This is a sponsored post for the National Pork Board, but all thoughts and opinions are my own.
Grilling season is here yet again. Although, for us, there is no designated season for grilling, because we grill all year round. Not only are people eager to serve up healthy protein without having to heat up the home, but they also want a tender, flavorful meal that will leave mouths watering for more. We recently grilled some pork ribs this week and they were delicious! Following are five tips for grilling pork ribs that will fall right off the bone and grace the pallet with an array of magnificent flavors.
Choose The Best Ribs For Grilling
In my opinion, pork ribs are far superior to beef ribs for grilling, given that they have more meat and are apt to be more tender. Spareribs are the ultimate choice among seasoned grillers given their delicate composition. If cooked properly, spareribs will fall easily away from the bone while retaining optimal flavor. Baby back ribs are the most common choice, however, given that they are slightly more affordable and very easy to cook. A good rub or marinade will make it possible for cooks to make an equally impressive presentation with baby back ribs, without the additional costs of spareribs.
Keep The Membrane On
There is a huge debate among grillers about whether or not the membrane should be left on the back of ribs. This is not present on the meat side of ribs and thus, it is not a part of what is commonly consumed. Some people simply find this thin, grayish sheath to be visually unappealing. This, however, is a built-in retainer for moisture. Keeping it on will keep your ribs juicy and savory. Taking it off will cause the moisture in the pork to drip down into the grill or dry out.
Cover Your Ribs In Mustard
Every good rub has a small bit of mustard in it. This makes the spices that you season your ribs with adhere to the meat. Mustard also acts as a natural tenderizer. You can use standard sandwich mustard or you can mix up your own that is seasoned with a special selection of spices. The mustard will not have an overwhelming impact on the flavor of the meat and thus, this is still a worthwhile addition even if you aren't all that fond of mustard. You can prepare your meat with this rub one to 24 hours before you actually grill it. After the mustard and spices have been added, cover the meat and put it in the fridge.
Cook Slow And Low
Make sure that your grilling temperature is just right. Those with experience know that slow cooking at low heats will result in the most tender and flavorful ribs. Another important thing to remember this season is that you should never put your barbecue sauce on until the ribs are just about done. Sauce should be applied only in the last ten to fifteen minutes of cooking in order to keep this from blackening and to ensure that the ribs are fully cooked. 
You can also take advantage of some of the great recipe suggestions and tips for grilling pork ribs from the National Pork Board. The National Pork Board is currently on a summer mission to save consumers from flavorless grilling, and also to emphasize the point that grilling is for everyday, and not just for holidays! With their help, you can find a number of exciting ways to enjoy this popular and healthy protein source.
Want a chance to win free groceries for a year from Walmart? To be eligible to win, share a photo of a meal being prepared by you on a grill, share it on your personal Instagram page, and tag your photo with @PorkBeInspired and #GrillPorkSweeps. Find more info here!