android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube
menu-arrow-down gift-certificate-icon

Top 3 Recipes for a Long Weekend

Fire up your grill this long weekend with these fan favorites! Have fun with these recipes and please share your pics! We’d love to see what you grill! #StayInGrillOut

Top 3 Recipes

1. St. Louis Style Ribs

Recipe from Weber's Ultimate Grilling by Jamie Purviance

St. Louis Ribs with Smoked Onion BBQ Sauce

People
Serves 6
Prep Time
30 mins
Grilling Time
3 to 4:30 h

the Ingredients

Rub

  • 2 tablespoons kosher salt
  • 2 tablespoons coarsely ground black pepper
  • 2 tablespoons packed dark brown sugar
  • 2 tablespoons granulated garlic
  • 3 racks St. Louis–style spareribs, each 2½ to 3 pounds

Apple Cider Mop

  • ⅔ cup apple juice
  • ¼ cup cider vinegar
  • 3 tablespoons packed dark brown sugar
  • 1 tablespoon hot sauce, such as Frank’s RedHot®

Smoked Onion BBQ Sauce

  • 1 medium Vidalia or other sweet onion, 10 to 12 ounces, unpeeled, halved lengthwise
  • 2 tablespoons extra-virgin olive oil
  • 2 large garlic cloves, minced
  • 1¼ cup ketchup
  • ¼ cup cider vinegar
  • ¼ cup packed dark brown sugar
  • 1 tablespoon Worcestershire sauce
  • 2½ teaspoons prepared chili powder
  • 2 teaspoons smoked paprika

Instructions

  • 01 If using wood chips, soak them in water for at least 30 minutes (no need to soak wood chunks).
  • 02 Prepare the grill for indirect cooking over very low heat (225° to 275°F).
  • 03 In a small bowl stir together all the rub ingredients.
  • 04 Place the racks, bone side up, on a cutting board. If the racks still have the membrane attached, remove it: Using a dull knife, slide the tip under the membrane covering the back of each rack. Lift and loosen the membrane until you can pry it up, then grab a corner of it with a paper towel and pull it off.
  • 05 Season the racks on both sides with the rub, rubbing more of the mixture into the meaty side of each rack. In a medium bowl whisk together all the mop ingredients until the sugar dissolves.
  • 06 Add four wood chunks or drain and add four handfuls of wood chips to the grill, following manufacturer's instructions, and close the lid. When the wood begins to smoke, cook the onion halves and the sparerib racks, meaty side up, over indirect very low heat, with the lid closed, for 1½ hours.
  • 07 Using long tongs, transfer the onion halves to a cutting board. Check the racks at this point and, if the surface is starting to look dry, transfer them to a baking sheet to brush with the apple cider mop.
  • 08 After brushing both sides of each rack with the mop, add the remaining two wood chunks or drain and add the remaining wood chips to the grill. Cook the racks for 1½ to 3 hours longer. After each hour, brush each rack quickly with the mop, then rotate the position of each rack so they cook evenly. Keep the temperature of the grill between 225° to 275°F.
  • 09 While the ribs are cooking, peel and mince the smoked onion. Heat the oil in a medium saucepan over medium heat on the stove. Add the onion and cook, stirring occasionally, until very soft and golden brown, 5 to 10 minutes. Add the garlic and cook for 30 seconds, stirring frequently.
  • 10 Stir in the ketchup, vinegar, sugar, Worcestershire sauce, chili powder, and paprika. Reduce the heat to low and simmer, stirring frequently, until the sauce is thickened and reduced to about 2 cups, about 5 minutes.
  • 11 The ribs are done when the meat has shrunk back from the bones by at least ½ inch and you can easily slide a skewer through the meat between the bones. Another good test is to lift a rack by picking up one end with tongs. If the rack bends in the middle and the meat tears easily, the ribs are ready. Discard any remaining mop.
  • 12 When the ribs are ready, brush both sides of each rack generously with the onion sauce. Close the lid and continue to cook over indirect very low heat for 10 to 20 minutes.
  • 13 Transfer the racks to a cutting board. Let rest for 5 to 10 minutes. Cut between the bones into individual ribs. Serve warm with the remaining sauce on the side.

2. Mexican Style Corn on the Cob

Recipe from Weber’s Greatest Hits™ by Jamie Purviance

Mexican-Style Corn on the Cob

People
Serves 4
Grilling Time
10 to 15 mins
Prep Time
10 mins

the Ingredients

Spread

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

Topping

  • 3 tablespoons grated cotija or Parmigiano-Reggiano® cheese
  • ¾ teaspoon prepared chili powder
  • ¼ teaspoon chipotle chile powder
 
  • 4 ears fresh corn, husked

Instructions

  • 01 Prepare the grill for direct cooking over medium heat (350° to 450°F).    
  • 02 In a small bowl combine the spread ingredients and mix well. In a second small bowl combine the topping ingredients and mix well.
  • 03 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.
  • 04 Smear the spread all over the corn and then season evenly with the topping. Serve right away.

3. Bacon Cheeseburgers with Blue Cheese Coleslaw

by Jamie Purviance

Bacon Cheeseburgers with Blue Cheese Coleslaw

People
Serves 4
Grilling Time
8 to 10 mins
Prep Time
20 mins

the Ingredients

Slaw

  • ½ cup crumbled blue cheese (about 2 ounces)
  • 3 tablespoons mayonnaise
  • 2 tablespoons red wine vinegar
  • Freshly ground black pepper
  • 4 cups shredded coleslaw blend
  •  
  • 4 slices thick-cut bacon
  • 1½ pound ground chuck (80% lean)
  • 1 teaspoon kosher salt
  • 4 thin slices mild cheddar cheese
  • 4 hamburger buns, split
  • 4 very thin slices red onion

Instructions

  • 01 In a medium bowl mix the blue cheese, mayonnaise, vinegar, and ½ teaspoon pepper to make a dressing. Add the coleslaw blend and toss in the dressing. Cover and refrigerate until ready to use.
  • 02 In a large skillet over medium heat, fry the bacon until crisp, about 10 minutes, turning occasionally. Drain the bacon on a plate lined with a paper towel.
  • 03 Prepare the grill for direct cooking over medium-high heat (400° to 500°F).
  • 04 Mix the ground chuck, salt, and ¾ teaspoon pepper. Gently form four patties of equal size, each about 3/4 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty to prevent them from doming as they cook. Refrigerate the patties until ready to grill.
  • 05 Brush the cooking grates clean. Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness, 9 to 11 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheddar cheese on each patty to melt, and toast the buns, cut side down, over direct heat. 
  • 06 Build each burger on a bun with a patty, a strip of bacon (torn in half), an onion slice, and the coleslaw. Serve warm.