Summer BBQ: Grill ribs like a pro - KMSP-TV

Summer BBQ: Grill ribs like a pro

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Grillmaster Ben Englund from Fireside Hearth & Home showed Tom Halden how to brine, rub and grill baby back ribs with blue cheese coleslaw -- perfect for an evening on the patio.

Brine

½ c salt

½ c sugar

¼ c garlic flakes

2 tbs pepper

10 allspice berry's crushed

4 qt water

ice

Mix all ingredients in large non-reactive bowl or cooler. Add meat making sure rack is completely submerged in brine. Refrigerate or add ice if using a cooler. Brine for at least 4 hrs or overnight.

Basic Rub

1/2 c sugar

½ c smoked paprika

¼ c onion powder

¼ c garlic powder

¼ c smoked salt

1 tbs allspice

1 tsp chipotle powder

Mix all ingredients together. Store in an air-tight container.

Smoked Ribs

12 oz favorite IPA beer at room temp

½ c bbq sauce

Prepare smoker for grilling at 225 degrees Fahrenheit. Remove ribs from brine, rinse and pat dry. Liberally coat ribs with rub. Let sit at room temp for 30-40 minutes. Place on smoker. After 2-2.5 hours, spray with beer. Key is to wait until a nice bark has started to form on the ribs. Spray every 30 min. Ribs are done when the meat pulls back from the ends of the bones approximately ¼ inch. You can also test the ribs by gently pulling on a bone -- the bone should easily pull apart from the meat. If using BBQ sauce, mop sauce onto ribs and smoke for another 15-20 min. Cooking time will be 4-5 hrs. Pull ribs off the smoker, tent with foil and let sit for 5-10 minutes. Cut ribs and serve!

Blue Cheese Coleslaw

1 bag coleslaw

½ c mayo

¼ c sour cream

2 tbs white vinegar

1 tbs sugar

1 tbs water

½ blue cheese crumbles

3 green onions chopped

Mix all ingredients in large bowl. Let set up in fridge for 30 min. Serve with ribs.

About Grillmaster Ben:

Ben is the resident Grillmaster at Fireside Hearth & Home, but his "real" job is installation supervisor with Fireside. Grillmaster Ben grew up in Arden Hills, Minn. and lives in "Nordeast" with his wife, Sally, where they grill 4-5 nights a week all year long. Ben's specialty is grilling recipes that include beer, and his favorite childhood memory is tending the grill with his father. In the future, Ben plans to retire to Mexico with Sally and his 3 grills.

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