Tips for Spring Grilling in Iowa

It's never too early to break out the barbecue grill and start the tailgating, even in Iowa. Spring is the perfect time to start perfecting your spare rib rub or favorite secret sauce. With some of the finest meat (both pork and beef) in the Midwest, Iowans can't help but hone their BBQ skills. Most of us keep the grill inside until Spring. So there is a little spring cleaning to do before firing it up for the first time. The sooner the barbecue grill is clean, the sooner the pork ribs will be sizzling. With the barbecue pork rub recipe and a clean grill you'll be the envy of the neighborhood.

Barbecue grill maintenance tools: steel brush, S.O.S pads, rubber gloves, whisk broom (or small broom), wrench and canned air.

First take the barbecue grill outside, not necessarily to the place it will stay for the season. In fact take this time to sweep the area the grill will be located. Get rid of any fire hazards including low hanging branches.

Now take all the removable parts off the grill. Use the canned air and small broom to clean up any dirt in the bottom of the grill. Clean the grates (hopefully you cleaned them last fall). Rinse the grates completely and dry to avoid rusting. Reassemble the grill cooking area once everything is clean.

Check to make sure the gas valve is working properly or have it check by a technician. Have a professional check the integrity of the propane tank you are using too. Better yet, trade the old tank in for a new full tank. For charcoal grill-ers, make sure all vents on the outside of the grill are functioning properly.

Hook up the propane tank or load in the charcoal and let's get grilling. Remember that cooking temperatures and times will vary in springtime. Iowa is still very cool outside and temperatures can fall quickly. Always check the grill surface temperature with your hand for proper heating. Keep the lid down on the grill at all times.

I set out to find some of the finest barbeque pork rub recipes to pass along to tailgaters or family picnics. The results of the barbecue recipes I tried were amazing. With very little prep time you can turn an ordinary rack of pork spare ribs into something memorable. This easy menu will feed at least four people.

Pork Rib Rub
from Marc in Massachusetts
(for 1 1/2 racks of pork ribs, double for 3 racks)

1-2 racks pork spare ribs
1/4 cup sugar
1/4 cup non-iodized salt
1/4 cup brown sugar
4 tsp chili powder
1 tsp cumin
1 tsp prepared mustard
1 tsp cayenne pepper
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder

Rub all over pork ribs on both sides, but focus on the meaty side. Wrap spare ribs in plastic and refrigerate for 24 hrs. Heat grill to medium (about 300F, the grill should only feel hot to your palm on the actually grilling surface). Lay ribs on a cookie sheet on grill for about for about 3 hours. Turn ribs every half hour. Turn the heat up or add charcoal during the final hour of cooking. Turn ribs regularly to avoid burning. Add any sauce or glaze at this time, but the barbecue rub will be more than enough flavor. Pork ribs are ready when internal temperature reaches 170F.

For a complete, and inexpensive picnic style meal, add potatoes, a rice dish, fresh fruits and vegetables (roasted or raw) and jello salad.

Easy grilled potatoes
serves 4 adults

3 cans whole potatoes
dash olive oil
dash Italian seasoning
dash garlic salt

Place a sheet of aluminum foil in a bowl so there is extra on each side. Place another sheet of foil across the first again leaving extra on both sides (forming a tin foil bowl). Drain potatoes and dump in middle of foil bowl. Drizzle with olive oil. Sprinkle with Italian seasoning and garlic salt. Roll potatoes around in bowl to lightly coat with oil and seasoning. Close foil at the top by gathering all sides and scrunching tight at the top. leave some room for heat to build inside. Leave inside bowl until you put the foil bowl on the top shelf (or warming rack) of the grill. Put potatoes on for last hour of grilling ribs.

Instead of a heavy dessert, stick with light fruit salads. Strawberry Jello and whipped cream is a perfect addition. We offered fresh strawberries, fresh pineapple, and a caramel apple salad.

Caramel Apple salad
(I put this together from several recipes)
1/4 cup brown sugar
2 tbsp butter
1 medium
2 golden delicious apples
2 Granny Smith apples
8 oz pineapple chunks
red grapes
green grapes
whipped cream

Put pineapple chunks into a blender or food processor to crush (leave out juice if using canned). Melt butter over medium heat, add brown sugar, pineapple and beaten egg. Stir constantly so egg does not separate from mixture. Turn down heat and continue to stir as mixture thickens like pudding. Turn off heat and remove pudding mixture from pan. Place in refrigerator until completely chilled (*place a piece of saran wrap directly on top to keep a skin from forming). Peal all apples and cut into large chunks. In a large bowl, mix together apples, grapes, cool whip and chilled pineapple pudding mixture until completely combined. Serve immediately or keep well chilled.

Springtime in Iowa brings major sporting and gardening events. Outdoor concert tours also start to pop up. Break out the grill early to add to the pleasure of the Spring season. Whether its ribs and chicken or just hamburgers and hot dogs, barbecue time means winter is finally over.