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Enjoy Driver Recipes During #BackyardBrickyard Celebration

July 03, 2020 | By Indianapolis Motor Speedway

The best way to celebrate #BackyardBrickyard while you watch the historic INDYCAR-NASCAR tripleheader weekend live on NBC is with an amazing cookout.

Since the stars of the NTT INDYCAR SERIES can’t be at your July Fourth Weekend celebration, they sent along some of their favorite cookout recipes for your to enjoy while you watch them compete in the GMR Grand Prix this Saturday, July 4 live on NBC.

Continue to check back as more recipes will be added!

Dalton Kellett’s Smoked Beef Ribs – Serves 6

Ingredients:

• 2 racks beef plate ribs (3-4 bones - ~2.5-3 lbs per rack)
• Yellow Mustard
• Beef Rub:
  • 1/3 cup kosher salt
  • 3 tbsp ground black pepper
  • 1/2 cup Paprika
  • 1/3 cup garlic powder
  • 2 tbsp onion powder
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tbsp dried chives
  • 0.5 – 1 tsp cayenne pepper
• Spritz solution
  • 1 part water
  • 1 part apple cider vinegar
  • 1 part bourbon
  • (or 1 part water / 1 part apple cider vinegar, for a non-bourbon solution)
• Butcher Paper

Recipe:

I use a Traeger pellet smoker, with hickory pellets, but this recipe is compatible for any smoker (offset, egg, etc).

• Combine rub ingredients. I like to use a large salt or pepper shaker to dispense.
• Combine spritz ingredients in a spray bottle (if you don’t have a spray bottle, you can ‘mop’ with a basting brush)
• Trim excess fat and any sinew from the top (meat side) of the racks. Leave the membrane, on the bone side of the racks.
• Rub racks down with yellow mustard. There should be a thin layer over the whole surface, not clumpy or thick.
• Evenly coat all side of the rib racks with the rub. Let sit for a few minutes, until the rub is bound to the surface.
• Preheat smoker to 250degF
• Place ribs on smoker, meat side up, and smoke at 250degF for ~3 hours.
• Periodically (every 45 min to an hour) spritz the surface of the ribs, to prevent them from drying out.
• At 3 hours, use meat thermometer to check internal temp, should be 175-180degF
• Remove ribs from smoker, wrap in butcher paper, return to smoker
• Cook until internal temp is ~204degF, roughly another 2-3 hours then remove from smoker.
• Place ribs in a cooler to rest for an hour (the cooler will keep them hot). Occasionally crack the lid on the cooler.
• Unwrap from butcher paper, slice, and enjoy!

Charlie Kimball’s Great Aunt Dot’s Flank Steak

Everyone loves a great flank steak. Here is IndyCar driver Charlie Kimball’s Great Aunt Dot’s Grilled Flank Steak marinated in a “secret family recipe” with fresh salsa and guacamole.

Ingredients

• 2-3 flank steaks
• ½ cup brown sugar
• ¼ cup soy sauce
• 1 cup pineapple juice
• 1 teaspoon grated ginger, grated
• 2 cloves garlic, crushed

Instructions

Combine all ingredients and marinate for 24-36 hours.
Set the EGG for direct cooking at 500ºF/288ºC with Cast Iron Plancha Griddle, ridge side up. Grill for 4-6 minutes per side for medium rare to medium finish. Cut across the grain.