Cooking with Eric & Friends

Join us this month for recipes from grilling lobster tails to smoking ribs

Grilling Lobster Tails Recipe

4 (6 to 8-ounce) lobster tails, thawed if frozen

4 tables (1/2 stick) unsalted butter

1/2 medium lemon

2 cloves garlic

1 tablespoon fresh parsley leaves

1 teaspoon kosher salt, divided

1 teaspoon vegetable or olive oil

To grill the lobster tails, place them meaty-side down on a really hot grill for a few minutes to get some grill marks. Once they release easily from the grill grates, flip them over and top with an easy-to-make garlic butter (the tails will finish cooking as the garlic butter melts). The total cook time depends on the size of the tail. You want the meat to be just cooked through, so aim for an internal temperature of 135 to 140F. Serve with lemon wedges for a nice bright pop of flavor to cut through the richness of the garlic butter and the sweetness of the lobster meat. 

Smoking Ribs Recipe

Use the 2-2-1 method for smoking ribs.

2 hours unwrapped

2 hours wrapped in pink butcher paper

1 hour unwrapped

Always remove the membrane from the back of the ribs. Use a paper towel and butter knife to get under the membrane to pull it off.

Use your favorite rub and liberally apply to all sides.

Cook at 275 degrees (makes for a shorter cook time, also sets the sauce on the ribs)

Place rubbed ribs in the smoker for 2 hours.

After 2 hours, remove ribs from the smoker, apply your favorite bbq sauce and wrap in either foil or butcher paper.

After 2 hours, remove wrapped ribs from smoker. Unwrap and apply more of your favorite bbq sauce. Place back on the smoker for 1 hour unwrapped. This will help set the sauce on the ribs.

After 1 hour, pull the ribs and dig in!

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