The Big Beef Rib Bang - Pics.

[Pigslips]

I’m starting with a very low salt rub mix. I call it “The Collection Rub” because it is a collection of many blends with which I have picked out ingredients I think will work well. For a sauce I’m making a black coffee based recipe, Black Jack BBQ Sauce.

The Collection Rub

¾ Cup brown sugar
½ Cup sweet paprika
¼ Cup four peppercorn (grind fresh)
¼ Cup garlic powder; (granulated)
1 Tablespoon Ancho chile powder
4 teaspoon cayenne
2 teaspoon onion powder
2 teaspoon Italian Seasoning
2 teaspoon Coleman's ground mustard
2 teaspoon celery seed
2 teaspoon cumin
2 teaspoon Himalayan crystal salt

Note: The Ancho is the sweetest of the dried chilies; and is most commonly used in authentic Mexican cooking and is a staple in red chili and tamales.

Note: Himalayan Pink Salt is a pure, hand-mined salt that is derived from the foothills of the pristine Himalayan Mountains. Harvested from ancient sea salt deposits, it is believed to be the purest form of salt available.

Note: Pepper mix, whole black (Malaysia), white (Micronesia), red (Malaysia) and green (Thailand) peppercorns.


Wow that turned out great!

Black Jack BBQ Sauce
This recipe is actually out of a Chuckwagon Cooking brochure
published in 1981 by the Marlboro Man.
I’ve had it all these years because of this recipe.

1 cup strong black coffee
1 cup Worcestershire sauce
1 cup catsup
2 cup chopped onions
½ cup cider vinegar
½ cup dark brown sugar
¼ cup minced (seedless) chilaca (pasilla chile)
3 Tablespoons chili powder
2 teaspoon Himalayan crystal salt
6 cloves garlic minced
Combine in saucepan, simmer 25 minutes. Blend in blender, refrigerate.

That’s my best sauce yet; the cooks sampled half of it! Thick in body,
good bold SW flavors with the chili powder & fresh chilies. Finishes with
moderate heat but drifts quickly, super good.




These are from the beef short rib before they are cut in half.
These puppies are really meaty and should be for the price.
I’ll get my second mortgage back by winter!
Rojellio Es Caliente splashed some Balsamic Vinegar &
Olive oil then the rub; this sounds great, thanks Rojellio.




I’m going to use the 3-2-1 method @225’.
When I foil them I’ll splash them with Negra Modelo Cerveceria

Time to kick the tires and light the fires!


Habana parejo and Puro de Agave.



ye'gads.... foiled again!



Two hours later, time for a little Black Jack BBQ Sauce baste.



Ok that’s all she wrote.



I wanted to try Alien’s idea of a Rib Buster.
I went to the local Cash & Carry Bought a heavy-duty
pastry scraper for $3.99. Put it on the grinding wheel
and took it down 50% on the edge.
The picture is dark but the Rib Buster works great.



Devony put one more dish on the grill, super good.





Give a man bbq and feed him for a day.
Teach a man to bbq and feed him for the summer"
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"The secret to creativity is knowing how to hide your sauces"

[stringbender128]

Pigslips,

That looks incredible!
Great job!
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[day_trippr]

Oh, wow - the ribs look fantastic!

I've been keeping an eye out for beef ribs to miraculously appear in my local supermarket but I'm beginning to believe the only way I'll lay hands on some is to hit an actual butcher shop.

But if they can come out looking like those, it will be worth the wait!

Cheers
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[orangeblood]

Pigslips - Every thing looks great (and you threw a tight, 50 yard spiral TD with the cigar, tequila and beer choices).

[marleyman]

Excellent cook and nice "refreshments" for the chef!

I have yet to try Beef Ribs, but they are on my list...
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[RubThatButt]

That all looks most excellent. From the food to the drink it's all there.

I have not tried the Anejo but have had Reposado and it was very nice.

I have also had the Blanco but it was in a margarita and I don't remember much about the evening.
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[Pigslips]

[JamesB]

That's some seriously good looking grub!
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[Brinnie]

Excellent Post Pigslips - Very informative with some great looking Tucker
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Cheers
Smoking
Down Under

[k.a.m.]

Pigslips, awesome job on the ribs they look mighty tasty, I like your new rib buster, great idea. Tell Devony, awesome job on the wrapped asparagus it looks delicious. Nicely done to both of you
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[whitey]

Great effort! With outstanding results! Nice team work..Great looking chow.
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[Matt HHI]

Looks great
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[Triple-L-BBQ]

Beautiful Ribs! Those must of been a pretty penny.
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[k.c.hawg]

Outstanding pigslips. Wish I would have been there.
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[Bunqui]

Good going pigslips. Mighty tasty looking spread.
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[allsmokenofire]

If you spend anytime on this forum at all you'll know I'm hardly ever at a loss for words.

However, all I can say is.....WOW!!!
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[Canadian Bacon]

Excellent work on those beef ribs Pigslips,I love all the pullback on those bone's,they looked cooked to perfection,nice job.
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[aiannar974]

Tells us about the tequila. I love anejo tequilas.

Anthony

[Pigslips]

[aiannar974]

Thanks for the post. I have tried the Heradora Especial and the José Cuervo Reserva de la Familia. I have not priced them lately but at the time $110 for the Cuervo and $270 for the Herador was too rich for my blood.

Thanks again