Pork
Pork Chops with Roasted Plums in Red Wine Reduction
Bistro-Style Pork Chops with Creamy Shallot Sauce
Bacon-Wrapped Pork Chops with Bourbon Sauce
Herb-Crusted Pork Chops Stuffed with Provolone and Prosciutto
Pork Tacos with Grilled Pineapple-Onion Salsa
Roasted Pork Loin with Maple-Mustard Cream Sauce
Citrus-Marinated Pork Tenderloins
Apple-Glazed Pork Tenderloins with Mustard Greens
Vietnamese Pork Sandwiches with Lemon Mayonnaise and Pickled Vegetables
Pork and Chorizo Burgers with Lime-Jalapeño Slaw
Texas Pork Sliders with Black Bean Salsa
Grilled Pizzas with Sausage, Peppers, and Herbs
Kielbasa Submarine Sandwiches with Beer-Braised Onions
Roasted Pork Tortas with Guacamole
Apple-Smoked Pulled Pork Sandwiches
Slow-Cooked Peruvian Pork Shoulder
Black Forest Ham, Brie, and Pear Panini
Smoky Marmalade-Glazed Ham with Orange-Dill Sauce
Kansas City Pit Master Baby Back Ribs
Honey- and Lime-Glazed Baby Back Ribs
Jerk-Spiced Baby Back Ribs with Dark Rum–Pineapple Salsa
Baby Back Ribs with Spicy Rub and Molasses Barbecue Sauce
The USDA recommends that pork is cooked to 160°F, but most chefs today cook it to 145°F or 150°F, when it still has some pink in the center and all the juices haven’t been driven out. Of course, the doneness you choose is entirely up to you. Let roasts, larger cuts of meat, and thick chops rest for 5 to 10 minutes before carving. The internal temperature of the meat will rise 5 to 10 degrees during this time.
TYPES OF PORK FOR THE GRILL
Center-cut chop
Loin or rib chop
Tenderloin
Ham steak
Shoulder blade steak
Sirloin chop
Center loin roast
Center rib roast
Country-style ribs
Cured ham
Rack of pork
Baby back ribs
Shoulder (Boston butt)
Spareribs
with Roasted Plums in Red Wine Reduction
1/4 cup low-sodium soy sauce
2 tablespoons red wine vinegar
1 tablespoon packed dark brown sugar
1 tablespoon grated fresh ginger
1 garlic clove, minced or pushed through a press
Vegetable oil
4 bone-in pork loin chops, each about 8 ounces and 1 inch thick, trimmed of excess fat
4 firm but ripe plums, about 1 pound total, each cut in half
2 garlic cloves, minced or pushed through a press
1 cup fruity, full-bodied red wine, such as Syrah
3/4 cup low-sodium beef broth
1/3 cup plum jam or preserves
2 teaspoons red wine vinegar
1 sprig fresh rosemary, about 6 inches long
1 1/2 teaspoons cold unsalted butter
Kosher salt
Freshly ground black pepper
1. Whisk the marinade ingredients, including 3 tablespoons oil. Place the pork chops in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 4 hours, turning occasionally.
2. Prepare the grill for direct cooking over medium heat (350° to 450°F).
3. Lightly brush the plums on both sides with oil. Grill them over direct medium heat, with the lid closed, until they begin to soften, 4 to 8 minutes, turning once (the cooking time will vary depending on the ripeness of the plums). Remove from the grill and cut them into 1/4-inch slices.
4. Remove the chops from the bag and allow them to stand at room temperature for 15 to 30 minutes before grilling. Discard the marinade.
5. In a saucepan over medium-high heat, warm 2 teaspoons oil. Add the garlic and sauté until fragrant, about 1 minute. Add the wine and bring to a boil. Boil rapidly until it is reduced to 1/4 cup, 7 to 8 minutes. Add the broth, return to a boil, and cook until the mixture is again reduced to 1/4 cup, 8 to 9 minutes. Stir in the jam, vinegar, and rosemary sprig, reduce the heat to medium-low, and simmer until slightly thickened, about 3 minutes, stirring occasionally. Remove from the heat and discard the rosemary. Add the butter and swirl until melted. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper, add the plums, and set aside.
6. Lightly season the chops on both sides with salt and pepper. Grill them over direct medium heat, with the lid closed, until they are still slightly pink in the center, 8 to 10 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the roasted plums.
Reduction sauces: when less really is more
One way to add flavor to a dish is to keep adding ingredients, but of course that approach comes with limits and dangers, as the flavors can get muddled and confused. When you are making a sauce, there is an entirely different approach that does more with less. Borrowed from classical European cuisine, reduction sauces get more and more flavorful by concentrating whatever liquids you already have.
Take, for example, this red wine reduction sauce. You begin the process by sautéing some garlic. Then you add a full cup of rich red wine and boil it until only one-quarter of its original volume is left. All of the wine’s richness, fruitiness, and acidity have been packed into a much smaller volume now. Then you add beef broth to the wine and boil it, too. As the water evaporates, the remaining meaty flavors get stronger. Now you just need to thicken this liquid reduction with some syrupy jam, which is actually its own kind of reduction, but that’s another story. The sweetness of the jam is a bit much, so add a little vinegar for balance. To smooth out the whole thing, swirl a little butter into the reduction sauce before combining it with roasted plums.
with Creamy Shallot Sauce
4 bone-in pork loin chops, each about 8 ounces and 1 inch thick, trimmed of excess fat
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped fresh tarragon leaves, divided
Kosher salt
Freshly ground black pepper
3 tablespoons unsalted butter, divided
1 1/2 cups thinly sliced shallots
1/2 cup thinly sliced dill gherkins
1 1/2 tablespoons whole-grain mustard
3/4 cup low-sodium chicken broth
3 tablespoons frozen apple juice concentrate, thawed
1/3 cup heavy whipping cream
1. Lightly brush the pork chops on both sides with the oil and season evenly with 1 1/2 tablespoons of the tarragon, 1 teaspoon salt, and 3/4 teaspoon pepper. Allow the chops to stand at room temperature for 15 to 30 minutes before grilling.
2. Prepare the grill for direct cooking over medium heat (350° to 450°F).
3. Grill the chops over direct medium heat, with the lid closed, until they are still slightly pink in the center, 8 to 10 minutes, turning once or twice.
4. Meanwhile, in a large skillet over medium heat, melt 2 tablespoons of the butter. Add the shallots and sauté until they are tender and deep golden brown, 6 to 7 minutes. Stir in the gherkins, mustard, broth, and apple juice concentrate. Bring to a boil and cook until the mixture is slightly thickened and the liquid is reduced, 1 to 2 minutes. Add the cream, return to a gentle boil, and cook until the mixture is thickened to a cream sauce consistency, 2 to 3 minutes. Season with the remaining 1 1/2 teaspoons tarragon, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Whisk in the remaining 1 tablespoon butter. Remove from the heat and cover to keep warm.
5. Remove the chops from the grill and let rest for 3 to 5 minutes to allow the juices to accumulate. Pour the juices into the sauce and stir to blend. Serve the chops warm with the sauce.
with Bourbon Sauce
1 tablespoon unsalted butter
1/2 cup finely chopped yellow onion
1 garlic clove, minced or pushed through a press
1/3 cup ketchup
1/3 cup unsulfured molasses
1/4 cup bourbon
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
1/2 teaspoon hot pepper sauce
1 teaspoon prepared chili powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 boneless center-cut pork loin chops, each about 8 ounces and 1 inch thick, trimmed of excess fat
Vegetable oil
4 slices bacon
1. In a saucepan over medium heat, melt the butter. Add the onion and cook until golden brown, about 5 minutes, stirring often. Stir in the garlic and cook until fragrant, about 1 minute. Add the remaining sauce ingredients and bring to a simmer. Reduce the heat to low and simmer until the sauce is lightly thickened, 10 to 15 minutes, stirring often. Reserve 1/4 cup of the sauce for brushing on the pork chops while on the grill and the remaining sauce to serve with the chops.
2. Combine the rub ingredients. Brush the chops on both sides with oil and season with the rub. Allow the chops to stand at room temperature for 15 to 30 minutes before grilling.
3. Prepare the grill for direct cooking over medium heat (350° to 450°F).
4. In a skillet over medium heat or in a microwave oven on high, cook the bacon until the fat is slightly rendered, about 2 minutes. Wrap a slice of bacon around the perimeter of each chop and secure with a toothpick.
5. Grill the chops over direct medium heat, with the lid closed, until they are still slightly pink in the center and the bacon is crisp, 8 to 10 minutes, turning once or twice and brushing with some of the sauce during the last 4 to 5 minutes of grilling time. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the remaining sauce.
Stuffed with Provolone and Prosciutto
1/4 cup extra-virgin olive oil
2 tablespoons roughly chopped fresh rosemary leaves
2 tablespoons fresh oregano leaves
1 tablespoon fresh thyme leaves
1 tablespoon finely grated lemon zest
2 large garlic cloves, peeled
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
4 double bone-in pork loin chops, each 12–14 ounces and about 2 inches thick, trimmed of excess fat
4 thin slices provolone cheese
4 thin slices prosciutto
1. In a food processor or a blender combine the paste ingredients and puree until the mixture forms a thick paste.
2. Place the pork chops on a work surface. Using a small, sharp knife, make a slit in the side of the meat opposite the bone. Enlarge this slit into a pocket by cutting to the left and right, slowly creating an opening that extends throughout the chop to within 1/2 inch of the bone. Stuff each chop with one slice of the cheese and one slice of the prosciutto, folding them in half, if necessary, so that they will fit. Spread the paste all over the chops and marinate at room temperature for 20 to 30 minutes.
3. Prepare the grill for direct cooking over medium heat (350° to 450°F).
4. Grill the chops over direct medium heat, with the lid closed, until they are still slightly pink in the center, 16 to 18 minutes, turning occasionally. Remove from the grill and let rest for 3 to 5 minutes. Serve warm.
with Grilled Pineapple-Onion Salsa
1/2 pineapple, coarsely chopped
1 medium white onion, coarsely chopped
1/4 cup tequila
2 tablespoons distilled white or cider vinegar
1 canned chipotle chile pepper in adobo sauce
2 large garlic cloves
1 teaspoon dried oregano, preferably Mexican
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon ground cinnamon
2 1/4 pounds boneless country-style ribs or boneless blade pork chops, about 1 inch thick, trimmed of excess fat
1/2 pineapple, cut crosswise into 1/2-inch slices, cored
1/2 medium white onion, cut crosswise into 1/4-inch slices
1/3 cup roughly chopped fresh cilantro leaves
1 jalapeño chile pepper, seeded and minced
Kosher salt
12 corn or flour tortillas (6 inches)
2 limes, cut into wedges
1. In a food processor puree the marinade ingredients until smooth. Place the pork chops in a large resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 30 minutes to 1 hour.
2. Prepare the grill for direct cooking over medium heat (350° to 450°F).
3. Grill the pineapple and onion slices over direct medium heat, with the lid closed, until grill marks appear, about 8 minutes, turning once or twice. Remove from the grill and cut into small dice. Combine all the salsa ingredients. Set aside.
4. Remove the chops from the bag, allowing some of the marinade to cling to the meat. Discard the remaining marinade. Season the chops with salt. Grill the chops over direct medium heat, with the lid closed, until the meat is still slightly pink in the center, 10 to 12 minutes, turning once. (The grill marks might be dark because of the natural sugar in the marinade, but that’s okay.) Remove from the grill and let rest for 3 to 5 minutes. Warm the tortillas over direct medium heat for about 1 minute, turning once. Cut the meat across the grain into 1/2-inch slices. Fill each tortilla with pork and salsa, and serve with the lime wedges.
with Maple-Mustard Cream Sauce
1 1/2 tablespoons unsalted butter
3/4 cup finely chopped shallots
3 tablespoons cider vinegar
2 1/4 cups low-sodium beef broth
1 cup heavy whipping cream
1/4 cup maple syrup
3 tablespoons country-style Dijon mustard
1/2 teaspoon kosher salt
2 teaspoons smoked paprika
1 1/2 teaspoons kosher salt
1 teaspoon garlic powder
3/4 teaspoon freshly ground black pepper
1 boneless center-cut pork loin roast, about 3 1/2 pounds
1 tablespoon extra-virgin olive oil
2 tablespoons finely chopped fresh Italian parsley leaves
1. In a medium saucepan over medium heat, melt the butter. Add the shallots and cook until slightly softened, 5 to 6 minutes, stirring often. Add the vinegar and cook until evaporated, 1 to 2 minutes. Pour in the broth and the cream, increase the heat to high, and bring to a boil. Reduce the heat to medium and gently simmer until the mixture is reduced to 1 3/4 cups and is thick enough to coat the back of a spoon, 20 to 30 minutes, stirring occasionally. Stir in the syrup and simmer for 3 minutes. Remove from the heat and stir in the mustard and the salt. Set aside while you prepare the roast; or, let cool, cover, and refrigerate for up to 3 hours.
2. Combine the rub ingredients. Brush the roast all over with the oil and season evenly with the rub. Allow the roast to stand at room temperature for 30 minutes before grilling.
3. Prepare the grill for direct and indirect cooking over high heat (450° to 550°F).
4. Sear the roast over direct high heat, with the lid closed, until the surface is well marked, 8 to 10 minutes, turning occasionally (watch for flare-ups, especially when searing the fatty side). Move the roast over indirect high heat and grill, fat side up, with the lid closed, until an instant-read thermometer inserted into the center of the roast registers 140° to 145°F, 20 to 30 minutes more. Transfer to a cutting board, tent loosely with foil, and let rest for about 15 minutes (the internal temperature will rise 5 to 10 degrees during this time).
5. Reheat the sauce gently over medium-low heat and add the parsley. Cut the roast crosswise into slices and serve warm with the sauce.
Sear and Slide
We roast pork for at least a couple reasons: the outside and the inside. We like the outside of the loin to have a glistening golden sheen with lightly charred edges of lip-smacking fat. We like the inside of the loin to have a succulent, delicate texture that gives easily to even a dull dinner knife. The trouble is, one heat alone will not get us to both outcomes.
That’s why we sear the meat first over direct heat and then slide it over indirect heat to finish. While searing the meat right over the hot flames for eight to ten minutes, we dry the surface and develop the foundation of a sizzling, flavorful crust. If we continued to sear the meat over direct heat like that, the surface would get darker and darker and eventually burn; yet, the inside would still be undercooked. So we slide the meat instead over indirect heat. With almost all the heat now circulating more gently around the roast, the inside of the meat cooks gradually, with only a little more browning of the crust. In a sense, the inside now has an opportunity to catch up with the outside.
3/4 cup cola (not diet)
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
1 1/2 tablespoons peeled, grated fresh ginger
1 tablespoon packed dark brown sugar
2 teaspoons mustard powder
2 teaspoons kosher salt
3 garlic cloves, minced or pushed through a press
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
2 pork tenderloins, each about 1 pound, trimmed of silver skin and any excess fat
1 tablespoon extra-virgin olive oil
1. Whisk the marinade ingredients. Place the pork in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 hours. Remove the pork from the bag and reserve the marinade. Allow the pork to stand at room temperature for 15 to 30 minutes before grilling.
2. Prepare the grill for direct cooking over medium heat (350° to 450°F).
3. Pour the marinade into a small saucepan. Bring to a boil over medium-high heat and simmer until slightly reduced and thickened, about 4 minutes. Set aside.
4. Brush the pork all over with the oil. Grill over direct medium heat, with the lid closed, until well marked on two sides, about 5 minutes, turning once. Lightly baste with the reduced marinade and continue to grill until the outsides are evenly browned and the centers are barely pink, 10 to 15 minutes more, turning and basting every 5 minutes (if the tenderloins stick, move them to a clean part of the cooking grate when you turn them). Remove from the grill and let rest for 3 to 5 minutes. Cut into slices and serve warm. Serving suggestion: Summer Corn, Tomato, and Avocado Salad.
with Mustard Greens
1 jar (12 ounces) apple jelly
3 tablespoons cider vinegar
2 tablespoons unsalted butter
4 teaspoons Dijon mustard
Kosher salt
Freshly ground black pepper
4 teaspoons minced fresh thyme leaves
2 pork tenderloins, each about 1 pound, trimmed of silver skin and any excess fat
Extra-virgin olive oil
4 large garlic cloves, thinly sliced
1/8 teaspoon crushed red pepper flakes
1 pound mustard greens, stems trimmed and leaves roughly chopped
1/3 cup golden raisins
1/2 cup low-sodium chicken broth
2 teaspoons cider vinegar
4 slices cooked bacon, finely chopped
1. In a saucepan over medium heat, cook the jelly until it melts, 1 to 2 minutes, stirring constantly. Add the remaining glaze ingredients, including 1/2 teaspoon salt and 1/4 teaspoon pepper, and whisk until the mixture is smooth. Remove from the heat and reserve 1/2 cup of the glaze for brushing on the pork during grilling. Leave the remaining glaze in the saucepan.
2. Prepare the grill for direct cooking over medium heat (350° to 450°F).
3. Combine the thyme, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Lightly brush the pork all over with oil and season with the spices. Grill over direct medium heat, with the lid closed, until the outsides are evenly seared and the centers are barely pink, 15 to 20 minutes, turning three times. During the last 3 minutes of grilling time, brush the pork with the reserved glaze. Remove from the grill and let rest for 3 to 5 minutes.
4. In a large, deep skillet over medium-high heat, warm 2 tablespoons oil. Add the garlic and the red pepper flakes and cook until the garlic is fragrant, about 1 minute, stirring constantly. Add the greens and toss until lightly wilted, about 2 minutes. Stir in the raisins and broth and bring to a boil. Cook until the broth is absorbed and the greens are just tender, 2 to 4 minutes more. Stir in the vinegar and season with salt and pepper. Reheat the glaze in the saucepan. Cut the pork into slices. Divide the greens, pork, and bacon among four plates. Spoon the glaze over the top, and serve right away.
with Lemon Mayonnaise and Pickled vegetables
1/2 English cucumber, about 6 ounces, thinly sliced
1 red onion, about 4 ounces, cut in half vertically, thinly sliced
1 medium carrot, peeled and grated using the large holes of a box grater
1 tablespoon granulated sugar
3 teaspoons kosher salt, divided
3/4 teaspoon crushed red pepper flakes
1/4 cup white wine vinegar
1/4 cup extra-virgin olive oil
2 pork tenderloins, each about 1 pound, trimmed of silver skin and any excess fat
Vegetable oil
1 teaspoon freshly ground black pepper, divided
3/4 cup mayonnaise
1 tablespoon finely grated lemon zest
1 loaf ciabatta, about 1 pound, cut into 6 equal pieces, each piece halved horizontally
1/2 cup coarsely chopped fresh cilantro leaves
1/2 cup coarsely chopped fresh mint leaves
1. Combine the vegetables with the sugar, 1 teaspoon of the salt, the red pepper flakes, vinegar, and olive oil. Set aside.
2. Cut off the thin, tapered ends from each tenderloin and reserve for another use. Cut each tenderloin crosswise into three equal pieces. Place the pieces of pork, cut side up, on a work surface and, using your hand, pound each piece until it is an even 1/2 inch thick. Lightly brush the pork pieces on both sides with vegetable oil and season them evenly with the remaining 2 teaspoons salt and 1/2 teaspoon of the pepper.
3. Combine the mayonnaise and the lemon zest.
4. Prepare the grill for direct cooking over high heat (450° to 550°F).
5. Grill the pork over direct high heat, with the lid closed, until barely pink in the center, 5 to 6 minutes, turning once or twice. During the last minute of grilling time, toast the ciabatta, cut side down, over direct heat. Remove the pork and the ciabatta from the grill. Let the pork rest for 3 to 5 minutes.
6. Thoroughly drain the vegetables and discard the liquid. Build the sandwiches with lemon mayo, pork, pickled vegetables, cilantro, and mint. Serve immediately.
1/3 cup finely chopped fresh Italian parsley leaves and tender stems
1/4 cup extra-virgin olive oil
2 tablespoons minced red onion
1 tablespoon sherry vinegar
1 tablespoon smoked paprika
2 teaspoons ground cumin
2 teaspoons minced garlic
1/4 teaspoon ground cayenne pepper
Kosher salt
2 pork tenderloins, each about 1 pound, trimmed of silver skin and any excess fat, cut into 1 1/4-inch cubes
2 large bell peppers, 1 red and 1 green, cut into 1 1/4-inch squares
1. Whisk the marinade ingredients, including 1/2 teaspoon salt. Put the pork cubes in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 8 hours, turning occasionally.
2. If using bamboo skewers, soak in water for at least 30 minutes.
3. Prepare the grill for direct cooking over high heat (450° to 550°F).
4. Remove the pork from the bag and discard the marinade. Thread the pork and bell pepper squares alternately onto skewers.
5. Grill the kabobs over direct high heat, with the lid closed, until the pork is barely pink in the center, 8 to 10 minutes, turning once or twice. Remove from the grill and season with salt. Serve warm.
with Lime-Jalapeño Slaw
14 ounces lean ground pork
10 ounces fresh chorizo
1/2 cup panko bread crumbs
3 tablespoons minced shallot
2 tablespoons finely chopped fresh Italian parsley leaves
4 garlic cloves, minced or pushed through a press
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup loosely packed fresh cilantro leaves, finely chopped
1/2 jalapeño chile pepper, seeded and minced
2 tablespoons fresh lime juice
2 tablespoons sour cream
2 tablespoons mayonnaise
1/2 teaspoon kosher salt
1/4 teaspoon prepared chili powder
12 ounces green cabbage, cored and thinly sliced
1 medium carrot, peeled and coarsely grated
4 hamburger buns, split
Extra-virgin olive oil
Mayonnaise
8 thin slices tomato
4 leaves lettuce
1. In a large bowl gently combine the patty ingredients until thoroughly blended. With wet hands, form four loosely packed patties, each about 4 inches in diameter and 1 inch thick. Don’t compact the meat too much or the patties will be tough. Using your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty. This will help the patties cook evenly and prevent them from puffing on the grill. Refrigerate in a single layer for at least 30 minutes or up to 6 hours (cover with plastic wrap if chilling for more than 1 hour).
2. In a large bowl whisk the cilantro, jalapeño, lime juice, sour cream, mayonnaise, salt, and chili powder. Add the cabbage and the carrot and toss to mix. If time allows, cover and refrigerate for 1 hour to allow the flavors to develop. Remove from the refrigerator about 20 minutes before serving (the slaw tastes better when it is not too cold).
3. Prepare the grill for direct cooking over medium heat (350° to 450°F).
4. Lightly brush the cut side of each bun with oil. Grill the patties over direct medium heat, with the lid closed, until an instant-read thermometer inserted into the center of the patties registers 145°F, 12 to 13 minutes, turning once when the patties release easily from the grate without sticking (if flare-ups occur, move temporarily over indirect heat). Looking at the patties will not be an accurate measure of whether they are done since chorizo stays slightly pink when cooked. During the last minute of grilling time, toast the buns, cut side down, over direct heat. Remove the patties and the buns from the grill.
5. Spread the cut sides of each bun with mayonnaise. Build each burger with lettuce, a patty, and two tomato slices. Toss the slaw to redistribute the dressing and serve alongside the burgers.
with Black Bean Salsa
1 can (15 ounces) black beans, rinsed and drained
3/4 cup finely chopped green bell pepper
1/4 cup coarsely grated red onion
2 tablespoons extra-virgin olive oil
2 tablespoons minced fresh cilantro leaves
1 tablespoon red wine vinegar
1/2 teaspoon dried oregano
1/4 teaspoon hot pepper sauce, or to taste
1/4 teaspoon smoked paprika
1/4 teaspoon kosher salt
1 1/2 pounds lean ground pork
1/4 cup coarsely grated red onion
1 teaspoon mustard powder
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
12 small dinner rolls, split
1. Combine the salsa ingredients. Set aside.
2. Prepare the grill for direct cooking over medium heat (350° to 450°F).
3. Gently combine the patty ingredients. With wet hands form 12 loosely packed patties of equal size, each about 3 inches in diameter. Don’t compact the meat too much or the patties will be tough. Using your thumb or the back of a spoon, make a shallow indentation about 1/2 inch wide in the center of each patty. This will help the patties cook evenly and prevent them from puffing on the grill.
4. Grill the patties over direct medium heat, with the lid closed, until fully cooked, 6 to 8 minutes, turning once or twice. During the last minute of grilling time, toast the rolls, cut side down, over direct heat. Remove from the grill and assemble the patties in the rolls with the salsa on top (you may have leftover salsa). Serve immediately.
with Chorizo
3 poblano chile peppers, about 14 ounces total
1 1/2 teaspoons canola oil
12 ounces fresh chorizo sausages, casings removed
3 large garlic cloves, minced or pushed through a press
1 cup sliced scallions (white and light green parts only)
2 teaspoons ground cumin
1 can (28 ounces) diced plum tomatoes in juice
1 can (15 ounces) black beans, rinsed and drained
Kosher salt
Freshly ground black pepper
3 1/2 ounces pepper jack cheese, coarsely grated
4 large eggs
8 corn tortillas (6 inches)
1. Prepare the grill for direct cooking over high heat (450° to 550°F).
2. Grill the poblanos over direct high heat, with the lid closed, until blackened and blistered all over, 10 to 12 minutes, turning occasionally. Put the poblanos in a bowl and cover with plastic wrap to trap the steam. Let stand for about 10 minutes. Peel away and discard the charred skin. Cut off and discard the stems and seeds, and then roughly chop the poblanos.
3. Place a 10-inch cast-iron skillet over direct high heat, add the oil, and warm for 1 minute. Add the chorizo and break into small pieces using a wooden spoon. Cook until the chorizo is lightly browned, 5 to 6 minutes, stirring occasionally. Stir in the garlic, scallions, and poblanos and cook for 2 to 3 minutes. Stir in the cumin, the tomatoes in juice, the beans, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil and cook until the flavors are blended, the liquid is reduced by two-thirds, and only a small amount of liquid remains in the bottom of the skillet, 12 to 16 minutes, stirring occasionally. Top evenly with the cheese and cook until most of the cheese is melted, 3 to 4 minutes. Keep the lid closed as much as possible during grilling.
4. Make four shallow indentations in the chile-bean mixture. Crack one egg into each indentation. Continue cooking over direct high heat, with the lid closed, until the egg whites are set but the yolks are still soft and runny, 3 to 5 minutes. Season the eggs with salt and pepper. Carefully remove the skillet from the grill.
5. Put four tortillas in each of two foil packets. Warm the packets over direct high heat for about 1 minute, turning once. Serve the huevos rancheros with warm tortillas.
with Sausage, Peppers, and Herbs
2 balls (each about 1 pound) premade pizza dough
Extra-virgin olive oil
1 medium red or green bell pepper, cut into 1/4-inch strips
1/2 small yellow onion, thinly sliced
8 ounces mild or spicy Italian sausage
All-purpose flour
1 can (8 ounces) tomato sauce
1/4 cup thinly sliced black olives
2 tablespoons finely chopped fresh Italian parsley leaves
1 tablespoon finely chopped fresh thyme leaves
2 teaspoons finely chopped fresh rosemary leaves
1 1/2 cups shredded mozzarella cheese
1. Remove the balls of dough from the refrigerator, if necessary, about 1 hour before grilling so that the dough is easier to roll.
2. In a large skillet over medium-high heat, warm 1 tablespoon oil. Add the bell pepper and the onion and cook until softened but not browned, about 3 minutes, stirring occasionally. Remove the vegetables from the skillet and set aside.
3. Add the sausage to the skillet, breaking it into medium-sized pieces. Cook over medium-high heat until lightly browned and fully cooked, about 3 minutes, stirring occasionally and breaking the sausage into smaller pieces. Remove the skillet from the heat, and let the sausage cool in the skillet.
4. Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat a pizza stone for at least 15 minutes, following manufacturer’s instructions. Meanwhile, prepare your first pizza.
5. Using a rolling pin on a lightly floured work surface, roll out the dough, one ball at a time, into rounds about 12 inches wide and 1/3 inch thick. (If the dough retracts, cover it with a kitchen towel, let it rest for 5 minutes, and then continue.) Set the first round aside while you roll out the second.
6. Carefully transfer your first round of pizza dough onto a pizza peel (or a rimless baking sheet) lightly coated with flour. Spread 1/2 cup of the sauce over the dough. Scatter half of the sausage, half of the pepper-and-onion mixture, half of the olives, and half of the parsley, thyme, and rosemary on top. Finish by scattering half of the cheese on top of everything.
7. Slide your first pizza onto the preheated pizza stone and cook over direct medium heat, with the lid closed, until the crust is golden brown and the cheese is melted, 9 to 11 minutes. Using a pizza peel or a large spatula, remove the pizza from the pizza stone and let rest for a few minutes. Cut into wedges and serve warm.
8. Repeat steps 6 and 7 with the remaining dough, sauce, and toppings.
1 Cold pizza dough is difficult to stretch, so take it out of the refrigerator about an hour before grilling, and then roll it to a thickness of about 1/3 inch.
2 Move the dough onto a pizza peel or a rimless baking sheet lightly coated with flour so that it slides easily.
3 Use whatever toppings you like, but be sure all of them will be fully cooked after just 10 minutes on the grill.
4 Slide your pizza onto a preheated pizza stone so that the front edge of the dough grips the stone. Then slowly pull the peel or pan back toward you.
1 tablespoon extra-virgin olive oil
3 cups finely chopped yellow onions
1 1/2 cups diced green bell pepper
1 pound button mushrooms, sliced
4 large garlic cloves, minced or pushed through a press
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 can (8 ounces) tomato sauce
1/4 cup freshly grated Parmigiano-Reggiano® cheese
2 tablespoons tomato paste
1 tablespoon extra-virgin olive oil
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 garlic clove, minced or pushed through a press
1/4 teaspoon dried thyme
Extra-virgin olive oil
1 1/2 pounds premade pizza dough (if you’d rather make your own dough, see here )
All-purpose flour
7 ounces grated mozzarella cheese (about 2 cups)
5 ounces sliced pepperoni
1. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).
2. In a large skillet over medium heat, warm the oil. Add the onions and bell pepper and cook until slightly softened, about 3 minutes, stirring occasionally. Add the mushrooms and cook until tender and lightly browned and any liquid they have released is evaporated, about 12 minutes. During the last minute, stir in the garlic, salt, and pepper. Remove the filling from the heat and set aside to cool.
3. Combine the sauce ingredients. Remove the dough from the refrigerator, if necessary, about 1 hour before grilling so that the dough is easier to roll.
4. Lightly coat a 10-inch cast-iron skillet with oil. Divide the dough into two balls, one with two-thirds of the dough and the other with the remaining one-third. On a lightly floured work surface, roll, pat, and stretch the larger ball into a 14-inch round. (If the dough retracts, cover it with a kitchen towel, let it rest for 5 minutes, and then continue rolling.) Transfer the dough to the skillet, letting the excess hang over the sides to keep the dough from sliding into the skillet. Gently stretch the dough to fit the skillet, pressing it into the corners but being careful not to tear the dough. Spread 1 cup of the mozzarella on top of the dough. Spread one-half of the filling on top of the cheese and then place one-half of the pepperoni in a single layer on top of the filling. Repeat with another layer using the remaining filling and the remaining pepperoni. Top evenly with 1/2 cup of the mozzarella. Roll, pat, and stretch the remaining piece of dough into a 10-inch round. Place the round on top of the filling and press down to remove any visible air pockets. Brush some water on the edges of the top and bottom pieces of dough where they come together, and then roll and pinch the edges to seal them. Prick the dough in several places to release any new air pockets that may have formed. Spread the sauce over the top crust, leaving the edges where the dough is sealed uncovered. Top the sauce with the remaining 1/2 cup mozzarella.
5. Place the skillet over direct medium heat, close the lid, and cook until the edges of the dough look set and somewhat dry, about 5 minutes. Move the skillet over indirect medium heat and continue cooking, with the lid closed, until the crust is golden brown, 35 to 45 minutes. Remove the skillet from the grill and let the pizza rest for 10 minutes. Using a wide spatula, slide the pizza onto a serving platter. Cut into wedges and serve warm.
1 Line the skillet with two-thirds of the dough, gently pressing it into the corners.
2 Layer the mozzarella, the vegetable filling, and the pepperoni inside the dough.
3 Place a round of the remaining dough on top, and press out any air pockets.
4 Moisten the top and bottom crusts, seal them snugly, and prick the top crust in spots.
with Beer-Braised Onions
6 ounces sauerkraut, rinsed and drained
2 red onions, 10–12 ounces total, halved and very thinly sliced
2 bottles (each 12 ounces) beer
1 teaspoon granulated sugar
1/2 teaspoon caraway seed
1/8 teaspoon celery seed
1 pound kielbasa, halved lengthwise, each half cut crosswise into 2 pieces
4 submarine sandwich rolls, each about 6 inches long, split
Yellow or brown deli mustard
1. Prepare the grill for direct cooking over medium heat (350° to 450°F).
2. In a 10-inch cast-iron skillet combine the sauerkraut, onions, beer, and sugar. Place the skillet over direct medium heat, close the lid, and bring the mixture to a simmer. Simmer for 25 to 30 minutes, stirring occasionally. After 20 minutes, add the caraway seed and the celery seed. At the same time, grill the kielbasa, cut side down first, over direct medium heat, until nicely browned, 7 to 8 minutes, turning once. Remove the kielbasa from the grill and cut into 1-inch pieces. After the sauerkraut mixture has simmered for 25 to 30 minutes, add the kielbasa to the skillet and continue to cook for 5 minutes more, stirring occasionally.
3. Toast the rolls, cut side down, over direct medium heat until warmed through and lightly browned, about 1 minute.
4. Fill the rolls with the onion and kielbasa mixture. Serve with mustard.
Everyone in the pool! After these kielbasa sausages get a good sear on the grill, they join onions, sauerkraut, and beer in a simmering pool of savory flavors.
with Guacamole
1 tablespoon prepared chili powder
3/4 teaspoon granulated garlic
Kosher salt
1 bone-in pork shoulder roast (Boston butt), about 3 1/2 pounds, trimmed of excess fat
Extra-virgin olive oil
8 crusty rolls, each about 6 inches long, split
2 Hass avocados, cut into 1/2-inch dice
2 plum tomatoes, seeded and cut into 1/2-inch dice
3 tablespoons minced red onion
1 tablespoon finely chopped fresh cilantro leaves
1 tablespoon fresh lime juice
1 garlic clove, minced or pushed through a press
1/2 teaspoon prepared chili powder
8 leaves red lettuce
8 slices tomato
1 red onion, thinly sliced and separated into rings
Pickled jalapeño chile pepper slices, drained
1. Soak the wood chips in water for at least 30 minutes.
2. Prepare the grill for indirect cooking over medium-low heat (about 325°F).
3. Combine the chili powder, granulated garlic, and 2 teaspoons salt. Lightly brush the roast all over with oil and season evenly with the spices. Place the roast in a large disposable foil pan. Drain and add half of the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s directions, and close the lid. When smoke appears, place the pan over indirect medium-low heat, close the lid, and cook for 1 1/2 hours, draining and adding the remaining wood chips after 45 minutes. If you’re using a charcoal grill, replenish the charcoal as needed to maintain a steady temperature. After 1 1/2 hours, cover the pan tightly with aluminum foil and continue cooking until an instant-read thermometer inserted into the thickest part of the roast (not touching the bone) registers 190°F, 1 to 1 1/2 hours more. Remove from the grill, cover, and let rest for 15 to 30 minutes. Save the pan juices. Toast the rolls, cut side down, over direct heat for about 1 minute.
4. Combine the guacamole ingredients and roughly mash with a fork. Season with salt. Cut the meat across the grain into thin slices. Skim the fat from the pan juices. Build the tortas on rolls with lettuce, tomato, onion, jalapeño slices, pork, pan juices, and guacamole. Serve warm.
1 tablespoon packed dark brown sugar
1 tablespoon kosher salt
2 teaspoons paprika
1 teaspoon granulated garlic
1 teaspoon prepared chili powder
1 teaspoon chipotle chile powder
1 bone-in pork shoulder roast (Boston butt), 5 1/2–6 pounds, trimmed of excess fat
1 tablespoon unsalted butter
1/2 cup minced yellow onion
1 cup ketchup
1 cup unsweetened apple juice
1/2 cup cider vinegar
2 tablespoons packed dark brown sugar
1 tablespoon unsulfured molasses
1 tablespoon soy sauce
1/2 teaspoon hot pepper sauce, or to taste
1/3 cup mayonnaise
3 tablespoons sour cream
2 tablespoons cider vinegar
1 tablespoon granulated sugar
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 medium head green cabbage, thinly sliced (about 4 cups)
2 medium carrots, peeled, coarsely grated (about 1 cup)
12 hamburger buns, split
1. Soak the wood chips in water for at least 30 minutes.
2. Combine the rub ingredients. Coat the surface of the roast evenly with the rub. Allow the roast to stand at room temperature for 30 minutes before grilling.
3. Prepare the grill for indirect cooking over very low heat (250° to 300°F). If you’re using a charcoal grill, make sure the charcoal covers no more than one-third of the charcoal grate. Place a large disposable foil pan on the empty side of the charcoal grate. Fill the pan about halfway with warm water.
4. Drain and add two handfuls of the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When the wood begins to smoke, cook the roast, fat side up, over indirect very low heat, with the lid closed, for 4 hours. Drain and add one handful of the wood chips to the charcoal or to the smoker box every 45 minutes to 1 hour until they are gone. If you’re using a charcoal grill, replenish the charcoal as needed to maintain a steady temperature, adding about 8 unlit briquettes every 45 minutes to 1 hour. Leave the lid off the grill for about 5 minutes to help the new briquettes light.
5. After 4 hours, use an instant-read thermometer to check the internal temperature of the roast. If it has not reached 160°F, continue cooking until it does. If it has reached 160°F, place the roast in a large disposable foil pan and cover tightly with aluminum foil. Return the pan to the grill and cook over indirect very low heat, with the lid closed, until the internal temperature in the thickest part of the roast (not touching the bone) registers 190°F, 2 to 3 hours more. Remove from the grill and let rest, in the covered foil pan, for 1 hour. While the roast rests, make the sauce.
6. In a large saucepan over medium heat, melt the butter. Add the onion and cook until softened, 5 to 6 minutes, stirring occasionally. Whisk in the remaining sauce ingredients, bring to a simmer, reduce the heat to medium-low, and cook until slightly thickened, 10 to 15 minutes, stirring occasionally. Remove from the heat.
7. In a large bowl whisk the mayonnaise, sour cream, vinegar, sugar, salt, and pepper until smooth. Add the cabbage and the carrots. Mix until the vegetables are evenly coated.
8. When the roast is cool enough to handle, pull the meat apart into shreds. Discard any large pieces of fat and sinew. In a large saucepan over low heat, moisten the pork with as much of the sauce as you like, and cook until warmed through, stirring occasionally. Pile the pork on buns and top with coleslaw. Serve with any additional sauce.
2 cans (each 12 ounces) cola (not diet)
1 medium yellow onion, thinly sliced
2 lemons, peel and pith removed, cut crosswise into 1/4-inch slices
1/2 cup low-sodium soy sauce
1/3 cup packed golden brown sugar
3 garlic cloves, coarsely chopped
3 cinnamon sticks, each about 2 inches long
1 canned chipotle chile pepper in adobo sauce, coarsely chopped
1 tablespoon dried oregano
1 bone-in pork shoulder roast (Boston butt), 5–6 pounds, trimmed of excess fat
1. In a large bowl combine the marinade ingredients and stir until the sugar is dissolved. Score the fat on the roast in a crosshatch pattern, cutting slashes through the fat just to the flesh about 2 inches apart. Place the roast in the bowl with the marinade and turn to coat. Cover and refrigerate for 12 to 24 hours, turning occasionally. Allow the roast to stand at room temperature for 1 hour before grilling.
2. Prepare the grill for indirect cooking over low heat (250° to 350°F).
3. Place the roast, fat side down, in a large disposable foil pan. Pour the marinade and the solids over the roast. Grill over indirect low heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the roast (not touching the bone) registers 190°F, 4 to 5 hours, turning once after 1 1/2 hours. Remove the roast and the pan from the grill.
4. Transfer the roast to a platter, cover loosely with aluminum foil, and let rest for 20 minutes. Discard the marinade. Cut the roast into 1/2-inch slices. Serve warm.
1 bone-in pork shoulder roast (Boston butt), 4–5 pounds
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 teaspoon toasted sesame oil
1 tablespoon peeled, grated fresh ginger
3 garlic cloves, minced or pushed through a press
1/2 cup hoisin sauce
1 tablespoon low-sodium soy sauce
2 tablespoons dry sherry
2 teaspoons hot chili-garlic sauce, such as Sriracha
3 scallions, ends trimmed, thinly sliced, divided
1/2 teaspoon finely grated orange zest
4 cups cooked white rice
3 tablespoons roughly chopped fresh cilantro leaves
1. Soak the wood chips in water for at least 30 minutes. Trim the roast of excess fat and season with the salt and pepper. Cover and allow the roast to stand at room temperature for 30 minutes.
2. Prepare the grill for indirect cooking over low heat (250° to 350°F). Keep the grill’s temperature as close to 300°F as possible.
3. Drain and add half of the wood chips to the charcoal or to the smoker box of a gas grill, and close the lid. When the wood begins to smoke, cook the roast, fat side up, over indirect low heat, with the lid closed, for 1 hour. Drain and add the remaining wood chips after 30 minutes of cooking time. Continue cooking until an instant-read thermometer inserted into the thickest part of the roast (not touching the bone) registers 190°F, 4 to 5 hours more. If you’re using a charcoal grill, replenish the charcoal as needed to maintain a steady temperature. Transfer the roast to a cutting board, cover loosely with foil, and let rest for about 20 minutes.
4. In a saucepan over medium heat, warm the oils. Add the ginger and the garlic and cook until fragrant and just starting to brown, about 1 minute. Stir in the hoisin, soy sauce, sherry, and chili-garlic sauce, reduce the heat to medium, and cook until warm, 2 to 3 minutes, stirring occasionally. Remove from the heat and stir in half the scallions and the orange zest. Pull the pork apart into shreds, discarding any large pieces of fat. Combine the pork and the sauce and toss to moisten. Serve warm, spooned over the rice and topped with the remaining scallions and the cilantro.
4 soft French rolls, each about 6 inches long, split
1/4 cup Dijon mustard
8 slices Black Forest ham, each about 1/3 inch thick
4 ounces Brie cheese, cut into 8 pieces, each about 1/4 inch thick
1 large ripe pear or apple, cored and cut lengthwise into 8 slices
4 crisp leaves romaine lettuce
1/4 cup (1/2 stick) unsalted butter, melted
1. Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat a grill-proof griddle for about 10 minutes.
2. Spread the cut side of the rolls with the mustard. Top the bottom half of each roll with two ham slices, two cheese slices, two pear slices, a lettuce leaf, and the top half of the roll. Press down on each sandwich so it is compacted. Brush the sandwiches on both sides with the melted butter.
3. Place the sandwiches on the griddle over direct medium heat and press them down, one at a time, with a grill press or a wide, sturdy spatula. Grill until the rolls are toasted and golden and the cheese is melted, 3 to 5 minutes, turning once and pressing them flat after turning. Remove from the grill and serve right away.
You will need something to flatten these sandwiches as they grill. A cast-iron skillet is too big and might slide off. You are better off using a small, cast-iron grill press or a sturdy spatula to press straight down on each sandwich one at a time.
with Orange-Dill Sauce
1 bone-in smoked ham, butt end, 6–7 pounds
1/3 cup whole-grain mustard
1/3 cup orange marmalade
2 tablespoons fresh lime juice
1/2 teaspoon freshly ground black pepper
2/3 cup mayonnaise
2/3 cup sour cream
1/4 cup prepared horseradish
Finely grated zest and 1/4 cup juice of 2 oranges
2 tablespoons minced fresh dill
1 teaspoon white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1. Allow the ham to stand at room temperature for 30 to 40 minutes before grilling.
2. Prepare the grill for indirect cooking over medium heat (350° to 450°F).
3. Combine the glaze ingredients. Score the ham in a large crisscross pattern about 1/2 inch deep on all sides, except the cut side, and place it cut side down in a large disposable foil pan. Brush half of the glaze on the top and sides of the ham. Grill over indirect medium heat, with the lid closed, for 1 hour. Baste with the remaining glaze and continue grilling until an instant-read thermometer inserted into the thickest part of the ham (not touching the bone) registers 160°F, 45 minutes to 1 1/2 hours more. If the glaze gets too dark, cover the ham loosely with aluminum foil for the remainder of the grilling time. Remove from the grill, tent loosely with foil, and let rest for 15 to 45 minutes.
4. In a nonreactive bowl whisk the sauce ingredients. Carve the ham and serve warm with the sauce.
By scoring a ham, you expose more of the rind to the heat and develop gloriously sweet, crispy edges where the glaze has seeped into the creases.
2 tablespoons paprika
1 1/2 tablespoons packed dark brown sugar
1 tablespoon prepared chili powder
1 tablespoon granulated garlic
1 tablespoon kosher salt
1 1/2 teaspoons onion powder
1 1/2 teaspoons freshly ground black pepper
1/2 teaspoon ground thyme
1/2 teaspoon ground cayenne pepper
4 racks baby back ribs, each 2 1/2–3 pounds
1 cup ketchup
2/3 cup unsweetened apple juice
1/3 cup cider vinegar
2 tablespoons packed dark brown sugar
2 tablespoons unsulfured molasses
1 tablespoon Worcestershire sauce
1 teaspoon prepared chili powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 cup unsweetened apple juice
6 tablespoons sauce (from above)
1/4 cup cider vinegar
1. Mix the rub ingredients. Using a dull knife, slide the tip under the membrane covering the back of each rack of ribs. 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. Season the racks evenly with the rub. Arrange the racks in a rib rack, standing each rack to face in the same direction. Allow the racks to stand at room temperature for 45 minutes before grilling.
2. Soak the wood chips in water for at least 30 minutes.
3. Prepare the grill for indirect cooking over low heat (300° to 350°F). If you’re using a charcoal grill, make sure the charcoal covers no more than one-third of the charcoal grate. Place a large disposable foil pan on the empty side of the charcoal grate. Fill the pan about halfway with warm water.
4. Drain and add half of the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When smoke appears, place the racks over indirect low heat, close the lid, and cook for 1 hour. Maintain the temperature of the grill between 300° and 350°F. If you’re using a charcoal grill, place the racks in the rib rack over the foil pan as far from the charcoal as possible, with the bone side facing toward the charcoal. Close the vent in the top lid about halfway.
5. In a saucepan combine the sauce ingredients. Bring to a simmer over medium heat and cook until slightly thickened, about 15 minutes, stirring occasionally. Remove from the heat.
6. Whisk the mop ingredients. After the first hour of cooking, drain and add the remaining wood chips to the charcoal or to the smoker box. If you’re using a charcoal grill, replenish the charcoal as needed to maintain a steady temperature, adding about 8 unlit briquettes every 45 minutes to 1 hour. Leave the lid off the grill for about 5 minutes to help the new briquettes light. Lightly brush the racks with the mop, particularly the areas looking a little dry. Close the lid and cook for a second hour. Maintain the temperature of the grill between 300° and 350°F.
7. After the second hour of cooking, remove the racks from the rib rack, close the grill lid, and brush the racks thoroughly with the remaining mop. Put the racks back in the rib rack, again all facing the same direction, but this time turned over so that the ends that were facing down earlier now face up. Also position any racks that appear to be cooking faster than the others toward the back of the rib rack, farthest from the heat. Cook for another 30 minutes.
8. After 2 1/2 hours, the meat will shrink back from most of the bones by 1/4 inch or more. If it has not, continue to cook until it does. Then remove the rib rack from the grill. Close the lid to maintain the heat. Remove the racks from the rib rack and lightly brush each rack on both sides with some of the sauce.
9. Return the racks to the grill over indirect low heat. At this point you can pile the racks on top of one another. Continue to cook over indirect low heat, with the lid closed, until tender and succulent, 15 to 30 minutes. They are done when you lift a rack at one end with tongs, bone side up, and the rack bends so much in the middle that the meat tears easily. If the meat does not tear easily, continue to cook until it does. Remove from the grill and let rest for 5 to 10 minutes. Just before serving, lightly brush the racks with sauce again. Cut the racks into individual ribs and serve warm with any extra sauce on the side.
1 The first step toward tender ribs is peeling off the tough membrane on the back of each rack.
2 Another step toward serious flavor is a spice rub that strikes a balance with salt, sugar, chili powder, and herbs.
3 Your next priority should be a steady, low temperature between 300° and 350°F, the lower the better.
4 Brushing the ribs with a tangy mop is a brilliant way of keeping them moist and adding another layer of flavor.
2/3 cup peanut or vegetable oil
1/4 cup plus 2 tablespoons low-sodium soy sauce
1/4 cup fresh lime juice
2 tablespoons grated lemon zest
2 tablespoons minced garlic
2 tablespoons Vietnamese or Thai fish sauce
2 tablespoons honey
2 teaspoons freshly ground black pepper
2 racks baby back ribs, each 1 1/2–2 pounds, membrane removed
2 limes, cut into wedges
2 tablespoons chopped fresh basil leaves
1. Whisk the marinade ingredients. Place the racks on a rimmed sheet pan and pour the marinade over the racks. Turn to coat both sides. Cover and refrigerate for 4 to 6 hours, turning occasionally. Allow the racks to stand at room temperature for 45 minutes before grilling.
2. Prepare the grill for indirect cooking over low heat (250° to 350°F).
3. Remove the racks from the sheet pan and pour the marinade into a small saucepan. Bring to a boil and then reduce the heat to maintain a simmer. Cook for 2 minutes, stirring occasionally. Remove from the heat.
4. Wrap each rack in a sheet of heavy-duty aluminum foil, crimping the seams well. Grill the foil-wrapped racks, bone side down, over indirect low heat, with the lid closed, for 1 1/4 hours. Remove from the grill and let rest for about 10 minutes. When the packets are cool enough to handle, open them and pour any accumulated juices into the reduced marinade. Skim off the excess fat from the marinade. Return the ribs to the grill, meaty side down, and baste with the marinade. Cook over indirect low heat, with the lid closed, for 15 minutes. Turn the ribs over and cook until the meat has shrunk back from the ends of most of the bones by 1/4 inch or more, 45 minutes to 1 hour, basting occasionally. The ribs are done when you lift a rack at one end with tongs, bone side up, and the rack bends so much in the middle that the meat tears easily. Remove from the grill and let rest for 5 to 10 minutes. Serve with lime wedges and top with the basil.
with Dark Rum–Pineapple Salsa
1/2 cup roughly chopped white onion
1–2 serrano chile peppers, seeded
3 scallions, ends trimmed, roughly chopped
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
2 tablespoons granulated sugar
6 garlic cloves, chopped
1 tablespoon ground allspice
1 teaspoon dried thyme
3/4 teaspoon freshly ground black pepper
Kosher salt
2 racks baby back ribs, each 13/4–2 1/4 pounds, membrane removed
2 cups finely diced fresh pineapple (about 12 ounces)
1/4 cup finely diced red bell pepper
1/4 cup finely diced white onion
2 tablespoons roughly chopped fresh cilantro leaves
1/2 teaspoon hot pepper sauce, or to taste
1 tablespoon fresh lime juice
1 tablespoon dark or spiced rum
1. In a food processor combine the paste ingredients, including 1 1/2 teaspoons salt, and process until fairly smooth. Spread the paste all over the racks. Cover and refrigerate for 3 to 4 hours, turning occasionally. Allow the ribs to stand at room temperature for 45 minutes before grilling.
2. Prepare the grill for indirect cooking over low heat (250° to 350°F).
3. In a nonreactive bowl combine the salsa ingredients, including 1 teaspoon salt. Cover and refrigerate until just before serving.
4. Season the racks evenly with salt. Grill, bone side down first, over indirect low heat, with the lid closed, for 2 1/2 to 3 hours, turning the racks over, rotating them, and switching their positions about every 40 minutes so that both sides of each rack spend the same amount of time closest to the heat. Also, baste them occasionally with water to keep the surface moist. The ribs are done when the meat has shrunk back from the ends of most of the bones by 1/4 inch or more. Lift a rack by picking up one end with tongs. It should bend in the middle and the meat should tear easily. If the meat does not tear easily, continue to cook until it does, up to 1 hour more. Transfer to a platter and let rest for 5 to 10 minutes. Stir the lime juice and rum into the salsa. Cut each rack into individual ribs and serve with the salsa.
with Spicy Rub and Molasses Barbecue Sauce
2 tablespoons packed golden brown sugar
1 tablespoon kosher salt
2 teaspoons chipotle chile powder
2 teaspoons garlic powder
1 teaspoon prepared chili powder
1 teaspoon ground cayenne pepper
1 teaspoon freshly ground black pepper
2 racks baby back ribs, each 2–2 1/2 pounds
2 tablespoons unsalted butter
1 yellow onion, 7–8 ounces, finely chopped
1 cup ketchup
3/4 cup light molasses (not blackstrap)
1/2 cup beer, preferably lager
1/4 cup cider vinegar
3 tablespoons tomato paste
1 1/2 teaspoons mustard powder
1 teaspoon garlic powder
1 cup beer, preferably lager
1. Combine the rub ingredients. Using a dull knife, slide the tip under the membrane covering the back of each rack of ribs. 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. Season the racks all over with the rub, and allow them to stand at room temperature for 45 minutes before grilling.
2. Prepare the grill for indirect cooking over low heat (250° to 350°F).
3. Meanwhile, in a saucepan over medium-high heat, melt the butter. Add the onion and cook until slightly softened, 3 to 4 minutes, stirring occasionally. Stir in the remaining sauce ingredients and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until thickened, for 18 to 20 minutes. Remove from the heat.
4. Place the racks, bone side down, over indirect low heat, as far from the heat as possible, close the lid, and cook for 3 hours. After the first hour, baste the racks with beer, particularly any areas that are looking a little dry. Continue to baste with beer every hour or so. After 3 hours, check to see if one or both racks are ready to come off the grill. They are done when the meat has shrunk back from the ends of most of the bones by 1/4 inch or more. Lift a rack by picking up one end with tongs. It should bend in the middle and the meat should tear easily. If the meat does not tear easily, return the racks to the grill, close the lid, and continue cooking for up to 1 hour more.
5. Remove the racks from the grill and lightly brush them on both sides with some of the sauce. Return the racks to the grill and cook over indirect low heat, with the lid closed, until the surface is slightly crispy, 10 to 20 minutes, turning occasionally. Remove from the grill and let rest for 5 to 10 minutes. Cut the racks between the bones into individual ribs and serve warm with the remaining sauce.
with Honey-Orange Glaze
1/2 cup honey
2 tablespoons frozen orange juice concentrate, thawed
1 tablespoon balsamic vinegar
1 tablespoon kosher salt
2 teaspoons ancho chile powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon freshly ground black pepper
2 racks St. Louis–style spareribs, each 3–3 1/2 pounds, membrane removed
1. Soak the wood chips in water for at least 30 minutes.
2. Prepare the grill for direct cooking over medium heat (350° to 450°F).
3. Whisk the glaze ingredients.
4. Combine the rub ingredients. Cut each rack in half to create two smaller racks. Season the racks evenly with the rub. Using eight 18-by-24-inch sheets of heavy-duty aluminum foil, double wrap each half rack in its own packet and seal tightly. Place the foil-wrapped racks on the grill over direct medium heat, close the lid, and cook for 1 1/4 hours, turning the packets over once or twice for even cooking, making sure not to pierce the foil. If you’re using a charcoal grill, replenish the charcoal as needed to maintain a steady temperature. Remove the packets from the grill and let rest for about 10 minutes. Carefully open the packets, remove the racks, and discard the rendered fat and foil.
5. Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When the wood begins to smoke, return the racks to the grill. Cook over direct medium heat, with the lid closed, until the racks are sizzling, about 5 minutes, turning once or twice. Brush both sides with the glaze and cook until the racks are shiny and slightly crispy, about 5 minutes more, turning once or twice and applying more glaze after each turn. Remove from the grill and let rest for 5 to 10 minutes. Serve warm.
with Apricot Glaze
3 tablespoons packed golden brown sugar
2 teaspoons freshly ground black pepper
1 teaspoon ground ginger
1/2 teaspoon mustard powder
1/2 teaspoon Chinese five spice
Kosher salt
2 racks St. Louis–style spareribs, each 3–3 1/2 pounds, membrane removed
2 teaspoons toasted sesame oil
1 tablespoon peeled, grated fresh ginger
3 garlic cloves, minced or pushed through a press
1/2 cup apricot preserves
3 tablespoons low-sodium soy sauce
1. Prepare the grill for indirect and direct cooking over low heat (250° to 300°F).
2. Combine the rub ingredients, including 3/4 teaspoon salt. Season the racks all over with the rub, putting more of the rub on the meaty side. Allow the racks to stand at room temperature for 45 minutes before grilling.
3. Grill the racks, bone side down, over indirect low heat, with the lid closed, for 2 hours. Meanwhile, in a saucepan over medium-high heat, warm the oil. Add the ginger and the garlic and cook until fragrant and just starting to brown, about 1 minute, stirring often. Stir in 3/4 teaspoon salt, the preserves, and the soy sauce. Bring to a boil and cook until slightly thickened, 2 to 3 minutes, stirring occasionally. Remove from the heat.
4. Remove the racks from the grill and brush both sides with three-fourths of the apricot-soy glaze. Wrap each rack in heavy-duty aluminum foil. Return the foil-wrapped racks to the grill and continue cooking over indirect low heat, with the lid closed, until the meat has shrunk back from the ends of most of the bones at least 1/4 inch or more in several places and the meat tears easily when you lift each rack, about 1 1/2 hours more. Remove from the grill and let rest until cool enough to handle. Carefully remove the racks from the foil and discard the rendered fat and foil. Brush the racks with the remaining glaze, return to the grill over direct low heat, close the lid, and cook until they are lightly charred, about 5 minutes, turning occasionally. Remove from the grill and let rest for 5 to 10 minutes. Serve warm.