3 Smokin' Good Recipes | Grilling Inspiration | Weber Grills (2024)

People

Serves 4 to 6

See Also

The Top Recipe for a Brined Turkey | Grilling Inspiration | Weber Grills5 Recipes For Flea and Tick SprayHow to Grill Beef Tenderloin with a Fan Favorite Recipe | Grilling Inspiration | Weber Grills

Prep Time

10 mins

Grilling Time

25 mins

the Ingredients

Instructions

• 01Prepare the grill for indirect cooking over low heat (about 300°F). To help prevent flare-ups, trim the fat along the edge of each steak to no more than ¼ inch. Rub the oil into both sides of the steaks and then season evenly with the salt and pepper. Set aside at room temperature while the grill heats.
• 02Brush the cooking grates clean. Grill the steaks over indirect low heat, with the lid closed, until an instant-read thermometer inserted into the center of a steak registers 100°F, about 20 minutes. Transfer the steaks to a platter.
• 03Raise the heat of the grill for direct cooking over high heat (450° to 550°F). Return the steaks to the grill and cook over direct high heat, with the lid closed, until the thermometer inserted into the center of a steak registers 125° to 130°F for medium rare, 4 to 5 minutes, turning once.
• 04Remove the steaks from the grill and let rest for 3 to 5 minutes; during that time, the internal temperature will rise a few degrees. Serve whole or cut across the grain into ½-inch-thick slices. Drizzle any accumulated juices over the top, then, if desired, drizzle with a little oil.

People

Serves 8 to 12

Prep Time

35 mins

Refrigeration Time

8 to 9 h

Grilling Time

55 mins to 1:15 h

the Ingredients

Instructions

• 01In a small bowl mix together thebrown sugar, salt, ¼ cup tequila, cilantro, jalapeño, lime zest, lemon zest, and chile powder. Place the salmon, skin side down, in a glass or ceramic baking dish just large enough to hold it.
• 02Remove any pin bones using asmall piece of paper towel to helpyou grasp one end of the bonewhile you pull it out. Spread thesugar mixture over the salmon,covering it entirely. Cover withplastic wrap and refrigerate for7 to 8 hours.
• 03Rinse the salmon well under coldrunning water to remove the sugarmixture. Pat it dry with paper towels,then place, flesh side up, on a bakingsheet. Brush the flesh with the oil andthe remaining 1 tablespoon tequila.Refrigerate, uncovered, until the salmonlooks lightly glazed, about 45 minutes.
• 04Soak the wood chips in water for at least 30 minutes.
• 05Prepare the grill for indirect cooking over very low heat (200° to 250°F).
• 06Brush the cooking gratesclean. Drain and add half of the wood chips to the grill, following manufacturer's instructions, and close the lid. When smoke appears, grill thesalmon over indirect very low heat,with the lid closed, until it is firm tothe touch and has a golden patina,55 minutes to 1¼ hours. After about30 minutes of cooking time, drain and add theremaining wood chips. Remove thesalmon from the grill and let restfor 20 minutes.
• 07In a medium bowl combine all ofthe salsa ingredients and mix well.Slice or flake the cooled salmoninto bite-sized pieces. Serve ontortilla chips topped with the salsa.

People

Serves 6

Prep Time

30 mins

Grilling Time

3 to 4:30 h

the Ingredients

Instructions

• 01If using wood chips, soak them in water for at least 30 minutes (no need to soak wood chunks).
• 02Prepare the grill for indirect cooking over very low heat (225° to 275°F).
• 03In a small bowl stir together all the rub ingredients.
• 04Place 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.
• 05Season 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.
• 06Add 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.
• 07Using 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.
• 08After 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.
• 09While the ribs are cooking, peeland mince the smoked onion. Heat the oil in a mediumsaucepan over medium heat on thestove. Add the onion and cook, stirringoccasionally, until very soft andgolden brown, 5 to 10 minutes. Addthe garlic and cook for 30 seconds,stirring frequently.
• 10Stir in the ketchup, vinegar, sugar,Worcestershire sauce, chili powder,and paprika. Reduce the heat to lowand simmer, stirring frequently, untilthe sauce is thickened and reducedto about 2 cups, about 5 minutes.
• 11The ribs are done when the meathas shrunk back from the bones byat least ½ inch and you can easilyslide a skewer through the meatbetween the bones. Another goodtest is to lift a rack by picking upone end with tongs. If the rackbends in the middle and the meattears easily, the ribs are ready.Discard any remaining mop.
• 12When the ribs are ready, brushboth sides of each rack generouslywith the onion sauce. Close the lidand continue to cook over indirectvery low heat for 10 to 20 minutes.
• 13Transfer the racks to a cuttingboard. Let rest for 5 to 10 minutes.Cut between the bones into individualribs. Serve warm with theremaining sauce on the side.