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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-09-2010, 08:35 PM | #1 |
Is lookin for wood to cook with.
Join Date: 11-10-09
Location: Memphis, TN
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Buttermilk Ribs??? Huh?
Has anyone tried buttermilk marinated ribs?? I'm very happy with my "normal" or traditional recipe but this guy was trying to talk it up. "The best ribs ever" was his quote. Wanted to hear everyone's opinion?
Interesting recipe from the web on this. http://www.discusscooking.com/forums...ibs-17274.html Buttermilk Beef Ribs 4-5 pound rack of beef ribs, cut into 2- or 3-rib racks 1 pint (16 ounces) buttermilk. Please make sure to use the kind that has "active cultures". 3 TBS dark brown sugar 2 TBS cider vinegar 1/4 cup of whiskey (optional) 1 TBS kosher salt 1 tsp whole peppercorns several cups of brewed coffee, as necessary, cooled to room temperature (de-caf can be used, if desired) In a blender or processor, combine the buttermilk, brown sugar, vinegar, whiskey, salt and peppercorns. Mix on high speed until the peppercorns are broken up somewhat (maybe 2 minutes). Place the rib "half-racks" in a high-sided roasting pan, or something similar. It doesn't matter if they overlap each other a little. If desired, a couple of gallon-sized zipper-lock bags can be used instead. Pour the buttermilk mixture (half of the mixture per bag, if you're using the zip bag method) over the ribs. Add enough of the coffee to the pan (or bags) to increase the volume of liquid so that the ribs are saturated. Don't worry about completely submerging the ribs in the liquid; that's next to impossible! If using the pan method, cover the pan with plastic wrap, or foil. The bags can simply be zipped shut. Refrigerate the ribs for anywhere from 1 to 12 hours. Flip the ribs in the pan every couple of hours (or simply shake the zipper bag). Use paper towels to dry the ribs, and allow them to rest on a platter until you're ready to grill. Light the grill, and allow it to come to medium-high heat. Liberally coat the ribs (both sides) with your favorite Rub Mix, or simply salt & pepper. Grill for about 20-25 minutes, flipping the ribs every 5 minutes or so. If desired, your favorite barbecue sauce can be brushed on during the last 5 minutes. |
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02-09-2010, 08:37 PM | #2 |
is one Smokin' Farker
Join Date: 03-26-08
Location: Virginia
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I have used it for chicken but never ribs.
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02-09-2010, 09:31 PM | #3 |
Got Wood.
Join Date: 06-25-09
Location: San Leandro, CA
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02-09-2010, 09:33 PM | #4 |
Knows what a fatty is.
Join Date: 01-14-10
Location: Alabama
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I think I might give it a try sometime, since there's always an extra rack in the cryovac.
Used it with chicken with good results. |
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02-09-2010, 09:36 PM | #5 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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Done that for chicken. Ribs....not excited about it.
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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02-09-2010, 09:48 PM | #6 |
is One Chatty Farker
Join Date: 12-19-09
Location: Macon,Ga
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Chicken here not on ribs either I'll wait to see other responses before I try.
www.57smokehouse.blogspot.com/
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NB Black Diamond, 57 Smokehouse BBQ Team [URL="http://www.57smokehouse.blogspot.com/"]www.57smokehouse.blogspot.com/[/URL] Certified GBA Judge/Competetior [SIZE=3]Golden Goose Egg(4 Times Certified)[/SIZE] [SIZE=3]Stumps 223 ,2 UDS,NB Hondo[/SIZE] |
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02-09-2010, 10:03 PM | #7 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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I have heard Buttermilk for some wild game.
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02-09-2010, 10:10 PM | #8 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Would probably be about the same as yogurt ribs really, although I've never tried either.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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02-09-2010, 11:01 PM | #9 |
Is lookin for wood to cook with.
Join Date: 12-08-09
Location: Thibodaux, Louisiana
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It does sound interesting. Buttermilk adds that "tangy" flavor. I just may try it this weekend.
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02-09-2010, 11:25 PM | #10 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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I think BM is used as a tenderizing agent. It's used for wild game to help rid some of the gamey smell, but I thinkg it's also to help tenderize the meat. Sounds interesting.
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02-10-2010, 12:25 AM | #11 |
is one Smokin' Farker
Join Date: 11-27-08
Location: Tacloban, Leyte, Philippines
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Want my opinion? OK.
First, I think some folks here missed that it's a beef rib recipe. Still, pork or beef, doesn't change my opinion much. Sounds like dogchit to me. Plus coffee and whiskey? Why not just toss the whole bloody kitchen into a blender and pour it on? Plus, call me stupid ... but, why process the lot of that? Why not just use fresh coarsely ground black pepper and whisk the ingredients together? Oh, wait, that would be easier and less "impressive". If you want to tenderize your beef, cook it lower and slower.
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Thanks from:---> |
02-10-2010, 06:19 AM | #12 |
is Blowin Smoke!
Join Date: 06-03-08
Location: Pontiac Illinois
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Thanks for pointing out it is a beef recipe. I don't think I would waste all of those ingedients.
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02-10-2010, 09:15 AM | #13 | |
is one Smokin' Farker
Join Date: 11-27-08
Location: Tacloban, Leyte, Philippines
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Quote:
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James Kuya's Kitchen - my culinary adventures in the rural Philippines IMBAS Certified MOINK Baller Equipment: Weber Kettle, Stainless GOSM, Green Super-Fast Thermapen Equipment Wish List: Smokehouse, Backyard Brick Pit with Lechon Spit |
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Thanks from: ---> |
02-10-2010, 09:31 AM | #14 | |
Full Fledged Farker
Join Date: 08-17-09
Location: Snohomish
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Quote:
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02-10-2010, 09:39 AM | #15 |
somebody shut me the fark up.
Join Date: 09-02-05
Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .
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I too noted the reference to beef ribs but was still curious about the recipe and technique.
But when I got to the end and read the bit about grilling for only 20-25 minutes, I immediately lost any interest. I think James at KuyasKitchen has put this in the best perspective. (I do agree about trying the marinade on chicken though, sounds like it might be good.)
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