Ingredients:

• 4-5 lbs pork shoulder (bone-in)
• 2 cups of BBQ sauce
• 1 onion (sliced)
• 4 cloves of garlic (minced)
• 1 tablespoon of smoked paprika
• 1 teaspoon of cayenne pepper (optional)
• Buns for serving

Instructions:

1. Rub the pork shoulder with smoked paprika, salt, and pepper.
2. Place sliced onions and minced garlic in the bottom of a slow cooker.
3. Add the pork shoulder and coat it with your favorite BBQ sauce.
4. Cook on low heat for 8-10 hours until the pork is tender and easily shreddable.
5. Shred the pork with two forks and mix it with the BBQ sauce.

Serving Suggestion:

Serve the pulled pork on buns, with sides of coleslaw and pickles for that classic BBQ experience.

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Ingredients:

• 2 boneless, skinless chicken breasts (cut into chunks)
• Zest and juice of 1 lemon
• 2 tablespoons of olive oil
• 2 cloves of garlic (minced)
• 1 teaspoon of dried oregano
• Salt and pepper to taste
• Wooden skewers (soaked in water)

Instructions:

1. Combine lemon zest, lemon juice, olive oil, minced garlic, oregano, salt, and pepper in a bowl.
2. Thread the chicken chunks onto the soaked wooden skewers.
3. Brush the chicken skewers with the lemon herb marinade.
4. Grill over medium-high heat for about 10-12 minutes, turning occasionally, until cooked through and lightly charred.

Serving Suggestion:

You can serve the lemon herb chicken skewers with your favorite grilling side dish. We suggest serving the chicken skewers with couscous and a refreshing cucumber yogurt sauce.

The post Lemon Chicken Recipe appeared first on Grill Recipes.

Ingredients:

• 2 racks of baby back ribs
• 1 tablespoon paprika
• 1 tablespoon brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup BBQ sauce (choose your favorite)
• Wood chips for smoking (hickory or applewood)

Instructions:

1. Preheat your grill to medium heat and set it up for indirect grilling. Soak the wood chips in water for about 30 minutes.
2. In a small bowl, make a dry rub by combining the paprika, brown sugar, garlic powder, onion powder, cumin, chili powder, salt, and black pepper.
3. Remove the thin membrane from the back of the ribs by sliding a knife under the membrane and then pulling it off with a paper towel.
4. Rub the dry spice mixture over the ribs, coating the ribs on both sides.
5. To infuse the ribs with a smoky flavor, place the soaked wood chips directly on the charcoal or in a smoker box for a gas grill.
6. Grill the ribs over indirect heat for approximately 2-3 hours, or until the meat is tender and starts to pull away from the bones. Maintain a steady temperature of around 250°F (120°C).
7. During the last 30 minutes of cooking, brush the BBQ sauce generously over the ribs, allowing it to caramelize and form a sticky glaze.
8. Remove the ribs from the grill and let them rest for a few minutes to allow the juices to flow over the ribs..
9. Slice the ribs between the bones and serve with BBQ sauce on the side.

Serving Suggestions:

• Coleslaw:  Pair the smoky BBQ ribs with some refreshing coleslaw, creating a contrast between the spicy ribs and the cool and crunchy texture of the coleslaw.
• Corn on the Cob: A side of grilled corn on the cob brushed with garlic butter complements the tangy flavor of the ribs.
• Baked Beans:  A side of baked beans adds extra heartiness to the meal. 

This smoky BBQ ribs recipe will leave your guests craving for more.  So fire up the grill and let the grilling begin.

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