With a long weekend ahead—and 70-degree weather in the forecast—a good ol’ fashioned cookout is most definitely on the horizon. Unsure of what to throw on the grill? We’ve got a few recipes sure to put a spin on your Memorial Day feast. Get grilling!
Barbecue Street Corn from Savory Spice
6 ears corn, in their husks
1 Tbsp choice of barbecue rub (Red Rocks Hickory Smoke Seasoning, Long’s Peak Pork Chop Spice, or Black Hills BBQ Seasoning)
1/2 cup mayonnaise
1/2 lemon, zested and juiced
3/4 cup grated Parmesan cheese
2 Tbsp fresh chopped chives
Preheat oven to 350 degrees. Set corn (in their husks) on a baking sheet and bake for about 35 minutes. Mix barbecue rub of choice with mayonnaise, lemon juice, and lemon zest in a small bowl until thoroughly combined. Remove corn from oven and let it cool. Peel back husks, remove husks if desired or leave on for a sort of “handle” for the corn. For char and color, grill corn over high heat for about 5 to 10 minutes. Liberally brush on the mayonnaise mixture to thoroughly coat the ears of corn. Finish by sprinkling all sides with a generous amount of Parmesan cheese and chives.
Hot and Fast Spare Ribs from Savory Spice
1 full rack spare ribs (4 to 5 lbs)
2 to 3 tsps Cue Glue per pound meat, optional*
1 Tbsp Salt and Pepper Tableside Seasoning from Savory Spice
4 to 5 Tbsps barbecue rub of choice (Georgia Boys All-Purpose BBQ Rub, Platte River Rib Rub,or Pikes Peak Butchers Rub)
Slather ribs on both sides with ‘Cue Glue (if using) before rubbing ribs with seasoning. Rub ribs generously with salt and pepper and your favorite barbecue rub. Whether using a charcoal or gas grill, preheat grill to the highest heat. To prepare charcoal, start with a pile of charcoal and let it burn until the coals are ashy; keep them contained for the highest heat. When grill is as hot as you can get it, place ribs directly over the heat source. Check and turn the ribs as often as every 2 to 3 minutes to keep the charring in check. Cook ribs until internal temperature reaches 180 to 185 degrees, about 30 to 45 minutes depending on the grill temp. Remove ribs from heat, tent with foil, and let rest about 10 minutes before slicing and serving.
*Tip: If you are using a sugar-heavy barbecue rub, don’t apply it at the beginning because the sugar will burn, making it hard to control the char. Instead, salt and pepper the ribs at the beginning and season with barbecue rub during the final two turns of the ribs on the grill.