It may already be autumn, but it’s not too late to fire up the grill or smoker. And we have the grilling recipes to prove it.
1. SSB’s St. Louis Style Ribs
Chef John Helfrich of the popular Southern Soul Barbeque in St. Simon’s Island keeps his staff’s gaze on the grilled consumables coming out of their kitchen. Helfrich passed on the secret behind Southern Soul’s addictive ribs.
Yield: 4 full racks or 8 portions
4 whole trimmed St. Louis-style racks of ribs
1 container of Southern Soul Dust
1 quart of apple juice
1 quart of brown sugar
1 jar of honey
Smoke the Ribs
Start a fire in the smoker with oak, pecan, or apple wood. Allow cooker to reach 250 degrees.
Remove membrane from back of the ribs. Rub the ribs with Soul Dust and allow to rest for twenty minutes at room temperature.
Place ribs on smoker meat side up and smoke at 250 degrees for approximately two hours.
Remove ribs from smoker and place on aluminum foil that is twice the size of the ribs. Drizzle honey on both sides of the ribs and then brown sugar on both sides as well. Make a pouch out of the foil and put three to four ounces of apple juice in each pouch. Seal foil loosely and place back on smoker for approximately ninety minutes.
Remove ribs from smoker and open foil. Check to see if it’s done. The ribs should be tender but not falling apart. Pour glaze from the foil on ribs and put back on the smoker for approximately fifteen minutes or until glaze sets. Voilà!
2. Jim Stacy’s Smoked Pork Mexican Coca-Cola Tacos
Stacy, host of the Cooking Channel series Offbeat Eats with Jim Stacy, adores grilling recipes. Sure, you whip up this one in the summer, but it fits well with fall tailgate season, too.
If you don’t have a smoker, use a grill set up to smoke. Use hickory or mesquite chips, and cook over two days.
Yield: 24 tacos
1 boneless pork butt
1 can of tomatoes
3 large yellow onions
2 green bell peppers
1 fresh jalapeño
2 bunches of fresh cilantro
12 small flour tortillas
12 small corn tortillas
Sea salt & black pepper
1 12 oz. bottle of Mexican Coke
Seed and chop the bell and jalapeño peppers. Skin and chop two onions and the tomatoes. Add everything to a nonmetal bowl. Squeeze the juice of three limes into the salsa. Chop one bunch of the cilantro into the bowl. Add salt, pepper, and dashes of chili powder and cumin. Mix well. Adjust seasonings to taste. Add three tablespoons of sugar. Mix well, cover, and refrigerate.
Remove the pork from the packaging and rinse well. Then allow it to air dry on paper towels. Mix three parts sea salt to one part black pepper, chill powder, and cumin. Rub the spice mix well into the meat and let rest while you start the smoker.
When you have a good smoke rolling out of the smoker and a temperature between 200 and 250 degrees, place the pork in the smoker. After three hours, pull the meat off, wrap tightly in plastic, then wrap in aluminum foil.
Refrigerate once cool.
Take the pork out of the fridge. Unwrap and place it and any juices into a roasting pan. Add three cinnamon sticks and two star anise to the pan. Pour the can of tomatoes and the last onion, diced, over the meat. Pour the Mexican Coke over the pork and cover with foil.
Bake in the oven at 350 degrees for four hours. The meat should be falling apart after this point. If it’s not, return to the oven for an hour. Then turn off the oven and let it remain in there until it’s time to eat.
Remove the pork and discard star anise and cinnamon. Rip any big pieces of fat off and tear the meat into small pieces with two forks. Bon appétit!
Summer may be gone, but you can grill up some delicious bites all year. Try out these recipes when you are looking for some grilling inspiration.