Every griller has the desire to grill succulent and flavourful meats. Nothing beats the first bite into a juicy, smoky, grilled Cajun spice chicken. This desire results in the never ending search for the best flavour enhancer; BBQ rub. Today we will break down everything you need to know about using a BBQ rub. A… Continue Reading
Who doesn’t love the smokey tastes of barbecued ribs right off the grill? Try out this simple recipe to get your barbecued ribs fix!
5 min + 2-3 hours
3 hours 25 min
Ingredients for Barbecued Ribs
- 1 /2 tbsp kosher sauce
- 1 tablespoon dry mustard
- 1 tablespoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 8 pounds baby back pork ribs (8 racks) or St. Louis-style spare ribs (4 racks)
- Low-salt chicken broth (optional)
- 1 1/2 cups store-brought or homemade barbecue sauce plus more
Directions: First Bake the Ribs
- Preheat oven to 350°.
- Combine first 5 ingredients in a small bowl.
- Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs.
- Wrap racks individually and divide between 2 baking sheets.
- Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs.
- Carefully unwrap the ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely.
TIP: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Re-wrap ribs in foil and chill.
Directions: Second Grill the Ribs
- Heat a gas grill to high.
- Add broth or water to rib juices, if needed, to measure 1 1/2 cups.
- Whisk in barbecue sauce to blend.
- Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes.
- Transfer to a cutting board; cut between barbecued ribs to separate.
- Transfer barbecued ribs to a platter and serve with additional barbecue sauce.
This classic combination of beef medallions and mushrooms is ready in minutes. With a little forward thinking, you can use Marinating Beef Medallions and marinate before cooking.
- 3/4 cup barbecue sauce
- 2 tbsp fresh lemon juice
- 4 cloves garlic, minced
- 3 green onions, finely sliced
- 1 tsp crumbled dried rosemary
- 1 1/2 lb assorted mix mushrooms (button, crimini, portabello, shiitake, or oyster)
- 1 sweet onion, cut into wedges
- Salt and pepper
- 2 tbsp butter
- 1 1/2 lb Beef Strip Loin Grilling Medallions (about 6), cut to 1 inch thin
Directions for Grilling Medallion
- Combine barbecue sauce, lemon juice, garlic, green onions and rosemary in bowl. Remove 1/4 cup (50 mL) for basting.
- Cut: mushrooms and into large chunks, keeping oyster mushrooms whole. Toss with onion, and salt and pepper to taste. Pan-fry in butter in nonstick skillet over medium heat for about 12 minutes or until slightly caramelized and liquid has evaporated. Stir in remaining barbecue sauce mixture; heat through.
- Meanwhile, season medallions with salt and pepper to taste. Grill over medium-high heat for 10-12 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Brush with reserved sauce occasionally. Let stand for 5 minutes. Serve each topped with pan-fried mushrooms.
Cook’s Notes: If using Marinating Medallions, pierce meat all over and marinate in 1/4 cup (50 mL) of the basting sauce for 8 to 12 hours in fridge. Discard sauce used to marinate and grill as above, skipping the basting step.
Alright folks, it’s back by popular demand! The 4th annual Coleman® Traditions Facebook Sweepstakes launches today! For the next 12 weeks, every Monday we will be announcing a new Coleman® prize, and every Friday we will be drawing a winner! There are 12 prizes, so 12 chances to win! In order to sign up, fill in the… Continue Reading
“But I like the taste of char…” If we had a nickel for every time we heard this comment about burnt food, from our friends and family, as we developed Flare-Free Technology™ ,we would be set-up to retire! As you may have guessed, we love barbecues and talking grilling. Throughout our discussions with every griller… Continue Reading
As you may have guessed from our last couple of blog posts, we are VERY EXCITED to launch our patented Flare-Free Technology™ on our NEW Coleman® Revolution barbecues! The only system of its kind that eliminates flare ups, the main cause of grilling’s most unpleasant experiences: burnt and overcooked food, sudden bursts of flames engulfing… Continue Reading
At Coleman® Grills we take our jobs very seriously. Over the years we have interviewed hundreds of grillers trying to understand their BIGGEST pain point when barbecuing. One common theme that came up was flare ups. Sometimes they were described as the flame coming up over the heat plates and licking the food, other times… Continue Reading
If you frequently visit barbecue websites and blogs, you are probably aware of barbecue flare-ups and WHY they should be avoided. But in case you need a refresher or if you are not as diligent about keeping up on the latest barbecue literature, let’s break it down: What are Barbecue Flare-Ups? Flare-ups are sudden bursts of… Continue Reading