Brush one side of the meat patties lightly with melted butter and season with salt and pepper. Arrange the burgers, buttered side down, on the hot grate and grill until the bottoms are nicely browned, about 4 to 5 minutes. Brush the tops lightly with some melted butter and season with salt and pepper. Using a spatula, turn the burgers and grill until they are browned and cooked to taste, 4 to 5 minutes longer for medium. Meanwhile, brush the cut sides of the buns with the remaining melted butter and toast them, cut sides down, on the grill during the last 2 minutes that the burgers cook.
Set up the toppings. Put the burgers and onion slices on the buns and serve.
From "The Barbecue Bible, 10th Anniversary Edition" by Steven Raichlen
Per burger: 417 calories, 36 grams protein, 19 grams fat, 8 grams saturated fat, 23 grams carbohydrate, 1 gram fiber, 114 milligrams cholesterol, 281 milligrams sodium.
Barbecue Ribs with Chili Powder, Garlic and Cumin Rub
Serves 4
1/4 cup chili powder
1 tablespoon garlic powder
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
3/4 teaspoon hot dry mustard
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cloves
1 rack ribs, 2 1/4 to 2 1/2 pounds
2 limes, quartered
In a bowl, mix the chili powder, garlic powder, cumin, oregano, thyme, mustard, salt, pepper and cloves. Skin the ribs, removing the thin membrane from the underside.
Rinse the ribs and pat dry. Rub the ribs all over with the spice mixture. Wrap airtight and chill 8 hours or overnight.
Prepare an indirect fire for cooking. Place a foil drip pan on the side of the grill that is clear of coals.
Oil grill rack, then lay the ribs on the rack and close the lid. If using charcoal, open vents in the lid and bottom of the cooker. Cook until the meat is nicely browned, 45 minutes to 1 hour, turning the ribs once midway through the cooking time. Wrap the ribs in foil, and return to grill. Cook until the meat is tender, another 30 minutes to an hour.
Transfer the ribs to a platter and cut between the bones. Garnish with lime wedges and squeeze over ribs to taste.
Adapted from "The Sunset Grill," by the editors of Sunset Magazine
Per serving: 456 calories, 29 grams protein, 35 grams fat, 13 grams saturated fat, 5 grams carbohydrate, 1 gram fiber, 138 milligrams cholesterol, 558 milligrams sodium.
