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It's Summer Cookout Time!

Char- Broil Apple Butter BBQ Rib

The Apple butter BBQ Ribs here is a copycat recipe that Dwayne and I found when we purchase when we purchase an Char-Broil grill. This here is a different way to make your ribs. We change up the recipe a bit to make it right to ourselves. We love exploring different ways to grill and make food.


Serves 6-8


2 full slabs of Style Louis style ribs

2 tablespoon brown sugar

1 tablespoon smoked paprika

1/2 tablespoon salt

1/2 tablespoon black pepper

1 teaspoon cayenne powder

1 teaspoon ground ginger

1 teaspoon dried thyme

3-4 apple wood chunks


1cup apple butter

1/2cup ketchup

1/2cup brown sugar

1tablespoon apple cider vinegar

1tablespoon yellow mustard

1teaspoon Worcestershire sauce

 salt and pepper to taste

Preheat your grill to 300°F with direct and indirect heat zones. Place an aluminum pan under the grill grate on one side and fill halfway with water. Wearing protective gloves, pour a chimney of hot coals on the other side. Toss a few apple woods chunks on top of the coals.

 HOT TIP: Using a water pan to add moisture to the cooking chamber is optional and can increase condensation under the grill lid. Adding spices, beer or wine to the water pan can be used to infuse an added layer of flavor into your food.

Remove the membrane under each slab of ribs by inserting a butter knife between the membrane and one of the bones. Grab the membrane with a paper towel and pull to remove it completely.

Combine the brown sugar, salt, pepper, paprika, cayenne powder, ginger and thyme in a small bowl. Apply the rub on both sides of the ribs. Press with your hands for the rub to penetrate the meat.

Place the ribs on the grill grate over indirect heat. Close the lid and cook for 2 hours.

Combine apple butter, ketchup, brown sugar, vinegar, mustard, Worcestershire sauce, salt and pepper in a saucepan. Simmer for 10 minutes and set aside.

After 2 hours of cooking, remove ribs from grill. Place each on a separate sheet of aluminum foil. Pour 1 cup of Apple Butter BBQ Sauce on top of each rack and wrap in foil. Place on indirect heat side of the grill and cook for another hour.

Once your ribs are fully cooked, remove the foil and sear over direct heat for 30 seconds per side to caramelize the BBQ sauce.

Tomato Cucumber Salad 

Tomato Cucumber Salad is one of my go-to recipes. It takes simple pantry ingredients I usually have on hand, and it’s super-fast. I make this a lot during the summer when tomatoes and cucumbers are abundant. It is perfect for picnics and BBQs. It does not have to be refrigerated, and it’s even vegan friendly so everyone can enjoy this. Tomato Cucumber Salad is a refreshing dish that packs a punch of fresh flavor. It is simple to make with a bright dressing full of herbs. This salad is one delightful salad that is like a burst of summer on your plate!


1-pint grape tomatoes - sliced in half

1 English cucumber - sliced

1/2 medium red onion - thinly sliced


1/2 cup olive oil

1/4 cup balsamic vinegar

1 tablespoon lemon juice

1 teaspoon sugar

3 string Dill 

1 teaspoon Italian seasoning

1 tablespoon minced garlic

1 teaspoon kosher salt

1/2 teaspoon cracked pepper


Place tomatoes, cucumbers, and tomatoes in a large bowl, set aside.

In a mixing cup or small bowl, add olive oil, balsamic vinegar, lemon juice, sugar, Italian seasoning, garlic, salt, and pepper, dill. Using a whisk, blend until well mixed. Pour over tomatoes, cucumbers, and onions. Toss salad. 

Can be served immediately or stored in the fridge, covered for up to 2 days


Fresh and tasty, Parmesan Chive Corn on the Cob is the classic side dish recipe made hot and buttery for your next barbecue. Grilled or it’s perfect served with ribs, chicken, and beef. If you like Mexican street corn, you will love this. This dish screams summertime BBQs. This grilled corn has been one of our favorite side dishes at our cookouts.

Parmesan Chive Corn on the Cob

Simple and so flavorful with butter, parmesan, and chives, its one of the best corn on the cob recipes on the grill.

 Prep Time 5 minutes

 Cook Time 30  minutes

 Total Time45 minutes


6 ears sweet corn, husked and cleaned

1 tbsp unsalted butter

Salt and Pepper


4 tbsp unsalted butter

1/4 cup grated parmesan cheese

1 tbsp chives, minced


Make sure your Grill is at 300 degrees

Place cleaned corn ears on grilling sheet or directly on the grill, sprinkle with salt and pepper. Top each ear with a pat of butter.

Grill for approximately 20 to 30 minutes until starts to darken. 

In a small pan, melt 1/2 stick unsalted butter. When butter is melted, stir in parmesan cheese and chives. When mixed completely, remove from heat and drizzle immediately over Corn ears.  Best serve while hot!

My Sister's Best Potato Salad 

Who doesn’t like Potato salad? You can have a cookout without it. My sister finally gave me her famous potato salad recipe. The key ingredients that make her dish different from others are that she uses four different mustards, and she adds tartar sauce and the use of Tarragon vinegar. You will see in most Potato salad it calls for Apple cider vinegar and only two mustard at most. So I did put a twist to my sister recipe and added some dill to the salad, and my measurements are different. I hope you guys enjoy my take on my Sister's Best Potato Salad.


4pounds Yukon Gold potatoes  

1 cups mayonnaise (your favorite brand) I use Hellman’s

½ cup Tartar Sauce 

½  cup refrigerated sweet pickle relish

2 tablespoons yellow mustard, or 1-part yellow + 1-part Dijon 

1 Teaspoon Grey Poupon This is the extra Mustard that is added

1 tablespoon Tarragon vinegar

1 teaspoon hot Horseradish mustard

1/2 teaspoon paprika

2 hardboiled eggs, peeled and chopped

3 celery stalks, diced

1/2 cup sweet onion, diced

1 tablespoon fresh chopped dill

Salt and pepper


Cut the potatoes into quarters and place them in a large stockpot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add one tablespoon salt and cook the potatoes for 15-20 minutes, until fork-tender.

Meanwhile, in a medium bowl mix the mayonnaise, sweet pickle relish including juices, mustards, Tartar Sauce, Tarragon Vinegar, celery paprika, one teaspoon salt, and pepper to taste. Stir until smooth. Then chop the eggs, celery, onions, and dill.

Once the potatoes are soft, drain off all the water. Remove the skin and chop the potatoes into 1/2-inch chunks.. Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well. Then stir in the eggs, celery, onions, and dill. Taste, then salt and pepper as needed. Garnish with fresh dill and paprika. Cover the potato salad and refrigerate for at least 2 hours. It tastes even better on day two!

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