Ferris Bueller Day

[LostArrow]

Its been hot for the last 10 days & poured cats & dogs the last two.
But today High 78F , clear , light north wind, humidity low!
Highs in the 70's during June in Mississippi are rare!
Was able to take 1/2 day of vacation @ last minute
Sitting on the deck with a college regional on the radio.
Taking my gorgeous child bride out for lunch .
Putting on ribs on the " barrel grill" for an interactive cook this afternoon.

[teesquare]

I am waiting to see those ribs!!!!

T

[squirtthecat]

Let's take the Ferrari for a drive!

[smokeasaurus]

Did LA borrow Dee's camera??

Aint seeing no ribs yet 

[LostArrow]

A pic from lunch with my wife.
A grilled red snapper sandwich with bacon sharp cheddar ,pickled red onion & a spicy mayo based dressing with sweet potatoe fries
Two glasses of a crisp white wine
The ribs on the cooker, no more pics.
Some friends came over, he'd bought a new gun ( hadn't told wife ) we started tellin hunting lies, & the gin & tonics flowed so no more pics!
The ribs were great!
Local grocery started carrying beef  rib sections cryo vaced & pretty meaty.
The membrane is even pulled off. I'll go by tomorrow & take pic of brand.
Lunch

Ribs

[smokeasaurus]

LA you are just eatin too good!!!  Those are some beefy looking ribs!!

[LostArrow]

They were on sale , but as a new product I only bought 1 pack.
Kinda kickin myself now.
Since cryovaced I'll buy some more to have on hand.

[smokeasaurus]

I always ask:  were they tender??   I stopped doing beef ribs years ago....tired of chipping my teeth 

[LostArrow]

Very good, smoked about 3 hours then put in disposable pan ( although I reuse) put a little liquid in , & covered with foil & back on cooker for 2 more hours. Very tender.

[africanmeat]

Good looking ribs .i love beef ribs . like you i smoke the ribs , then foil with Apple juice for an hour,  then  it go's back with a thick sweet and spice sauce.

[Old Hickory]

Nice looking ribs.  A great way to spend a little time off

[mikecorn.1]

Nice looking ribs.


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[teesquare]

Boy, they do look great!

Smoke -Beef ribs have more connective tissues and collagen, and benefit from a long marinade in an acid containing solution. I like to use a rub in a canola oil and apple cider vinegar bath that has been blended at high speed. That just keeps it from separating.

Here is a simple rule-of-thumb I use  for the ratios of oil to vinegar, and time for ribs and steaks :

2 parts canola to 1 part apple cider vinegar - 2 hours marinade

4 parts canola to 1 part apple cider vinegar - 4 hours marinade

6 parts....you get the picture...

The reason I decrease the ratio of apple cider vinegar is that I don't want the strength of the accidity x the length of time for the marinade to be strong enough to break down the muscle tissue and make the meat surface mushy or "mealy".

We want tender - but also want the nice, firm to the bite texture that meat can have when it is "just right"

[mikecorn.1]

Boy, they do look great!

Smoke -Beef ribs have more connective tissues and collagen, and benefit from a long marinade in an acid containing solution. I like to use a rub in a canola oil and apple cider vinegar bath that has been blended at high speed. That just keeps it from separating.

Here is a simple rule-of-thumb I use  for the ratios of oil to vinegar, and time for ribs and steaks :

2 parts canola to 1 part apple cider vinegar - 2 hours marinade

4 parts canola to 1 part apple cider vinegar - 4 hours marinade

6 parts....you get the picture...

The reason I decrease the ratio of apple cider vinegar is that I don't want the strength of the accidity x the length of time for the marinade to be strong enough to break down the muscle tissue and make the meat surface mushy or "mealy".

We want tender - but also want the nice, firm to the bite texture that meat can have when it is "just right"

Nice! Just got learned on the art of a simple marinade. So you do the vinegar, oil and rub/seasonings and blend it at ultra ludacris speed so it doesn't separate?    


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[teesquare]

That is correct! Makes it thicken up as well. When you homogenize the vinegar and the oil at high speed, it "fluffs'' micro-bubbles into the mix. If you go too long on the blend - it will be like pancake batter .
But - it will hang on the surface of the meat very well