Author Topic: Question(s) about grilling beef backribs (Read 1000 times)

Rude · « **Reply #15 on:** August 20, 2003, 06:57:33 PM »

Quote

Originally posted by SKurj
Tony Romas Ribs!!

btw all boiled...

SKurj

If you find Tony Romas ribs good, then you've got broken buds or have never eaten real bbq:)

BTW...boiling is not done to make good ribs, it's merely a shortcut for those with attention deficit syndrome in the kitchen(Rip)

AKS\/\/ulfe · « **Reply #16 on:** August 20, 2003, 07:04:31 PM »

Thanks for the advice guys, it worked out perfect.

Used a cast iron skillet for holding water (had to add water a couple times during the cooking), and cooked them for just under 2 hours.

Tender, juicy and tasted great.

The sauce I used was a combination of some BBQ shake, some BBQ sauce (removed most of it before cooking, slopped it back on every time I turned over the ribs), and some thyme.

Thanks again for the help!
-SW

ygsmilo · « **Reply #17 on:** August 20, 2003, 08:04:52 PM »

WTG !

Come to KC sometime and the TAS will treat you to a BBQ crawl

Toad · « **Reply #18 on:** August 20, 2003, 10:31:51 PM »

Yah know Milo, we really ought to "formalize" the crawl....

Let's see... we need to link 'em to keep the drives short and probably can't do justice to more than three in a day and that's pushing it...

Day 1

Jack's Stack --> KC Masterpiece ---> Hayward's

Day 2

Bryant's (on Brooklyn, of course) ---> Gates (on Brooklyn) ---> LC's on Blue Parkway

Day 3

Rosedale (on SW Blvd) ---> Oklahoma Joe's (Roeland Park) ---> Zarda (Lenexa)

Day 4

Snead's (way out on Holmes)---> 135th St BBQ (Martin City)

Who'd I leave out? Feel free to rearrange the crawl......

_Schadenfreude_ · « **Reply #19 on:** August 21, 2003, 03:00:42 AM »

Depends on the type of BBQ you use but if you have a Weber then two hours at 200 degrees is just about right, baste regularly, boiling and ovens are a big no no.

For future ref for each kilo (2.2 lbs +/-) cook for 1 hour then add 1 hour - for slow cooking drop tempt down to 180, but 200 works well most of the time.

Curval · « **Reply #20 on:** August 21, 2003, 07:38:59 AM »

Well, I do the boiling thing just like Rip. I do it because the ribs we get here are terrible and it is the only way to get them to the "falling off the bone" stage.

I've never smoked meat...ever...in any sense.....

I wouldn't know where to start. But, I do understand that this is the best way to get the ribs to taste awesome.

I ate ribs in Texas that were the closet thing to heaven I have ever tried. They were smoked.

Now the ribs I cook taste like s*it in comparison.

Ripsnort · « **Reply #21 on:** August 21, 2003, 07:47:02 AM »

The art of boiling ribs and cooking them is not for novices, probably why you guys haven't done it

http://www.cbbqa.com/fun/BoilingRibs.html

I wanted to add that I prefer longer cooking and less boiling time than this article above suggests. I wanted also to add that this is a fast method for short notice time of ribs. If I am prepared and have the time, I'll smoke them slowly in the smoker, then give them alittle color on the BBQ with basting before serving. Boiled or par-boiled doesn't taste as good as smoked, but the cooking time, preparation fits a "busy schedule" and they're just as tender.

T0J0 · « **Reply #22 on:** August 21, 2003, 08:26:44 AM »

Pork Ribs are best steamed in a sealed pan..
Beef ribs are best IMO Steamed as well but not as long as Pork babyback ribs..
Pork ribs steam at 225 in convection oven or 300 in a conventional oven until tender, in a sealed pan, Cook to your liking, just not so long as the meat falls off the bone. Its obvious when they are done..
Beef ribs on a weber from scratch will cause problems because of the amount of fat that is left on the rib, the grease fire is unmanageble and will end up ruining the taste of the ribs...
If you pre steam the beef ribs for an hour to get rid of a big percentage of the fat, then cool em down and when your ready
pop on the grill to finish them off and add sauce, you will be the King!!
BTW whomever decided that cooking food wrapped in foil is good? has issues!! Think that is a southern feature cause I hadn't ever
seen anyone in the north do that. But living in the south I witness this travesty all to often, and I have to lambast the perpetrator of this cooking atrocity relentlessly until they give in .

T0J0

krazyhorse · « **Reply #23 on:** August 21, 2003, 08:33:05 AM »

personally i wouldnt cook them in the oven, the boil first method is a good way to tenderize but you lose the meats natural flavor and substitute with a marinade flavor. there are other ways to tenderize without losing the flavor of the meat, marinade is ment to enhance the flavor of the meat not substitute. try taking a vidalia onion, some lemon juice, red peppers, and a can of beer, soak 24 hrs,this will not only taste great but the lemon ,the alcohol , will tenderize the meat for you, now i prefer smoking when it comes to ribs, if your grilling do it indirect heat,do not cook directly over the coals, it will take longer but will taste so much better

Ripsnort · « **Reply #24 on:** August 21, 2003, 08:46:55 AM »

Quote

Originally posted by krazyhorse
the boil first method is a good way to tenderize but you lose the meats natural flavor and substitute with a marinade flavor.

Porkribs,IMO,really have no flavor, only the flavor you imbed in them.

I might add that I never boil beef ribs, only pork.

T0J0 · « **Reply #25 on:** August 21, 2003, 09:43:40 AM »

Quote

Originally posted by Ripsnort
Porkribs,IMO,really have no flavor, only the flavor you imbed in them.

I might add that I never boil beef ribs, only pork.

Its not to boil them...you steam them.... is difference....

First time I tried Beef ribs on weber I had to bring out the fire extinguisher....Its a painful memory

ygsmilo · « **Reply #26 on:** August 21, 2003, 10:22:51 AM »

Quote

Originally posted by T0J0
Its not to boil them...you steam them.... is difference....

First time I tried Beef ribs on weber I had to bring out the fire extinguisher....Its a painful memory

You have to use indirect heat. Get your coals going the move them on one side. I have smoked everything you can imagine (cept for possum and squirrel) on a weber and you can to a good job, it just takes time and practice. The best thing you can do is get a good temp gage to put though the vent in the top to moniter your temperature. That is the key.

I also have a Weber Bullet smoker - Ya cant screw up with it because of the water pan.

capt. apathy · « **Reply #27 on:** August 21, 2003, 10:51:53 AM »

soak them in your favorite sauce for a bit, then sear them on a high heat flame on the meaty side. then set them on the lowest possable heat (smoker is best, or move the rack as far from the coals as possable, not directly over, and damper down the air) meat side up add more sauce often, cook until the meat begins to slide off.

btw- Tony Romas is bbq like a McNugget is the wifes fried chicken.

Gunthr · « **Reply #28 on:** August 21, 2003, 02:26:50 PM »

I'm doing pork ribs slow on the bbq grill tonight.

20 years ago in Detroit I had a plate of ribs from a black-owned and operated rib shack down by the Detroit River. Those soulful ribs were the best I've ever had, and I've been trying different sauces since then to recreate that taste.

I recently discovered a BBQ Sauce that cooks on and tastes exactly the way those Detroit ribs tasted. The only thing I do to it is add cracked pepper. It doesn't look like much - it comes in a plastic squeeze bottle - but I would like to share it with those who like it sweet:

Sweet Baby Ray's BBQ Sauce

Skuzzy · « **Reply #29 on:** August 21, 2003, 02:38:20 PM »

Wulfe, you have taken your first step into a much larger world.

Now, let's talk about smoking those ribs.