Grilled Baby Back Ribs

Grilled Baby Back Ribs

Cooking baby back ribs on a gas grill is not only easy but also delicious. While nothing beats ribs on a smoker, this recipe will certainly bring you tasty joy. Our recipe is for a full meal that includes a side dish of grilled red potato and a grilled ear of corn.

Ingredients

  • 1 rack baby back ribs
  • 1 red potato
  • 1 ear of corn
  • 1 teaspoon Lawry’s seasoned salt
  • 1 teaspoon Emril’s rib rub
  • 2 tablespoons Stubbs BBQ sauce
  • 1 tablespoon mayonnaise
  • 1 teaspoon chili powder
  • 1 teaspoon dried rosemary

Print This Recipe Print This Recipe

Directions

First, if you have smoker wood chips, get them started on the grill.


Next, prep the baby back ribs by removing the silver skin on the bone side. The silver skin can be removed with a flat tip such as a butter knife or a screwdriver. Once removed, season both sides of the ribs. We recommend using both Lawry’s seasoned salt and Emril’s rib rub.


Next place the ribs meat side up on the top rack of the grill. Place a strip of aluminum foil under the ribs to prevent flare ups. If you have multiple burners on your grill, shut off the center burner(s) and slide the ribs to the center for indirect cooking. Turn down the outer burners to low to achieve 350 degrees F. If you have only one burner, this recipe may not turn out well, but the idea here is to cook the ribs on indirect heat.


Next, cut the red potato into 4 equal parts. Lightly coat all sides with olive oil, then season with salt, pepper, and dried rosemary.


Next peel and clean the ear of corn. Using a butter knife, spread mayonnaise on all sides of the corn. Season the corn with chili powder, salt, and pepper. After the ribs have cooked for 20 minutes, place the potato and corn on the lower center of the grill where there are no active burners. This will cook the potatoes and corn on indirect heat.


Brush on a coat of BBQ sauce on the ribs and continue cooking. After 40 minutes of cooking, brush on more BBQ sauce. Move the ribs to the lower grill, over an active burner, meat side down. Move the potatoes to an active burner skin side up. Brush on more BBQ sauce on the ribs. Continue cooking for another 10 – 20 minutes using your judgement of done-ness. Remove all items from the grill and enjoy!

Print This Recipe Print This Recipe

Watch How To Make This Recipe





Grilled Skirt Steak and Onion With Yellow Rice and Black Beans

Grilled Skirt Steak and Onion With Yellow Rice and Black Beans

Nothing beats the taste of a grilled skirt steak. In this recipe we combine a Brazilian churrasco influence along with a Mexican jalapeño steak influence to create an unforgettable skirt steak. And to complete the meal, we are cooking up a delicious grilled onion along with yellow rice and black beans.

Ingredients

  • 1.25 pounds or more of skirt steak
  • 1 white onion
  • 1 can seasoned black beans or black bean soup
  • 1 small package of yellow rice
  • 1 teaspoon everglades seasoning
  • 1 teaspoon ground jalapeño
  • 1 teaspoon BBQ salt
  • 1 teaspoon lawry’s seasoned salt
  • 1/8 teaspoon olive oil
  • 2 tablespoons butter

Print This Recipe Print This Recipe

Directions

First, season the skirt steak with the coarse BBQ salt by spreading it around the steak and lightly patting it down into the meat. Do not push too hard, you want some of the salt to fall off during the cooking process. Next, generously season the steak with the ground jalapeño. We say generously, but you may want to dial it back if heat is not your thing. Finally season the steak with everglades seasoning.


Next, peel a white onion and slice into 4 thick slices. Break up the rings of the onion and place this on a sheet of foil large enough to wrap and contain the onions. Next season the onion slices with Lawry’s seasoned salt. Next cut 2 tablespoons of butter into small pieces and add to the onions. Wrap the onions up in the foil by creating a ball of onion in foil. If needed, add a 2nd piece of foil to wrap the onions.


Preheat your grill on low heat and after 5 minutes, place the onions on the grill. Allow the onions to cook for 10 minutes before adding the steak. Next, empty the can of black beans into a small pot and heat on the stove top on medium low for about 5 minutes. After 5 minutes, reduce the heat to low.


Next, start the yellow rice on the stovetop following the directions on the package. Usually this would be to bring 2 cups of water and 1 teaspoon olive oil to a boil, then add the contents of rice packet. Stir the rice, and after 1 minute, reduce the heat on the rice to low. Once the rice and beans are cooking, it’s time to get back to the steak.


Allow the onions to cook for 10 minutes, then add the steak to the grill. Place it on the direct heat on low. Allow to cook 5 to 7 minutes, then flip the steak once. While waiting on the steak, check up on your rice and beans stirring them up. Allow the steak to cook another 5 -7 minutes and then steaks will be done!


Remove the steaks and onions from the grill. Use caution when opening the onion foil packet, it will be hot and it can burn you! When the rice is finished cooking (usually 25 minutes) spoon out half of the rice onto a place and cover with half of the black beans. Add the steak and onions to the plate. Eat and enjoy!!

Print This Recipe Print This Recipe

Watch How To Make This Recipe





Grilled Hot Chicken

Grilled Hot Chicken

Are you ready to feel the heat?  Check out this delicious hot pepper chicken recipe and say hello to the flame!

Ingredients

  • 6 Boneless skinless chicken thighs
  • 3 Scotch bonnet peppers
  • 1/2 cup Franks Red Hot Wings Sauce
  • 2 Tablespoons Ocho Rios Spicy Jamaican Jerk Seasoning
  • 1/4 cup Matouk’s Hot Pepper Sauce
  • 1 Teaspoon Everglades Heat seasoning

Print This Recipe Print This Recipe

Directions

First, cut the scotch bonnet peppers and remove the stem and seeds.  Place the peppers in a electric chopper to get a fine cut or hand chop the peppers into fine pieces.


Next place the chicken thighs into a 1 gallon Ziploc bag.  Add the peppers and all other ingredients to the bag.  Seal the bag and manipulate the contents for at least 1 minute ensuring that all seasoning is evenly distributed. Place the bag in the refrigerator for 4 to 6 hours.


After this take out the chicken and place on a preheated grill.  Cook on a low temperature for about 7 – 8 minutes per side.  Flip the chicken at least 4 to 6 times.

Print This Recipe Print This Recipe

Watch How To Make This Recipe





Baked Grilled Spare Ribs

Baked Grilled Spare Ribs

Check out our low and slow easy grilled rib recipe

Ingredients

  • Spare ribs
  • Lawry’s Seasoned Salt
  • Emerils Rib Rub
  • Stubbs BBQ Sauce

Print This Recipe Print This Recipe

Directions

First get a foil oven pan and we will use this to hold all the cut up ribs for baking.  To start, cut the ribs in between each rib bone and place the rib into the oven pan.  Repeat this until the rack is fully butchered and placed into the oven pan.


Next season the ribs with Lawry’s Seasoned Salt followed by Emerils Rib Rub. After coating one side, flip the ribs and repeat the process until all sides of the ribs are coated in seasoning.


Next, cover tightly the oven pan with aluminum foil.  Place the pan in the oven on 200 degrees for 4 hours. After 4 hours remove the oven pan. Remove the foil cover and lightly season the ribs.  Follow this with pouring Stubbs BBQ sauce on the ribs and brush the sauce over all  surfaces of the ribs. Flip the ribs and repeat the seasoning and BBQ sauce application until the ribs are fully coated on all sides.


Preheat your BBQ on a medium to low setting. Place the ribs on the grill and turn them every 5 to 7 minutes.  Repeat this process until all sides of the ribs are grilled and caramelized.

Print This Recipe Print This Recipe

Watch How To Make This Recipe