How NFL players are celebrating the 4th of July (Hint: RIBS!!!)

“What’s on the grill for Independence Day?” Hot dogs. Sure. Hamburgers. Duh. Bratwursts. Obviously. Chicken. You know it. Potato salad. Coleslaw. Baked beans. Corn on the cob. Yes, yes, yes, and yes. And, of course, a big rack of ribs. You, dear reader, may not be able to play in the National Football League, but you can eat like an NFL’er by eating some delicious ribs. Spare ribs, Memphis-sytle, St. Louis-style, Texas-style, KC-style, it doesn’t matter. Just light up that grill, marinate those juicy pork (or beef) ribs and throw ’em on there. You’ll be scoring a touchdown with all of your Fourth of July BBQ guests by grilling up some delicious ribs and cranking Yacht Rock Radio on your SiriusXM radio!

Not sure how to cook ribs? Here’s an awesome spice rub recipe you can try out this weekend:

  • 2 tablespoons kosher salt
  • 1 tablespoon packed brown sugar
  • 2 teaspoons pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons garlic powder
  • 1 ¼ teaspoons paprika
  • ¾teaspoon ground fennel
  • ⅛teaspoon cayenne pepper
  • 5 lbs. bone-in English-style beef short ribs, trimmed

1. For the rub: Combine all ingredients in bowl. Measure out 1 teaspoon rub and set aside for glaze.
2. For your delicious ribs: Adjust oven rack to middle position and heat oven to 300 degrees. Sprinkle ribs with spice rub, pressing into all sides of ribs. Arrange ribs, bone side down, in 13 by 9-inch baking dish, placing thicker ribs around perimeter of baking dish and thinner ribs in center. Sprinkle vinegar evenly over ribs. Cover baking dish tightly with aluminum foil. Bake until thickest ribs register 165 to 170 degrees, 1 1/2 to 2 hours.
3. WHILE your ribs are cooking in the oven, prep the charcoal grill that you’ll be finishing them on: Open bottom vent halfway. Arrange 2 quarts unlit charcoal into steeply banked pile against 1 side of grill. Light large chimney starter half filled with charcoal (3 quarts). When top coals are partially covered with ash, pour on top of unlit charcoal to cover one-third of grill with coals steeply banked against side of grill. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot, about 5 minutes.
4. Place short ribs, bone side down, on cooler side of grill about 2 inches from flames. Brush with 1/4 cup glaze. Cover and cook until ribs register 195 degrees, 1 3/4 to 2 1/4 hours, rotating and brushing ribs with 1/4 cup glaze every 30 minutes. Transfer ribs to large platter, tent loosely with foil, and let rest for 5 to 10 minutes before serving.

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