Photos: Lunds & Byerlys
Turn up the heat during National Barbecue Month this May with three delicious recipes from Lunds & Byerlys’ Katie Tomsche.
Smoked Baby Back Ribs
Here we use the 2:2:1 method: Basically, you smoke the ribs for 2 hours, wrap them in heavy aluminum foil and cook them for another 2 hours, and then finish them unwrapped for 1 hour. You’ll want to keep the smoker at 250 F throughout the whole process.
After cooking in smoke and low heat for several hours, the ribs emerge fork-tender, chewy and intensely flavorful.
All that smoke, spice and tangy-sweet barbecue sauce permeate the meat right down to the bone. We love how crispy the ribs get in the smoker, too.
In part, that’s because we slather them in barbecue sauce while they’re cooking (rather than after), so it bakes onto the ribs. Side benefit: These ribs are a little less messy than most, which is great because you’re going to want to gnaw the meat off the bone.
Serves: 6
Prep time: 10 minutes
Cook time: 5 hours
- 2 racks of baby back ribs
- 6 Tbsp. barbecue seasoning
- spray bottle with apple cider vinegar
- 1 bottle barbecue sauce
Heat the smoker to 250 F. If necessary, remove the membrane from the back of the rib racks, and pat the ribs dry with a paper towel. Liberally sprinkle the seasoning rub on both sides of the ribs, and work it into the meat with your hands until they are completely covered. Place a foil pan on the grate of the smoker; fill half way with water. The water will keep the smoker hydrated and the meat juicy. Place the ribs on the grate of the smoker, meaty side up, and cook for 2 hours, spraying with apple cider vinegar at the top of each hour. Remove the ribs from the smoker; slather them liberally with barbecue sauce on both sides. Wrap the ribs in a double layer of heavy foil, and cook them for another 2 hours. After 2 hours, remove the ribs from the smoker, unwrap them, brush on some more barbecue sauce; cook them for another hour or until the internal temperature reaches 195–205 F. Transfer the ribs to a platter, and allow them to rest for 5–10 minutes before serving.
Homemade Mac & Cheese
Make delicious homemade macaroni and cheese in less than an hour. This homestyle macaroni and cheese is rich, creamy and so easy to put together. It’s a family favorite for a reason.
Serves: 4–6
Prep time: 20 minutes
Cook time: 15–20 minutes
- 2 cups whole milk
- 2 cups half and half
- 2 cups cheddar cheese, shredded
- 2 ½ cups white cheese (white cheddar or Sartori MontAmoré work well), small crumbles
- 1 ½ tsp. white pepper
- 1 tsp. salt
- 2 Tbsp. cornstarch
- ¼ cup whole milk
- 8 oz. elbow macaroni, uncooked
Heat oven to 350 F. Cook pasta according to package directions. In a medium saucepan, bring the 2 cups of milk and half and half to just below a simmer, about 185 F. Add cheeses, white pepper and salt, whisking continuously. Bring to a simmer. In a separate small bowl, combine cornstarch and ¼ cup milk. Add ¼ of cheese mixture into starch mixture. Add starch mixture into saucepan of cheese sauce. Combine pasta and cheese mixture. Pour into casserole dish. Bake 15 minutes. Optional: Sprinkle additional MontAmoré cheese on top; allow to melt. Let sit a few minutes before serving.
Gochujang Corn Ribs
It’s corn on the cob made ribs style—in the air fryer. The coolest and most delicious part about this recipe is the way the corn opens up as it cooks, letting flavor seep into the kernels in a way the traditional cob style just doesn’t allow, resulting in a ton of delicious buttery flavor in every bite. (Just don’t eat the actual cob.) Your next barbecue is begging for this dish.
Serves: 2–4
Prep time: 10 minutes
Cook time: 12–15 minutes
- 4 cobs of corn
- ¼ cup unsalted butter
- 2 Tbsp. gochujang
- 1 tsp. onion powder
- cilantro, chopped, for garnish
- 1 lime, cut into wedges, for garnish
Heat an air fryer to 400 F. Place a damp paper towel on your work surface, and place a cutting board on top to hold it securely in place. Using a sharp knife, remove the ends of 4 cobs of corn. Stand each cob up on one end and, carefully and forcefully, slice them lengthwise into quarters. In a small microwave-safe bowl, combine butter, gochujang and onion powder. Cover; microwave on high for 1–2 minutes or until the butter is melted. Stir to combine. In a large bowl, combine the corn ribs and melted butter mixture. Toss to coat. Air fry the corn in a single layer for 12–15 minutes or until slightly charred and curled, flipping halfway through. Garnish with freshly chopped cilantro, and serve with lime wedges.
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7050 Valley Creek Plaza; 651.999.1200
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