Here’s the run down:
2 racks of Beef Ribs 1 rack of Pork Ribs
I was going to throw them in the oven w/ dry rub at 275degrees for 2.5hrs. After that brush on sauce and throw on direct heat gas grill for 3mins on each side to get a nice char.
Anything I am missing or should do differently? Is the temp/time enough in the oven?
Also any suggestions for dry-rub mix and/or sauce would be greatly appreciated.
The BBQ place I work for gets rib tips with the cases of ribs. The kitchen manager says it's a little cheaper to order the cases with the tips. (We've had both) Now my issue.
The head cook and KM say it's too much time/effort to de-bone/process them. But we still rub em smoke em and try to sell at a discount but no one buys em. Like ever, even at $5 for 2 tips with fries we end up tossing them.
What ideas could we use em for? My idea was to process them, de bone clean up the fat pre smoke and sell em as like a rib sandwich. But they didn't seem to keen on my idea. Looking for some ideas to use these things. Thanks!
There is a long standing tradition in Norway to cook "ribbe" which I probably can't translate very well to US cuts of meat, which is normally a square piece of pork cut along the side of the pig (ribs/belly), which includes a top level consisting of pork rinds. This is a dish that has the meaty consistency as schweinhaxe, but has considerably more rinds. It is served with potatoes, brown sauce, sourkraut, mashed peas and brussel sprout.
Cooking this in a sous vide bag (for me) normally means 36 hours on fairly low temperature in a bag with limited aromatics and spices. Traditional spices are simply salt and pepper and garlic. Personally I use anis stars, as this gives a bit more dimension.
I want to up my game on the aromatics and wonder if anybody has some pro tips that fits well with the pork but doesn't completely overpower the taste. Hope to stay with the traditional sides still! Any good ideas?
I have some leftover bones from some wagyu spare ribs and was wondering if anyone has a simple process for making bone broth. Headed to the store tonight if I need extra ingredients.
*edit - I meant short ribs if that makes any difference
Smoking a full 20lb 7-rib roast tomorrow on my GMG for our holiday party. First time and nervous. Any secrets or tips from the Reddit community?
My dad’s 70th birthday party is Saturday. He requested prime rib for his birthday dinner. So I’ve got 2, 5 pound boneless rib roasts that I’m going to smoke for him. I’ll be using an electric smoker with wood chips. I’m a novice smoker and have never attempted a rib roast. What are some must know tips and tricks for smoking prime rib? Thanks in advance everyone.
I will post pictures of the finished product after his party Saturday.
So my in-laws got a 3.7kg boneley pork loin rib half. I've never used this cut. How does it cook? Should I treat it like a tenderloin? Can I sous vide it? If so for how long at what temp? I'm a bit lost lol Thanks
I spoke to my doctor today and an x-ray confirmed that I have non-displaced fractures in my 6th and 7th ribs (due to Kesa Gatame, it was a freak accident before our newaza drill had started, he was just getting into position and I heard my chest crack). Already been 4-5 weeks out with many more to go. Will be taking Vitamin D supplements, the doctor warned me not to take too much calcium.
I was wondering for people who broke ribs during judo, how was it after recovering? Did you have to adapt in the short-term or long-term to prevent further injury? Any changes in your training regime or home routines?
I had recovered from an intercostal muscle tear just before breaking these so I've only had two classes in nearly two months - I'm going nuts not being able to train at the dojo.
got a small pack of short ribs i got earlier this week, what should I cook with em?
