Propane BBQ series
BBQ Series Tips for grilling ribs

It’s the middle of summer and there is nothing better than a delicious grilled meal at the end of the day.  Instead of cooking in a hot kitchen, have a BBQ! We thought it would be a fabulous idea for us to give you a few tips on ribs, and a couple of recipes if you would like to try them out. From our family to yours, hope you all enjoy! 

TIP: Propane provides instantaneous heat,  so you do not have to wait for the grill to heat up!

  • Try to buy fresh ribs, not frozen ones.
  • You should allow for at least four ribs per person (a rack of ribs usually has 13-14 individual ribs on it). 
  • Avoid buying ribs if the edges appear dried out or if the meat appears to look gray.
  • We recommend trimming off any excess fat and ensuring there are no loose pieces of fat. 
  • Use a dry rub to infuse more flavour into your ribs
  • No multi-tasking. Grilling ribs requires patience and attention to ensure they don’t overcook!
  • Brush BBQ sauce on your ribs intermittently, once the surface begins to cook, turning every so often.
  • Use tongs when you flip the ribs
  • A “done” internal temperature for ribs is 180F 
  • Always rest the meat and tent it with tinfoil for 15 minutes before serving.
  • Serve extra BBQ sauce on the side, in case your guests want more! 
ribs on BBQ

Try out this Wilsons-approved Dry Rub recipe featuring coffee grounds and smoky paprika:

Canada EH! Dry Rub Recipe for Ribs

Generously provided by Patrick Wadden

  • 4     Tbsp Tim Horton’s coffee grounds
  • 4     Tbsp sweet smoked paprika
  • 4     Tbsp Brown Sugar
  • 3     Tsp   Salt 
  • 1.5  Tsp   Freshly ground black pepper 
  • 1.5  Tsp   Garlic Powder
  • 1.5  Tsp   Onion Powder 
  • 1.5  Tsp   Oregano Flakes

Mix all ingredients together in a bowl.

Here is the perfect BBQ sauce to go with the dry rub: 

Canadian Maple BBQ Sauce Recipe

Generously provided by Patrick Wadden

  • 2 Blocks Margarine (1/2 Cup Each)
  • 2 Large Sweet Onions, Diced Small
  • 8 Cloves Minced Garlic
  • 8 Tbsp Cider Vinegar
  • 1-1/2 tsp Freshly Ground Black Pepper
  • 1/2 tsp Cayenne Pepper
  • 1/2        tsp Red pepper flakes
  • 4 Tbsp Worcestershire Sauce
  • 2 Cups Brown Sugar
  • 1 Cup Quality Maple Syrup
  • 4 Cups Ketchup.

In a large saucepan, heat up the butter, and add tje onion and garlic. Sautée until it is fragrant and softened. Add cider vinegar, pepper, cayenne and worcestershire sauce. Let it reduce for 1 minute.  

Add the maple syrup, brown sugar and ketchup.  Simmer for 10-15 minutes.  

This recipe makess five 500 ml Jars of sauce. 

Propane BBQ series

Recipe generously provided by Patrick Wadden

We love a good, two-ingredient BBQ recipe, and this one is a crowd-pleaser! Try it with your favourite vinaigrette, or use Sweet Onion like we’ve recommended.

Prep time: 5 minutes, plus 20-30 minutes to let the meat come to room temperature

Cooking time: 20 minutes. 

What you’ll need: 

  • 1 medium-sized Pork Tenderloin
  • 1 bottle of Renées Sweet Onion Vinaigrette Salad Dressing 
  • Salt & Pepper

How to make it:

Remove the ‘silver skin’ from the tenderloin. Let the pork come to room temperature and then season it with salt & pepper. 

Turn on your BBQ to medium-high and place the tenderloin directly on the grill for 4 minutes, then, using tongs, rotate it 90 degrees and let it cook for an additional 4 minutes. Do this again until all four sides of the pork tenderloin are cooked.

Holding the pork tenderloin with tongs, coat it with the sweet onion vinaigrette on all sides using a brush. Place the pork back on the grill and let it cook for an extra 3 minutes, while continuing to brush it with more dressing every minute or so. This helps create a delicious glaze!

Remove the tenderloin from the BBQ and transfer it to a plate. Cover it entirely with tin foil and let it rest for 3-5 minutes.

Serve it with microwaved baked potatoes (just wash them, pierce them and microwave in a bowl, covered, for approximately 10 minutes until the sides are soft) and cold salads for a meal that doesn’t heat up your house.

Always cook meat to the recommended minimum internal temperature to ensure it is safe to eat. Consult this website for a chart of safe internal cooking temperatures. 

Moncton Propane Services has been delivering helpful, local service to Moncton home- and business-owners for over 25 years, specializing in propane delivery and equipment installations, as well as reliable, expert support. A forward-thinking business built on trust, MPS is delighted to have joined Wilsons, an eighth-generation, family-owned company that shares the same values that we do, for community, customer service, and a commitment to safety.

This partnership allows us to maintain our high service standard to our customers in and around the Moncton area, with the same familiar, friendly faces MPS customers have come to know over the years.

Moncton Propane Services is proud to be a Wilsons Company.

For more information on Wilsons, please visit

BBQ Series - Beer Can Chicken

Recipe generously provided by Patrick Wadden

BBQ Series - Beer Can Chicken

July and August are notoriously hot and humid in Atlantic Canada, which means it’s time to fire up the BBQ. This recipe produces a flavourful, moist chicken that is *impossible* to resist!

What you’ll need:

  • 1 can of strongly-flavoured beer, like Guinness or one of the many delicious brews from an Atlantic Canadian brewer
  • 1 whole chicken
  • A metal beer can chicken stand like this (please note we do not have experience with this exact beer can chicken stand).

Wet rub:

  • ½ cup citrus juice (we recommend orange or grapefruit juice).
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey

Dry rub:

  • 1 tsp salt
  • 1 tsp sage
  • 1 tsp thyme
  • ½ tsp ground allspice
  • ¼ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp cayenne
  • 1 clove freshly minced garlic
  • ½ tsp onion powder

How to make it:

Mix the wet rub ingredients together in a large stainless steel bowl. Roll the whole chicken in the bowl until it is well-coated.

Mix the dry rub ingredients together in a separate bowl, and using your hands, rub it over the entire surface of the chicken.

If you like beer, pour half of the can of beer into a mug and enjoy.

Place the can with the remaining beer into the beer can stand. Sit the whole chicken over the beer can, with the can fitting snugly inside the chicken.

Turn your BBQ on high – you’re aiming for 450-500 F. Place the chicken on the stand on the grill and cook it for approximately 1 hour and 20 minutes, rotating ¼ turn every 20 minutes.

Just a note: The chicken may darken quickly as the honey caramelizes, and may appear like it’s overcooking. Always cook chicken to a safe internal temperature. Consult this link for a guide to safe internal cooking temperatures.

When the chicken is finished cooking, carefully remove it from the grill and transfer it to a carving surface. Let the meat rest for several minutes before carving it – you don’t want to let all the juices flow out!

When you’re ready, carve the meat and serve it hot with fresh salads for an impressive summer meal.