• Choose a category
• All
• Classic-Fiction

THE GRILL

Gas:

Indirect heat, medium-high (350° to 375°F)

3- or 4-burner grill–middle burner(s) off

2-burner grill–1 side off

Clean, oiled grate

Charcoal:

Indirect heat, medium-light ash

Split charcoal bed (about 2 dozen coals per side)

20 replacement coals

Heavy-duty drip pan set between banks of charcoal

Clean, oiled grate on medium setting

TIMING

Prep: 10 minutes (plus 10 minutes for rub and glaze)

Grill: 30 minutes

GRILL TOOLS AND EQUIPMENT

• Long-handled tongs

• Long-handled basting brush

INGREDIENTS (MAKES 4 SERVINGS)

8 beef back ribs, about 10 ounces each

¼ cup Cajun Blackening Rub (page 373)

2 teaspoons garlic-flavored

oil Oil for coating grill grate

¾ cup Steakhouse Glaze (page 389)

1 tablespoon ground chipotle chile

Photo: Dinosaur Ribs

DIRECTIONS

1. Heat the grill as directed.

2. Rub the ribs with the Cajun rub and coat with the garlic-flavored oil.

3. Brush the grill grate and coat it with oil. Put the ribs on the grill away from the heat, cover the grill, and cook until you can pierce the meat of one of the thickest ribs easily with a fork, about 30 minutes, turning once after 10 minutes. Baste with the glaze and turn several times during the last 10 minutes of cooking.

4. Remove the ribs to a large platter and serve.

Herb-Crusted Pork Loin with Pistachios

The sweet, nutty, fragrant mixture of pistachios, garlic, lemon, and herbs runs through the heart of this pork loin. Try to buy roasted shelled pistachios. If you can’t find them, you will have to shell about 30 nuts to make 1/3 cup. The easiest way to toast them is in a microwave. Put the nuts on a plate and cook them at full power for 2 minutes. Stir and cook in 30-second intervals until they smell toasted.

TIMING

Prep: 20 minutes (plus 5 minutes for rub)

Grill: About 1 hour

GRILL TOOLS AND EQUIPMENT

• Long-handled tongs

THE GRILL

Gas:

Indirect heat, medium-high (350° to 375°F)

3- or 4-burner grill–middle burner(s) off

2-burner grill–1 side off

Clean, oiled grate

Charcoal:

Indirect heat, medium ash

Split charcoal bed (about 2 dozen coals per side)

20 replacement coals

Heavy-duty drip pan set between banks of charcoal

Clean, oiled grate on medium setting

INGREDIENTS (MAKES 4 SERVINGS)

1/3 cup shelled roasted pistachio nuts, coarsely chopped

3 tablespoons golden raisins, finely chopped

2 cloves garlic, minced

Finely grated zest and juice of 1 lemon

¼ cup chopped fresh flat-leaf parsley

¼ teaspoon kosher salt

1/4 teaspoon ground black pepper

2 tablespoons olive oil

1 center-cut pork loin, about 2 pounds, 7½ inches long and 2½ inches in diameter

3 tablespoons Tuscan Rosemary Rub (page 375)

Oil for coating grill grate

DIRECTIONS

1. Combine the pistachio nuts, raisins, garlic, lemon zest, parsley, salt, pepper, and 1 tablespoon of the olive oil in a bowl.

2. Heat the grill as directed.

3. Insert a long, thin-bladed knife into the center of one end of the roast until the tip comes out the other end. Enlarge the hole so that it is about 1 inch wide all the way through the roast. Stuff the hole with the pistachio mixture. Rub the outside with the remaining 1 tablespoon olive oil and the herb rub.

4. Brush the grill grate and coat it with oil. Put the roast on the grill away from the heat, cover the grill, and cook until an instant-read thermometer inserted into the center of the meat registers about 155°F, about 1 hour, turning it once halfway through. If your grill has a temperature gauge, it should stay between 350° and 375°F.

5. Remove to a large serving platter; drizzle with the lemon juice. Let rest for 8 to 10 minutes; slice and serve.

TIMING

Soak wood chips: 1 hour

Prep: 15 minutes (plus 10 minutes for rub and sauce)

Grill: About 2½ hours

Spicy Maple Pork Shoulder

The picnic shoulder is a popular cut of pork for barbecue. That’s because it’s a little leaner than the butt portion of the shoulder but still has great flavor. The picnic comes from the upper foreleg, so it is smaller in circumference