Have a legendary National Barbecue Month with these 3 recipes

May is considered National Barbecue Month. May is typically when barbecue enthusiasts begin strapping on their aprons for some summertime outdoor grilling. To celebrate National Barbecue Month, we’ve found a few great recipes to share with American Legend families to enjoy all summer long!

Slow Roasted Baby Back Ribs: Kudos Kitchen by Renee 

Ingredients:

• Baby Back Ribs
• Apple Cider Vinegar
• Tomato Paste
• Smoked Paprika
• Brown Sugar
• Garlic Powder
• Salt and Pepper

Instructions:

1. Use a paper towel and paring knife to remove as much of the silver skin from the back of the ribs as possible.
2. The key to keeping these ribs moist and tangy is by liberally brushing them with apple cider vinegar before roasting. Allowing the ribs to sit approximately 30 before roasting allows the vinegar to permeate the meat making it tender and tasty.
3. Once the ribs have had a chance to sit with the vinegar, it’s time to season them with salt, pepper, and garlic powder before sliding them into a low, 300-degree oven to roast for 2½ hours.
4. After the initial roast, sprinkle the ribs generously with smoked paprika and return them to the oven to cook for an additional 1½ hours.
5. Upon removing the ribs from their second roasting in the oven, spread them liberally with tomato paste and sprinkle them lightly with brown sugar.
6. Return the ribs back into the oven for 20 minutes at 375 degrees, which will caramelize the brown sugar just the right amount, making the ribs sticky, and messy. Just the way baby back ribs are supposed to be!

Texas Smoked Brisket: House of Nash Eats 

Ingredients: 

• 1 (12- to 14-pound) brisket, packer cut
• 1/4 cup ground black pepper
• 1/4 cup kosher salt
• 2 tablespoon granulated garlic

Instructions:

• Combine the black pepper, kosher salt, and garlic powder.
• Trim the fat cap to 1/4-inch to 1/2-inch thick, then rub the brisket all over with the spice rub. Let the brisket sit at room temperature for 1 hour.
• Start the smoker and get the temperature up around 225 to 250°F. Fill a disposable aluminum pan with water and set it on the smoker to create humidity. You will want the water pan to be full during the smoke.
• Place the brisket on the smoker fat side up and close the lid. Leave the lid closed and smoke the brisket for at least 3 hours, then start to check it every 30 minutes or so too see that a nice dark color is developing, spritzing the surface of the brisket with water or vinegar in a spray bottle if it starts looking dry.
• When the brisket has a dark color and reaches an internal temperature of around 165°F to 170°F on an instant read meat thermometer (around the 5 to 6 hour mark), you might choose to wrap your brisket in unfinished butcher paper, peach paper, or foil. There's nothing scientific about this, just wrap it all up by folding the paper or foil around the meat and stick it back on the smoker.
• Continue to cook through the stall (a long period where the temperature of the brisket doesn't go up and may even decrease a bit). This can go on for hours, but don't worry, it's totally part of the process of making truly amazing smoked brisket.
• The brisket will be done when the internal temperature reads somewhere between 200°F and 210°F when measured in the middle of the flat part of the brisket (203°F seems to be the magic number). You can also tell doneness by feeling the brisket with a thin, clean towel to see if it is soft and tender.
• Remove the brisket from the smoker and let it rest for 1 to 2 hours, still wrapped, until the internal temperature drops to 140°F to 145°F, then slice against the grain and serve.

Easy Grillable Veggie Burgers: Minimalist Baker 

Ingredients:

• 1 cup cooked brown rice
• 1 cup raw walnuts (or sub breadcrumbs)
• 1/2 Tbsp avocado oil (plus more for cooking)
• 1/2 medium white onion (finely diced // 1/2 onion yields ~3/4 cup)
• 1 Tbsp each chili powder, cumin powder, and smoked paprika
• 1/2 tsp each sea salt and black pepper (plus more for coating burgers)
• 1 Tbsp coconut sugar (or sub organic brown or muscovado sugar)
• 1 1/2 cups cooked black beans* (well rinsed, drained and patted dry)
• 1/3 cup panko breadcrumbs (if gluten-free, use gluten-free bread crumbs)
• 3-4 Tbsp vegan BBQ sauce

Instructions:

• If your brown rice isn’t cooked yet, start there by following this method for the best results. Otherwise, move onto the next step.
• Heat skillet over medium heat. Once hot, add raw walnuts and toast for 5-7 minutes, stirring frequently, until fragrant and golden brown. Let cool and move onto the next step.
• In the meantime, heat the same skillet over medium heat. Once hot, add oil and onion. Season with a bit of salt and pepper and sauté for 3-4 minutes, or until onion is fragrant, soft, and translucent. Remove from heat and set aside.
• Once walnuts are cooled, add to blender or food processor with chili powder, cumin, smoked paprika, salt, pepper and coconut sugar and blend until a fine meal (see photo) is achieved. Set aside.
• To a large mixing bowl, add drained, dried black beans and mash well with a fork, leaving only a few whole beans (see photo).
• Next add cooked rice, spice-walnut mixture, sautéed onion, panko bread crumbs, BBQ sauce, and mix thoroughly with a wooden spoon for 1-2 minutes, or until a moldable dough forms. If dry, add extra 1-2 Tbsp (amount as original recipe is written // adjust if altering batch size) BBQ sauce. If too wet, add more panko bread crumbs. Taste and adjust seasonings as needed.
• For larger burgers, divide into 5 patties (1/2 cup in size // amount as original recipe is written), or form 10 smaller burgers (1/4 cup in size // amount as original recipe is written). To help form the patties, line your 1/2 or 1/4 measuring cup with plastic wrap and pack with burger mixture. Press down to pack firmly, then lift out by the plastic wrap’s edge, and slightly flatten with hands to form a 3/4-inch thick patty. Set on a baking sheet or plate for grilling.
• If grilling, heat the grill at this time and brush the grill surface with oil to ease cooking. Otherwise, heat the same skillet you used earlier to medium heat.
• Once skillet is hot, add just enough oil to lightly coat the bottom of your skillet, then add your burgers – only as many as will comfortably fit in the pan. Otherwise, add burgers to the grill and close lid.
• Cook for 3-4 minutes or until well browned on the underside, then flip gently. They aren’t as firm as meat burgers, but will definitely hold their shape. Reduce heat if cooking/browning too quickly. Cook for 3-4 minutes on other side.
• Remove burgers from heat to let cool slightly, and prepare any other toppings/sides at this time (such as grilling/toasting your buns).
• Serve burgers as is, or on toasted buns with desired toppings. Leftovers keep in the refrigerator for 2-3 days. See notes for freezing/reheating instructions. 

Don’t forget your side-dishes! Barbecue is often served with sides like macaroni and cheese, coleslaw, and corn on the cob.