KANSAS CITY, Mo. -- Ribs and steaks are a classic bbq entrées, but grilling them to perfection can be a tough task if you're new to the grilling world. Steven Deckert with LongHorn Steakhouse revealed a few of the restaurant chain's secrets for getting the most flavor out of a slab of ribs or a steak.
Baby Back Ribs
Baby back ribs slow-roasted for four hours for flavor and fall-off-the-bone tenderness, then fire-grilled and basted with our house-made BBQ sauce.
- 2 racks of baby back ribs
- 2 tablespoons of canola oil
- 2 cups of BBQ sauce of your choice
- 2 tablespoons of salt
- 2 tablespoons of pepper
- 1 tablespoon of granulated garlic powder
- 1 tablespoon of granulated onion powder
- You can find prepared and cut racks of ribs at your local butcher or grocery store. If you have a full rack of ribs, we suggest you cut them in half if you’re cooking in an oven in your home kitchen or on a typical gas grill.
- Season ribs with salt, pepper, granulated onion powder and granulated garlic powder.
- Lay ribs meat-side down on a baking sheet with an elevated edge. Cover the sheet pan completely in aluminum foil.
- Bake in 325-degree oven for approx. 2 ½ hours or until meat is tender enough to be pulled from the bone.
- Chill the baby back ribs in the refrigerator for about one hour so that the meat doesn’t fall apart.
- Apply canola oil to char-grill and heat to medium-high.
- Place ribs on grill meat-side up and baste with BBQ sauce.
- Grill for approx. 3 minutes.
- Flip so meat-side is down, and grill for 3 minutes. Apply BBQ sauce to the back of the ribs.
- Grill ribs until BBQ sauce has started to caramelize and meat has started to get crisp edges.
- Let ribs rest for 5 minutes then brush with BBQ sauce before cutting them into 1 and 2-bone pieces. Serve with remaining BBQ sauce on the side for dipping.
Recipe serves four.
Grilling Tips: How to Grill a Great Steak
Below are a few tricks of the trade from grill masters at LongHorn Steakhouse to help you grill the perfect steak this summer.
Selecting Your Steak
- When selecting a steak, remember three things: cut, marbling and freshness.
- Marbling is the whiteness that runs through the steak and makes it juicy.
- Filets, sirloins and ribeyes are three common cuts you can find at your local grocer.
- Filets are lean and tender. They have a buttery texture and subtle flavor.
- Sirloins are also a lean cut and are very juicy.
- Bone-in Ribeye has the most marbling – and is the juiciest and most flavorful steak.
- Fresh steak is always best because it guarantees the meat will be tender and juicy.
Seasoning Your Steak
- Seasoning helps the true flavor of the meat shine and can add another layer of taste to the meal.
- For steaks, LongHorn uses one of three secret dry seasonings, but similar flavors can be achieved at home.
- Combine salt, pepper, granulated onion powder and granulated garlic powder. Salt should account for half of the mixture. Adjust the seasoning as needed.
- Don’t be shy when seasoning. Season the steak boldly. Sprinkle and rub the seasoning on both sides of the meat, making sure it’s coated.
Grilling Your Steak
- If you’re using an outdoor grill, fully clean and prep it using a wire-bristled brush and light coat of vegetable or olive oil on the grates.
- Heat the surface of the grill so that it’s very hot – bring the temperature up to 500 degrees.
- Sear the steak on one side until grill marks appear, then give it a quarter turn while on the same side. Flip and repeat.