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Turn out meaty, succulent ribs which smell so good you might even find uninvited guests in your backyard. Fox News Radio's Lilian Huang Woo gets tips from experts like author Meathead Goldwyn of Amazingribs.com, Famous Dave's Dave Anderson and Chef Josh Evans of Longhorn Steakhouse.

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Chocolate Chile Barbecue Sauce

This concoction clearly has nothing whatsoever to do with Southern barbecue sauce traditions, but it has a lot to do with modern American cuisine: novel combinations that sound shocking, but somehow they work. This sauce has the classic taste profile of all the most popular barbecue sauces--sweet, tart, and slightly spicy--but with a wonderful twist: the seductive taste of chocolate balanced with the mild bite of smoked chile peppers.

I love it on pork ribs and meat loaf. If you put it on pork ribs, skip the herb and spice rubs. Paint it on your ribs just before they are done. Then, for a festive touch, grate some orange zest on top.

Makes a generous 2 cups Takes 45 minutes

3/4 cup sugar

1/2 cup water

3/4 cup rice vinegar

1/2 cup tomato paste

1/4 cup orange juice

2 tablespoons unsweetened cocoa powder (see Note)

1 tablespoon Worcestershire sauce

1/2 teaspoon pure vanilla extract

1/2 teaspoon kosher salt

1/8 teaspoon chipotle chile powder

In a saucepan, combine the sugar and water and bring to a simmer over low heat. Simmer until the sugar has dissolved, then add the remaining ingredients, stir well, and simmer for 30 minutes more.

Note: I use Hershey's Natural Unsweetened Cocoa.

60-Minute Ribs Dreamland Style

I went to Dreamland in Tuscaloosa, Alabama, with a chip on my shoulder. I had heard about how they cook their ribs, and it sounded all wrong. I had a couple of barbecue mavens with me so I would have validation of my inevitable disdain: Dave Raymond, creator of Sweet Baby Ray's Barbecue Sauce and restaurants, and Barry Sorkin, the man who makes my favorite barbecue in Chicago at Smoque BBQ.

Dreamland has been around since 1958, and not much has changed. Even on a bright summer day, it is dark, worn, creaky, and smoke stained. Straight to the back is the aged brick grill, right on the edge of the dining room.

When John "Big Daddy" Bishop opened the first Dreamland, he cooked his whole spareribs slabs hot and fast 30 to 36 inches above burning logs. That's direct heat--all wrong. Well, I'm here to tell you that those ribs were all right with Sweet Baby Ray, Barry, and me.

Because they cook in an hour or two, they are very different from low-and-slow ribs that can take up to 6 hours, like my Last Meal Ribs. First of all, there's the flavor. Before the sauce is applied, there's some charring on the surface, and you can taste it. It still tastes like pork, but there is a distinct overtone of a hot grilled steak, and it is a luscious surprise. It comes by its special personality from the radiant heat, the hot metal grates the meat rests on, the wood embers, and the drippings that hit those embers and are vaporized and borne back up to light on the meat. Part of the secret is that the logs have been mostly reduced to embers, so they put out little smoke, but every now and then, the pitmaster throws another log on the fire and it belches smoke.

The other big difference is one you would expect: texture. These ribs have some chew. Now, mind you, they are not tough, they just chew more like a strip steak than most other Southern-style ribs.

You can make Dreamland-style ribs at home. The trick is in the grill setup. You will need a charcoal or wood-burning grill, and you need a way to get the meat at least 24 inches above the coals. A bullet smoker like the Weber Smokey Mountain is perfect for the job. Just remove the water pan and cook on the top grate. Or you can simply make a campfire and suspend a grate above it. You will also need a long-handled pair of tongs because the cooker will discharge smoke every time you toss on the wood.

Makes 2 servings  Takes 2 hours

1 rack spareribs or center-cut ribs

2 teaspoons kosher salt

1 teaspoon coarsely ground black pepper

3/4 cup barbecue sauce

  1. Prep. Skin and trim the ribs if necessary. Sprinkle with the salt and pepper 1 to 3 hours before cooking. Press the seasoning into the meat so that it doesn't fall off during cooking.
  2. Fire up. Fire up a good bed of charcoal or embers 2 coals deep and wait until they are covered with white ash. Throw on some wood. If you have logs, use some that are about one third the size of a baseball bat. If you have chunks, 4 fist-size chunks should do the job. Chips or pellets will quickly burn, so I don't recommend using them here.
  3. Cook. Put the meat on the grill and turn it every 5 to 10 minutes, watching to make sure it browns but does not burn. Add more wood every 30 minutes or so. After 1 hour or so, depending on your setup, it should start getting bronze in color. At this point, stop adding wood.
  4. When the slab passes the bend test (see below), leave the ribs on the grill for a little longer, meat-side down, until the fatty spots verge on blackening. If you're not sure they're ready, cut off a bone and taste. Paint a coating of sauce over the ribs, and you're ready to roll with the tide.

The Bend Test: Pick up the slab with tongs in the center and bounce it gently. If the surface cracks, the ribs are ready.

 

GRILLED POTATO SALAD   LongHorn Steakhouse
GRILLED POTATO SALAD
LongHorn Steakhouse

GRILLED POTATO SALAD

Created by the Executive Chefs at LongHorn Steakhouse

SERVINGS: 8

INGREDIENTS Potatoes 9 small‐to‐medium red potatoes, scrubbed 1 tablespoon olive oil ½ teaspoon salt ¼ teaspoon fresh ground pepper

Bacon Vinaigrette ½ cup mayonnaise ½ cup olive oil 3 tablespoons red wine vinegar 1 tablespoon Dijon mustard ½ teaspoon garlic powder ½ teaspoon onion powder ¼ teaspoon cayenne pepper

GRILLED PEACH COBBLER LongHorn Steakhouse
GRILLED PEACH COBBLER
LongHorn Steakhouse

GRILLED PEACH COBBLER

Inspired by LongHorn Steakhouse's Summer Peak Season Menu

SERVINGS: 6

INGREDIENTS 4 peaches, sliced 1 tablespoon olive oil 1 cup flour 1 cup sugar 1 cup milk ½ cup butter 1 pint vanilla ice cream Raspberry syrup

DIRECTIONS

Clean and oil your grill grates; heat to 550 degrees F. Cut peaches into slices, keeping skin intact. Toss peaches in olive oil and place on the grill. Grill peaches for approximately 5‐8 minutes, or until slightly charred. Remove from grill and allow to cool. Once cool to the touch, peel skin off peaches, and set fruit aside. Combine flour, sugar, milk and melted better in a large bowl. Mix well to combine. Pour mixture into an oven‐safe pan or cast iron skillet. 7/5/2016 Grilled Peach Cobbler | Summer Grilling Recipes http://www.expertgriller.com/grilling­recipes/grilled­peach­cobbler/ 2/2 Add grilled peaches on top of mixture. Bake at 350 degrees F for 30‐40 minutes, or until the crust is golden brown. Remove from oven and let cool 10 minutes. Use a large spoon to portion servings. Serve each portion with a scoop of vanilla ice cream and a drizzle of raspberry syrup. Enjoy!

 

Meathead Goldwyn  John R. Boehm Photography
Meathead Goldwyn
John R. Boehm Photography