The Weekend Grillers
Weekly BBQ & Grilling Recipes #04


 




BB King's BBQ Ribs

I don't know...

I 've been to BB King's on Beale Street in Memphis and I've had the ribs. 

This is pretty close -- but not quite.

There's something missing.

Can't quite put my finger on it -- but maybe it's --

The lively crowd having a great time eating and dancing.

 

The wonderful Todd Eberwine Band cranking out excellent old blues favorites on an authentic vintage Korg Triton. 

The perfect dinner companions , Mark C, TL and Clela. 

The Beale Street Tumblers stopping in for a heart-stopping 15 minute show.

The walk up and down Beale Street afterwards on an absolutely gorgeous Southern August Night. 

The 10-block Open Air Trolley Ride back to the hotel.

Yeah --

That's probably a little too much to ask from a recipe.  ;-)

But if these ribs can make me remember a night like that -- well, that's a pretty fair job, ain't it?

No place I'd rather be RIGHT NOW. 

BB King's BBQ RibsBB Kings Rib Recipe

Ingredients      

  • 2 Pounds Pork Loin Ribs 
  • Dry Spice Rub (recipe follows) 
  • 4 cups canned tomato sauce 
  • 1/2 cup diced tomato 
  • 1/4 cup firmly packed brown sugar 
  • 1/4 tablespoon Worcestershire sauce 
  • 2 tablespoons dried onion 
  • 1/4 cup soy sauce 
  • 1/4 cup water 

Directions

  1. Rub ribs well with some of the Dry Spice Rub and refrigerate, covered, for 4 to 6 hours. 
  2. In a saucepan combine tomato sauce, tomato, sugar, Worcestershire sauce, onion, soy sauce, water, and 1/2 cup Dry Spice Rub and cook over very low heat for 3 hours. 
  3. Preheat a grill or smoker over low heat until hot. 
  4. Add ribs and cook, covered, for 3 to 5 hours. 
  5. Brush with sauce during last minutes of cooking. 

Serve with remaining sauce.

...And make you up some Coleslaw and Grilled Corn on the Cob as accompaniments.  Yeah, the recipes are below.

Dry Spice Rub

  • 1 cup chili powder 
  • 1 tablespoon garlic granules 
  • 1 teaspoon onion powder 
  • 1/2 teaspoon cumin 
  • 1 1/2 teaspoons salt 
  • 2 tablespoons seasoned salt 

In a jar combine all ingredients well and store in a dry place, covered, until ready to use.

 

 

Sweet and Tangy Coleslaw

This isn't the BB King coleslaw -- unlike the Ribs, it was unremarkable -- but it is from a Southern Chef that y'all know and love. Maybe you'll fiqure out who as you read it.

Ingredients

  • 1 1⁄3 cups Sugar
  • 1 cup White Vinegar
  • 2 1⁄2 pounds Cabbage, cored and shredded
  • 2 cups finely chopped Celery
  • 3 medium Carrots, shredded
  • 1 Green Bell Pepper, stemmed, seeded, and finely chopped
  • 2⁄3 cup finely chopped Onion
  • 1 teaspoon Celery Seeds
  • 1 teaspoon Mustard Seeds
  • Salt and freshly ground Black Pepper, to taste
  • Creole Seasoning, to taste

Directions

Combine the sugar and vinegar in a small saucepan and heat, stirring occasionally, until the sugar has dissolved.
Set aside to cool completely.
Assemble all the vegetables, the celery seeds, and the mustard seeds in a large nonreactive mixing bowl, and pour the cooled sugar- vinegar mixture over all.
Toss well to combine, cover with plastic wrap, and refrigerate
overnight.
When ready to serve, season the coleslaw with salt, freshly ground black pepper, and seasoning to taste.
Toss thoroughly to combine.




How to Grill Corn on the Cob - Southern Style


This recipe is on The Weekend Grillers Website -- But it doesn't get near enough love.  This is really, REALLY good.

Grilled corn is a popular Southern Tradition at barbecues and picnics and it’s easy to do. Not only is grilled corn on the cob tasty, but grilling your corn never fails to impress your guests.

Before we can impress the masses or enjoy the ears we must grill them.

Luckily this is very easy to do.


How to Grill Corn on the Cob

Directions:

  1. Pull off and discard any dry outside layers of husks. Be careful to leave several layers to protect the corn.
  2. Pull back but do not remove the remaining layers of husks. Remove and discard the silks.
  3. Soak the whole cobs in a pot of cold water for 15 minutes.
  4. Preheat the grill to a medium temperature.
  5. Remove the corn from the water and shake off any excess water.
  6. Brush the kernels with olive oil.
  7. Pull the husks back up over the kernels and tie each ear with a piece of loose husk or twine.
  8. Grill the ears of corn on a medium heat, rotating the corn as needed to keep it from getting charred too much on one side.
  9. After a couple of turns, place the corn husk on an indirect heat or on the top shelf of your grill and close the cover. Allow the corn to slowly roast for another 15 minutes.
  10. Remove the corn from the grill and pull off the husks. Rinse quickly under warm water to remove any ash and leftover silks.

Serve them Southern-style with salt and REAL butter.  Spray on butter is a crime. 

 



Take care and remember -- never settle for bad BBQ, fake Butter or wimpy Blues!

Mark & Jamie