Weber: Avoid These 5 Mistakes When Making Ribs


#1 Wait to put the BBQ sauce on at the end

Putting BBQ sauce on the ribs at the beginning seems like it would be a good idea. After all, isn’t that BBQ sauce flavor going to get into the meat and make it taste better? Well, not really. What’s actually going to happen is the BBQ sauce is probably going to burn and create a layer of black char all over the surface of your ribs. Avoid this by adding the BBQ sauce only at the very end of the grilling session. After brushing the sauce onto the ribs they will usually take another 10 to 30 minutes, depending on the temperature you’re grilling at. You can also wait until you’ve taken the ribs off the grill before putting the sauce on them.

#2 A little flavor goes a long way

Once upon a time, I thought that I needed to go really heavy on using seasonings in order to give my ribs a good flavor, but it’s actually a much better idea to lean a little bit on the light side when it comes to seasoning in order to not overpower the flavor of the meat itself. You can always add more seasoning if you need to, but you can’t really take it off if you’d added too much. The same can be said about using woods to add a smoky flavor to the ribs. Too much smoke might end up making the ribs taste bitter.

#3 Boiling your ribs before grilling them is cheating

It’s not unheard of for some grillers to boil their ribs before grilling them. It’s a method that can be used to cut down the overall cooking time, and can also make for some very tender ribs, but if you’re using your stove to do most of the cooking and then just finishing them on the grill you may as well just cook them in the oven or broiler. Boiling your ribs will also remove a lot of flavor from them.

#4 Remove the membrane

On the back of most ribs, there is a thin connective piece of tissue called the membrane or silver-skin. It’s a good idea to remove the membrane from the rib otherwise it can become tough and rubbery during the grilling process. Click here for instructions on removing the membrane.

#5 Low and slow is the name of the game

Pretty much every rib recipe out there calls for using a low and slow, indirect grilling method. Grilling them over direct, high heat is a great way to overcook them and have them turn out tough. Indirect, low heat will help create tender meat that will easily tear off of the bone. It can be tempting to try and grill them faster over direct, high heat, but going low and slow will allow you to create some ribs that will impress your guests, and your taste buds.

Weber Rib Recipes
At some point, every meat lover has eaten boring, bland ribs that have been drowned with BBQ sauce to provide them with some flavor, but it doesn’t have to be that way! You might be surprised at how creative you can get with ribs. Check out some of our rib recipes here, here and here to help inspire your next grill session.

Baby back ribs are probably the most popular type of rib, but that doesn’t mean you shouldn’t try one of the other ones! Check out our Rib 101 blog to learn about the different types of ribs!

To maximize the rib capacity of your grill, check out some of our rib racks here, here, and here.

Learn how to use a rib rack here.

Crown Verity: Cook Your Favorite Oven Recipe On The Grill. Here’s How.



Your oven cooks using indirect heat. Your grill uses direct contact heat. To turn your grill into an oven, you still want to heat the grill but, because you’ll be using it differently, you shouldn’t turn all the elements on. This effectively creates a baking/convection environment. It also leaves a place for you to put the food so it doesn’t touch a direct heat source. Which elements you prefer to use are up to you: some prefer to the inside burners while others like to turn on the outside ones instead.

Another must-do is to set your grill temperature 25 degrees F higher than what is called for in your recipe. This is because grills lose heat faster than an oven when the lid is opened. That extra little bit of heat will help compensate for it. And speaking of opening the lid, try to avoid unnecessary “peeking” since this will definitely affect your grill’s ability to cook evenly and will add to the length of time needed to finish. (Tip: If you’re using a baking sheet, a layer of foil between the sheet and the grill may help reduce scorching.)


Yes, your grill will do this beautifully for you. While there are veggie trays and steam pan accessories available for some grills, you can steam or poach on virtually any grill using a foil packet. Lay a large sheet on a flat surface. Place your ingredients in the centre then pull one side over to the other, roll the edges together to seal and fold the remaining side in to close. It’s recommended that you not seal this too tightly as there will be expansion during the steaming process.


Don’t be limited by the kinds of vegetables you do on the grill. Sure, there are the go-to veggies that are top performers like carrots, potatoes, corn, tomatoes and the like. But when you use your grill as your oven, it opens up a whole host of possibilities – options that your oven simple can’t offer. For starters, try amping up your greens. Have you tried grilling vegetables like cabbage or romaine? It’s the same as grilling corn or zucchini – just cut the head half, grease lightly with olive oil and place cut-side down on the grill for about five minutes.


Pizzas? Quesadillas? Yes, and more. Your outdoor grill can do just about anything that your indoor grill can – and then some. Your pizza stone will work just as well on your grill as it will in your oven. Quesadillas are another tasty surprise that you might not have thought about before. Desserts? Absolutely. There’s grilled watermelon, fruit kebabs, cobblers, even pies.

There really is no limit to the delicious possibilities that open up when you adapt a favorite recipe for the grill.

Grillin’ with Broil King – Free Live Demos at TA Appliance


That warm weather is just around the corner and with it comes barbecue season! This week we are featuring our full line of Broil King grills. Broil King is a premium line, with options for the perfect grill for your barbecuing needs. Whether you want BIG or small, stainless steel or cast iron grates, gas or charcoal, Broil King offers it all! Barbecue experts are on hand at all our stores all year round, and this week we will be firing up our Broil King barbecues so you can see and taste for yourself just how smokin’ hot they are! See you there! **Demos are weather permitting**

Demo Dates

TA Appliances Kitchener
Thursday April 14th – 3:00pm – 7:30pm @ 932 Victoria St. N., Kitchener

TA Appliances Brantford
Friday April 15th – 3:00pm – 7:30pm @ 195 Henry St., Brantford

TA Appliances Kitchener
Saturday April 16th – 11:00am – 4:00pm @ 932 Victoris St. N., Kitchener

TA Appliances Barrie
Sunday April 17th – 11:00am – 4:00pm @ 42 Caplan Ave., Barrie

Click here for Maps:
Eventbrite - Grillin' with Broil King

On the Grill: Traditional Pumpkin Pie


  • 2 cups all-purpose flour
  • 1 cup Tenderflake, cut into 1/3 inch cubes
  • 1/2 teaspoon salt
  • 1 egg lightly beaten
  • 4 tablespoon waters
  • 3 large whole eggs
  • 1 large egg yolk
  • 1 1/2 cups canned evaporated milk
  • 1 1/2 cups fresh pumpkin puree ( 2 pounds small sugar pumkin roasted in bbq at 400°F for 50 to 60 minutes on indirect heat)
  • 3/4 cup packed light-brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Pinch ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup whipping cream for garnish
  1. By hand in a bowl: stir the flour and salt. Add the Tenderflake, toss lightly into the flour with your fingers, and cut in the flour with a pastry cutter until the pieces of lard are no larger than hazelnuts and no smaller than baby peas. Don”t worry if the pieces are not all the same size.
  2. Add the liquid and cut it in for 2 to 3 minutes or until there is no loose flour in the bottom of the bowl and the dough looks like gravel.
  3. Dump the dough onto a work surface. Use your fingertips to pinch it together unit it starts to come together into a ragged mass; or smear the dough with the heel of your hand.
    *For flakier pastry, knead just long enough to get it to hold together. Scrape up the pastry dough with a bench scraper.
  4. Preheat the BBQ using the diffuser kit or indirect heat to 375°F.
  5. Flatten dough into a disk put into a buttered 9 inch pie dish. Use the sides of your forefinger to push the dough into the corners of the pie dish. Trim dough to meet the edge of the pie dish. Prick the bottom of the dough all over with a fork. Line the shell with parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Grill(indirect heat) until the edges are just beginning to turn golden, 15 to 20 minutes .Remove the weights and parchment paper. Return the crust to the grill; continue baking for 15 to 20minutes until light golden all over. Cool completely.
  6. Reduce the BBQ temperature to 350°F.
  7. In a large bowl, whisk together the pumkin, sugar, cinnamon, ginger, nutmeg, salt, whole eggs and evaporated milk until combined. Pour the mixture into the cooled crust and bake-Grill (indirect heat) until the filling is set around the edges but still slightly soft in the center, 40 t0 45 minutes. The filling will be slightly loose in the center but will firm up as it cools. Cool completely and garnish with whipped cream.

Broil King Recipe: Mom’s Grilled Beef Tenderloin


Beef tenderloin just like mom use to make, but with our help you’ll be sure to make her jealous.
  • 1, 6-lb. beef tenderloin, 4″-5″ in diameter
  • 2 tablespoons dry mustard
  • 1 cup french salad dressing
  1. 12-24 hours before cooking, rinse and pat the tenderloin dry. Sprinkle the meat with mustard, and coat generously with french salad dressing. Place in a glass dish, cover well with plastic wrap, and place in the refrigerator. Bring the meat close to room temperature while preparing the grill.
  2. Preheat the barbecue on HIGH for 10-15 minutes. Use the direct grilling method.
  3. Reduce heat to medium. Brush the grids with olive oil.
  4. Place tenderloin directly on the grids at a 30°- 45° angle for 20 minutes rotating 1/3 every 6 1/2 minutes.
  5. Remove tenderloin from the barbecue to carving board. Cover with foil and let stand for 20 minutes.
  6. Return tenderloin to grids, place on opposite 30° angle for 20 minutes, rotating 1/3 every 6 1/2 minutes.
  7. (Baste with juices from dish).
  8. Remove tenderloin to carving board and cover with foil and towel to insulate.
  9. Let stand for 10 minutes before carving. Serve with your favorite sauce or condiment.
  10. Try this recipe and impress your family and friends with an exceptional plate presentation.