Backstage Burgers

Ingredients:

• 1 pound ground beef
• 1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
• 2 tablespoons water
• 2 onions
• 6 Kaiser rolls
• ½ cup KC Masterpiece® Barbecue Sauce

Instructions

Heat a charcoal grill until coals are red.

Meanwhile, combine ground beef, Ranch Salad Dressing & Seasoning Mix and two tablespoons of water in a large bowl. Form the mixture into six burger patties. Slice the onions into ½-inch slices. Place the burger patties and onion slices onto the hot grill.

Cook for around four minutes, or until meat is firm around the outside and the juices start to pool. Flip the burgers and onions slices and grill for another three minutes or done to your liking. Serve the burgers and onions slices (cut in half if too large) on a roll brushed with Barbecue Sauce.

Barbecue Beef Short Ribs

Ingredients:

• 10 beef short ribs (individual ribs)

Dry Rub:

• 1 tablespoon salt
• 4 teaspoons black pepper
• 2 teaspoons dark brown sugar
• 2 teaspoons oregano
• 2 teaspoons garlic powder
• 1½ teaspoons thyme leaves
• 1 teaspoon ground ginger

Stock:

• 1 cup beef stock
• 3 tablespoons soy sauce
• 4 teaspoons minced shallots
• 2 teaspoons Worcestershire sauce

Instructions

With a sharp knife, trim the top layer of fat from the rib if needed. Score the top of each rib by cutting grooves (¼-inch deep) perpendicular to the rib bone every ½-inch. These cuts will provide more surface area for the flavorful rub.

In a small bowl, mix the dry rub ingredients. Apply a generous coat of dry rub to all sides of each rib.

Build a charcoal fire on one side of grill, such that the coals are situated on only one side of the grill, leaving the other side void. This will create an area for lower temperature, indirect cooking away from the coals. Place beef ribs on the grill (bone side down) away for the coals and cook with indirect heat (approximately 275˚F) for 1½ hours, or until internal temperature of beef reaches 160˚F.

Remove ribs from grill and place them in the center of a doubled sheet of aluminum foil with meat side facing down. Pour stock mixture over ribs and wrap tight in foil, trapping juice inside. Return the foil pack to the grill for 1 hour, or until internal temperature of beef reaches 200˚F.

Remove foil package from grill and let beef rest in the foil for 15 minutes before removing. Slice each rib to the bone at scored cuts. Reserve some au jus to drizzle over beef or to season side dishes, such as mashed potatoes.

Recipe created by barbecue expert Chris Lilly, on behalf of Kingsford® Charcoal.