Author: Mike

Angry Whopper Sauce

Burger King recently came out with their Angry Whopper. It’s loaded with all darned near everything you can imagine, from jalapenos to onion petals to bacon. And angry sauce. Now, I didn’t set out to make the Angry Whopper at home. I was after the Angry Whopper sauce. And I found it. Wonderfully spicy and creamy, the sauce turns my normal (but fantastic anyway) grilled burger into a delight. Whether you’re making beef burgers, chicken burgers, or even pork burgers at home, you’ll want this sauce. It makes any burger better!

Angry Whopper Sauce

Spicy Burgers are Better Burgers

I wouldn’t hesitate to kick up the heat in this angry Whopper sauce. It’s angry, but not angry enough in my opinion! A little more hot sauce and a little more cayenne pepper isn’t gonna hurt anyone, so I say go for it. This is also a great sauce for a cookout. No one wants that old boring ketchup. They want a great burger sauce instead and this is it! Note: You might want to give them a heads up since some folks don’t like spicy stuff! The horror! I’d write ‘spicy’ on your sauce squeeze bottle or whatever you’re serving the sauce from!

Dip Away

This sauce also makes for a great dipping sauce. It’s perfect for chicken nuggets. And French fries. I love creamy sauces for dipping fries! You can squeeze it over tater tots (or crispy crowns, my favorite). So make extra, it’s a great sauce to keep around.

I have to admit that I also like to put my burger sauce on the side. Not just on my burger bun. But I squeeze out a bit extra of the sauce onto my plate next to my burger. I like to ‘drag’ my burger through the sauce. Don’t hate me. I know it’s weird. But when the sauce is so good like this one, I want extra. If I put more on my bun it’ll just run off. Problem solved by putting more on my plate!

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Also try my Fire-Eater burger sauce!

Angry Whopper Sauce
Print Pin
3 from 2 votes

Angry Whopper Sauce

I didn’t set out to make the Angry Whopper at home. I was after the Angry Whopper sauce. And I found it. Wonderfully spicy and creamy, the sauce turns my normal (but fantastic anyway) grilled burger into a delight.
Course Burger Sauce
Cuisine American
Keyword burger sauce
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 servings
Calories 67kcal

Equipment

Ingredients

Instructions

  • Combine all ingredients.
  • Refrigerate until ready to use.

Notes

Stir before using.

Nutrition

Calories: 67kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 236mg | Potassium: 46mg | Fiber: 1g | Sugar: 8g | Vitamin A: 164IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

Nutritional values are approximate.

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Avocado Egg Salad

Avocados going on sale is always a happy time for me. I cannot get enough of them. I like them on greens, on burgers, in dressings, and of course, in avocado egg salad. This salad has the perfect creaminess but still a bit of texture from the eggs. It also has a nice refreshing bite from the chives. Not a lot, but just a pleasant taste that rounds out the perfect sandwich filling.

Avocado Egg Salad

The Perfect Sandwich

I thought that croissants would be the perfect bread for serving avocado egg salad. The tender, sweet bread goes so well with it. The only problem was that I couldn’t get enough! I had never wished that croissants were larger more than I did after that first bite! Why? Why! Why are they soooo small?!

I absolutely stink (best word I could think of) when it comes to making boiled eggs. Hard or soft, doesn’t matter. I am egg challenged. So I picked up a little cheap egg cooker like the one below. This lil baby cranks out 7 eggs in about 15 minutes and they’re perfect each and every time! I don’t even feel bad any more that I just cannot make boiled eggs!

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Also try my (no avocado) delicious egg salad.

Avocado Egg Salad
Print Pin
5 from 1 vote

Avocado Egg Salad

This avocado egg salad has the perfect creaminess but still a bit of texture from the eggs. It also has a nice refreshing bite from the chives.
Course Main
Cuisine American
Keyword eggs, salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 430kcal

Equipment

Ingredients

Instructions

  • Place eggs and avocado into a medium bowl and mash lightly with a fork or potato masher.
  • Add all but the croissants and mix.
  • Cut croissants in half lengthwise. Divide egg mixture between bread and serve.

Notes

This egg salad is best served immediately after preparing.

Nutrition

Calories: 430kcal | Carbohydrates: 35g | Protein: 11g | Fat: 28g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 392mg | Potassium: 377mg | Fiber: 5g | Sugar: 8g | Vitamin A: 788IU | Vitamin C: 6mg | Calcium: 52mg | Iron: 2mg

Nutritional values are approximate.

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Deluxe Smoked Spiral Hot Dogs

If you have a smoker, you need to make deluxe smoked spiral hot dogs. They are quite different than regular ole grilled dogs. Not only do they pick up a great smoke flavor, they have a slightly different texture… a little denser. Cutting them into spirals makes for a great presentation. It also makes sure your toppings stick to the dogs.

Deluxe Smoked Spiral Hot Dogs

Practice. Practice. And More Practice.

The first time or two that you try and cut a hot dog into a spiral you might not have great success. I can’t say my first few came out super-duper pretty. But after that I got the hang of it. They then came out just like I’d hoped. The same technique can of course be used for sausages such as smoked sausage or half links, too.

Try Marinating Them, Too!

I like to marinate my hot dogs in a combination of Worcestershire sauceand seasonings before cooking them. It definitely adds a lot of flavor and moisture to the dogs. It’s an added something that people don’t expect when they take that first bite.

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Also try my other version of yummy smoked spiral hot dogs.

Smoked Spiral Hot Dogs Version 2.0
Print Pin
5 from 1 vote

Deluxe Smoked Spiral Hot Dogs

If you have a smoker, you need to make deluxe smoked spiral hot dogs. They are quite different than regular ole grilled dogs
Course Main
Cuisine American
Keyword hot dogs, smoked
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4
Calories 229kcal
Author Mike

Equipment

Ingredients

Instructions

  • Working one at a time, slide the skewer through the center of a dog, lengthwise. If you get it crooked just carefully pull it back and try again. I’ve found that laying the hot dog on a counter and sliding the skewer in while keeping it perfectly horizontal helps. Alternatively you can buy a hot dog spiralizer. See the post text for more information.
  • Take a sharp knife and starting at one end, slice into the dog until you hit the skewer while keeping a 30-45 degree angle. Rotate the dog until you’ve sliced all the way to the other end. Don’t worry if they aren’t perfect and don’t worry if you have to sacrifice a dog or two until you get them the way you want them. Remove the skewer and slice the remaining hot dogs.
  • Place dogs into a container. Add the marinade and refrigerate while you fire up your smoker for 250 F using a light wood such as hickory or maple.
  • Transfer the dogs onto the smoker and smoke for 1 hour.
  • Remove dogs and serve on buns with your favorite toppings.

Notes

Make a big batch and refrigerate for heating and eating later.

Nutrition

Calories: 229kcal | Carbohydrates: 30g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 520mg | Potassium: 120mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 3mg

Nutritional values are approximate.

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Grilled Ginger-Orange Carrots

You gotta eat your veggies. You can’t just slap a few burgers onto the grill (love my Weber grills!) and call it dinner. Or so I’ve been told. So, why not make those veggies yummy! These grilled ginger-orange carrots definitely don’t taste like boring carrots. They pack a little sweet, and a little heat. Often carrots are too sweet for my taste. The spiciness in these little delicious bites definitely offsets that sweetness.

Grilled Ginger-Orange Carrots

Carrots With A Twist

I’m a big fan of Sambal Oelek, an Asian chili garlic sauce. It’s nice and thick and spicy. You might not like that heat in your grilled ginger-orange carrots as much as I do. So I’d start with a little less than I state in the recipe and taste it. If you like it, stop. If you want more kick, add more! No one wants boring carrots and the sauce is definitely what makes these carrots special!

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Also try my spicy cranberry glazed carrots.

Grilled Ginger-Orange Carrots
Print Pin
4 from 1 vote

Grilled Ginger-Orange Carrots

You gotta eat your veggies. You can’t just slap a few burgers onto the grill and call it dinner. Or so I’ve been told. So, why not make those veggies yummy! 
Course Side
Cuisine American
Keyword carrots, grilled
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 113kcal

Equipment

Ingredients

Instructions

  • Brush carrots with oil.
  • Fire up your grill for indirect cooking.
  • Combine the remaining ingredients in a large bowl.
  • Add the carrots and toss to coat.
  • Transfer carrots to the grill (I recommend a grill basket for easy cooking and cleanup) and cook 10-15 minutes, turning occasionally, until tender.

Notes

Season with a little more salt before serving, if desired.

Nutrition

Calories: 113kcal | Carbohydrates: 20g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Sodium: 502mg | Potassium: 373mg | Fiber: 4g | Sugar: 13g | Vitamin A: 18951IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 1mg

Nutritional values are approximate.

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Cucumber Salad

There are lots and lots of cucumber salads in the world of recipes. I really love the crispness of the cucumbers, the bite of the white vinegar and slight sweetness. Of course there’s dill and plenty of it. I’m pretty sure dill exists solely to be used with cucumbers.

This version is essentially the same as my all-time favorite creamy version but minus the ‘creamy’.

Cucumber Salad

The Perfect Pork BBQ Sandwich Topping

This cucumber salad does not have to be served just as a salad, either. It’s fantastic on top of a pulled pork sandwich. It’s also a nice change from the usual dill pickle slices (or coleslaw) you often find on a sandwich. The crunchiness and flavors are fantastic.

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Also try my refrigerator cucumber salad.

Cucumber Salad
Print Pin
5 from 1 vote

Cucumber Salad

There are lots and lots of cucumber salads in the world of recipes. I really love the crispness of the cucumbers, the bite of the vinegar and slight sweetness. Of course there’s dill and plenty of it
Course Side
Cuisine American
Keyword cucumber, salad
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 6 servings
Calories 26kcal

Equipment

Ingredients

Instructions

  • Place cucumber into a resealable container.
  • Place remaining ingredients except dill into a jar. Seal and shake until combined. Alternatively, whisk the ingredients together in a bowl.
  • Pour liquid over cucumbers. Seal and shake gently to coat. Refrigerate for 3 hours.
  • Serve sprinkled with fresh dill.

Notes

You can use a sugar substitute.

Nutrition

Calories: 26kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 196mg | Potassium: 92mg | Fiber: 1g | Sugar: 5g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg

Nutritional values are approximate.

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Creole Macaroni Salad

It doesn’t take a whole lot of changes to make a pretty much run-of-the-mill pasta salad different. This Creole macaroni salad has buttermilk in the dressing, giving it that wonderful tangy flavor. I love buttermilk so I instantly thought how great . Buttermilk fried chicken and this salad are a great match too. Trust me, I tried it. The salad also has tomatoes and (my wife’s favorite) olives. Her motto is: You can’t have too many olives.

Creole Macaroni Salad

Heat In A Pasta Salad Is A Good Thing

I would (and did) add more cayenne pepper to give this Creole macaroni salad even more kick. Plus, I think the dressing has a somewhat cooling effect, so a bit more heat isn’t going to hurt anything.

This recipe comes from Paul Kirk’s Championship Barbecue Cookbook, a huge book of everything barbecue. Get it. It’s packed with recipes like this great salad and whole lot more.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Also try my Hawaiian-style potato and Mexican macaroni salads.

Creole Macaroni Salad
Print Pin
5 from 1 vote

Creole Macaroni Salad

It doesn’t take a whole lot of changes to make a pretty much run-of-the-mill pasta salad different. 
Course Side
Cuisine American
Keyword pasta salad
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 12 servings
Calories 325kcal
Author Inspired by a recipe from Paul Kirk’s Championship Barbecue Cookbook

Equipment

Ingredients

For the salad

  • 1 pound elbow macaroni cooked, drained and cooled
  • 1 pint cherry tomatoes halved
  • 1 cup sharp cheddar cheese diced
  • ½ cup celery diced
  • ½ cup onion diced
  • 1 small green bell pepper diced
  • ¼ cup pimento-stuffed green olives halved

For the dressing

Instructions

  • Place all of the salad ingredients into a large bowl or resealable container.
  • Whisk together the dressing ingredients and pour over the salad. Toss gently to coat.
  • Cover and refrigerate for 2-3 hours before serving

Notes

Stir again before serving.

Nutrition

Calories: 325kcal | Carbohydrates: 32g | Protein: 8g | Fat: 18g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 430mg | Potassium: 226mg | Fiber: 2g | Sugar: 3g | Vitamin A: 395IU | Vitamin C: 15mg | Calcium: 94mg | Iron: 1mg

Nutritional values are approximate.

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Home Run Hot Dog Chili

I’ll put just about anything on a hot dog. As long as it’s good. But this Home Run hot dog chili? It’s not just good. No, it’s totally amazing. It’s like the most unbelievable meat sauce I’ve ever had or made. You’ll think you’re at the ballpark for sure, and you’ll be wanting more as soon as you take that first bite. Just make sure that you have extra napkins, because things are about to get (good and) messy!

Home Run Hot Dog Chili

The Best Hot Dog Chili

No matter what else you want to put on your dogs, you have to start with this first. Not only does Home Run hot dog chili taste great, but it is also (very importantly) the perfect consistency. You don’t want it too thick. You definitely don’t want it too thin. This is spot-on right what it should be. No big meaty chunks to bite into. Perfect!

I like to put chopped onions on my hot dogs. I soak them in cold water for a little bit before I put them on there to take a bit of the bite out of them.

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I also love making slow cooker hot dogs and my barbecue bean chili dogs.

Home Run Hot Dog Chili
Print Pin
4 from 1 vote

Home Run Hot Dog Chili

I’ll put just about anything on a hot dog. As long as it’s good. But this Home Run hot dog chili? It’s not just good. It’s totally amazing. 
Course Main
Cuisine American
Keyword chili, hot dogs
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 servings
Calories 262kcal

Equipment

Ingredients

Instructions

  • Brown the ground beef in a Dutch oven or pot.
  • Drain.
  • Add the onions and cook for 2 minutes.
  • Add the garlic and cook for 2 minutes.
  • Add the tomato paste, chili powder, salt, pepper and cumin.
  • Stir and cook for 2 minutes.
  • Add the remaining ingredients. Stir.
  • Bring to a boil then reduce to a simmer.
  • Simmer until thickened, about 30 minutes.
  • Remove from heat and let cool for 15 minutes.
  • Using an immersion blender, blend the mixture just until the largest pieces of meat are blended. Do not over blend. You can also transfer the mixture to a blender and pulse until the chunks are gone.
  • Serve warm over hot dogs.

Notes

If you cut a shallow slit down the lengths of your hot dogs before cooking they will open up slightly, giving the chili a little ‘trough’ to go to.

Nutrition

Calories: 262kcal | Carbohydrates: 11g | Protein: 16g | Fat: 17g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 788mg | Potassium: 433mg | Fiber: 1g | Sugar: 8g | Vitamin A: 357IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 2mg

Nutritional values are approximate.

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Summer Corn Salad

This summer corn salad is why there’s summer. This salad defines summer. I’ll be dreaming about it this winter on a cold, grey, snowy day, that’s for sure. The key, of course, is using great sweet corn. We have no shortage of great sweet corn in Indiana, thankfully. The better the corn, the better this salad is.

Summer Corn Salad

A Little Bit Of Everything In A Bowl

You can’t find an easier fresh side dish than this summer corn salad. It has great crunch. A bit of sweetness. A bit of kick from the onion and vinegar. All rounded out perfectly with creamy delicious avocado.

I cut the kernels off my fresh corn with either a crazy sharp knife or I use a corn peeler. Both reduce the time it takes and the mess. Mostly.

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You can use corn kernels if you have to, instead of cooking fresh corn-on-the-cob. I prefer to roast my corn on my Big Easy or on the grill just to give it that extra perfect flavor.

I’m kind of picky about my sweet corn. And spoiled. Come July 4th (or so, depending on the weather of course), I head to my local farmer’s market with my little wagon and go to the My Dad’s Sweet Corn table. That’s where the good stuff is!

Also try my delicious Georgia caviar.

Summer Corn Salad
Print Pin
4 from 1 vote

Summer Corn Salad

This summer corn salad is why there’s summer. This salad defines summer. I’ll be dreaming about it this winter on a cold, grey, snowy day, that’s for sure. The key, of course, is using great sweet corn.
Course Side Dish
Cuisine American
Keyword corn-on-the-cob, salad
Prep Time 10 minutes
Cook Time 15 minutes
Fridge time 1 hour
Servings 8 servings
Calories 62kcal
Author The Recipe Critic

Equipment

Ingredients

For the salad

  • 6 ears sweet corn shucked
  • 2 tablespoons olive oil
  • ½ red onion diced
  • ½ red bell pepper diced
  • 1 avocado seeded, peeled, chopped

For the dressing

Instructions

  • Roast the corn on a grill or in an oven until done and lightly charred. Alternatively, boil corn in water for 4 minutes and drain.
  • Allow to cool then cut kernels from the cobs.
  • Place corn into a bowl.
  • Add remaining salad ingredients.
  • Whisk dressing ingredients together and stir into the corn mixture.
  • Refrigerate at least 1 hour before serving.

Notes

Stir again before serving.

Nutrition

Calories: 62kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 107mg | Potassium: 169mg | Fiber: 2g | Sugar: 2g | Vitamin A: 301IU | Vitamin C: 15mg | Calcium: 12mg | Iron: 1mg

Nutritional values are approximate.

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Easy Corn-on-the-Cob on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

I was already addicted to sweet corn-on-the-cob before the Char-Broil Big Easy came along. The Big Easy, though, made my addiction much, much worse. I cannot get enough easy Corn-on-the-Cob on the Char-Broil Big Easy. Just like the name of the cooker, it’s easy to make. I just take a few ears of corn, shuck them, brush on a little butter and add my favorite seasonings. I often make my own seasoning, but I’ve found that McCormick’s Perfect Pinch seasonings make for the perfect corn topping.

Easy Corn-on-the-Cob on the Char-Broil Big Easy

The Timing Isn’t Super Critical

Corn-on-the-cob takes about 25 minutes in the Big Easy. It’s sort of hard to overcook so don’t be upset if you let it go a few minutes longer. If you’re cooking in baskets on the Big Easy remember that some levels cook faster than others, so make sure you check a cob on each one. I use bunk bed baskets, and often rotate them for a nice even cook.

I used McCormick’s Perfect Pinch Vegetable seasoning. My wife and I both love it. It doesn’t bury that great corn flavor, just enhances it. Perfect! You can of course just use salt and pepper.

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Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and all 3 of my huge free Big Easy eCookbooks!

Easy Corn-on-the-Cob on the Char-Broil Big Easy
Print Pin
5 from 1 vote

Easy Corn-on-the-Cob on the Char-Broil Big Easy

I was already addicted to sweet corn-on-the-cob before this recipe came along. The Big Easy, though, made my addiction much, much worse.
Course Side
Cuisine American
Keyword Big Easy, Char-Broil, corn-on-the-cob
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 101kcal
Author Mike

Equipment

Ingredients

Instructions

  • Fire up your Big Easy.
  • Place the 8 pieces of corn onto pieces of foil.
  • Place the butter in a small saucepan over medium heat and stir until the butter is melted.
  • Brush over the tops of the corn and sprinkle with the seasoning and a few pinches of salt.
  • Rotate and brush the other side of the corn and sprinkle with more seasoning and salt..
  • Seal tightly in the foil and place into the Big Easy basket.
  • Cook in the Big Easy for 20-25 minutes or until the corn is tender.

Notes

Note: To cook all 4 ears (8 pieces in all) of corn you’ll need a Bunk Bed basket for your Big Easy.

Nutrition

Calories: 101kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 2mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g | Vitamin A: 352IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

Nutritional values are approximate.

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St Louis-Style Ribs on a Gas Grill

Making St Louis-style ribs on a gas grill is something I’ve been wanting to do for a while now. Yes, I have charcoal grills and I have a smoker, but not everyone else does. Which made me wonder… can it be done? Will they be as good as the ribs I cook on my other grills? Well, once I get something in my head, it’s not going away until I do it. And so I did. And you know what? These ribs were AMAZING!

St Louis-Style Ribs on a Gas Grill

Tremendous Ribs

Yes, I said it. Ribs cooked on a gas grill are fantastic. No, you can’t get that deep smoky flavor that you get from smoking them for 5 hours. But you get close. And you still get terrific, tender, moist ribs. I thought they were great.

I used my Weber Summit S-670 grill. It’s a large grill, to say the least. You don’t need to have such a big gas grill to make these ribs, but you do need one that’s big enough to hold the ribs and one that you can over indirect heat on. That means that the ribs need to sit away from the heat source. You want the spot where the ribs are to be around 250 F. And not much more. That’s essentially the same temperature as most people smoke ribs so you’re halfway there.

St Louis-Style Ribs on a Gas Grill

My Setup

Above you can see my initial setup. I had three burners lit: the two furthest to the right that you can see and the one under my smoke box. I filled the smoke box with apple wood pellets. If you don’t have a smoke box you can use a foil packet filled with wood chips. Just poke a few holes in it and put it over a lit burner. You’re not going to get a lot of smoke flavor, but a bit. Be happy with it. You can make up for it quite a bit by using a BBQ sauce that has a bit of smoke flavor to it.

St Louis-Style Ribs on a Gas Grill

Oven Thermometers Make This Even Easier

I found that my St Louis-style ribs on a gas grill were a bit too far away from my heat source (I was running around 200 F), so I moved them one burner to the right. I still only had the three rightmost burners lit. You can see my trusty oven thermometer in the picture. Get one (or two) and you’ll never regret it.

Take Notes

Once you get your gas adjusted so your temperature is 225-250 F you don’t really have to mess with it any more. This was my first time doing this, so I had to tweak where I had the ribs and my burner settings. After that I nailed 250 F for hours without any adjustments. Now that I know the right placement and gas knob settings, I’ll be able to make these ribs again and again without any fuss at all. Fortunately, I have this post to come back to. It acts as my notes. You may want to make your own notes so that your next rib cook is as easy as can be!

Rib Happiness

You will be totally happy with these St Louis-style ribs. I sure was. You might have to adjust the process a bit for your grill to get the right temps but once you do you’ll be making great ribs time-and-time again. I recommend taking notes on your setup so you can use the same process the next time.

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You can also make delicious St Louis-style ribs on a smoker, Char-Broil Big Easy and even a Vortex!

The rib tips from St Louis-cut ribs make for amazing Buffalo rib tips. Try them! Instead of smoking them, put them on your gas grill along with your rack of ribs, then follow the easy steps to make them into wonderful Buffalo rib tips.

St Louis-Style Ribs on a Gas Grill
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5 from 2 votes

St Louis-Style Ribs on a Gas Grill

Yes, I said it. Ribs cooked on a gas grill are fantastic. No, you can’t get that deep smoky flavor that you get from smoking them for 5 hours. But you get close. And you still get terrific, tender, moist ribs. I thought they were great.
Course Main
Cuisine American
Keyword gas grill, ribs
Prep Time 15 minutes
Cook Time 4 hours
Resting time 10 minutes
Servings 4 servings
Calories 700kcal
Author Susie Bulloch

Ingredients

Instructions

  • Fire up your gas grill for cooking at 250 F. You will need to cook the ribs over indirect heat, so only light some of the burners. Place the ribs away from the direct fire. Add wood chips or pellets to a smoke box. If you don't have one, just place the wood on a piece of foil. Fold up and seal, then poke a few holes in the foil. Place over the direct heat to smolder and create smoke.
  • Season the ribs with the rub, on both sides.
  • Transfer to the grill over indirect heat.
  • Close the lid and cook for 2 1/2 hours.
  • Check the temperature regularly to make sure you maintain 250 F.
  • Remove the ribs to a large piece of aluminum foil, bone-side up.
  • Fold up the edges of the foil to create a 'bowl' around the ribs.
  • Add the vinegar to the 'bowl'.
  • Sprinkle the ribs with the brown sugar and top with pats of the butter.
  • Fold the foil around the ribs and seal tightly.
  • Return to the grill and continue to cook for 1 hour 15 minutes at 250 F.
  • Carefully open the foil (steam will escape and it will be HOT!). Poke the meat between the bones. It should be tender. Also, the meat should be pulled back about 1" from the ends of the bones. If not, cook another 15 minutes and check again.
  • Remove ribs from the foil and place directly onto the grill, but still over indirect heat.
  • Brush the tops with the sauce.
  • Close the lid and cook another 15 minutes to set the sauce.
  • Remove, let cool 10 minutes, slice and serve!

Notes

I like to use a hickory smoke-flavored sauce to give these ribs even more of that ‘hot off the smoker’ flavor.

Nutrition

Calories: 700kcal | Carbohydrates: 14g | Protein: 35g | Fat: 53g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 199mg | Potassium: 623mg | Sugar: 14g | Vitamin A: 12IU | Calcium: 58mg | Iron: 2mg

Nutritional values are approximate.

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