LongHorn Steakhouse is joining the Good Morning Show on Sunday to make the perfect food for Fourth of July weekend!

There are four locations in the Triad area:

2925 Battleground Ave
Suite A
Greensboro, NC 27408

6012 Landmark Center Blvd
Greensboro, NC 27407

1540 North Main Street
High Point, NC 27262

955 Hanes Mall Rd
Winston-Salem, NC 27103

Baby Back Ribs

Inspired by LongHorn Steakhouse’s Executive Chefs


· 2 racks of baby back ribs

· 2 tablespoons of canola oil

· 2 cups of BBQ sauce of your choice

· 2 tablespoons of kosher salt

· 2 tablespoons of cracked pepper

· 1 tablespoon of granulated garlic powder

· 1 tablespoon of granulated onion powder


· You can find prepared and cut racks of ribs at your local butcher or grocery store. If you have a full rack of ribs, we suggest you cut them in half if you’re cooking in an oven in your home kitchen or on a standard gas grill.

· Season ribs with salt, pepper, granulated onion powder and granulated garlic powder.

· Lay ribs meat-side down on a baking sheet with an elevated edge. Add one cup of water and cover the sheet pan completely in aluminum foil.

· Bake in 325-degree oven for approx. 2 ½ hours or until meat is tender enough to be pulled from the bone.

· Chill the baby back ribs in the refrigerator for about one hour so that the meat doesn’t fall apart.

· Apply canola oil to grill grates and heat to medium-high.

· Place ribs on grill meat-side up and baste with BBQ sauce.

· Grill for approx. 3 minutes.

· Flip so meat-side is down, and grill for 3 minutes. Apply BBQ sauce to the back of the ribs.

· Grill ribs until BBQ sauce has started to caramelize and meat has started to get crisp edges.

· Let ribs rest for 5 minutes then brush with BBQ sauce before cutting them into 1 and 2-bone pieces.

· Serve with remaining BBQ sauce on the side for dipping.

Recipe serves four.

LongHorn Grilled Ribeye

Inspired by LongHorn Steakhouse’s Signature Menu Item

Our hand-cut, fresh Outlaw Ribeye® steaks grilled to perfection


For Steak

· 4 18 oz. bone-in ribeye steaks

· 3 tablespoons salt

· 1 tablespoon pepper

· 1 tablespoon granulated onion powder

· 1 tablespoon granulated garlic powder


  • At LongHorn Steakhouse, we recommend a char-grill for bone-in steak like our Outlaw Ribeye®. If grilling outdoors, clean and spray oil on your grill, heat to 550° F. If grilling indoors, preheat sauté pan or indoor grill to high heat.
  • Season ribeye steaks with salt, pepper, granulated onion powder and granulated garlic powder.
  • Place seasoned steaks on grill.
  • Grill to your desired degree of doneness. Make quarter turns to get diamond marks. 130–140° F for medium rare.
  • Remove steaks from grill.
  • Plate each steak and enjoy!

Recipe serves four.


LongHorn Steakhouse is opening its Grill Us Hotline for the fifth year this Fourth of July weekend to share its expertise and passion for grilling. The restaurant’s certified Grill Masters will be available via phone on Sunday, July 2 from 11 a.m. to 5 p.m. Eastern to provide expert grilling tips just in time for holiday grill-outs. Tips are accessible through the following methods:

  • Grill Us Hotline: Open on Sunday, July 2 from 11 a.m. to 5 p.m. Eastern, dial 1-855-LH-GRILL
  • Text: Text GRILL to 55702 to get expert grilling tips, recipes and how-to demonstration videos all summer
  • Social Media: Chat live with LongHorn experts every day from 11 a.m. to 10 p.m. ET, or check out the new Grill Hero Facebook Messenger on LongHorn’s Facebook page for round-the-clock access to recipes and grilling tips

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