of ribs with a paper towel to dry. Season the ribs on all sides with the spice rub mixture and pat it in with your fingers. Leave the ribs at room temperature for up to 1 hour if you’re planning to grill them soon. Or refrigerate them up to overnight, wrapped tightly in plastic wrap; bring them to room temperature before grilling.

Prepare a grill for indirect cooking. For a charcoal grill, when the coals are ashed over, rake or spread them out in one part of the grill so the food can cook to the side and not directly over the coals. (For a gas grill, fire up the burners on one part of the grill, so the food can cook to the side of the heat but not directly over it.) Cover the grill and bring it to between 250 and 275 degrees F.

Cook the ribs bone side down, over indirect heat, with the grill lid closed, for 1-1/2 to 2 hours, or until the meat just starts to shrink back from the ends of the bones. (Don’t overcook; meat should shrink back less than 1/4 inch.) To ensure even cooking, set an oven thermometer next to the ribs, also over indirect heat. During the last 30 minutes of cooking, baste the ribs with the sauce mixture every 10 minutes. Set the rib racks on a baking sheet and cover with foil; let them rest for 10 to 20 minutes, then slice and serve.

Jezebel Sauce

(makes 2 cups; use 1 cup for Wicked Jezebel Ribs above, and serve the rest with cream cheese and crackers)

1 cup pineapple preserves

2/3 cup apple jelly

5 tablespoons Creole mustard or whole-grain brown mustard

5 tablespoons prepared horseradish

In a small bowl, combine all ingredients; cover and chill. For best results let the flavors meld overnight. Jezebel Sauce will keep refrigerated at least 4 weeks

Backyard cooks can try ALL of 2016’s top Bar-B-Q trends with tips from national barbecue expert Rocky Stubblefield of Stubb’s Legendary Bar-B-Q. Let's see what he has to say about this Smoky Heat trend:

• Get just the right amount of heat to suit your taste by mixing in your favorite hot sauce with Stubb’s Original or Sticky Sweet Bar-B-Q Sauce, then heat together in a pan, adding hot sauce to taste. Throw in a little finely chopped onion for some extra tang and texture.
• For smoking meats on a charcoal grill, use hardwood chunks, or on a gas grill, use wood chips. Soak wood chunks in water for 1 hour, or chips for 30 minutes, then drain before using. Burn two wood chunks for each hour of smoking, and 1 cup of wood chips for an hour or less of smoking. Try a variety of wood – hickory, mesquite or applewood – to experiment with flavors.

This is just one of the hot trends this grilling season! More trends and recipes are available at www.stubbs.com or on Facebook at stubbsbbqsauce!

In celebration of grilling season and these fun grilling trends, Stubb's has put together an amazing giveaway! One lucky person will receive a prize pack including Branded grilling spatula, Stubb’s T-shirt, Stubb’s Apron, Stubb’s hat and (10) coupons for free products (approximate retail value or “ARV”: $100). Enter using the Rafflecopter form below:

a Rafflecopter giveaway