Sweet Grill Smoked Baby Back Ribs

January 24, 2015
by Curt

Sweet Grill Smoked Baby Back RibsI almost always cook my ribs on the smoker, but this time, I wanted to cook them on the grill using indirect heat. I also have added some chunks of wood to the process to add that delicious smoke flavor to the ribs.

I did some sauced ribs using indirect heat a few months ago, and they turned out very tender, so I’ll be using the same process, only adding the smoke this time. So check out the recipe for the details, and give it a try for yourself!

Sweet Grill Smoked Baby Back Ribs

Ingredients

  • 1 rack baby back ribs
  • Marinade
  • (1) 12 oz. can frozen concentrate apple juice
  • (2) cans water (using apple juice container)
  • 1/4 cup white sugar
  • 2 teaspoons salt
  • Rub
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 1 Tablespoon Kosher salt
  • 2 teaspoons black pepper
  • Reserve
  • 1/3 cup brown sugar

Preparation

  1. Remove the membrane from the back side of your rack of ribs and thoroughly rinse the ribs. Place them into a plastic bag.
  2. Thoroughly mix together the marinade ingredients, and pour them into the bag with the ribs. Seal up the bag and place in the refrigerator. Marinate for 4 to 5 hours.
  3. After marinating, remove the ribs from the plastic bag and discard the marinade. Mix all of the rub ingredients together and thoroughly rub all surfaces of the ribs.
  4. Get a medium hot grill going, and be sure to leave a cool area of the grill for indirect cooking. Place a couple of chunks of either freshly cut wood or dried wood that's been soaked in water for 30 minutes directly on the coals. I used fresh cut apple wood,
  5. Place the ribs in the cool area, next to the area above the coals, and about 12" away. Cook for 30 minutes, turning them over after 15 minutes. Note: If available, use a thermometer to gauge the temperature above the grill near the ribs. Should be 280 to 320 degrees F).
  6. After 30 minutes, liberally sprinkle the reserve brown sugar on the meaty side of the ribs. Continue cooking for another 30 minutes, turning them once at 15 minutes again. Again, if you have a meat thermometer, they should be around 200° F between the bones. If they're not there yet, continue cooking away from the heat until they reach 200° F.
  7. Move the ribs directly above the coals for about 2 minutes on each side to crisp them up a bit. Remove and serve!
http://www.smokedngrilled.com/sweet-grill-smoked-baby-back-ribs/

My Favorite Burger Recipes

January 17, 2015
by Curt

My-Favorite-Burger-RecipesHere is another installment in my new series called “A Collection of My Favorites”. I have so many awesome recipes on the site that don’t get the attention they deserve as they slide down the menu and out of site. Some are old favorites that consistently come up in search results, but all are drool worthy and need to be put up front again!

So go ahead and scroll through ‘em. You’re guaranteed to find something you’ll be calling drool worthy too.

Grilled Stuffed Bacon Cheeseburger

Grilled Ham and Cheese Chicken Burger

Grilled Cranberry Walnut Turkey Burger

Smoked Brisket Burger

Grilled Avocado Chicken Burger

Grilled Dorito Black Bean Chicken Burger

Grilled Cheesy Apple Pie Chicken Burger

The Basic Bean Burger

 

Sweet and Salty Smoked Pork Tenderloin

January 13, 2015
by Curt

Sweet and Salty Smoked Pork TenderloinMy intention for this recipe was to create a very sweet flavor for the meat, and a very sweet crisp crust, (or bark) on the outside of the tenderloin. And secondly, I wanted to add just the right amount of salt to balance out the sweetness, because everything tastes great with salt!

Sometimes I have to tweak a recipe and try again to get it just right, but this time, I believe I hit it perfectly on the first try! Check it out and see if you agree!

Sweet and Salty Smoked Pork Tenderloin

Ingredients

  • (1) full pork tenderloin (10 to 12 lbs.)
  • Marinade
  • 2 cups (or 1 can) apple juice (no water added)
  • 2 cups (or 1 can) orange juice (no water added)
  • 2 cups water
  • 1/2 cup white sugar
  • 1/4 cup light corn syrup
  • 2 Tablespoons Kosher salt
  • Spice Rub
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1/3 cup Kosher salt
  • 1/4 cup mustard powder
  • 1/4 cup chopped dried cilantro
  • 1 Tablespoon black pepper
  • Reserve for Cooking
  • 1/2 cup brown sugar

Preparation

  1. Rinse and remove most of the fat cap from the tenderloin. NOTE: I cut the tenderloin into 2 pieces to fit better on my 18" Webber Smoky Mountain smoker. You can certainly leave it whole though!
  2. Combine all of the marinade ingredients and thoroughly mix. Using a meat injector, inject a generous amount of the marinade into the tenderloin. NOTE: Remember to inject with the grain!
  3. Place the tenderloin in a container, or a ziplok bag, and pour the remainder of the marinade in with the tenderloin. Place in the refrigerator over night, or for 8 to 10 hours.
  4. Once marinated, remove the tenderloin from the marinade and discard all of the remaining marinade.
  5. In a medium sized bowl, combine all of the spice rub ingredients together and thoroughly coat the entire surface of the tenderloin. Set aside at room temperature while you prepare your smoker.
  6. Prepare your smoker, and stabilize the temperature at about 250° F. (I used mostly apple wood and 1 chunk of mesquite wood for this cook). Place the tenderloin directly on the rack and cook for 2 hours, maintaining the 250° F temperature.
  7. After 2 hours, turn the tenderloin over, and sprinkle the reserved brown sugar on the surface facing up. Use more brown sugar if the 1/2 cup wasn't enough. Continue cooking until the internal temperature of the tenderloin reaches 165° F. This should take a total of about 4 to 5 hours to achieve.
  8. Remove the tenderloin from the smoker and let it rest for 30 to 60 minutes before slicing.
http://www.smokedngrilled.com/sweet-and-salty-smoked-pork-tenderloin/

Homemade Sriracha Sauce

January 9, 2015
by Curt

Homemade Sriracha SauceI’m going to show you how to create your own sriracha sauce. Bottled sauces are good, but homemade, and made with fresh produce is always better!

In keeping with Smoked ‘n Grilled’s tradition of recipe creation, I put some of my favorite sauce ingredients together. I used ketchup and brown sugar to add that sweetness, and some soy sauce and Teriyaki sauce to compliment the Asian inspired sriracha sauce!

This sauce is guaranteed to bring a little sweat to your party goers when they take a bite of whatever you just grilled for them! Not to mention a great big smile to their sauce-smeared face!

Homemade Sriracha Sauce

Ingredients

  • 3/4 pound fresh red jalapeno peppers
  • 1/2 pound fresh red serrano peppers
  • 1 cup tomato sauce (8 oz. can)
  • 1/2 cup ketchup
  • 1 Tablespoon Soy sauce
  • 1 Tablespoon Teriyaki sauce
  • 1/4 cup brown sugar
  • 4 cloves fresh garlic (peeled)
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon red pepper (crushed)
  • 1/2 teaspoon Grill Mates Chipotle & Roasted Garlic

Preparation

  1. Remove the stems from the peppers and coarsely chop. Chop the garlic.
  2. In a food processor, add all ingredients and blend until smooth.
  3. Pour the mixture into a sauce pan and bring to a boil, then reduce to a simmer. Simmer covered, 10 to 15 minutes to blend the flavors.
  4. Refrigerate for 30 minutes minimum.
http://www.smokedngrilled.com/homemade-sriracha-sauce/