Grilling, man's favorite passion. Why is it we just love standing over a hot grill on the deck, patio, backyard, and cook up some delicious food. I don't know, but I do know that millions of us will be doing it this weekend.

So, what will you be grilling this Memorial Day weekend? Hamburgers, hot dogs, brats?

GRILLING FAVORITES

Closeup of man grilling meats during summer weekend
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That's standard fair. Maybe chicken, steak? I love corn on the cob on the grill. Soak it in the husk in water for a bit, then put it on the grill, turning frequently, and poof, you have fabulous corn on the cob.

I will be cooking ribs this weekend. It's a long process, but if you have the time, well worth effort. And, having a smoker makes it even better.

Here is what I do as I start with two or three slabs of ribs. Hey, I probably will have a lot of hungry people over.

PREPARING RIBS

Andy Rent
Andy Rent
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I like to use the St. Louis style ribs. Be sure you pull off the membrane on the back of the ribs first. Then, I mix up a little bit of mayonnaise and stone ground mustard as a binding agent for your rub. I brush it all over, both sides, then cover both sided liberally with your favorite rub. Shake it all over well.

RIBS GETTING A LOT OF RUB

Andy Rent
Andy Rent
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I have a Traeger Grill, so I can set the exact temperature I want. Pre heat it to 225.

RIBS READY FOR THE TRAEGER GRILL/SMOKER

Andy Rent
Andy Rent
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When ready, put the ribs on the grill for 3-hours and just let them cook.

RIBS GOING ON THE GRILL

Andy Rent
Andy Rent
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Next, I remove them from the grill and double wrap them in heavy duty aluminum foil. But before sealing them up I pour out a lot of honey on top of each slab, then sprinkle browns sugar over the honey. I wrap them tight and put them back on the grill for 2-more hours. I raise the temperature on the grill to 250. I'm drooling already!

After 2-hours, I remove them from the grill, unwrap. Careful, they're hot.

Now I'm ready for the barbeque sauce. Any sauce will do, but the trick here is to pour a little of the honey/brown sugar liquid off to mix with the barbeque sauce. Mix that all up and after putting the ribs back on the grill, slather those babies up. Close the lid and let them cook for another 30-minutes.

THE FINISHED PRODUCT OF SMOKED ST. LOUIS STYLE RIBS

Andy Rent
Andy Rent
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Oh boy, now your finished, and Mmmmmm, are they good.

Happy Memorial Day!

 

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