Best Emerils Great Grilling And Barbecue Tips Recipes

EJ'S Simple Oven-BBQ Ribs image

Provided by Emeril Lagasse

Time 3h25m

Yield 2 to 4 servings

Number Of Ingredients 6

2 racks baby back ribs
6 tablespoons Emeril's Rib Rub spice blend
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
Emeril's Sweet Original Bam BQ Barbecue Sauce, or your favorite barbecue sauce

Steps:

Preheat the oven to 300 degrees F. Line a large baking sheet with a piece of aluminum foil that is large enough to cover the pan twice (you will be folding this over the ribs and sealing it).
Arrange the ribs, meat side up, in one layer on the prepared baking sheet. In a small bowl, combine the Rib Rub, salt, pepper, and celery salt, and stir to combine. Divide the seasoning evenly between the 2 slabs of ribs, coating them well on both sides. Fold the extra length of foil over the ribs, and seal it tightly on all sides. Place the baking sheet in the oven and bake, undisturbed, for 2 1/2 to 3 hours, or until the ribs are very tender.
Preheat a grill to medium-high (or leave the oven on).
Remove the baking sheet from the oven and peel back the foil so that the ribs are exposed. Using a basting brush or the back of a spoon, coat the meaty side of the rubs lightly with barbecue sauce. Place the slabs of ribs, meaty side up, on the grill and cook until the barbecue sauce is thickened and lightly browned, 5 to 10 minutes. (Alternatively, return the baking sheet to the oven and continue to bake the ribs, without the foil covering, until the barbecue sauce is thickened and lightly browned, 20 to 30 minutes.)
Plating / Assembly: Remove the ribs from the grill (or oven), and let them cool briefly. Then cut between the ribs and serve, with additional barbecue sauce on the side if desired.

Rib Tips image

Provided by Food Network

Categories main-dish

Yield Serves 4 to 6

Number Of Ingredients 20

1/4 cup packed light brown sugar
2 tablespoons seasoned salt
1 tablespoon chili powder
2 teaspoons finely ground black pepper
1 teaspoon cayenne
1 teaspoon Old Bay seasoning
1 teaspoon rubbed sage
1 teaspoon onion powder
1/3 cup ketchup
1/4 cup packed light brown sugar
2 tablespoons granulated sugar
2 tablespoons apple cider vinegar
1 tablespoon chili powder
1 teaspoon dry mustard
2 tablespoons Worcestershire sauce
1 teaspoon sea salt
1 teaspoon finely ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon ground celery seeds
4 pounds rib tips

Steps:

To make the dry rub, combine the brown sugar, seasoned salt, chili powder, pepper, cayenne, Old Bay, sage, and onion powder and blend well. Store in an airtight container in a cool, dark place until ready to use, for up to 6 months.
To make the barbecue sauce, combine the ketchup, sugars, vinegar, chili powder, dry mustard, Worcestershire sauce, salt, pepper, garlic powder, and celery seeds in a saucepan over medium heat, stirring to dissolve all the sugars. Heat, stirring occasionally, for 30 minutes. Cool to room temperature.
Set up your smoker to cook indirectly at 250 degrees F. Season the rib tips all over with the barbecue rub. Place on the smoker and barbecue for 4 to 5 hours, or until the ribs tear apart easily, basting with the sauce during the last 30 minutes of cooking.

Pauli's BBQ Steak Tips image

Provided by Food Network

Categories main-dish

Time 12h30m

Yield 10 servings

Number Of Ingredients 12

5 pounds sirloin flap meat
1 stick (8 tablespoons) butter
4 cups ketchup
2 cups Dijon mustard
1 cup Worcestershire sauce
1 cup brown sugar
1/4 cup molasses
1/4 cup apple cider vinegar
1 teaspoon Sazon seasoning
1 teaspoon black pepper
1 teaspoon freshly squeezed lemon juice
1 teaspoon cayenne pepper or chili powder

Steps:

Prepare sirloin flap meat by trimming off fat. Cut the meat into 1-inch steak tip cubes. Set the meat aside.
Put the butter in a medium saucepan over medium heat. As the butter begins to melt, add the ketchup, mustard, Worcestershire, brown sugar, molasses, vinegar, Sazon, black pepper and lemon juice. Bring to a boil, then reduce heat to a low simmer. Cover the pot and simmer for 1 hour.
Remove the cover and add the cayenne pepper. Let the marinade simmer for another 20 to 25 minutes.
Remove the pan from the stove and cool the marinade for 2 1/2 hours.
In a large mixing bowl, combine the steak tips and sauce. Toss to make sure each piece is coated. Cover the bowl and refrigerate overnight for the sauce to soak into each piece.
Grill tips to desired temperature or doneness. Steak tips are best served with a tossed salad and roasted vegetables.