need some cooking help

[nitrost]

we bought a cow a few months back and we got a lot of beef short ribs.
well I've been looking at a few sites for recipes and alot of them dont seem that appealing to me. so I'm wondering if anyone has any recipes.

 

[Candyman]

3 words:
Bar
B
Cue

They're awesome with a dry rub or just a good sauce.
Or perhaps grill them with just a little salt, pepper and garlic. Then hit them with a mix of horseradish and sour cream.
Or you could do my favorite lamb sauce which is a mix of Dijon Mustard, Honey, Horseradish and Mint Jelly. That is just soooo good on lamb and it's probably just as good on beef.

 

[redhatman]

my bro works at a meat market, and i know with a lot of the meats we get we marinade. turns out great. dont know if that works for ribs,

I like them barbequed.

 

[nitrost]

candynam those sound good. how do you cook them on the grill, do you boil them then throw them on or just grill. or other?

 

[jetmechG550]

You can boil them for a little first. I prefer slow cooking them just as you would babybacks. Low temp (200deg) for a long time with a dry rub on them and then just a light basting of BBQ sauce about 20 minutes before they are done.

 

[RatzoRC]

BASTING SAUCE
1 cup white vinegar
2 cups water
1 stick margarine or butter
¼ cup salt
3 caps Worcestershire sauce
Bring all ingredients to a boil in a saucepan. Use this sauce to baste ribs during grilling.


MEAT RUB
1 Tablespoon black pepper
1 teaspoon season salt
1 tablespoon garlic powder
½ teaspoon salt
Mix all spices together, then apply to ribs 1-2 hours prior to cooking.

BARBEQUE SAUCE
1 jalepeno pepper
1 bell pepper
3 medium sized tomatoes
1 large onion
1 cup brown sugar, packed
1 batch blended spices, left over from meat rub
1 18-oz. bottle barbeque sauce
¼ teaspoon tabasco sauce
2 Tablespoons prepared mustard

Mesquite or hickory wood chips.

Seed and dice peppers, dice tomatoes and onions. Put all vegetables in saucepan along with brown sugar and cook down to a mushy consistency.
Add the spices left from the rub, the barbeque sauce, mustard and tabasco sauce. Bring to a boil, then turn down to a simmer and keep warm.

Cook the ribs over indirect heat for several hours, basing occasionally to keep ribs moist.
Soak the wood chips in water and apply a few chips on top of coals to create a smoke. Add more charcoal and wood chips as needed to maintain heat and smoke.
Apply the barbeque sauce to ribs during the last 15 minutes of cooking, apply to all sides of ribs turning once to get the bottom sides.

Serve ribs with additional warm sauce for dipping.

Good luck.

 

[Revo Rancher]

You can boil them for a little first. I prefer slow cooking them just as you would babybacks. Low temp (200deg) for a long time with a dry rub on them and then just a light basting of BBQ sauce about 20 minutes before they are done.

Exactly how I do them. None of this boiling stuff for me. Long cook time at lwo temp, meat pulls right off the bone. Leaves thema tiny bit pink, too, so it still tastes like steak instead of cardboard. Putting the BBQ sauce on last keep sit from burning (carmelizing) which is basically unavoidable due to the sugar content.

 

[FastEddy]

I dislike par-boiled meat.
The longer you cook them on a low heat the more tender they will get.
Fat is what makes the flavor that we meat lovers have come to enjoy. Boiling it takes the fat / oils out and kills the flavor.

Ratzos Rub is great, i have used it before.
S-L-O-W..
You could try them in a slow cooker (Crock-Pot) and keep just enough liquid in the pot to keep it from getting to thick. Try this with Ratzos Basting sauce and maybe a bit of his BBQ sauce an hour or so before your ready to serve it. At that point let some of the liquid cook off so you get a nice thick sauce.

DAMN!! I'm hungry now.

During the winter I spend just as much time in front of the BBQ as I do in the summer. Some days I try my outdoor concoksions inside. Some in the oven and some in a slow cooker.

 

[Revo Rancher]

Yep, prefer to BBQ over anything else. I actually BBQ about the saem winter versus summer. On my 3 burner Weber I go through a 5 gal LP tank (regular size for LP grill) once a month. I have 3 of them just so I do not accidently run out.

I make killer cornish hens and pork ribs, too. I have not used my Brinkman smoker in a long time, though. Hmmmm, maybe this weekend.

 

[JESSE G]

I like to use a marinate that I get from the grociery store, its called Uncle Stub,s.There are different ones I perfer the Beef. Just pour it in a gallon zip lock back and let it sit in the fridge over night, then toss it on the BBQ. It will melt in your mouth

 

[FastEddy]

Here is the smoker I have. Its a worthy investment.
Its jeeezz, 5 maybe 6 years old and gets better every year.

 

[Revo Rancher]

Pic, Ed, pic!

 

[nitrost]

well i tried ratzos recipe and lets say I'm making ribs again this week. that was probally one of the best things I've ate. thanks ratzo. I'm going to try candymans next.

eddy I'm thinking of buying one but not till spring so i start working again i think I'm going to get something like this.

http://www.basspro.com/servlet/catalog.TextId?hvarTextId=52170&hvarTarget=search&cmCat=SearchResults

we ussasully get them in the outlet store for a hundred bucks so it should be good enough to get started

 

[FastEddy]

Sorry bout that.
http://www.smokintex.com/

 

[Candyman]

Damn, that's it. Everyone to Eddy's for barbecue!

 

[FastEddy]

The gas smokers are good for the simple fact you can take it with you. The electric unit like mine is more accurate for precise cooking but you have to have electricity. Its a trade off.

One think to look at in a smoker is the insulation. The thicker walls and better insulation will help in getting the food cooked just the way you want it. The "Big Chief" units that are just tin walls just don't cut it.

I say we all go to Revos house. I'm tired of my own cooking.

 

[RatzoRC]

well i tried ratzos recipe and lets say I'm making ribs again this week. that was probally one of the best things I've ate. thanks ratzo. I'm going to try candymans next.

eddy I'm thinking of buying one but not till spring so i start working again i think I'm going to get something like this.

http://www.basspro.com/servlet/catalog.TextId?hvarTextId=52170&hvarTarget=search&cmCat=SearchResults

we ussasully get them in the outlet store for a hundred bucks so it should be good enough to get started

Your welcome.
That was a recipe that I found on the web, and loved it.
Later.

 

[Revo Rancher]

The gas smokers are good for the simple fact you can take it with you. The electric unit like mine is more accurate for precise cooking but you have to have electricity. Its a trade off.

One think to look at in a smoker is the insulation. The thicker walls and better insulation will help in getting the food cooked just the way you want it. The "Big Chief" units that are just tin walls just don't cut it.

I say we all go to Revos house. I'm tired of my own cooking.

Yeah, but you have the jacuzzi where ALL your guests like to pass out...

 

[FastEddy]

Yeah, but you have the jacuzzi where ALL your guests like to pass out...

LOL I passed out when I saw the bill last month and drained it till summer.