Posts Tagged ‘Beef Ribs’

Smoked chocolate stout beef ribs

Beef ribs, tender, smoky, braised in double chocolate stout and smothered in rich BBQ  sauce. Oh yes, these ribs are a revelation.

Here’s my recipe for smoked chocolate stout beef ribs.

Enjoy!

 

Jeremiah Weed braised short rib.

First of all apologies that the pic isn’t up to my usual quality, the nights seem to be drawing in with such speed, one minute it was lovely and sunny, the next almost pitch dark. But this little recipe is a good one that I wanted to get out to you guys anyway.

I used a dry competition rub on these lovely short ribs, but use a shop bought or homemade rub too, and smoked them for 4 hours at 120 deg C. I then popped them on a deep baking tray and poured over a bottle of Jeremiah Weed Sour Mash Brew covered with foil and popped into the oven for another 2 hours to braise in the bourbon flavoured beverage.

The results were outstanding, lovely moist meat that pulled into lovely long strands, a smoky savoury bark, and the flavours from the Jeremiah Weed vanilla and spice subtly adding a lovely complexity to the meat.

What else would you drink this with but a jam jar of Sour Mash Brew.

 

Dinosaur Ribs.

I love this cut of beef, so tender and moist, with a great  deep beefy taste, and a few decent sized bones to gnaw on caveman style. I usally ask for a rack of 3 or 4 short ribs with a good cap of meat and fat on.

The sign that lets you know this has been cooked in a real BBQ style is the “Smoke Ring” the lovely pink ring around the edge, and the wonderful savoury crust, known to those who love BBQ as the bark.

I used a competition BBQ rub I had been given to try, and rubbed this in deeply into the meat and fat, and then popped on my  Bullet Smoker, with some cherry and maple wood smoking, and cooked at 140 deg C for 3 hours, a little hotter than usual, but it worked really well. I took the internal temperature of the meat up to 80 deg C and then mopped with some Jack Daniels BBQ marinade. and left for another half an hour for this to set.

I allowed it to rest for 15 minutes, and served in great thick slices with some pickled gherkins and beer.

 

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theshotgunchef.wordpress.com/

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One man's quest to exercise enough so that he can eat all of the good things that exist in the world

The Knight of the Round Table

Musings and recipes from my kitchen to yours

Jack Knight Cooks

From My Kitchen to Yours

Whisked Away Bakery

Blue sky baking

BUTTER WOULDN'T MELT

Stories from the hearth

The BBQ World of mrdodd

Making simple food great, and great food right.

Bathrooms, Kitchens and Bedrooms

Devon based bathroom installations

UK BBQ Review

UK BBQ Review site

The Munch and Tattle

A Blog About Food (Mostly BBQ and Grill): Trying everything once and telling you all about it. Good or bad! Blogging from areas around Newport and Cardiff, South Wales.

bake affairs

Bridget`s Bakery Blog

Cornelius Veakins

Outdoor BBQ Chef

CountryWoodSmoke UK BBQ

British BBQ- All the best of UK BBQ, Cooking outdoors whatever the weather.

Country Skills for Modern Life

Some of the cool and useful food, craft and sustainability skills that your grandparents knew, but probably didn't teach you!

GourmetGloucestershireGirl

An exploration of all things foodie in Gloucestershire!

theshotgunchef.wordpress.com/

Hunting chef William Alldis shows you how to live off the land and create mouthwatering recipes for peanuts! Grow it, forage it, kill it, cook it and enjoy it.

Running Buffet

One man's quest to exercise enough so that he can eat all of the good things that exist in the world

The Knight of the Round Table

Musings and recipes from my kitchen to yours