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Summer is the perfect time to invite friends and family over and host a tasty BBQ! These recipes may seem complicated but with you can easily make them in your backyard—without a smoker. 

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Dry Rubbed Baby Back Ribs 

WHAT YOU NEED: 

  • 2 racks of baby back pork ribs, membranes removed from the area underneath.
  • 1 cup of BBQ Rub (recipe below)
  • 1 spray bottle filled with apple juice, apple cider or beer.

The Easy Pantry BBQ Rub:

  • 3 teaspoons each of granulated sugar, brown sugar and kosher salt
  • 2 teaspoons each of granulated garlic, granulated onion, ground black pepper and paprika (smoked if you have it).
  • 1 teaspoon of cayenne pepper powder

WHAT YOU DO:

  1. Set one burner on the grill to halfway and wait 20 minutes for the temperature on the lid to reach between 250-275 F. Adjust the heat as needed.
  2. Generously apply the bbq rub first to the underside of the ribs, then flip them and apply again to the meat side.
  3. Gently place the ribs on the section of the grill with NO heat underneath. Leave them alone for 30 minutes and then spray with the apple juice to moisten them – just a few spritzes.
  4. Repeat the spritz every 30 minutes.
  5. If you like sauced ribs, apply about ½ cup of your favourite sauce with 20 minutes left to cook or at about the 1h40minute mark.
  6. The ribs should be done in 2 hours or when each of the bones are exposed at the ends by about a half inch. Think of fingerless gloves.
  7. Let them rest for 10 minutes, cut and serve.

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Pulled Pork 

WHAT YOU NEED:

  • 1 10 pound bone-in pork shoulder, also known as a Boston Cut
  • 1 cup apple juice
  • 1 meat injector (Hardware stores have these)
  • 1 cup pork or vegetable stock
  • 1 cup of BBQ Rub (see recipe here)
  • 2 cups of your favourite BBQ Sauce

WHAT YOU DO:

  1. With a sharp knife, cut a crisscross pattern (scoring), across the fatty part of the shoulder, about a quarter inch deep.
  2. Mix the stock and apple juice and whisk them quickly together. Inject the entire quantity all throughout the pork shoulder. Some will leak out, but that’s normal – this process will help keep the meat super moist.
  3. Apply all of the rub over the shoulder, don’t worry about over doing it.
  4. In a smoker pre-heated to 200 F, or in your oven on a raised wire rack, Place the shoulder in fat-side up and cook for 12-14 hours or until an internal thermometer reads 195 F. The convection setting in the oven is preferred, and it will cut your cooking time down by more than 10 percent.
  5. Let it rest for 30 minutes. Pull gently (don’t over do it!), and continuing with your hands, mix in a little of the BBQ sauce as you go. You won’t need too much. Bone Appetite!!!!

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Cuban Corn 

WHAT YOU NEED: 

  • 4 cobbs of corn
  • 2 tablespoons of mayonnaise
  • 1 tablespoon of feta cheese
  • 1 lime
  • ½ teaspoon cayenne pepper
  • 2 spring onion stalks
  • salt and pepper to taste

WHAT YOU DO:

  1. Light one of the grill elements and set it to high
  2. Shuck all of the corn
  3. When the grill is super hot, place the corn directly over the heat and with long tongs, turn them regularly. You want them to blacken. This should take about 5 minutes with constant turning.
  4. At the same time, mix all of the other ingredients together on a plate. Juice the lime into the mix and grate the zest in as well.
  5. When the corn is done, let them sit for a few minutes and them roll them around in the mixture until they’re fully covered.
  6. Chop the onions, including the white section and sprinkle all over the corn and serve.