Garlic and Onion Smoked Ribs

Garlic and onion smoked ribs that are fall-off-the-bone perfection, from Reynolds Wrap Ambassador Grillin Fools.

  • Prep Time

    20 minutes

  • Servings

    6

  • Cook Time

    3 hoiurs

Ingredients

Directions

Skin the ribs on the bone side and then score the remaining fat. Trim the fat and silver skin from the meat side.

Season the bone side first and salt with your favorite barbecue beef rub. Repeat the seasoning on the meat side.

Prepare the grill for two-zone grilling with hot coals on one side and the meat on the other. Target temperature inside of the grill is 275–300° F.

Slice the onions in half and chunk up into quarters. Separate the bulbs of garlic into 3–4 clove chunks.

Add smoke wood, a couple chunks of onion and 5–6 cloves of garlic into the hot coals, and add the ribs to the side with no direct heat. Keep adding onion and garlic as soon as you can’t smell the onion and garlic (about every 30 minutes).

Once the bark on the ribs looks just how you want it and the bones are poking out a lot, remove from the grill and prepare the foil.

Set down the baking sheet and lay three sheets of foil, layered partially over each other, across the pan with 18 inches on each side.

Rotate 90 degrees and lay down two more sheets of foil. Push the foil up against the inside lip of the baking sheet.

Set the rib bones-side down on the foil and add the wine and beef broth.

Wrap up the foil loosely on top of the ribs and place the baking sheet on the side of the grill with no direct heat. After an hour, check the temperature. If the temperature is 204° F or higher, they should be done (prime grade beef ribs can go to 210° F or even 214° F).

Let the ribs rest outside of the foil for at least 30 minutes. Slice and serve.

Foil Boat Ribs

Pork ribs smoked and then placed in a foil boat with barbecue sauce and butter, from Reynolds Wrap Ambassador Grillin’ Fools.

  • Prep Time

    30 minutes

  • Servings

    6

  • Cook Time

    3 hours

Ingredients

Directions

Trim the pork spareribs to be St. Louis-style ribs and remove the membrane from the bone side of the ribs.

Season the bone side first with the barbecue rub and the salt (if needed) then flip over and season the meat side.

Prepare the grill for two-zone grilling with hot coals on one side and nothing on the other.

Place the ribs on the side of the grill with no coals and place a chunk of smoke wood on the fire. Target internal temperature of the grill is 300° F.

Smoke the ribs for 90 minutes.

Prepare a foil boat for each slab by taking a piece of Reynolds Wrap Heavy Duty Foil that is a little longer than twice the length of each slab and fold it in half.

Add half the butter to each boat and half the barbecue sauce or apple butter.

Place the ribs meat-side down and then tighten up the foil around the ribs, leaving the top open.

Place the foil boat back on the indirect side of the grill and add another chunk of smoke wood over the coals if needed.

Once the bones stick out more than half an inch, remove from the boat (reserving the buttery slurry in the boat) and place the ribs meat-side down over the hot fire.

Sear quickly until there is a little char on the ribs and then place on a platter.

Slice the ribs and pour the butter slurry over the ribs. Enjoy!

Zesty and Easy Grilled Marinated Vegetables

The perfect side dish for your next barbecue feast, from Reynolds Wrap® Ambassador My Forking Life.

  • Prep Time

    10 minutes

  • Servings

    6

  • Cook Time

    15 minutes

Ingredients

Directions

Place zucchini, yellow squash, white onion, red bell pepper and white button mushrooms in a large bowl. Set aside.

Whisk together olive oil, fresh lemon juice, Italian seasoning, minced garlic, kosher salt and black pepper in a separate small bowl. Pour this mixture over the vegetables in the large bowl and stir to combine, ensuring all of the vegetables are coated.

Cover and place vegetables in the refrigerator for 20–30 minutes.

Meanwhile, preheat your grill to medium-high heat, between 375° F and 400° F.

Tear off six 16-inch sheets of Reynolds Wrap Heavy Duty Foil and divide the marinated vegetables into the center of each sheet. Bring up the long sides of the foil, so the ends meet over the vegetables. Double-fold the long ends, then double-fold the short ends to seal the packet.

Add the foil packets to the preheated grill and grill for 15–20 minutes, until the vegetables are tender.

Carefully remove the foil packets from the grill with gloves or tongs. Wait 5 minutes before carefully opening foil packets. Season with salt and pepper to tase. Enjoy.

Misty’s Smoked Pork Nachos

A tasty smoked meat recipe from Reynolds Kitchens® Butcher Paper Ambassador Seattle Butcher’s Wife. Wrap your pork in Reynolds Kitchens® Butcher Paper to lock in moisture for juicy meat and a crispy bark.

  • Prep Time

    5 minutes

  • Servings

    15

  • Cook Time

    12 hours

Ingredients

Directions

Preheat smoker to 225°F and trim the pork shoulder, if needed.

Score the fat, cutting a grid pattern into the fat cap, cutting just enough to get through the fat to the meat.

Rub the entire pork shoulder with mustard for the binder.

In a small bowl, combine the ingredients for the rub and stir. Once mixed, cover the rub over the entire pork shoulder. Press the rub into the mustard before turning the pork over to sprinkle the other side.

Place the pork into the smoker. Insert probe to monitor the temperature.

Mix the water and apple cider in a spritz bottle.

Smoke for 2 hours. After 2 hours, you can spritz the pork, and continue spritzing the pork every hour until the pork reaches an internal temperature around 165°F–170°F or until a nice crust forms.

Wrap using Reynolds Kitchens® Butcher Paper. Place back in smoker to continue cooking.

Remove when pork reaches an internal temperature of 203°F–205°F and let rest for 1–2 hours before shredding.

Line a baking sheet with Reynolds Kitchens® Butcher Paper. Lay out tortilla chips and top with cheese, beans and smoked pork, layering twice.

Pop the baking sheet back into the smoker at 300°F for 10 minutes.

Top with salsa, sour cream and jalapenos. Enjoy!

Foil Pack Grilled Vegetables

A side dish you won’t want to miss, from Reynolds Wrap Ambassador The Recipe Critic.

  • Prep Time

    10 minutes

  • Servings

    5

  • Cook Time

    20 minutes

Ingredients

Directions

Preheat your grill to medium-high heat. In a large bowl combine the bell pepper, Brussels sprouts, corn and baby potatoes. Add the olive oil, Italian seasoning, garlic powder, paprika, chili powder, salt and pepper. Stir to combine.

Tear off 4 sheets of Reynolds Wrap Heavy Duty Foil. Divide the vegetables into each sheet of foil and fold up on the sides until it is sealed and forms a packet.

Add to the grill and cook for 20 to 25 minutes or until vegetables are tender.

Sheet Pan Vegetable Chow Mein

A super easy sheet pan chow mein recipe that features beautifully charred noodles loaded with crispy noodles and colorful vegetables, from Reynolds Wrap Ambassador Omnivore's Cookbook.

  • Prep Time

    15 minutes

  • Servings

    4

  • Cook Time

    18 minutes

Ingredients

Directions

Preheat the oven to 450 F (230 C). Line a large baking sheet with Reynolds Wrap® Non-Stick Foil.

Prepare the Noodles

Bring a pot of water to a boil. Cook the noodles according to instructions until al dente. I’ve found it’s best to reduce cooking time by 1 minute. If using Hong Kong pan fried noodles, you only need to briefly boil the noodles, 30 seconds or so. Once done, drain the noodles. Rinse with cold tap water a few times to stop the cooking. Drain very well by tossing the noodles with your hands, then set aside.

Sauce

Mix all the ingredients together in a medium-sized bowl.

Roasting

Add the mushroom, carrots and broccoli into a big bowl and drizzle with 1 tablespoon of peanut oil. Toss to coat well and transfer to the lined baking sheet. Roast for 6 minutes until the vegetables just start to soften.

Remove the baking sheet from the oven and move the vegetables to one side. Add the noodles into the big bowl you used earlier and add 1 tablespoon of oil. Toss to coat well and transfer to the sheet pan. Add the asparagus, green peas, bell pepper and green onions. Add the remaining 1 tablespoon of oil and toss to coat. Roast for 6 minutes or so, until the noodles have just begun to turn golden.

Remove the sheet pan from the oven. Drizzle the sauce over the noodles and toss everything together. Roast for another 6 minutes, until the vegetables have turned soft but are still crisp, and the noodles have lightly browned. Serve hot as a main dish.

Grilled Cajun Chicken Wings

Delicious and easy-to-make Grilled Cajun Chicken Wings, from Reynolds Wrap Ambassador Ask Chef Dennis.

  • Prep Time

    15 minutes

  • Servings

    4

  • Cook Time

    30 minutes

Ingredients

Directions

In a small bowl, mix together the seasonings.

Pat the chicken wings dry with paper towels.

Place the wings in a large bowl and sprinkle the seasoning mixture over the wings. Toss the wings to coat them.

Arrange the wings in a single layer on a wire rack set inside a baking sheet lined with Reynolds Wrap Heavy Duty Foil. Leave space between each wing.

Place baking sheet with wings in the refrigerator for 6 to 8 hours (or overnight).

Using two 16-inch sheets of foil, make a cross with the foil. Place the wings on the foil and wrap them with the first piece of foil, leaving room for air to circulate in the packet. Close the packet. Using the other piece of foil, finish wrapping the wings to make a good seal on the packet.

Place the foil packets of wings on a preheated 350 F grill and close the lid.

Let the wings cook for 10 minutes, then flip the packets over to the other side and cook the wings for an additional 10 minutes.

Carefully cut open the top of the packet and let the wings cook for an additional 6 to 8 minutes to let the heat dry up the wings just a bit.

Carefully remove the foil packets and place on a serving platter.

Serve with ranch or blue cheese dressing, along with lemon wedges. Garnish with chopped Italian parsley and chopped green onions.

Cranberry Orange Bubble Pull-Apart Bread

Sugar-coated, delicious pieces of bread dough with juicy craisins and a sweet orange glaze, from Reynolds Wrap Ambassador Oh Sweet Basil.

  • Prep Time

    1 hour 30 minutes

  • Servings

    18

  • Cook Time

    40 minutes

Ingredients

Directions

Line a 9-by-13-inch dish with Reynolds Wrap Non-Stick Foil. For taller bread, use an 8-by-11-inch dish.

Allow for the dough to thaw in a foil-lined pan covered with greased plastic wrap. If you are going to cut the bread into halves or quarters, this is the point to do that. Quarters are better when feeding a crowd.

In a small dish, melt butter.

In another small dish, combine the sugar and zest of the 3 oranges.

Drizzle a little butter in the bottom of the pan and sprinkle with a little sugar. Add the bread balls in one layer. Drizzle a little butter and sugar again. Finish with your final bread, butter and sugar.

Sprinkle the craisins over the dough. Cover with plastic wrap and refrigerate overnight, or let rise in a warm spot for about an hour, or until doubled in size. If you truly let it rise, they will get big like rolls, but if you’re in a hurry it’s OK to move on to the next step even if they haven’t doubled. I use the proof setting on my oven to go even faster.

Heat the oven to 350 F. If you started the rolls overnight, remove them from the fridge to sit on the counter while the oven preheats.

Bake at 350 F for 25 to 30 minutes or until cooked through. I like to tent mine with more Reynolds Wrap Non-Stick Foil for the last 10 minutes.

Meanwhile, prepare the glaze.

Remove the bread from the oven and allow to sit for 5 minutes. Drizzle with glaze and enjoy!

 

Glaze

Mix powdered sugar, orange juice, zest of 1 large orange and almond and vanilla extracts together until smooth. Drizzle all over the hot rolls to allow glaze to melt into them.

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