Try some fall-off-the-bone barbecue ribs and delicious juicy chicken. Begin your summer this year with the best Memorial Day barbecue recipes you’ve ever tried.
Best Ever Baby Back Ribs
The trick to making these fall off the bone ribs is cooking them at a low temp for about 6-7 hours. The tenderness depends on the cooking time and the flavor depends on the rub. (My own recipe for the rub is below)
- One full rack of baby back ribs (this is my choice but you can use a full rack of any type of pork or beef ribs)
- 1 ½ cups of barbecue rub (see recipe below)
- 3-4 cups barbecue sauce
Preheat your grill to 250 degrees.
- Prepare a double thickness wrap of “heavy duty” foil large enough to completely wrap the ribs without leaking drippings
- Rub the entire rack of meat with the rub mixture, making sure to get the rub in all the crevices.
- Wrap the ribs in the double thick layers of foil. It is very important that the foil be closed tightly to prevent the drippings from coming out during cooking. Ribs will be placed on the grill with the meaty side down. Be careful not to tear the foil as you wrap.
- Place the wrapped ribs in the preheated barbecue grill, (meaty side down).
- Close the lid to the grill and allow to cook for approximately 6-7 hours.
- For the last 20 minutes of grilling unwrap the meat and baste the ribs with your favorite barbecue sauce, increasing the heat on the grill to approximately 350 for the last 20 minutes
Note: These ribs can be roasted in the oven if you prefer, following the same process.
Cut the ribs in the desired portion sizes and dig in! Serve the ribs with plenty of sauce on the side for dipping.
Country Grilled Chicken
This tender flavorful chicken is my family’s favorite. It cooks quickly on the grill and remains tender and juicy. The greatest thing about this chicken is the easy preparation.
Preheat barbeque grill to 350 just before you’re ready to cook the chicken.
- 6-8 pieces of boneless chicken thighs
- 1 cup ranch dressing (I use light ranch dressing)
- ½ tsp seasoned salt
- 1 clove minced garlic
- ½ tsp onion powder
- ¼ tsp fresh ground black pepper
- ¼ tsp cayenne pepper (optional)
- ½ tsp granulated sugar
- Place all ingredients, except chicken, in a large zip lock bag
- Close the bag and mix the marinade in the bag by moving the bag around in your hands until well blended
- Salt and pepper the chicken pieces as desired
- Add the chicken to the zip lock bag and mix again
- Refrigerate the chicken and mixture in the bag for about three hours (or longer)
- Remove the chicken from the bag and shake off excess marinade.
- Discard remaining marinade and bag
- Place chicken pieces on the preheated grill
- Cook for approximately 10 minutes on each side
- Check for doneness with a meat thermometer (should reach 170 degrees)
My family loves this chicken just as it is. However, you can serve the chicken with your choice of dips or sauces on the side.
Best Memorial Day Barbeque Rub
This rub is perfect for ribs. However, it can be used on almost any meat. I use this rub for chicken, ribs, and chops. I make a triple batch and use the rub all summer. If you make extra you can store it in a mason jar.
- ¼ cup coarse sea salt
- 1 tsp fresh ground black pepper
- 1 tsp smoked paprika
- 1 tsp chili powder
- 2/3 cup packed dark brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp celery salt
- Pinch of cayenne pepper (optional)
- Mix all ingredients in a medium size bowl until well blended.
- Use immediately or store in a Mason jar or other air tight container