Looking for some new foods to throw on the grill or in the smoker this Memorial Day weekend?
Check out some of the new barbecue cookbooks to hit the shelves this spring.
Here is a recipe for ribs and even a cake that are featured in two new cookbooks.
For more recipes and details about several new books, look in the Tulsa World Scene section on Monday.
Smoke Mustard Glazed Spareribs 1 slab spareribs
Sauce:
1¼ cups ketchup
1/3 cup apple cider vinegar
3 tablespoons prepared spicy brown mustard
2 tablespoons light brown sugar
3 tablespoons water
1 teaspoon onion powder
¼ teaspoon Louisiana hot sauce
1. Heat a cooker to 250 to 275 degrees. Combine all the ingredients for the sauce in a small saucepan over medium heat. Simmer for 10 minutes. Divide the sauce in half and set aside both portions.
2. Oil the grate and place the ribs on it bone-side down over indirect heat. Cover and cook for 1½ hours. Spray with apple juice, turn, and cook for about 1½ hours more before turning and basting with apple juice again.
3. Cook for another 1 to 1½ hours, then test to see if the ribs are pull-apart tender. When tender, cook for 30 minutes longer, glazing the ribs with sauce every 10 minutes or as often as desired.
4. Transfer the ribs to a cutting board and let them rest, covered loosely with aluminum foil, for 10 to 15 minutes. Cut the ribs into individual pieces and serve with the reserved sauce.
— adapted from America’s Best Ribs
This recipe for a smoked cake by Ken Goodman has won several blue ribbons at competitions. You can cook it in the oven, but the smoker will give it another level of flavor.
Kenny’s Smokin’ Butter Cake ½ cup (1 stick) unsalted butter, room temperature
4 eggs
1 box pound cake mix
1 pound powdered sugar
8 ounces cream cheese, at room temperature
1. Prepare your smoker and bring temperature to 350 degrees. Grease a 9-by-13 inch baking pan, and set aside.
2. In the bowl of a stand mixer, beat butter, 2 eggs and cake mix until combined. (You can also do this with a spoon.) Using a spatula, spread the batter into the prepared pan and smooth evenly.
3. In another bowl attached to the stand mixer, beat the powdered sugar, cream cheese and remaining 2 eggs until smooth. Spread over the cake batter.
4. Place the pan in the smoker and bake, with smoker lid on, for 30 minutes, or until the top is golden and pillowy, and a tester inserted into the cake comes out almost clean. If the temperature in your smoker has dropped too far below 350 degrees during cooking, it may take longer for the cake to finish.
5. Transfer to a rack to cool. Cut into generous pieces and serve with berries or sliced fruit.
— adapted from Wicked Good Barbecue
