Labor Day Grilling Tips with LongHorn Steakhouse

WILLISTON, Vt. - Erin spent the morning at LongHorn Steakhouse learning to make their Outlaw Ribeye and Baby Back Ribs at the restaurant's Williston Location.

The LongHorn Steakhouse Grill Us Hotline will be open this Labor Day weekend to provide steak and grilling tips and recipes in advance of holiday grill-outs. The restaurant’s certified Grill Masters will be available via phone on Sunday, September 3 from 11 a.m. to 5 p.m. eastern time to provide expert tips just in time for holiday grill-outs.  You can reach them by calling 1-855-LH-GRILL, or text GRILL to 55702.

For more information, visit the LongHorn Steakhouse Website by clicking here. You can also find them on Twitter and Instagram at @LongHornSteaks or on Facebook by clicking here.

 

 

 

 

 

 

 

 

 

 

 

 

Recipes

Baby Back Ribs

Inspired by LongHorn Steakhouse’s Executive Chefs

Ingredients

· 2 racks of baby back ribs

· 2 tablespoons of canola oil

· 2 cups of BBQ sauce of your choice

· 2 tablespoons of kosher salt

· 2 tablespoons of cracked pepper

· 1 tablespoon of granulated garlic powder

· 1 tablespoon of granulated onion powder

Directions

· You can find prepared and cut racks of ribs at your local butcher or grocery store. If you have a full rack of ribs, we suggest you cut them in half if you’re cooking in an oven in your home kitchen or on a standard gas grill.

· Season ribs with salt, pepper, granulated onion powder and granulated garlic powder.

· Lay ribs meat-side down on a baking sheet with an elevated edge. Add one cup of water and cover the sheet pan completely in aluminum foil.

· Bake in 325-degree oven for approx. 2 ½ hours or until meat is tender enough to be pulled from the bone.

· Chill the baby back ribs in the refrigerator for about one hour so that the meat doesn’t fall apart.

· Apply canola oil to grill grates and heat to medium-high.

· Place ribs on grill meat-side up and baste with BBQ sauce.

· Grill for approx. 3 minutes.

· Flip so meat-side is down, and grill for 3 minutes. Apply BBQ sauce to the back of the ribs.

· Grill ribs until BBQ sauce has started to caramelize and meat has started to get crisp edges.

· Let ribs rest for 5 minutes then brush with BBQ sauce before cutting them into 1 and 2-bone pieces.

· Serve with remaining BBQ sauce on the side for dipping.

Recipe serves four.

Outlaw Ribeye

LongHorn Grilled Ribeye

Inspired by LongHorn Steakhouse’s Signature Menu Item

Ingredients

For Steak

· 4 18 oz. bone-in ribeye steaks

· 3 tablespoons salt

· 1 tablespoon pepper

· 1 tablespoon granulated onion powder

· 1 tablespoon granulated garlic powder

Directions

· At LongHorn Steakhouse, we recommend a char-grill for bone-in steak like our Outlaw Ribeye®. If grilling outdoors, clean and spray oil on your grill, heat to 550° F. If grilling indoors, preheat sauté pan or indoor grill to high heat.

· Season ribeye steaks with salt, pepper, granulated onion powder and granulated garlic powder.

· Place seasoned steaks on grill.

· Grill to your desired degree of doneness. Make quarter turns to get diamond marks. 130–140° F for medium rare.

· Remove steaks from grill.

· Plate each steak and enjoy!

Recipe serves four.


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