Remove the membrane from the back of the rib slabs. In a small bowl, combine the dry rub ingredients and mix well. Reserve a tablespoon of the rub for the liquid seasoning mixture. Generously apply the dry rub onto the front and back sides of ribs. Gently pat to ensure that the rub will adhere. Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. Add a small aluminum pan to the void side of the grill and fill it halfway with water. When the charcoal grill reaches 250˚F, place ribs meat-side up on grill grate and cook over indirect heat for two hours and 15 minutes. Remove the ribs from the grill. Place each slab meat-side down on its own doubled aluminum foil square. The foil should be large enough to completely wrap each slab. Mix the liquid seasoning in a small bowl. Pour 1/2 cup of the liquid over each slab. Then, tightly wrap and seal each slab with aluminum foil. Place the wrapped ribs back in cooker for one hour at 250˚F. Remove the ribs from the charcoal grill, unwrap and discard foil. Brush finishing glaze on both sides of the ribs. Place the ribs back on the grill for 15 minutes, or until sauce caramelizes.

Recipe created by Chris Lilly.

To prevent the salmon fillet from curling up on the grill, score the skin of the salmon by making three diagonal cuts across the back one way and three diagonal cuts the other way, creating a diamond pattern. Be careful to only cut the skin and not into the flesh. In a large pan, sprinkle the sea salt over the meat side of the salmon fillet. Next sprinkle the dill weed over the salt. Finally, cover the dill with brown sugar. Cover the pan and refrigerate the salmon for 2-3 hours, allowing the salmon to cure and dissolve the brown sugar. Place the salmon, skin side down, on a greased grill (olive oil applied with a paper towel works well) over indirect heat. (Note: this means that you place all the charcoal on one side of the grill. When the coals are ready, the food gets placed on the opposite side of the grill.) Cover the grill and cook for 10-12 minutes or until the salmon flakes when pierced with a folk. Do not flip when cooking.

Recipe created by Dennis Jost.

Mix barbecue sauce, pie filling, nectar, lemon juice, 2 tablespoons black pepper and 1 teaspoon salt in a food processor or blender until almost smooth to make glaze. Pour mixture into a sauce pan and bring to a boil. Reduce to a simmer and heat uncovered for 30 minutes. Stir often. Remove from high heat and reserve. Keep warm on low heat. Light grill using Kingsford® Charcoal with Sure Fire Grooves®. Coat chicken breasts with vegetable oil and season with salt and pepper. Mound coals on one side of grill. Place chicken on grate over coals and cook for 2-4 minutes. Transfer to side of grill without coals; cook through, 15-30 minutes, depending on the chicken’s thickness. Baste with glaze every 5 minutes for the last 15-30 minutes of cooking time. Let cool before slicing and serving over mixed greens. Top with tomatoes, cucumbers, onions, blue cheese, honey roasted pecans and vinaigrette. Preheat oven to 350° F. Roast pecan halves on baking sheet for seven minutes. Transfer pecan halves to a wire rack. Melt next three ingredients in pan. Pour over pecan halves. Let cool to harden mixture.

Recipe created by Michael Todd Buck.

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