Bangin' Barbecue Recipes for National Barbecue Month
Just in time for the unofficial kickoff of summer, May is also national barbecue month. Get your grill on with these mouth-watering barbecue recipes to enjoy all summer long!
Photo and recipe from Rufus Teague.
It's not a barbecue without a couple racks of ribs!
- 6 pounds pork baby back ribs
- 4 tablespoons Yellow Mustard
- 1/2 cup Rufus Teague Meat Rub
- 1 Bottle Rufus Teague Honey Sweet BBQ Sauce
Remove membrane on back of ribs. Use your (clean) hands to lovingly work mustard on both sides of ribs. Now generously cover both sides in Rufus Meat Rub.
Get your smoker dialed in to 230º F and place ribs boneside down on rack. Let them cook for 3 hours.
Pull the ribs off and wrap in aluminum foil. Then toss them back on smoker for 2 more hours.
Remove that foil and place those naked ribs back on smoker for one more hour.
For the last 15 minutes of the cook, paint ribs with Honey Sweet Rufus Teague BBQ Sauce.
Carefully cut in-between each rib. Brush with a bit more sauce. Pile on a plate and stare briefly with meat-hungry eyes before digging in!
MOODY BLUE SLIDER
Photo and recipe from Roth Cheese.
- 1 pound ground beef
- 8 ounces Roth® Moody Blue® Cheese, crumbled
- Salt and pepper to taste
- 4 small burger buns
- Lettuce and sliced tomato for topping, optional
Combine ground beef and 4 ounces of the Moody Blue Cheese in a large bowl; season with salt and pepper.
Gently form meat and cheese mixture into 4 small patties/sliders.
Place sliders on the grill. Just before sliders reach desired doneness, top with remaining Moody Blue Cheese and cook for 1-2 additional minutes or until cheese begins to melt.
Place lettuce and tomato on bottom bun, if desired. Transfer sliders to buns and serve.
Photo and recipe by Tillamook.
- 1 1⁄4lb Ground beef
- 4 slices Tillamook Sharp Cheddar Cheese
- 4 Kaiser rolls, split and toasted
- 1 Tomato, thinly sliced
- Pickles, thinly sliced
- Lettuce leaves, washed
- 1 medium Onion, thinly sliced
- Freshly ground black pepper
- Your favorite condiments!
Form the beef into 4 ½-inch thick patties. Season with salt and pepper.
Heat a large skillet or grilling pan on medium-heat.
Cook the burgers for 4 minutes on each side or until a thermometer inserted in the center reads 155°F.
Top each patty with a cheese slice, turn off the heat and cover until the cheese melts.
Serve the burgers on the rolls with tomatoes, pickles, lettuce, onions and your favorite condiments.