Beef Ribs -- now what?



B

Bob

Guest
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
 
Bob wrote:

> 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)
 
zxcvbob wrote:
> Bob wrote:
>
>> 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)
 
zxcvbob <[email protected]> deliciously posted in
news:[email protected]:

> Bob wrote:
>
>> 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
 
jmcquown wrote:
> zxcvbob wrote:
>
>>Bob wrote:
>>
>>
>>>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.)

-Bob
 
On Fri, 12 Mar 2004 21:58:58 -0000, Dog3 <dognospam@adjfkdla;not>
wrote:

>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.

-sw
 
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