Recipe from Weber’s Charcoal Grilling™ by Jamie Purviance

Serves: 4 to 6 | Prep time: 30-40 minutes
Grilling time: 4 to 5 hours
Special Equipment: Rib Rack, Woods chunks

Ingredients

Rub

• 2 tablespoons kosher salt
• 2 tablespoons paprika
• 4 teaspoons granulated garlic
• 4 teaspoons pure chile powder
• 2 teaspoons ground black pepper
• 1 teaspoon ground cumin
• 4 racks baby back ribs, each about 2 pounds

Barbecue sauce

• ¾ cup apple juice or dark soda of choice
• ½ cup ketchup
• 3 tablespoons cider vinegar
• 2 teaspoons soy sauce
• 1 teaspoon Worcestershire sauce
• 1 teaspoon molasses
• ½ teaspoon pure chile powder
• ½ teaspoon granulated garlic
• ¼ teaspoon ground black pepper

Mop

• 1 cup apple juice
• 3 tablespoons cider vinegar
• 2 tablespoons unsalted butter
• 2 tablespoons barbecue sauce (from above)

Instructions

1.     In a small bowl mix the rub ingredients.

2.     Using a dull knife, slide the tip under the membrane covering the back of each rack of ribs. Lift and loosen the membrane until it breaks, then grab a corner of it with a paper towel and pull it off. Season the ribs all over, putting more of the rub on the meaty sides than the bone sides. Arrange the ribs in a rib rack, with all the ribs facing the samedirection. Allow the ribs to stand at room temperature for about 30 minutes, or until the surface looks moist, before grilling. 

3.     Fill a chimney starter to the rim with charcoal and burn the charcoal until it is lightly covered with ash. Spread the charcoal in a tightly packed, single layer across one-third of the charcoal grate. Place a large disposable drip pan on the empty side of the charcoal grate. Fill the pan about halfway with warm water. Let the coals burn down to low heat (250° to 300°F). Leave all the vents open.

4.     When the fire has burned down to low heat, add two hickory wood chunks to the charcoal. Put the cooking grate in place. Place the rib rack over indirect low heat (over the drip pan) as far from the coals as possible, with the bone sides facing toward the charcoal. Close the lid. Close the top vent about halfway. Let the ribs cook and smoke for 1 hour. During that time, maintain the temperature between 250° to 300°F by opening and closing the top vents. Meanwhile, make the sauce and the mop.

5.     In a small saucepan mix the barbecue sauce ingredients. Simmer for a few minutes over medium heat, and then remove the saucepan from the heat.

6.     In another small saucepan mix the mop ingredients. Simmer for a few minutes over medium heat to melt the butter, and then remove the saucepan from the heat.

7.     After the first hour of cooking, add 8 to 10 unlit charcoal briquettes and the remaining two wood chunks to the fire. At the same time, lightly baste the ribs with some mop. Leaving the lid off for a few minutes while you baste the ribs will help the new briquettes to light. Close the lid and cook for another hour. During that time, maintain the temperature of the grill between 250° to 300°F by opening and closing the top vents.

8.     After 2 hours of cooking, add 8 to 10 unlit charcoal briquettes to the fire. Remove the ribs from the rib rack, spread them out on a clean work area and baste them thoroughly with some mop. Put them back in the rib rack, again all facing the same direction, but this time turned over so that the ends facing down earlier now face up. Also position any ribs that appear to be cooking faster than others toward the back of the rib rack, farther from the charcoal. Let the ribs cook for a third hour. During that time, maintain the temperature between 250° to 300°F by opening and closing the top vents.

9.     After 3 hours of cooking, check if any rack is ready to come off the grill. They are done when the meat has shrunk back from most of the bones by ¼ inch or more. When you lift a rack by picking up one end with tongs, the rack should bend in the middle and the meat should tear easily. If the meat does not tear easily, continue to cook the ribs. The total cooking time could be anywhere between 3 to 4 hours. Not all racks will cook in the same amount of time. Lightly brush the cooked ribs with some sauce and, if desired for crispiness, cook them over direct heat for a few minutes. Transfer to a sheet pan and tightly cover with aluminum foil. Let rest for 10 to 15 minutes before serving. Serve warm with the remaining sauce on the side.

Recipe from Weber’s Charcoal Grilling™ by Jamie Purviance

Serves: 4-6 | Prep time: 20-25 minutes | Grilling time: 20 to 30 minutes

Ingredients 

Compound Butter

• ½ cup (1 stick) unsalted butter, softened
• 1oz crispy prosciutto, finely chopped
• 1 medium shallot, minced
• 1 tablespoon finely chopped fresh basil leaves
• 1 tablespoon grated Parmesan or Grande Padano
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

Chicken

• 8 bone-in, skin-on chicken thighs, excess fat
• Extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper

Instructions 

1.     In a small bowl combine the butter ingredients and portion into enough for each piece of chicken.

2.     Prepare the grill for direct and indirect cooking over medium heat of 400F-450F.Allow the grill to preheat for at least 15 minutes.

3.     Pat the chicken dry and lightly oil on both sides and season evenly with salt and pepper. Gently lift the skin from the meat (do not remove completely) and slide a small portion of butter from the bowl that was set aside underneath the skin. Smooth the skin over the butter and massage gently to spread it evenly over the meat.  

4.     Brush the cooking grates clean. Grill the thighs, skin side up first, over indirect medium-high heat, with the lid closed, until sizzling, slightly firm, and lightly marked on the underside, 18 to 20 minutes. Turn the thighs over, move to direct medium-high heat, and cook, with the lid closed, the skin is blistered and crisp, and the internal temperature reaches 165F. (If flare-ups occur, move the thighs over indirect heat temporarily). Remove chicken from the grill, let rest for 3-5 minutes and then serve warm.

 

Recipe by Jamie Purviance

Serves: 4 or more | Prep time: 10 minutes | Grilling time: 10-15 minutes

Ingredients

Spread

• 3 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon fresh lime juice

Topping

• 3 tablespoons grated Cortija or Parmigiano-Reggiano cheese
• ¾ teaspoon prepared chilli powder
• ¼ teaspoon chipotle chilli powder
• 4 ears of corn, husked

Instructions

1.    Prepare the grill for direct cooking over medium heat (375° to 450° F)

2.    In a small bowl combine all the spread ingredients and mix well.  In a second small bowl combine all the topping ingredients and mix well.

3.    Brush the cooking grates clean.  Grill the corn over direct medium heat, with the lid closed, until the kernels are browned in spots and tender, 10 to 15 minutes, turning occasionally.  Remove from the grill.

4.    Smear the spread all over the corn and then season evenly with the topping.

Serve right away.

 

Recipe from Weber Canada’s Grill Academy

Serves: 6 to 8 | Prep time: 30 minutes | Grilling time: 25 to 35 minutes | Special Equipment: 10-inch cast iron skillet

Ingredients

Topping

• 2 cups of frozen or fresh peach slices
• 2 tablespoons unsalted butter, melted
• ½ cup packed dark brown sugar
• ¼ cup heavy whipping cream
• ½ teaspoon ground cinnamon

Batter

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• ¼ teaspoon baking soda
• ⅔ cup buttermilk
• 2 large eggs
• 1 teaspoon pure vanilla extract
• ¼ pound (1 stick) unsalted butter, softened
• ¾ cup granulated sugar

Instructions

1.     Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F). 

2.     Brush the peach slices with the melted butter. Brush the cooking grates clean. Grill the peaches over direct medium heat, with the lid open, until nicely marked, 4 to 6 minutes, turning once. Remove from the grill and let cool. Leave one pineapple ring whole and cut the others into halves.

3.     In a 10-inch cast-iron skillet over direct medium heat, combine the brown sugar, cream, cinnamon, and any melted butter remaining from brushing the peach slices. Cook until the sugar has melted and the liquid starts to bubble around the outer edge, about 2 minutes. Remove the skillet from the heat and place on a sheet pan. Place the whole pineapple ring in the center of the skillet, and then arrange the pineapple halves around it. Set aside.

4.     In a large bowl mix the flour, baking powder, salt, and baking soda.

5.     In a small bowl whisk the buttermilk, eggs, and vanilla.

6.     In a large bowl cream the butter and sugar with a wooden spoon until well mixed, about 2-3 minutes. Add the buttermilk mixture and then gradually add the flour mixture. Blend well scraping down the sides as necessary. Using a rubber spatula, spread the batter evenly over the peach slices laid out in the bottom of the skillet.

7.     Bake the cake over indirect medium heat, keeping the temperature of the grill as close to 375°F - 400°F, with the lid closed, until the top is golden brown and a skewer inserted into the center comes out clean, 25 to 35 minutes rotating 180° at the 15-minute mark. Wearing barbecue mitts, remove the cake from the grill and let cool at room temperature for about 10 minutes.

8.     Before removing the cake from the skillet, run a paring knife around the edge to loosen it. Place a serving platter, large enough to hold the cake, over the top of the skillet. Wearing barbecue mitts, carefully invert the skillet and platter at the same time, and then slowly remove the skillet. Replace any peaches that had stuck to the bottom of the skillet. Let the cake cool briefly before slicing it into wedges and serving. The cake is best served warm or at room temperature the day it is made.