Aces High Bulletin Board
General Forums => The O' Club => Topic started by: boxboy28 on March 20, 2004, 05:55:20 PM
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Beef ribs.... i need a recipy
i like pork ribs but beef does me better and i need a recipy for beef rips!~ anyone got there fav?
please give up the details!
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If there 'precooked' it's preheated oven at 400 for 20 minutes.
Uncooked, preheated oven at 350 for one hour.
Use whatever sauce you want.
Goes great with 'Corn-on-the-Cob'
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WE're talking uncooked and i want to dry rub em!
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Take ribs ... ug! Throw on fire ... ug! Grab ribs from fire ... ug! Drop hot yet still almost raw ribs on cave floor, screaming and hopping ... ug! Growl at others for approaching ribs when they think you can be overtaken due to burnt hands ... ug!
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BBQ ALERT!!!!! BBQ ALERT!!!!!!
Curval calling Toad
Curval calling Toad
Do you read, over?
(never done beef ribs dude..sorry)
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Braise them first for a long time to make them tender. Then finish them on the grill. Put the sauce on at the end of the cooking.
If you cant braise them then boil them. If you cook them on the grill alone they will be grisley and tough.
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Take the ribs and boil them for about 10 min, then brush with BBQ sauce. I use a good quality sauce like KC Masterpiece, but I cut it with beer. If you like a sweeter more carmel taste use something like a porter or stout. A lighter taste use a lager or pilsner.
I assume your going to BBQ them on a grill. Pile the coals on one side and pile the ribs on the other. Allow about 3-4 hours to cook.
Now if you have a smoker............well.
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Don't you ever boil any ribs son...That is blasphemy to the highest degree of any ribs that I have ever had.
Here is how I like to do pork or beef ribs.
Soak you some hickory chips in water for 4-5 hours before you start the grill.
Now go get a huge bowl. Put ribs in bowl then pour water over and add a good amount of salt (personally I like to use Mortons but salt is pretty much salt). Let it sit in the refrigerator for about two hours. Then take out ribs and let them dry off lying on a plate on your kitchen counter. Now rub in black pepper and crushed dry red pepper.
Now get your fire going good and pile all your coals up in one section of your large grill. Place the hickory chips over the toasty coals.
Now go put the ribs on the grill right over the coals for about 10 minutes on each side. Then move ribs away from coals and slowly let smoke/cook for 3-4 hours. DO NOT PUT BBQ SAUCE ON WHILE COOKING. Boy does that waste a good rack of ribs. Sauce should be added by the person eating them to their likeing and it is what you clean up with the white bread you stack on the table the ribs are on. When you check the ribs see if the rib bones can be twisted out of the meat. When you get to that point the ribs are done and you guys can begin eating them. Just make sure you call all of us folks from the South and Kansas City to come up and taste your creation.
While you are at it get a good sized beef brisquet and put it on the grill also. This can go right over the fire for about 2 hours and should be treated the same way as your ribs. NO SAUCE WHILE COOKING!
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Ok .... dinner at Reschke's place.
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Ruby Tuesdays serves a rib rack called "Memphis Ribs" that are a dry rub rib. Not bad for a restaurant, but not like homemade.
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Originally posted by Fridaddy
Take the ribs and boil them for about 10 min, .
Oh the humanity. Never ever boil the ribs. Cook over indirect heat 225-275 for up to 6 hours. They are done when they are done:)
There are many rub recipes on the net. Find one and make a large amount.
Spread small amount of yellow mustard all over ribs. Mustard will leave no flavor . Then rub the rub in. Wrap in saran wrap for up to 24hrs. Then slow cook them. Spray apple juice on them occasionally to keep moist,
Serve with homemade Coleslaw and apple cider vinegar sauce.
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Reschke wins so far, though salt isn't always salt. If you can do sea salt, might as well.
(yes, I have plenty of mortons around the house)
slow cook over indirect heat. Ribs are more of a process than a recipe.
As for BBQ sauce, that depends on what tradition you want to tap into. A few pointers:
A) many commercial BBQ sauces add that foul stuff known as "liquid smoke". this is because most people don't know how to properly get smoke on their meat. (such as hickory chips) Avoid this stuff. If you need a "smoky" bbq sauce, I suggest using chile chipotles in adobo sauce (=smoke jalapeno in tomato sauce). A little bit goes a long way.
B) many sauces and restaurants have figured out that most people associate "sweet" with "good". Now a little bit of sweetness can be handy, but too much sugar kills the flavor.
C) People will argue endlessly on the merits of tomato-based and vinegar-based sauces. Here's the short version:
A lot of what makes food taste good is fat cut with acid (fries and ketchup, salad dressing, eggs and tabasco, you can go down the list).With BBQ you've got a fatty meat (pig or cow), and the sauce needs to be acidic. Tomatoes cooked down become pretty darn acidic; and so's vinegar.
An additional role of BBQ sauce is moisturizing the meat.
Finally, you may be looking for flavors to complement (not smother) those of the meat (spicy! woohoo!).
Okay, so if your ribs are juicy, a good, spicy vinegar-based sauce might be indicated.
If your ribs have been sitting in the fridge for a month, then have been grilled to a charred black by some 18 year old, you probably want a heavy tomato-sauce-and-honey sauce.
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Rosmary , chopped garlic, salt and white pepper, olive oil leave in maranade for 30 minutes to a couple hours, Mark on a grill of your choice finish in oven at 350 degree's for 8-10 min. until cooked to your likings. you can make a nice demi glaze to put ontop by heating oil in a pan roast garlic in oil for more flavor, add red wine and reduce the wine. get a aju powder mix and add water and aju powder and bring to a boil, add some corn starch to thickin the sauce. your finished!
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If you have "liquid smoke" in your cupboard you ought to be beaten with a stick.
If you want a rub there’s so many pre-made brands there no reason you just cant pick some up. If make your own you spend more with the various ingredients, unless you use it often.
Me I like a good sauce caramelized (not burnt bad added at the end) on the ribs and with some warmed to dip in. You get messy as hell but ****, it ribs....
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thou has forsaken pork ribs?!!