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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Beef Ribs
Cook's Illustrated has an unusually good (for a non-BBQ specialist) article
on Texas-style BBQ beef ribs. It's not up on their web site yet, but basically they said: - find meaty ribs (not easy in the Boston area where they are) - leave the membrane on to retain moisture - rub is s + p + chile powder - BBQ at 250-300° (lower dries it out, higher cooks too fast to make it tender) - indirect heat (coals on one side of a kettle, meat on the other) - serve with a fairly conventional tomato-molasses-onion-vinegar sauce They prefer briquettes for low and slow; they have a hard time maintaining lower temps in a kettle with lump charcoal. They do say to stay away from lighter fluid or Match-Light. Probably reasonable if you're cooking low and slow in a kettle. I think it's probably worthwhile trying beef ribs at 275°. -- ---------------------------------------------------------------------------- ---- Louis Cohen Living la vida loca at N37° 43' 7.9" W122° 8' 42.8" |
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Beef Ribs
Louis Cohen wrote:
> Cook's Illustrated has an unusually good (for a non-BBQ specialist) > article on Texas-style BBQ beef ribs. It's not up on their web site > yet, but basically they said: > > - find meaty ribs (not easy in the Boston area where they are) > - leave the membrane on to retain moisture > - rub is s + p + chile powder > - BBQ at 250-300° (lower dries it out, higher cooks too fast to make > it tender) > - indirect heat (coals on one side of a kettle, meat on the other) > - serve with a fairly conventional tomato-molasses-onion-vinegar sauce > > They prefer briquettes for low and slow; they have a hard time > maintaining lower temps in a kettle with lump charcoal. They do say > to stay away from lighter fluid or Match-Light. Probably reasonable > if you're cooking low and slow in a kettle. > > I think it's probably worthwhile trying beef ribs at 275°. I read that article too, as I've been a subscriber of theirs for the past 6 years. I love the magazine, but I find the recipies should be taken with a grain of salt (not literally! ) They tend to favor their New England palates when creating the "perfect" recipie. A great example was their recipie for Tacos. The frying of the corn tortillas to make homemade taco shells was a great idea and hands down beats anything you'll find out there (use white corn tortillas for an awesome difference). But the taco meat itself was bland and overpowered by a few spices. I do love the articles for the science of cooking, stuff you'd never find anywhere else. And I'd be willing to give their beef ribs a shot just to see how they turn out. |
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