Grilling Recipes that will make Dad Drool!

Memphis-Style Dry Ribs

SERVES 4–6

INGREDIENTS

6 tbsp. kosher salt
2 tbsp. dark brown sugar
2 tbsp. paprika
1 tbsp. dried oregano
1 tbsp. ground black pepper
2 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried thyme
1 tsp. dried marjoram
1 tsp. dried parsley
1 tsp. ground cumin
1 tsp. dry mustard powder
1 tsp. celery seeds
½ tsp. cayenne
½ tsp. ground fennel seeds
¼ tsp. ground white pepper
2 racks St. Louis-cut pork spareribs (about 3 lb. each)
¾ cup apple juice

INSTRUCTIONS

1. Mix together 2 tbsp. salt, sugar, paprika, black pepper, oregano, garlic, onion, thyme, marjoram, parsley cumin, mustard, celery, cayenne, fennel, and white pepper in a bowl. Rub pork all over with all but 2 tbsp. of the spice mixture. Let sit at room temperature for 1 hour or chill overnight. Whisk together remaining salt and spice mixture with apple juice and ¾  cup water in a bowl; set basting sauce aside.
   
   
   2. Prepare your grill using the kettle grill, bullet smoker, or gas grill method, using apple wood chunks or chips (see Fuel and Flavor). Place ribs, top side down, on grate. Maintaining a temperature of 225° to 275° (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see instructions), cook, turning once and basting with sauce every 20 minutes, until the tip of a small knife slips easily in and out of the meat, 2 to 4 hours.

Bbq sauce Memphis-Style Wet Sauce

MAKES 2 CUPS

2 cups ketchup

⅔ cup apple cider vinegar

½ cup light brown sugar

¼ cup sugar

2 tbsp. fresh lemon juice

1 tbsp. Worcestershire sauce

2 tsp. ground black pepper

1½ tsp. mild hot sauce

1½ tsp. onion powder

1½ tsp. garlic powder

1 tsp. dry mustard powder

Bring ketchup, vinegar, both sugars, juice, Worcestershire, pepper, hot sauce, onion and garlic powders, mustard, and 1 cup water to a boil in a 2-qt. saucepan. Reduce heat to medium-low; simmer, stirring, until thickened, about 30 minutes.

New England-Style Baked Beans

SERVES 6–8

Ingredients

1 lb. dried navy beans, picked over and rinsed
1 medium yellow onion, ends trimmed, peeled, and left whole
4 whole cloves
8 oz. slab bacon or salt pork, trimmed and cut into 2″ x 14″ pieces
1/4 cup plus 2 tbsp. maple syrup
1/4 cup unsulfured molasses
2 tsp. dry mustard powder
1/2 cup ketchup
1 tbsp. cider vinegar
1 tbsp. dark rum
Kosher salt and freshly ground black pepper, to taste

Instructions

1. Bring the beans and 10 cups of water to a boil in a 4-qt. saucepan over high heat, and cook for 2 minutes. Remove from the heat, cover the saucepan with a lid, and let the beans sit for 1 1/2 hours. (This "quick soak" produces effects similar to those achieved by soaking the beans in water overnight.) Drain the beans in a colander, and discard the cooking liquid.

2. Heat oven to 250°. Stud the onion with the cloves and place in a 4-qt. Dutch oven along with the beans, bacon, maple syrup, molasses, dry mustard, and 3 cups boiling water; stir to combine. Cover pot with a lid, and place in the oven; cook, lifting the lid and stirring occasionally, for 3 hours. Stir in ketchup and vinegar. Cover with lid again, and return to the oven; cook, stirring occasionally, until the beans are tender and the liquid has reduced to a thick glaze, about 3 hours more.

3. Stir in rum; season with salt and pepper. Ladle into bowls; serve with brown bread, if you like.