BBQ Recipes with Local Flavor

BBQ Recipes with Local Flavor

Welcoming warm weather, grilling season, and outdoor gatherings, Memorial Day is the unofficial kick-off to my favorite season, summer!  As a person who willingly waits in line 30 minutes for ribs, I am a bit BBQ obsessed.  Here is a round up of some of my go-to local ingredients for creating mouthwatering sweet and smoky flavors.

Black and Gold Blend

Like a barbeque sauce in dry form, smoky notes from hickory smoked salt mingle with savory garlic, onion, and chipotle.  A dash of brown sugar brings the barbeque sweetness.  Needless to say, I go through bottles of this stuff!  Here's a simple rub recipe for chicken, or sub in your favorite white fish.

Black and Gold Rubbed Chicken Recipe


Prepare the raw chicken by bringing to room temperature and patting dry.  Coat one side of chicken with Black and Gold spice blend. Drizzle with vegetable oil and rub into chicken to fully coat with spice and oil mixture. Repeat on both sides. Cook on a preheated grill until internal temp reaches 160 degrees Fahrenheit. 


Hooray for IPA BBQ Sauce 

It just feels right when two things come together that are meant to be together, like beer and barbeque.  We couldn't love this pairing more and want you to enjoy it too.  Shop by Memorial day and get $5 off a pint glass (like this or this), and Hooray for IPA Sauce

One of my favorite meals my dad would make for me growing up was barbeque chicken on his Weber.  That's just one of the ways this beer-infused sauce can sing.  Here we're leveling up with a fall-off-the-bone rib recipe from my friend, Speakz, that combines combines sweet and smoky in a dry rub with a slathering of sauce.

Hooray for IPA Ribs Recipe


  • Rack of baby back ribs (but this can be used for any style)
  • 2T smoked paprika
  • 2T brown sugar
  • 2T chili powder
  • 2T garlic powder
  • 2T onion powder
  • 2T salt
  • 1T black pepper
  • Hooray for IPA Barbeque Sauce

Combine dry rub ingredients (optional reserve 2T of the dry rub for finishing). Remove the thin membrane on the back of the ribs using the back of a spoon. Coat the ribs with yellow mustard, followed by the dry rub and refrigerate for 24 hours. The next day, preheat the grill to 275 degrees (can also be done in the oven). Wrap the ribs in foil and cook on the grill for 2.5 hours, turning occasionally. Remove the foil and turn the heat on the grill up to 400 degrees. Place the ribs directly onto the grill on direct heat - this step helps to build a crust and char marks. Slather with Hooray for IPA sauce turning the ribs frequently to avoid burning (you can do one more coating of dry rub prior to sauce for extra flavor).  Let stand for 15 minutes and slice into individual ribs for sharing!


Pierogi Salt

While pierogis might not be standard picnic fare, that doesn't mean their delicious flavor profile can't make an appearance.  Upgrade golden potatoes with a savory garlic and onion punch of Pierogi Salt.  And they can be made on the grill next to your ribs and chicken!

Pierogi Smashed Potatoes Recipe


Boil cleaned whole small golden potatoes in salted water for 20 minutes or until fork tender.  Drain potatoes and gently smash with the back of a spoon.  Toss potatoes with olive oil and pierogi salt and place in a grill basket over high heat.  Toss occasionally to prevent burning, until potatoes are crispy with golden brown edges.


Memorial Day Picnic Ideas

Craving more inspiration for your Memorial day picnic? Check out these related posts:

Favorite Recipes with Steel City Salts

Watermelon Sugar Drinks

How to Throw a Locally Sourced Summer Party

Picnic Perfect Parks

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