5 Ways to Make Your Ribs the Envy of the Neighborhood

The sun is out, grills are lit, Father’s Day is just around the corner and ribs are on the menu. This year up your ribs game with Chairman’s Reserve® Prime Pork ribs and these tips from our brand team.

Start with the basics. For fall-off-the-bone tender ribs, cook them slowly over low heat, around 225°F, ensuring the tougher parts melt away before the meat cooks through. To do that, set your grill up for indirect cooking. Here’s how:

  • Charcoal: Add charcoal to only one side of your grill. Place your ribs on the other side, away from the active fire.
  • Gas: Light burners on only one side of your grill. Place your ribs on the other side, away from the active fire.

To get the perfect texture, you’ll want to cook your ribs to the right internal temperature. There are two ways to tell when ribs are ready to come off the grill – using a meat thermometer or using the bend test.

  • Thermometer: Using your meat thermometer, insert the probe directly between two ribs in the center of the rack. When the internal temperature reaches 207°F, your ribs are perfectly cooked.
  • Bend test: Using tongs, pick up your slab of ribs, holding only one or two ribs between the tongs. Bounce the ribs gently. If the surface cracks when bent, your ribs are ready.


Part of what makes ribs spectacular is that perfectly caramelized coating of barbecue sauce. But getting sauce (and enough sauce) onto the ribs without burning it can be tricky.

Perfectly sauce your ribs: Wait until your ribs have reached the right internal temperature before adding sauce. Then, brush both sides with sauce and place back onto the grill. This time put the ribs on the side of the grill where your fire is lit and cook for about 12 minutes.

Get extra saucy ribs: Executive Chef and Culinary Consultant Chef Guy Meikle recommends cutting your ribs into individual pieces before saucing. This lets you toss your ribs with sauce in a large bowl, coating all the sides instead of just two. Then return the ribs to the grill for 12 minutes to caramelize.


Fun fact: Food trends start in restaurants before trickling to home chefs. Be the first of your friends to get rich, rewarding ribs by adding intriguing sauces or fun textures to your ribs. Check out Chef Guy’s tips:

Be a sauce savant: Use familiar concepts as base ideas – for example, transform a sweet Asian sauce into a Maple Gochujang Glaze.

Add appealing textures: Accentuate the smokiness of your ribs by introducing textures. Just a sprinkle of citrus zest, fried shallots or puffed rice can add a new element to your classic ribs.


The most important part of having tender, juicy, delicious ribs is starting with a great product.

How to get perfect ribs: Stop by Price Chopper and pick up Chairman’s Reserve Prime Pork Ribs, which are hand-selected and hand-trimmed to give you a perfect meal every time.


®/© 2020 Tyson Foods, Inc.

When it comes to summer, there’s nothing better than a juicy, flavorful rack of pork ribs to complete the perfect meal. Because pork is such a versatile meat, you can easily adapt any recipe for the occasion and your palate! In fact, it’s easy to change the flavor profile of any cut of pork cut, especially ribs, just by adding different dry rubs, liquid seasonings, sauces, or even a single ingredient. With all of the great combinations of brines, marinades (wet seasoning), rubs (dry seasoning), mops, glazes and sauces, the options are endless (and often overwhelming!).  Here are some quick tips and tricks to ensure your ribs are lip-smackin’ good: Marinades Marinades are a great way to add flavor to grilled pork, by enhancing the juiciness and complexity. In addition to using a base of oil (to lock in the flavor and keep food moist), standard marinades include salt, an acid (such as lemon juice, wine, vinegar or citrus) and other flavor-boosting ingredients. Quick tip: Adding sweet ingredients to the marinade can help form appealing caramelized, crispy coatings on grilled meats, but be careful not to add too many sweet components, since sugars burn quickly. Rubs Rubs are blends of spices, herbs and often salt, that are applied to the meat before cooking. Rubs (also referred to as dry marinades) are a great way to form a crust and add flavor to the meat. These blends are rubbed onto food 15-20 minutes before cooking. Quick tip: Don’t rub the seasonings too hard into the food – it can damage the texture and risk over seasoning. Instead, sprinkle the rub from side to side over the pork from about a foot above. This will help evenly distribute the rub. Pat gently for the seasonings to adhere. Sauces, Glazes and Spritzes Often inspired by regions including Memphis, Kansas City or North Carolina, sauces can help define your style of barbecue. Sauces are typically added at the end of cooking time to add an additional layer of flavor and moisture. Favorite bottled sauces are fantastic stand-bys – and also an opportunity to get inspired. For more tips and tricks, as well as hundreds of finger-lickin’ good rib recipes, visit http://www.porkbeinspired.com.