Big Bold Barbecued Beef Short Ribs

As I mentioned in an earlier post, I will generally take barbecued beef ribs over pork ribs any day. However, one of the problems with that statement is that it's becoming increasingly difficult for the average Joe (or John) to find standard beef ribs (a.k.a. dino bones) that are worth cooking.

The problem is that the meat cutters would rather scallop the meaty goodness out of the ribs as they separate them from the rib primal. This allows them to charge prime rib prices for what would otherwise be "throw away" rib meat. This is why almost all the ribs you see in your local mega-mart look like something left-over from an episode of Texas Chainsaw Massacre.

As an alternative, you can use meaty beef short ribs. These are the small rectangular pieces that are cut from the chuck/plate primals. They cook a little faster and provide the same beefy rib flavor.

8-10 Beef short ribs, large and meaty
1 can Root beer
1 cup Your favorite BBQ sauce
1/4 cup Worcestershire sauce

1 Tbsp Kosher salt
1 Tbsp Chili powder (I used Gebhardt's)
1 Tbsp Black pepper, ground fine
1 Tbsp Garlic salt
2 tsp Granulated onion (not onion "powder")

Mix the seasoning ingredients well in a small mixing bowl.

Put the ribs in a large baking dish

Coat the ribs with the Worcestershire sauce just enough to wet them.

Dust all sides of the ribs liberally with the seasoning, cover and refrigerate two hours.

Start your fire and prepare for indirect cooking at 325º.

Add two small chunks of fruit wood (apple or cherry) and one small chunk of hickory to the fire about 10 minutes before you're ready to cook. Wood chips soaked for 30-60 minutes will work well, too. If you're using a gas grill, make a smoker pouch.

Cook the ribs indirect, bone-side-down, for two hours.

Note: The meat on my ribs was about 1 1/2" thick, and they were about 3-4" long. You will have to adjust your cooking times according to the size and meatiness of your ribs.

Dump the root beer in a large disposable aluminum foil baking pan and add the ribs (on their sides).

Cover the pan with heavy-duty foil, return to the cooker, and cook indirect another hour.

Remove the ribs from the pan, return them to the cooker, and cook indirect another 20 minutes.

Glaze the ribs with the barbecue sauce during the last ten minutes of cooking.

Remove the ribs from the cooker, tent with aluminum foil and let rest 10 minutes.

Serve and enjoy.


Cucumber & Red Onion Salad

I'm sure that most people have tried some form of this summer salad. Cucumbers and red onion are a great combination, and the sweet and sour dressing basically pickles them. I've added pimento and a combination of herbs that helps to give the salad a little added depth of flavor. The salad pairs beautifully with grilled meats and other summer fare.

This is best made the day before you plan to serve it, but a few hours ahead will work if you are in a hurry.

3 large Cucumbers, peeled and sliced about 1/8" thick
1 medium Red onion, halved and sliced about 1/8" thick
1 jar (4 oz) Diced pimentos, not drained
1/2 cup Granulated sugar
1/2 cup White vinegar
1/2 cup Rice wine vinegar
2 Tbsp Dried parsley
1 Tbsp Dried tarragon
1 Tbsp Dried dill
1 Tbsp Garlic salt
1 Tbsp Seasoned salt
1 Tbsp Black pepper, ground fine

Combine all ingredients in a large mixing bowl.

Toss to combine all the ingredients, until the sugar and salt are dissolved.

Cover and refrigerate overnight (or at least three hours), tossing occasionally.

Serve and enjoy.

Labels: , ,

Book Review: Serious Barbecue

Let me just cut through the fat and get right to the point regarding the book Serious Barbecue by Adam Perry Lang. Get it, read it and use it!

This is, if not the best, certainly one of the best barbecue and grilling books I have ever read. This isn't really all that surprising, given that it's written by a CIA-trained chef-turned-BBQ-guy. Adding to Adam's long list of credentials and accolades, his pork shoulder took first place at the prestigious American Royal Invitational BBQ competition (a.k.a. "The World Series of BBQ"). He also owns Daisy May’s BBQ U.S.A. in New York City, which was named "the Height of Pit Cuisine" by Food & Wine Magazine. So, this guy has serious barbecue and grilling chops!

One of the complaints that I have read about this book is that Adam's recipes are "too complicated" and that they use "too many fancy ingredients". I disagree with those sentiments and prefer to look at it differently. This is a cookbook that will push the bounds of your typical backyard live-fire cooking. The techniques and layering of flavors will push you out of your comfort zone, and the beautiful photographs make you want to try the recipes.

I could go on and on about how good this book is, but the "Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking" subtitle really sums it up nicely. If you want to expand your horizons and learn to take your barbecue and grilling to new heights, get this book.

Labels: ,

Cowboy Top Sirloin

Here is a simple recipe that will add a new dimension to your steak. I used top sirloin, but any quality steak cut, like ribeye (my favorite), T-bone, porterhouse or flat iron (vastly under-rated) will work exceedingly well. I call it "cowboy" because of the use of the Gebhardt's chili powder. It's renowned for use in "Texas red" chili. As always, click the picture for a closer look.

2 large Top sirloin steaks (1 1/2 lbs each)
4 Tbsp Butter, cut into four equal pats
2 Tbsp Gebhardt's Chili Powder (available at many grocery stores)
1 Tbsp Kosher salt
1 Tbsp Garlic salt
2 tsp Worcestershire pepper (or plain black pepper -- see the note below)

Note: If you can't find the Worcestershire pepper, just rub the steaks with a little Worcestershire sauce before seasoning.

Mix the seasoning ingredients in a small bowl.

Dust both sides of each steak liberally and pat the seasoning to ensure it adheres well.

Let sit covered at room temperature for an hour.

Fire your grill up to 500* and let the grates get rocket hot.

Swab the grates quickly with canola oil.

Grill to desired doneness.

Remove from the grill, top each steak with two 1 Tbsp pats of butter and let rest five minutes.

Chow down!

Labels: ,

Eagle BBQ Cook-off & Spudfest
Well folks, I'm about to come to the end of my fourth competition BBQ season. I'll be competing at the Eagle BBQ Cook-Off & Spudfest this coming Sunday and Monday (September 6 & 7) at Guerber Park in Eagle, Idaho (just barely northwest of Boise).

This is a great event at a really nice venue. I'm told it'll be even better than last year, which means it will have plenty of outstanding food and family fun. If you are in the area, please stop by and say hello. I always enjoy talking barbecue with folks.

The two main charitable beneficiaries are The Idaho Foodbank, and The Wildland Firefighter Foundation, which are both great causes.

Update: Here are my results.


<< Older Posts

Newer Posts >>

Popular Recipes
All-Purpose BBQ Seasoning Braised Nectarines with Champagne Honey Caramel Classic BBQ Chicken Drumsticks Cuban Rueben Grilled Chicken Cordon Bleu Homemade Hot Sauce Hungarian Braised Short Ribs The M.O.A.B. Pulled Pork Pockets Rattlesnake Tails Slammin' Salmon Sweet-n-Sassy BBQ Almonds View all of my recipes
Other Popular Posts
Competition BBQ 101 Review: Original vs Competition Kingsford® Charcoal Review: Kingsford® Competition Briquetes Discovery: Kiwi Knives Discovery: Quality Inexpensive Injector Book Review: Serious Barbecue