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SAVORY HERBED STEAK
Sear: High, Cook: Indirect High
4steaks, about
1teaspoon dried tarragon leaves
1teaspoon dried chives
4 cloves garlic, minced
Trim excess fat from steaks and discard fat. Brush or spray steaks on both sides with oil. Combine herbs and garlic; mash with fork to form a paste. Rub herb mixture onto both sides of steaks. Refrigerate steaks, covered, 1 to 2 hours. Allow the meat to stand at room temperature for 20 to 30 minutes before grilling. Sear steaks over direct high heat for 4 minutes, turning once. Continue grilling over indirect medium heat for 6 to 8 minutes for
Makes 4 servings.
BABY BACK RIBS WITH SPICED APPLE-CIDER MOP
Indirect Low
from Weber’s Big Book of Grilling™
For the mop:
2cups apple cider 1/4 cup minced shallots
1tablespoon minced jalapeño pepper, seeds removed
1/4 cup ketchup
2tablespoons white wine vinegar
2tablespoons tomato paste
1tablespoon dark brown sugar 1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 to 3 slabs baby back pork ribs, about 4 pounds
Kosher salt
Freshly ground black pepper
To make the mop: In a small saucepan combine the apple cider, shallots, and jalapeño. Bring to a boil and cook over
Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling. Season with salt and pepper. Grill, rib side down, over indirect low heat until the meat is very
Baby Back Ribs with Spiced
tender and has pulled back from the ends of the bones,
Makes 4 servings.
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