Secrets for Fast & Flavorful Campsite Meals
- Try the plastic bag trick. Make the marinade, like Weber Sauces & Seasonings® Just Add Juice™ marinade mixes, and place it in a resealable plastic bag. Add food, close the bag and massage it through the bag. It locks the flavor in and makes it much easier to store in your refrigerator. You can use this same technique to prep and oil your food.
- Oil the food, not the grates. If you oil your grates, you are essentially gluing your food to them. The oil burns quickly on the hot cooking grates and becomes sticky, “gluing” uncoated food to the grates. When you oil the food, it keeps the juices inside the food, promotes caramelization and prevents sticking.
- Make sure you have these important grilling tools: locking long-handled tongs, plenty of fuel (charcoal or propane), salt and pepper, and heavy duty aluminum foil.
Beer-Bathed Barbecued Ribs
- 2 racks baby back ribs, 1-1/2 to 2 pounds each
- 1 package Weber® Mesquite Marinade Mix
- 1 cup beer, divided
- 1 large mango, peeled, pitted and puréed
- 1 tablespoon brown sugar
- Juice of 1 lime
- Remove the thin membrane from the back of each rack of ribs. Lay the ribs on a large rimmed sheet pan.
- Mix the marinade mix and 1/2 cup of the beer in a small bowl. Brush the wet marinade over both sides of the ribs. Cover with plastic wrap and refrigerate for 2 to 4 hours.
- Allow the ribs to stand at room temperature for about 30 minutes before cooking. Lift the ribs from the sheet pan and reserve the excess liquid that drips onto the sheet pan. Cook the ribs, bone side facing down, over Indirect Low heat, with the lid closed, for 1 hour. Meanwhile pour the liquid from the sheet pan into a small saucepan. Add the remaining 1/2 cup of beer, the mango puree, brown sugar, and lime juice. Bring the mixture to a simmer over medium heat. Simmer for 1 minute and move the saucepan from the heat.
- After the ribs have cooked for 1 hour, brush them lightly on both sides with the beer mixture. Continue to cook the ribs over Indirect Low heat, with the lid closed as much as possible, until the meat is tender and has shrunk back from the ends of the bones, brushing the ribs every 20 to 30 minutes. The total cooking time will be 2 to 3 hours.
- Transfer the ribs to a clean sheet pan and tightly cover with aluminum foil. Let rest for 10 to 15 minutes before slicing into individual ribs. Serve warm.