G'Day Bruces'
Well, I think I can finally say it... I can do BBQ...:thumb: This Q turned out exactly how I'd hoped and for the first time, maybe this would find it'sd way onto a BBQ menu, it was that good... :becky:
I wanted to enter something for the "Something you eat with your hands" TD, and As soon as I saw this... I knew what to do...
Nice and chunky...
Anyway, I didn't want to use a store bought rub for this, so I made my own. Since there have been a few threads on rubs and sauces recetly, I just closed my eyes and chucked stuff together.
I started with SmokeJumpers Chilteplin Chili's and some Szhechun peppercorns. these were toasted gently and then added to the rest of the mix...
Here's the mix...
Here's the recipe... hope you like it... it turned out super...
Then applied the rub with a bit of EVOO and let them sit for a few hours.
Fired up the COS and put them on at about 280F... this pic about 1hour in
While the short ribs were doing their thing, I got three friends of mine...
Full bottle of stout, 1/4 cup of Malt Vinegar and 2 big dessert spoons of Molasses. Into a pot, brought to the boil and simeer 20 mins.
Then after the short ribs had been in for about 2.5hours , I added the braising mixture to the ribs in my big bain-marie pan and covered with foil
There was just enough mix to cover the bottom of the pan and this resulted in a gentle steaming of the ribs. They were in here for about 1.5 hours.
Then I placed the ribs back onto the offset at about 200F, and drained the braising fluid and all the beef juiced into a saucepan. I drained off the fat and reduced on high heat to make a glaze..
Another 30 mins, and they were sooooooo ready to eat...
And then onto the eating...
And man, were they good!
Son number 2 was happy to pose for a photo eating with his hands...
And Daugher number 1... took this photo!
So... how did they taste???
Well, frankly they were so tender, no kidding... That 1 hour slow braise made all the difference. The intensity of the beef was huge, brought out by the beer glaze.. They were smokey, sweet, hot, and very complex in flavour... almost like chocolate, no joke...
Final pic... number 2 son again...
This is a dish we sure will be doing again!
Thanks for looking!
Cheers!
Bill
Well, I think I can finally say it... I can do BBQ...:thumb: This Q turned out exactly how I'd hoped and for the first time, maybe this would find it'sd way onto a BBQ menu, it was that good... :becky:
I wanted to enter something for the "Something you eat with your hands" TD, and As soon as I saw this... I knew what to do...
Nice and chunky...
Anyway, I didn't want to use a store bought rub for this, so I made my own. Since there have been a few threads on rubs and sauces recetly, I just closed my eyes and chucked stuff together.
I started with SmokeJumpers Chilteplin Chili's and some Szhechun peppercorns. these were toasted gently and then added to the rest of the mix...
Here's the mix...
Here's the recipe... hope you like it... it turned out super...
Then applied the rub with a bit of EVOO and let them sit for a few hours.
Fired up the COS and put them on at about 280F... this pic about 1hour in
While the short ribs were doing their thing, I got three friends of mine...
Full bottle of stout, 1/4 cup of Malt Vinegar and 2 big dessert spoons of Molasses. Into a pot, brought to the boil and simeer 20 mins.
Then after the short ribs had been in for about 2.5hours , I added the braising mixture to the ribs in my big bain-marie pan and covered with foil
There was just enough mix to cover the bottom of the pan and this resulted in a gentle steaming of the ribs. They were in here for about 1.5 hours.
Then I placed the ribs back onto the offset at about 200F, and drained the braising fluid and all the beef juiced into a saucepan. I drained off the fat and reduced on high heat to make a glaze..
Another 30 mins, and they were sooooooo ready to eat...
And then onto the eating...
And man, were they good!
Son number 2 was happy to pose for a photo eating with his hands...
And Daugher number 1... took this photo!
So... how did they taste???
Well, frankly they were so tender, no kidding... That 1 hour slow braise made all the difference. The intensity of the beef was huge, brought out by the beer glaze.. They were smokey, sweet, hot, and very complex in flavour... almost like chocolate, no joke...
Final pic... number 2 son again...
This is a dish we sure will be doing again!
Thanks for looking!
Cheers!
Bill