FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


Beef Ribs

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Beef Recipes
View previous topic :: View next topic  
Author Message
Steve-O
BBQ Pro


Joined: 31 May 2005
Posts: 747
Location: Dallas, TX

PostPosted: Mon Nov 21 05 11:52 am    Post subject: Beef Ribs Reply with quote

Just cooked some beef ribs for the first time on my ECB. This was easy! I've been meaning to try beef ribs for awhile. Saw some at Albertsons on the sale rack for $3. Couldn't pass them up.

Brined them for 24 hours in:
1Q water
1/4 c sea salt
1/4 c sugar
3 large cloves garlic.
1/4 c Jack Daniels
Put in blender and let her rip for awhile

Put the ribs and brine in a ziploc, squeezed the air out, and set in the fridge.

Day 2

Removed the ribs and patted them dry.
Rubbed with Uncle Henry's rub. It's a sugar/salt/paprika/herb based rub.

Warmed up the ECB to 215. Used Hickory chips.
Smoked for 4 hours.
Foiled the ribs and cooked (no smoke) at 250 for 2 hours.
Removed and put ribs (in foil) into ice chest till dinner (2 hours).

Served with Roxy's Saturday night special sauce (garlic based), some broccoli slaw, and corn on the cob.

Ribs were falling off the bone tender. Very nice!
_________________
"BBQ may not be a religion in Texas, but the two institutions are closely associated."
- Robb Walsh "Legends of Texas Barbeque Cookbook"
Back to top
View user's profile Send private message
roxy
BBQ All Star


Joined: 29 May 2005
Posts: 9329
Location: Wasaga beach, Ontario

PostPosted: Mon Nov 21 05 12:34 pm    Post subject: Reply with quote

Sounds like your ribs turned out just right and I'm glad to hear ya like my sauce Steve-O, goes real good with beef dont ya think.. I'm starting to get some orders from friends and family and they all like it as well.

Who knows, maybe some day my smilin face will be on a label.
_________________
Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...
Back to top
View user's profile Send private message Send e-mail
Steve-O
BBQ Pro


Joined: 31 May 2005
Posts: 747
Location: Dallas, TX

PostPosted: Mon Nov 21 05 10:47 pm    Post subject: Reply with quote

Your sauce goes GREAT with beef ribs. I'm going to do a lot more beef ribs in the future. They were just too easy and tasted fantastic. Cheap too! Dog liked the bones too! She thinks I'm the best cook in the world. But no sauce for her!

Roxy: I noticed one thing about your sauce. I made a batch last week, canned it, and put it in the fridge. I opened it last night and noticed it did not "pour" when cold. It had a mayonaise consistency. Did you notice this? May just need to give it a quick stir next time. Hey, but it's not a knock. I kind of liked being able to put a dolop on my plate and not have it run into the broccoli slaw.
_________________
"BBQ may not be a religion in Texas, but the two institutions are closely associated."
- Robb Walsh "Legends of Texas Barbeque Cookbook"
Back to top
View user's profile Send private message
roxy
BBQ All Star


Joined: 29 May 2005
Posts: 9329
Location: Wasaga beach, Ontario

PostPosted: Tue Nov 22 05 4:37 am    Post subject: Reply with quote

Steve-O:

You are right my friend, I have worked on it so that it sticks to what ya put it on. I have found that most sauces are too thin so I cut the vinager a bit and lengthened the simmering time so it ends up thicker. If ya want it thinner just add a oz or two of bourbon or vinager and incorpotate it in.
_________________
Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...
Back to top
View user's profile Send private message Send e-mail
BarbeCrue
BBQ Fan


Joined: 08 Jan 2006
Posts: 286

PostPosted: Thu Feb 02 06 9:59 am    Post subject: Reply with quote

Ok, I mentioned on another thread that I was not impressed with a mustard slather on a rack of ribs that I did. Well, being that I have not given up on the mustard slather, I tried another experiment.

Here's what I did.

1/4 cup french's prepared mustard,
2 tablespoons horseradish
1 Tablespoon of your favorite BBQ rub
1 teaspoon ground black pepper.

Remove membrane from rack and trim excess fat.

Rinse ribs and pat dry. Rub slather all over ribs, seal and refridgerate for 24 hrs.

Remove ribs, sprinkle BBQ rub onto ribs and let sit until room temperature.

I used Hickory and applewood with a touch of mesquite for smoke.

Smoke accordingly with your smoker.



I left the dry this time.[/img]
Back to top
View user's profile Send private message MSN Messenger
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Beef Recipes All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group