Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: LostArrow on June 01, 2012, 02:05:45 PM
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Its been hot for the last 10 days & poured cats & dogs the last two.
But today ;D 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 ;D
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.
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I am waiting to see those ribs!!!!
T
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Let's take the Ferrari for a drive!
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Did LA borrow Dee's camera??
Aint seeing no ribs yet ;D
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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
(http://i828.photobucket.com/albums/zz203/Lostarrow-photos/c804f817.jpg)
Ribs
(http://i828.photobucket.com/albums/zz203/Lostarrow-photos/18df2aba.jpg)
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LA you are just eatin too good!!! Those are some beefy looking ribs!!
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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.
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I always ask: were they tender?? I stopped doing beef ribs years ago....tired of chipping my teeth :o
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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.
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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.
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Nice looking ribs. A great way to spend a little time off
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Nice looking ribs.
Sent from my iPhone using Tapatalk
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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" ;)
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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? ;D
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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 :D.
But - it will hang on the surface of the meat very well ;D
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Some great looking Dinosaur Bones LA