I've made baby back ribs a couple times this year, following Alton Brown's rub-braise-glaze-broil/grill technique. I recently got a big honkin' chunk of beef ribs, and I'm not quite sure what to do with it. It's one slab in a kind of trapezoid shape; it's about fifteen inches long, and a foot wide at the wide end, tapering to about eight inches at the narrow end.
I generally favor sweet/hot flavor combinations for pork, but it seems that beef wouldn't lend itself to EXACTLY the same treatment.
What are some of your favorite ways to prepare big beef ribs?
I've made baby back ribs a couple times this year, following Alton Brown's rub-braise-glaze-broil/grill technique. I recently got a big honkin' chunk of beef ribs, and I'm not quite sure what to do with it. It's one slab in a kind of trapezoid shape; it's about fifteen inches long, and a foot wide at the wide end, tapering to about eight inches at the narrow end.
I generally favor sweet/hot flavor combinations for pork, but it seems that beef wouldn't lend itself to EXACTLY the same treatment.
What are some of your favorite ways to prepare big beef ribs?
Bob
I haven't cooked beef ribs, but FWIW Texas style barbecue is usually beef with a sweet/hot/tomato sauce. So I know sweet & hot works with beef.
I've made baby back ribs a couple times this year, following Alton Brown's rub-braise-glaze-broil/grill technique. I recently got a big honkin' chunk of beef ribs, and I'm not quite sure what to do with it. Bob
I haven't cooked beef ribs, but FWIW Texas style barbecue is usually beef with a sweet/hot/tomato sauce. So I know sweet & hot works with beef.
Best regards, Bob (no relation)
Ribs, be they beef, pork, lamb, nearly always benefit from a good long hickory smoking and a nice rub of your favourite dry seasonings (with a little olive oil to help the blend stick). Sauce, IMO, should be at the table for those who choose.
From the sound of this rack of ribs, he might need some help digging a pit 🙂
zxcvbob <[email hidden]> deliciously posted in :"]news:[email hidden]:
Quoted message said:
Bob said:
I've made baby back ribs a couple times this year, following Alton Brown's rub-braise-glaze-broil/grill technique. I recently got a big honkin' chunk of beef ribs, and I'm not quite sure what to do with it. It's one slab in a kind of trapezoid shape; it's about fifteen inches long, and a foot wide at the wide end, tapering to about eight inches at the narrow end.
I generally favor sweet/hot flavor combinations for pork, but it seems that beef wouldn't lend itself to EXACTLY the same treatment.
What are some of your favorite ways to prepare big beef ribs?
Bob
I haven't cooked beef ribs, but FWIW Texas style barbecue is usually beef with a sweet/hot/tomato sauce. So I know sweet & hot works with beef.
Best regards, Bob (no relation)
Try alt.food.bbq (I think that's it). From what I've read over there they know how to grill and BBQ with the best of 'em.
Michael -- Deathbed statement...
"Codeine . . . bourbon." ~~Tallulah Bankhead, actress, d. December 12, 1968
I've made baby back ribs a couple times this year, following Alton Brown's rub-braise-glaze-broil/grill technique. I recently got a big honkin' chunk of beef ribs, and I'm not quite sure what to do with it. Bob
I haven't cooked beef ribs, but FWIW Texas style barbecue is usually beef with a sweet/hot/tomato sauce. So I know sweet & hot works with beef.
Best regards, Bob (no relation)
Ribs, be they beef, pork, lamb, nearly always benefit from a good long hickory smoking and a nice rub of your favourite dry seasonings (with a little olive oil to help the blend stick). Sauce, IMO, should be at the table for those who choose.
From the sound of this rack of ribs, he might need some help digging a pit 🙂
Jill-Bob (no relation)
I should have said *served* with a sweet/hot/tomato sauce. Otherwise folks might get the idea they can just boil the ribs in ketchup and liquid smoke and call it "Texas Style". [it was difficult to even type that heresy]
(Actually, some of the cheap bottled sauces aren't bad if used sparingly enough. But the meat should be good without any sauce.)
On Fri, 12 Mar 2004 21:58:58 -0000, Dog3 <dognospam@adjfkdla;not>
Quoted message said:
Try alt.food.bbq (I think that's it). From what I've read over there they know how to grill and BBQ with the best of 'em.
We in alt.food.barbecue boil 'em and make soup. Because that's all they're usually good for since all the meat has been hacked off of them by butchers with laser-guided cutting apparatus.
If you can get ribs with meat on them, that's a different story.
