Fire Up the Grill!!

Here are some recipes that will have you firing up the grill for ribs and burgers. You’ll also find some tasty side dishes to complete your summer meal.

Texas-Style Beef Ribs

Ingredients

• 8 beef ribs (back or short ribs)
• 4 ounces wood chips (oak, hickory, or apple wood)

For the Dry Rub

• 2 tablespoons chili powder (or paprika)
• 2 tablespoons brown sugar
• 2 tablespoons salt
• 2 tablespoons freshly ground black pepper
• 1 tablespoon mustard powder
• 1 tablespoon ground cumin
• 2 tablespoons garlic powder
• 2 tablespoons onion powder

For the Sopping Sauce

• 1 minced clove of garlic
• 1/2 teaspoon salt
• 1 dried red pepper (optional)
• 1 tablespoon brown sugar
• ½ tablespoon Worcestershire sauce
• ½ cup apple cider vinegar
• ¼ teaspoon ground cumin
• 1 cup ketchup

Preparation Method

Sopping Sauce

• Mix all the ingredients, except the ketchup, in a blender or food processor.
• Blend until smooth.
• Transfer the mixture to a saucepan and add the ketchup.
• Bring to a boil, then reduce the heat.
• Simmer uncovered for 30 minutes.

Beef Ribs

• Either the day before, or at least hours before, prepare the dry rub by combining all the spices.
• Cover the beef ribs with the rub.
• Place the ribs in a dish, cover with foil, and let stand overnight, or at least 4 hours.
• The next day, or hours after the ribs have had time to absorb the dry rub flavors, place the wood chips in the smoker box, or alternatively in a foil pouch. If using a foil pouch, poke holes in it to let the smoke out.
• Light the grill on one side until the temperature reaches 225°F.
• Put the smoker box over the fire.
• Place the ribs bone side down, well-spaced, on the side of the grill where there’s no fire. You want the meat grilled with indirect fire.
• Grill the ribs for at least 4 hours or more, until the internal temperature reaches 203°F.
• During the last hour of grilling, baste the ribs with the sopping sauce 2 or 3 times.

Serve with coleslaw, or potato salad.

Texas Burgers with Coleslaw — 4 Servings

Ingredients

For the Burgers

• pounds ground beef chuck
• Vegetable oil, for rubbing
• Salt, and freshly ground pepper
• 3/4 cup barbecue sauce
• 4 hamburger buns, split
• Sliced pickles

For the Coleslaw

• 3/4 cup mayonnaise
• 1/2 small onion, finely shredded
• 3 tablespoons cider vinegar
• 2 tablespoons sugar
• 2 teaspoons celery seeds
• 8 cups shredded green cabbage
• 1 large carrot, finely shredded
• Salt, and freshly ground pepper

Preparation Method

Coleslaw

• In a large bowl, whisk the mayonnaise with the onion, vinegar, sugar, and celery seeds. 
• Add the shredded cabbage and carrot. 
• Season with salt and pepper and toss well. 
• Let the coleslaw stand about 25 minutes, until slightly softened.

Burgers

• Light the grill. 
• Make 4 patties. 
• Rub with vegetable oil, and season with salt and pepper. 
• Sear over high heat, turning once — 5 minutes for medium-rare. 
• Brush with 1/2 cup of the barbecue sauce, and grill until glazed, about 1 minute per side.
• Grill the buns and brush them with the remaining barbecue sauce. 
• Top with the burgers, pickles, coleslaw, and serve. (The coleslaw can also be served separately.)

Potato Salad

Ingredients

• 3 1/2 pounds red potatoes (about 12 medium), cut into 1-inch cubes
• 6 bacon strips, chopped
• 1/4 cup sugar
• 1 tablespoon all-purpose flour
• 1/2 cup water
• 1 large egg, lightly beaten
• 3 tablespoons cider vinegar
• 1 tablespoon grated onion
• 1 teaspoon celery seed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup heavy whipping cream, whipped
• 4 hard-boiled large eggs, chopped
• 2 medium celery ribs, chopped

Preparation Method

• Place the potatoes in a large saucepan and cover with water. 
• Bring to a boil and reduce the heat. 
• Cook uncovered for 10-15 minutes until tender. 
• Then drain, and cool completely.
• While the potatoes are cooking, place bacon in a saucepan, and cook over medium heat until crisp. 
• Remove with a slotted spoon and drain on paper towels. Leave 1 tablespoon of drippings in the pan.
• Stir the sugar and flour into the pan drippings until smooth, then gradually stir in the water. 
• Cook and stir over medium-high heat until the mixture is thickened and bubbly. 
• Remove from the heat. 
• Stir a small amount of the hot mixture into the beaten egg, and return all to the pan, stirring constantly. 
• Slowly bring to a boil while continuing to stir. 
• Remove from the heat, and transfer to a large bowl. 
• Cool completely.
• Gently stir in the onion, vinegar, salt and pepper. 
• Fold in the whipped cream. 
• Stir in the eggs, celery, potatoes, and bacon. 
• Cover, and refrigerate until ready to serve.

Enjoy!

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