Quote:
http://bbq.about.com/od/ribs/ss/aa010607a.htm This is page 6 and 7. Interesting! "(6) When cooking a rack of ribs, you want it limited to the actual bone section of the ribs. Well above the ribs (or below if you are looking at the pig) is a section of meat filled with cartilage, little bones (the Chine bone) and connective tissue. You can identify this area with one basic rule: Bones don't Bend. If you try to fold the ribs in half lengthwise like a tall book, you will get a good idea where these sections meet. You can also find it by looking for a long line of fat that runs lengthwise along the rack. This doesn't always help because you can't always find it. (7) The biggest problem with this step is that the point of separation between these sections is not a straight line, but if you stick to the rule (Bones don't Bend) you will have no trouble locating and cutting away this rib tip section. Now you have a rack of ribs. Just ribs. If you look at the picture below (or at your newly trimmed rack of spare ribs), there are three pieces of meat. You should know what to do with the ribs. As for the other pieces, these are great morsels of meat that you can use in other dishes (on some racks this is actually a lot of meat). Prepare these rib tips and serve them as appetizers. Personally, I grill then relatively fast, cut them into bite sized pieces apply sauce and serve before the actually rack comes off the smoker." |
Quote:
|
anyone have a recommended rib rack for a 15" bullet smoker? or are they all the same?
|
Quote:
|
Quote:
|
Quote:
|
2 Attachment(s)
Because pork and beef aren't the only things that work on a grill.
Portabella mushrooms marinated in olive oil and balsamic vinegar, then grilled, then stuffed with peppers, onions, garlic and eggplant sauteed in a white balsamic and wine reduction. Burgundy soaked goat cheese and focasia crumbs added and topped with a square of feta. Not to toot my own horn, but HOLY SHIT!!!! this was good. |
Quote:
|
Quote:
|
Quote:
Give some step by step directions for us slow people. I'd like to try this |
yes, me too. I dig grilled portabellas. I usually use them instead of burger on a "hamberger" with roasted red peppers and pesto sauce.
|
Quote:
Make a balsamic and wine reduction to about 2 tablespoons from a 1/4 cup of each. Add a touch of olive oil then sauteed the veggies (this time I used some white eggplants, onions and bell peppers, though I've used squash and zucchini as well) in it until al dente. Shred up some goat cheese (right now I'm really digging the Drunken Goat, which is really tasty): http://forevercheese.com/wp-content/...at-380x500.jpg and add some bread crumbs, an egg, a little salt and pepper and stir in the veggies. I think I also threw in some chives or green onions as well. Grill the shrooms direct on both sides until the start to soften, stuff them and put them back on the grill but off the heat (indirect) for about 20 minutes or so. Put the feta on the top for the last five minutes. That's at least how I did it this last time. Turned out great. |
That looks like aged cheese. Have you ever though of using fresh goat cheese? Wouldn't be as sharp but would also have a completely different texture. Also makes the feta unnecessary because they're pretty similar in terms of flavor.
|
Curious if you guys buy any pre-made rubs or if you just make your own?
I like the KC BBQ Rub from Weber actually but I can no longer find it in town. |
Quote:
EDIT: I do keep some Blues Hog dry rub on hand in case. |
All times are GMT -6. The time now is 10:59 AM. |
Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.