Rotisserie Spareribs with Root Beer-Bourbon Glaze
Recipe from Weber’s New American Barbecue, by Jamie Purviance. Used with permission.
Serves: 4-6 | Prep time: 30 minutes | Grilling time: 2 to 2 ½ hours| Special Equipment: 2 large handfuls pecan, apple, or hickory wood chips; rotisserie; large disposable foil pan
Ingredients
Filling
2 tablespoons packed light brown sugar
1 tablespoon kosher salt
1 tablespoon prepared chilli powder
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
½ teaspoon ground all-spice
½ teaspoon mustard powder
2 racks St. Louis-style spareribs, each 3 to 3 ¼ pounds
Glaze
2 cups root beer (not diet)
1 cup bourbon
½ cup packed light brown sugar
1 cinnamon stick
1 bay leaf
¼ cup cider vinegar
1 teaspoon vanilla extract
½ teaspoon kosher salt
1 tablespoon grated orange zest
½ teaspoon hot pepper sauce
1 large orange, cut into wedges
Instructions
1. Soak the wood chips in water for at least 30 minutes.
2. 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, putting more of it on the meaty side. Allow the racks to stand at room temperature for 1 hour before grilling.
3. Prepare the grill for indirect cooking over medium-low heat (about 300°F). Place a large disposable foil pan in the center of the charcoal grate between the two piles of charcoal or in the middle of the cooking grates of a gas grill.
4. In a saucepan over medium-high heat on the stove, bring the root beer, bourbon, brown sugar, cinnamon stick, bay leaf, vinegar, vanilla extract, and salt to a boil. Cook until the mixture is reduced to about 1⁄2 cup, 20 to 25 minutes, stirring occasionally. Remove from the heat, discard the cinnamon stick and bay leaf, and stir in the orange zest and hot sauce.
5. Place one pronged fork onto the rotisserie spit with the tines facing inward, about 10 inches from the end of the spit. Secure the fork, but do not tighten it yet. Thread one rack of ribs onto the spit in an “S” shape by pushing the pointed end through the meat every three or four ribs and making sure that one end is secured by the tines of the fork. Form a thin snake out of foil and wrap it into a ring around the spit where the two racks will come together to prevent them from leaning against each other as they cook. Thread the second rack onto the spit in an “S” shape like the first one, and then slide the second pronged fork onto the spit with the tines facing inward. Push the fork through the rack and secure it, but don’t tighten it yet. Wearing insulated barbecue mitts or gloves, place the pointed end of the spit into the rotisserie motor. If necessary, adjust the racks so that they are centered on the spit over the foil pan. Tighten the forks.
6. 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. Turn on the rotisserie motor and cook the racks over indirect medium-low heat for 1 hour, maintaining the temperature of the grill as close to 300°F as possible. Drain and add the remaining handful of wood chips to the charcoal or smoker box, and continue cooking until the meat starts to shrink away from the ends of the bones, about 45 minutes. Brush the racks with half of the glaze and continue to cook and glaze until the meat has shrunk back from the ends of most of the bones by 1⁄2 inch or more, about 15 minutes. At this point, check to see if the ribs are done. If the ribs are not done, glaze them and continue cooking for another 15 to 30 minutes.
7. Turn off the rotisserie motor and, wearing insulated barbecue mitts or gloves, carefully remove the spit from the grill. Gently loosen the forks and slide the ribs off the spit. Transfer to a cutting board, brush the remaining glaze on both sides, cover loosely with foil, and let rest for 10 minutes. Cut the racks between the bones into individual ribs, and squeeze the orange wedges over the ribs. Serve immediately.
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Smoked Chicken Drumettes with Orange-Honey Glaze
Recipe from Weber’s Smoke, by Jamie Purviance. Used with permission.
Serves:6-8| Prep time: 15 minutes| Grill time: 20-30 minutes
Ingredients
20 chicken drumettes, about 3 pounds total
1 teaspoon kosher salt
½ teaspoon ground black pepper
Glaze
½ cup orange marmalade
¼ cup honey
1 teaspoon kosher salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
¼ teaspoon ground cayenne pepper
2 large handfuls hickory wood chips, soaked in water for at least 30 minutes
Instructions
1. Season the drumettes evenly with the salt and pepper.
2. Prepare a two-zone fire for medium heat (350 to 450F).
3. In a small, heavy-bottomed saucepan over medium heat, combine the glaze ingredients and stir until the marmalade melts, 5 to 6 minutes. Remove from the heat and cover to keep warm.
4. Brush the cooking grate clean. Drain and add the wood chips to the charcoal and put the lid on the grill. When the wood begins to smoke, cook the drumettes over indirect medium heat, with the lid closed as much as possible, util the juices run clear and the meat is no longer pink at the bone, 20 to 30 minutes, turning and basting with the glaze two or three times during the final 10 to 12 minutes. Remove from the grill and serve warm.
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Apple & Cranberry Crisp
Recipe from Weber’s Time To Grill, by Jamie Purviance. Used with permission.
Serves:6-8 | Prep time: 30 minutes | Grilling time: 35-40 minutes| Special Equipment: 10-inch cast-iron skillet
Ingredients
Filling
¾ cup granulated sugar
3 tablespoons of flour
½ teaspoon ground cinnamon
2 cups fresh apple slices
1 cup fresh or frozen cranberries
Topping
1 cup rolled oats (not quick cook)
2 tablespoons all-purpose flour
3 tablespoons packed light brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon ground all-spice
5 tablespoons unsalted butter, cold, cut into small pieces
Instructions
1.Prepare the grill for indirect cooking over medium heat (about 400°F). MOM method.
2.In a large mixing bowl mix all the filling ingredients together tossing thoroughly and then pour the apple/cranberry mixture into the bottom of the 10” cast-iron skillet.
3.Meanwhile, in a medium bowl combine oats, flour, brown sugar, cinnamon and all-spice and mix together. Using a fork, cut the cold butter into the dry ingredients and using a fork, pastry cutter or fast moving hands mix the butter in until it all comes together in clusters.
4. Sprinkle the clusters of the dry ingredients overtop of the apple and cranberry mixture in the skillet, dispersing evenly to cover as much of the fruit mixture as possible.
5. Place the skillet over indirect medium heat, close the lid, and continue to bake until the apples are bubbling and tender and the topping has achieved a golden-brown colour, 25 to 30 minutes. Keep the grill’s temperature as close to 400°F as possible. Carefully remove the skillet from the grill and allow to cool for about 15 minutes. Serve with ice cream for the perfect seasonal and hearty dessert.
