These juicy Kansas City Style Ribs are the perfect combination of sweet and heat! Use your choice of BBQ rub, spritz with apple juice and serve with the creamy but easy-to-make coleslaw—seconds, please!
- 3 racks of St Louis Cut Pork Ribs
- Sweet and Hot BBQ rub
- Parkay Butter
- Agave Nectar
- Brown Sugar
- Apple Juice in a spritzer
- 2 Cups Sweet BBQ Sauce
- 1 Cup Agave Nectar
- Creamy Coleslaw:
- 2 Cups Mayonnaise
- 3 Tbs Dijon Mustard
- 2 Tbs White Distilled Vinegar
- 1 Tbs Celery seed
- 1/4 Cup Sugar
- 2 Tbs Veggie Rub
- 16 oz Coleslaw
- Combine all the ingredients in the coleslaw and let it sit in the fridge for at least one hour before serving.
- Remove the end bones from each slab of ribs to give a square appearance. Trim any excess fat from the ribs and pull the membrane off the backside of the ribs.
- Season both sides of the ribs with a good dusting of the BBQ rub. You want to use a rub with a sweet and hot flavor profile and contains paprika. Don’t be afraid to experiment. We often use two different rubs to create different layers of flavors. Let the ribs sweat for 45 minutes before you place them in the grill.
- Set up the Memphis Wood Fire Grill for Smoke Mode and 235F. Use Cherry wood pellets for a good flavor and color.
- Place the ribs in the grill and cook for 2 hours. Spritz with Apple Juice every 30 minutes.
- Place two sheets of aluminum foil on the counter big enough to wrap the ribs. Layer butter, brown sugar, and agave nectar on the foil. Place a slab of ribs meat side up and sprinkle butter, brown sugar and ageve nectar on top. Add a tablespoon of apple juice to the foil as well. Close the foil carefully and repeat for the other slab.
- Place the wrapped ribs back on the grill and continue to cook for 2 hours or until tender. Be sure to check the ribs for tenderness at the 90 minute mark.
- When a few of the larger bones are exposed on the back and the slab bends easily when lifted the ribs are ready to come off the grill. Also check with a probe - when the probe goes into the meat between the bones like in hot butter, they are ready for saucing. Open the foil and let the ribs steam for a couple of minutes
- Mix BBQ sauce and agave nectar. Coat the ribs on both side with the BBQ Sauce and place them back in the grill for a last time. Let the sauce set for 5-10 minutes. Remove the ribs from the grill.
- Slice and serve with the creamy coleslaw.
There are so many delicious ways to serve the Smoked Lamb! We pulled ours to make these gyros and the contrast between the crisp greens, lemony yogurt sauce and the rich warm lamb smoked in Memphis Wood Fire Grill was unbeatable! Served buffet-style where everyone can assemble to their own preference was the most fun.
- 1/2-1lb Pulled smoked lamb according to preference
For tzatziki sauce:
- 1 C Greek yogurt
- 1/4 C sour cream
- Juice of 2 lemons (about 1/4 C)
- 1 English cucumber, diced
- 2 cloves garlic, crushed
- 1 T fresh dill, chopped (plus more for garnish)
- 1 tsp salt
- 1 tsp black pepper
- 1 leaf per gyro red leaf lettuce
- 1 C arugula
- 1/2 C feta, crumbled
- 1 C cherry tomatoes, sliced
- 1/2 C kalamata olives, for garnish
- Mix together tzatziki ingredients
- Toast the pita
- Assemble the gyros and enjoy!
Set up your Memphis Wood Fire Grill for Direct flame grilling, grab the ingredients below, keep the hood open and you're ready to start making our Louisiana Style Jambalaya recipe brought to you by the guys at Big Swede BBQ.
- 2 lbs Chicken thighs
- 1 Tbs Creole seasoning
- 1 lb Kielbasa sausage
- ½ lb Andouille
- 2 Roma tomatoes, halved
- 2 Tbs Olive oil
- 1 Yellow Onion, finely diced
- ½ Green Pepper, finely diced
- 1 Celery stalk, finely diced
- ½ lb Bacon or Ham, diced
- 4 Garlic cloves, minced
- 2 Tsp Kosher Salt
- 1 Tsp White Pepper
- 1 Tsp Black Pepper
- 1 Tsp Louisiana-style hot sauce
- 3/4 Cup White Rice
- 3 Cups Chicken broth
- 2 Bay Leafs
- 1/2 Cup Green onions, finely sliced
- Set up your Memphis Wood Fire Grill for Direct flame grilling and medium temperature. Always have the hood open when you cook with Direct flame.
- Trim and season the chicken thighs with Creole seasoning.
- Place chicken, the Kielbasa and Andouille sausages, and the tomatoes on the grill. Grill the chicken until it reaches an internal temperature of 165°F, about 20 minutes.
- Cook sausages until browned all over, about 10 minutes.
- Cook tomatoes until they have grill marks and start to blacken, about 5 minutes. Remember to turn chicken and sausage occasionally, until
- Transfer chicken, sausage, and tomatoes to a cutting board as they are done. When cool enough to handle, pull chicken into large chunks, slice the sausages and chop the tomatoes.
- Place a large cast iron pan over the Direct Flame Insert and add Olive oil to the pan and heat until shimmering.
- Add onions, pepper, and celery and cook until vegetables have softened, 7 to 8 minutes, and stir occasionally.
- Add the bacon and cook for about 10 minutes until nicely browned.
- Add garlic, salt, white pepper, black pepper, and hot sauce and cook for 2 minutes.
- Add rice and stir to thoroughly coat grains with the mixture.
- Add chicken stock and bay leaf.
- Simmer until rice is fully cooked, 20-30 minutes.