Summer time means grilling, and nothing is better on the grill than a rack of fall apart, melt-in-your-mouth ribs from Smithfield. Messy, sticky goodness. There are lots of opinions when it comes to ribs, but for me Midwest is best. Not too much vinegar, not too much fire. Just a nice balance of sweet and spicy.
Grab a lemonade or a beer – or a shandy for two birds with one stone, and throw these on the grill and let them go low and slow. Your patience will be rewarded. Easy to make, delicious to eat, get the recipe here and get grilling.