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18
Beef Ribs
2-3 lbs. beef back ribs
2 – 8 oz. cans tomato sauce
1
⁄4 cup red wine vinegar
2 tablespoons prepared mustard
1 tablespoon prepared horseradish
1 tablespoon instant minced onion
1
⁄2 teaspoon garlic powder
1
⁄4 teaspoon pepper
Place ribs in a shallow glass or plastic dish large enough to accommodate them in a single
layer. Combine remaining ingredients and pour over ribs. Turn meat over to completely coat with
marinade. Cover with plastic wrap and refrigerate at least 4 hours turning occasionally. Remove
ribs from marinade and place on cooking grill. Pour remaining marinade over ribs allowing
excess to drain into water pan. Smoke-cook 3
1
⁄2 to 4 hours.
Beef Brisket
1 beef brisket, 5-6 lbs.
1 envelope dry onion soup mix
2 tablespoons port wine
2 cups barbecue sauce
Combine soup mix and wine to make a paste. Spread over surface of the brisket. Allow brisket
to stand at room temperature 2 hours before cooking. Add barbecue sauce to the water in the
water pan. Position brisket in center of cooking grill. Cover and smoke-cook approximately 6
hours or until tender.
Glazed Meat Loaf
1
1
⁄2 lbs. lean ground beef
1
⁄2 cup soda crackers, coarsely crumbled
1
⁄2 cup onion, finely chopped
2 eggs, slightly beaten
1 teaspoon salt
1
⁄2 teaspoon garlic salt
1
⁄2 teaspoon paprika
1
⁄4 teaspoon pepper
3
⁄4 cup milk
1
1
⁄2 cups sharp cheddar cheese, cubed
2 slices bacon
Combine ground beef, crumbs, onion and seasonings in a large bowl. Add eggs, milk and
cheese cubes; mix lightly until blended. Turn mixture into an aluminum foil pan and shape into
a loaf. Place bacon slices lengthwise on top of meat loaf. Position foil pan with meat loaf in
center of cooking grill. Smoke-cook 4 hours or until top of loaf feels firm.