Loveland’s Rock’n Western Rendezvous

Ribba-Ramma Logo

This weekend, the Rock’n Western Rendezvous Stock, Rock and BBQ Festival will be searching for the best rack of ribs in town at the inaugural Ribba-Ramma being held May 30-31. Grilling experts will congregate in Loveland, Colo., to compete for cash prizes and the ultimate bragging rights. On Sunday, Smoke on the Water Productions will host a Kansas City Barbecue Society sanctioned event, where top barbecue professionals will create their favorite grilled recipes and compete for a prize purse of $35,000.

Hoping to get in on the action but don’t think you fit the bill of professional griller? Saturday will be dedicated to amateur grilling competitors. And if you’re looking to immerse yourself in the festivities but avoid the competition, just wait for the judges to have their share and the remaining samples will be made available to the public from 1 p.m. – 3 p.m. So head on over to The Ranch for a weekend of fun, sun and barbecue and enjoy some exciting competition!

If you won’t find yourself in Loveland this weekend, you can still have the rib experience – we’re sharing a recipe of our own for Smokey-Sweet Grilled Barbecue Short Ribs.

Smokey-Sweet Grilled Barbecue Short Ribs
Barbecue Sauce

  • 1 tablespoon vegetable oil
  • 1/4 cup yellow onion
  • 3 medium garlic cloves
  • 1 1/2 cups ketchup
  • 1/2 cup packed dark brown sugar
  • 1/2 cup water
  • 3 tablespoons cider vinegar
  • 3 tablespoons Worcestershire sauce
  • 2 chipotle peppers in adobo sauced
  • 1 teaspoon ground black pepper


  • In a medium saucepan, heat oil over medium heat
  • Chop onion into fine pieces and mince garlic
  • Add onion and garlic to saucepan and cook until softened, approximately 3 minutes, stirring occasionally
  • Finely chop chipotle peppers
  • Add ketchup, brown sugar, water, cider vinegar, Worcestershire sauce, chipotle peppers and pepper to saucepan
  • Whisk to combine ingredients and bring to a simmer
  • Reduce heat to low and continue to simmer, mixing occasionally, until the sauce has reduced to about 2 1/2 cups, approximately 30-35 minutes
  • Remove from heat and set aside


Grilled Barbecue Short Ribs

  • 1 tablespoon packed dark brown sugar
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 4 pounds bone-in beef short ribs
  • Ice cubes
  • 1/2 cup of Smokey-Sweet Barbecue Sauce, plus additional for serving


  • In a medium bowl, combine brown sugar, paprika, chili powder, salt and garlic powder
  • Using the dry mixture above, generously rub all surfaces of the meat
  • Place ribs in a single layer on a dish and cover with plastic wrap or foil
  • Chill ribs in the refrigerator for a minimum of 30 minutes and a maximum of 1 hour
  • Prepare grill with Cowboy Hardwood Lump Charcoal and light
  • Remove ribs from the refrigerator
  • Arrange one-fourth of the ribs in a single layer on a sheet of 12×18 aluminum foil
  • Add two ice cubes to foil, and fold the sides of the foil up
  • To create a sealed packet, bring sides of foil together and double-fold top ends, leaving room for heat circulation inside
  • Repeat the previous three steps with the remaining ribs to create four packets in total
  • Place packets on grill and cook over indirect heat, covered, until tender, approximately 1 1/2 to 2 hours
  • Remove packets from grill and carefully cut along top folds to allow the steam to escape
  • Open top of foil packet, and brush with 1/2 cup of Smokey-Sweet Barbecue Sauce
  • Return ribs to grill, cover and cook for an additional 5 minutes or until crisp and browned, turning once
  • Remove from grill, serve with additional barbecue sauce and enjoy!
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    Memorial Day Burgers

    Memorial Day is one of the most popular days for summer barbecuing in America, and whether you’re taking a weekend trip with friends, or hosting a staycation with family, you might find yourself pondering what to bring to the table. If you do, consider trying one of our favorite stuffed hamburger recipes. Step outside the realm of traditional burgers, and add some additional ingredients to your pressed patty!

    The following recipe yields 8 juicy, cheesy, stuffed burgers that are sure to impress your guests.

    Spicy Jalapeño Cream Cheese Burgers

    Before creating these delicious burgers, make sure to allow enough time for the cream cheese to become room temperature, and soften – about 30 minutes.

    Jalapeño Cream Cheese Ingredients:

    • 5 medium jalapeños
    • 2 8 ounce packages cream cheese, softened

    Cream Cheese Directions:

    • Cut jalapeños in half, remove seeds and finely chop
    • In a medium bowl, combine softened cream cheese and jalapeños
    • Stir mixture until well-combined, and set aside

    Burger Ingredients

    • 2 pounds ground beef, we’d suggest 80% lean and 20% fat
    • 1 teaspoon salt
    • 1 teaspoon fresh ground pepper
    • 8 hamburger buns
    • Olive oil

    Burger Directions

    • Fill grill with Cowboy Hardwood Lump Charcoal and light
    • Divide ground beef into 16 even portions and press each portion into a 1/4 thick patty
    • Season both sides of the patties with salt and pepper
    • Using a spoon, scoop about 2 tablespoons of the cream cheese mixture, and place onto the middle of half of the patties
    • Top each of the cream cheesed patties with the remaining 8 patties, and press the edges together to seal
    • Once coals are ashed over, place the burgers on the grill grate (depending on the size of your grill you might have to cook the patties in batches)
    • Cook for approximately 6-8 minutes per side, flip and cook for another 6-8 minutes
    • If you prefer a toasted bun, place them on the indirect heat side of the grill until lightly toasted (about 2-3 minutes)
    • Serve up your stuffed burgers with your favorite toppings and sides!


    Want more stuffed burger ideas? Here are three more delicious fillings to try! Just remember to allow approximately 30 minutes for the cream cheese to become room temperature and soften.

    Bacon Blue Cheese Filling

    • 1 8 ounce package cream cheese, softened
    • 1/2 cup crumbled blue cheese
    • 1/2 cup crumbled bacon bits

    Garlic Cream Cheese Filling

    • 1 8 ounce package cream cheese, softened
    • 10 tablespoons minced garlic

    Herb & Cheese Filling

    • 4 tablespoons cream cheese, softened
    • 1/2 cup shredded cheddar cheese
    • 1 teaspoon dried rosemary, crushed
    • 4 tablespoons fresh parsley, minced
    • 1 tablespoon Dijon mustard
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      Grilled Cheese Goodness

      Earlier this week, we shared a few tips for crafting the perfect grilled sandwich creation. And as we explored the realm of all things sandwich related, we also experimented with one of our favorite classics: grilled cheese. And naturally, we thought it deserved a post of it’s own.

      While its primary ingredient defines this delectable comfort food – melty, gooey and delicious cheese – a few accents and some creativity can take this timeless sandwich to a whole other level.

      Our first spin on the classic grilled cheese involves the aromatic flavors of fresh basil pesto, mixed with juicy tomato and Havarti cheese. Need we say more?

      Pesto Tomato Grilled Cheese Sandwich
      Classic Basil Pesto Ingredients

      • 4 cups fresh basil leaves (from about 3 large bunches)
      • 1/2 cup olive oil
      • 1/3 cup pine nuts
      • 2 garlic cloves
      • 1/2 cup freshly grated Parmesan cheese
      • 1 teaspoon coarse kosher salt

      Pesto Directions

      • Combine basil, olive oil, pine nuts and garlic cloves in blender or food processor
      • Blend contents until a paste forms, which may require stopping intermittently to push down basil that has gathered around the edges
      • Add parmesan cheese and salt to mixture and blend until smooth
      • Transfer to small bowl, and set aside for now – this pesto can be made up to one day in advance. Just drizzle pesto with olive oil, cover with plastic wrap or tin foil and chill

      Pesto Tomato Grilled Cheese Sandwich Ingredients

      • 2 tablespoons unsalted butter
      • 2 tablespoons basil pesto
      • 2 slices artisan bread, your choice
      • 2 slices of Havarti cheese
      • 3 thin slices of tomato

      Sandwich Directions

      • Fill grill with Cowboy Hardwood Lump charcoal and light
      • Spread pesto on one side of each slice of bread
      • Place cheese and tomato slices in between the pesto-covered sides of bread
      • Melt butter in a small cup
      • Paint exterior faces of bread with butter and place on the grill over medium-direct heat
      • Cook sandwich for 3-5 minutes, flipping once
      • Remove from grill and enjoy!


      Crisp apple and crunchy bacon intertwine with melty, delicious cheddar for a sweet yet savory treat rendition of the grilled cheese.

      Grilled Bacon Apple Cheddar Sandwich
      Roasted Red Onion Mayo Ingredients

      • 1 medium red onion
      • 2 teaspoons olive oil
      • 1 cup mayonnaise
      • 1/2 teaspoon salt
      • 1/2 teaspoon pepper

      Mayo Directions

      • Preheat oven to 375 degrees
      • Chop red onion into small pieces
      • In a medium bowl, toss onion, olive oil salt and pepper
      • Transfer contents to a small rimmed baking sheet, and place in oven
      • Stirring occasionally, roast the onion for 25-30 minutes, or until the onion is very soft
      • Remove baking sheet from the oven and allow to cool
      • Transfer contents to a food processor and blend until finely chopped
      • Add mayonnaise to food processor and pulse until smooth

      Bacon Apple Cheddar Sandwich Ingredients

      • 2 slices of 1/2-inch-thick sourdough or multigrain bread
      • 4 slices of thick cut bacon
      • 4 slices of cheddar cheese
      • 1/2 green apple
      • Red roasted onion mayo
      • 2 tablespoons of butter

      Sandwich Directions

      • Place bacon slices in a skillet over medium heat
      • Cook to desired crispiness, flipping occasionally
      • Remove skillet from heat, and place bacon on a paper towel-layered plate to cool
      • After removing the seeds and core, cut apple into thin slices
      • Fill grill with Cowboy Hardwood Lump charcoal and light
      • On one slice of bread, spread a tablespoon of roasted red onion mayo and top with 2 slices of cheese, apple slices and bacon
      • Place another layer of 2 cheese slices on top of bacon and apple, and top with another slice of roasted red onion mayo-covered bread
      • Melt butter in a small cup
      • Paint exterior faces of bread with butter and place on the grill over medium-direct heat
      • Grill sandwich for 4-5 minutes, flipping once
      • Remove from grill, slice in half and enjoy
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        Grilled Guide to All Things Sandwiches

        If you’re growing tired of the basic cold-cut sandwich, it might be time to add some grilled goodness to your routine. Remember, a sandwich isn’t limited to lifeless deli meats and sliced cheese, and can be the perfect platform for melding a grilled trifecta of meat, cheese and veggies. And of course, you shouldn’t neglect the bread that holds it all together.

        When crafting a masterful sandwich creation on the grill, here are a few tips to keep in mind. Do you have any tips or tricks of your own for making the perfect grilled sandwich? Please share them for a chance be featured on the Roundup! You can send your recipes and photos to

        Marinate Your Meat Whether you opt for grilled chicken breast, a juicy steak or any meat in between, meat is always better hot off the grill. But there is also an art to stepping outside of the realm of pre-sliced deli meat, and the best grilled sandwich meats soak in a delicious marinade before they meet the heat. Below we have a Simple Steak Marinade and Quick Chicken Marinade that will result in fragrant and flavorful meat.

        Simple Steak Marinade

        30 minutes-overnight

        • 1/4 cup soy sauce
        • 2 tablespoons Worcestershire sauce
        • 3 tablespoons garlic, minced
        • 1 teaspoon garlic powder
        • 1/2 teaspoon onion powder

        Quick Chicken Marinade

        20-30 minutes (maximum)

        • 1 teaspoon onion powder
        • 1 teaspoon garlic powder
        • 1 teaspoon dried oregano
        • 1 teaspoon salt
        • 3/4 teaspoon ground black pepper
        • 2 tablespoons olive oil
        • 1/3 cup white wine

        For each marinade, combine all ingredients in a shallow bowl before adding the meat. Cover with a plate or plastic wrap, and allow to marinate for allotted time.

        Grill Your Veggies Grilled vegetables are real competitors in the sandwich game, and onions and peppers make it to the top of our list. These tasty vegetables pair amazingly with zesty chicken, tender flank steaks, or stand equally as delicious as the main event in your sandwich.

        After slicing your vegetables, be sure to coat them in a light layer of oil before grilling. You can use a mixture of your favorite herbs and spices and either melted butter or olive oil to lock in flavor and ensure that the vegetables don’t stick to the grill.

        Get Creative With Your Bread Choice Bread is the staple that (literally) holds your sandwich together, and can make or break your sandwich. While traditional hoagie rolls are a classic choice, allow yourself to think outside of the box and experiment with something new. Lightly oiled focaccia bread or a ciabatta roll sprinkled with your favorite herbs are both delicious options, or a grilled croissant can be the perfect way to blanket your fillings. If you’re looking for a lighter choice, consider enveloping your ingredients in a piece of flat bread from the grill.

        Choose Your Cheese With Care There is an endless variety of delicious cheeses to choose from, but some pair better than others, depending on the situation. When selecting the appropriate cheese choice, you want something that will be the right texture and flavor to compliment the rest of your sandwich. For example, the generally mild character of Swiss can complement a bolder meat flavor, while the sharpness of cheddar enhances the smoky undertones of a grilled steak. Pepper jack pairs exceptionally well with grilled chicken breast and crisp, crunchy vegetables.

        If you’re going to combine several cheeses, try matching up cheeses with similar firmness. Whether its cheddar and pepper jack, or Gouda and Swiss, pairing cheeses with similar consistencies ensures that they melt and meld together at the same pace.

        Put It All Together Don’t forget to grab a handful of napkins, because a hot and juicy grilled sandwich can get a little messy!

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          Mothers’ Day French Toast

          Being a mom is one of the most challenging jobs in the world, and whether she’s the woman that raised you or the mother of your own children, this Sunday is the day to honor her with something special. We’d suggest breakfast in bed!

          We’ve got a great recipe for Grilled French Toast Kebabs that are a real labor of love. These tasty treats are enveloped in a beautiful buttermilk batter before being grilled to golden perfection. But don’t wait until the last minute to prepare her something special – these delectable Grilled French Toast Kebabs are best when preparation begins the night before. So grab the brioche and buttermilk, and let’s get cookin’!

          Grilled French Toast Kebabs


          • 12 inch brioche loaf
          • 1 1/2 cups buttermilk
          • 4 large eggs
          • 4 tablespoons unsalted butter, melted
          • 2 tablespoons sugar
          • 1/2 teaspoon cinnamon
          • Cooking spray
          • 1/2 teaspoon salt
          • Maple syrup
          • Powdered sugar, optional
          • Ten 12-inch metal skewers


          • The night before, slice your brioche loaf (discarding the ends) into 1-inch cubes
          • Leave the bread cubes out overnight and uncovered to dry out
          • The next morning, fill your grill with Cowboy Hardwood Lump Charcoal and light
          • While the grill is heating up, whisk together the buttermilk, eggs, melted butter, sugar, cinnamon and salt in a medium bowl
          • Soak the bread cubes in the buttermilk mixture for about 3 minutes, don’t let the cubes get too soggy
          • Slide about 8 cubes onto each skewer, making sure they’re evenly spaced out
          • Spray a large piece of aluminum foil on one side with non-stick cooking spray and place it on the grill, leaving the sprayed side up
          • Place the skewers on the foil in a single layer, leaving about 1/2 inch between each skewer (you might have to grill them in separate batches depending on how large your grill is)
          • Be sure to turn the skewers several times while cooking, approximately 5 to 7 minutes or until the bread is golden brown and caramelized
          • Remove skewers from the grill, dust with powdered sugar and serve with warm maple syrup….and don’t forget the flowers!
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