Beef Ribs from Saturday Kitchen

[Pferdestarke]

I watched the best of Saturday Kitchen yesterday and James cooked some bbq ribs, beef fore, to be precise. They looked bloody brilliant and I am going to make them this week.

Linky: http://www.bbc.co.uk/food/recipes/database/bourbon...

[Papoo]

Pferdestarke said:

I watched the best of Saturday Kitchen yesterday and James cooked some bbq ribs, beef fore, to be precise. They looked bloody brilliant and I am going to make them this week.

Linky: http://www.bbc.co.uk/food/recipes/database/bourbon...

Can't beat good beef ribs. Make me feel like Fred Flintstone every time.

I will say, try to avoid boiling ribs. It just milks all the wonderful flavour from them. If you can be arsed grilling them for 4 hours or so, I'd be happy to share a recipe or two with you. Either way, enjoy!

[shirt]

Papoo said:

If you can be arsed grilling them for 4 hours or so, I'd be happy to share a recipe or two with you.

yes please

[Don]

So.

I'm thinking of slow-cooking some ribs in an oven dish at 100C for as long as it takes. No added water. Then doing something similar with a sticky glaze.

Think that would work?

[shirt]

thats what i was thinking.

how long do you reckon? from the slow cooking experiments with steak i was wrapping in foil and putting them in for 5hrs at 60deg [for a 1" steak]

[Don]

I've been making meltingly soft lamb shoulders and such by using roughly 90-100C rather than down as far as 60 as I want the connective tissue to turn to edible smush.

I've experimented with cooking times as long as 12 hours. So long as a little water is added and a REALLY good seal is made to prevent moisture loss from the cooking dish that hasn't proved a problem with drying out at all.

For ribs I'd have thought four to six hours sufficient, maybe? Very tempted to try that...

[shirt]

shirt said:

Papoo said:

If you can be arsed grilling them for 4 hours or so, I'd be happy to share a recipe or two with you.

yes please

come on then papoo, spill the beans!

by the time i get home from work the joint of beef in my oven will have been slow cooking for 10hrs, so 4 is practically fast food!

[Papoo]

Keep yer shirt on, Shirt....

Here's one, a marinade rather than a dry rub..

1 cup Soy sauce (I use china lily)
3/4 cup packed dark brown sugar
1/2 cup Worcestershire sauce
2 tbsp Garlic powder
2 tbsp Onion powder
2 tbsp fresh ground pepper
3 tsp Hot sauce ( I use a Jamacian blend)

Slather this all over your beef ribs, and the remainder - reduce a little in a saucepan, until it gets to that perfect basting consistency.

Get your grill set up for indirect cooking (Ie shove all your coals to one side. When you get the temp stable at 250F in the meat part of the grill, put a soaked hickory chunk and a soaked cherry chunk (both wrapped in foil with lots of small holes in) on your coals.

Put your ribs on as far from the coals as possible, and monitor the temps to keep between 225 and 275F (use a 5 quid oven thermo if you don't have a remote one. Leave them on there for 4.5hours, baste with your remaining marinade every 45 mins or so, then shut the lid. Keep the lid shut at all times unless tending coals (you'll have to add some freshly lit coals every now and then) or basting. The wood may flare up when the lid is opened. It'll pipe down when the lid goes on.

Any other questions, feel free to ask. I've used this marinade a few times and it's great, and a nice little variation on a typical bbq rub..

Thin blue smoke, 225-275, baste, 4.5 hrs, don't peep. Easy.
Enjoy!