MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 02-09-2010, 08:35 PM   #1
buzzin
Is lookin for wood to cook with.
 
Join Date: 11-10-09
Location: Memphis, TN
Default 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.
buzzin is offline   Reply With Quote




Old 02-09-2010, 08:37 PM   #2
armor
is one Smokin' Farker

 
armor's Avatar
 
Join Date: 03-26-08
Location: Virginia
Default

I have used it for chicken but never ribs.
__________________
Mike

Risk is the price you pay for opportunity.

SUPPORT OUR TROOPS!
armor is offline   Reply With Quote


Old 02-09-2010, 09:31 PM   #3
Eljay
Got Wood.
 
Join Date: 06-25-09
Location: San Leandro, CA
Default

Quote:
Originally Posted by armor View Post
I have used it for chicken but never ribs.
Same here.
Eljay is offline   Reply With Quote


Old 02-09-2010, 09:33 PM   #4
dwmckay99
Knows what a fatty is.
 
Join Date: 01-14-10
Location: Alabama
Default

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.
dwmckay99 is offline   Reply With Quote


Old 02-09-2010, 09:36 PM   #5
Meat Burner
Quintessential Chatty Farker
 
Meat Burner's Avatar
 
Join Date: 02-22-07
Location: Springfield, MO
Default

Done that for chicken. Ribs....not excited about it.
__________________
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
Meat Burner is offline   Reply With Quote


Old 02-09-2010, 09:48 PM   #6
Alan in Ga
is One Chatty Farker
 
Join Date: 12-19-09
Location: Macon,Ga
Default

Chicken here not on ribs either I'll wait to see other responses before I try.


www.57smokehouse.blogspot.com/
__________________
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]
Alan in Ga is offline   Reply With Quote


Old 02-09-2010, 10:03 PM   #7
Midnight Smoke
somebody shut me the fark up.
 
Midnight Smoke's Avatar
 
Join Date: 01-24-08
Location: Southern Arizona Desert
Default

I have heard Buttermilk for some wild game.
__________________







**************************
*** Terry ~ aka Pork Smoker ***

** XL-BGE Hatched 06/20/2008 09:42 pm **
* Couple Weber Kettles, CharGriller, UDS *
* Ultra Fast Red Thermapen *
Projects
Kamado Restoration
Bandera Restoration




Midnight Smoke is offline   Reply With Quote


Old 02-09-2010, 10:10 PM   #8
bigabyte
somebody shut me the fark up.
 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Default

Would probably be about the same as yogurt ribs really, although I've never tried either.
__________________
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.
bigabyte is offline   Reply With Quote


Old 02-09-2010, 11:01 PM   #9
dig'em
Is lookin for wood to cook with.
 
dig'em's Avatar
 
Join Date: 12-08-09
Location: Thibodaux, Louisiana
Default

It does sound interesting. Buttermilk adds that "tangy" flavor. I just may try it this weekend.
__________________
"Take the low road baby, its so much more fun and profitable." -Cleveland Brown
dig'em is offline   Reply With Quote


Old 02-09-2010, 11:25 PM   #10
BobBrisket
Moderator
 
BobBrisket's Avatar
 
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
Default

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.
__________________
PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset.
BobBrisket Jr.-MUDS, WSJ Silver
My BEST Compliment....."You're a good cooker, Dad!"--My Son :)
Miss You, Marty and Bull! RIP
BobBrisket is offline   Reply With Quote


Old 02-10-2010, 12:25 AM   #11
KuyasKitchen
is one Smokin' Farker
 
KuyasKitchen's Avatar
 
Join Date: 11-27-08
Location: Tacloban, Leyte, Philippines
Default

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.
__________________
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
KuyasKitchen is offline   Reply With Quote


Thanks from:--->
Old 02-10-2010, 06:19 AM   #12
1_T_Scot
is Blowin Smoke!
 
Join Date: 06-03-08
Location: Pontiac Illinois
Default

Thanks for pointing out it is a beef recipe. I don't think I would waste all of those ingedients.
__________________
Certified "MOINK" ball maker.

Supporting Disabled Veterans. Link Removed. Diveheart .org

Large Big Green Egg - Fathers Day 2009
1_T_Scot is offline   Reply With Quote


Old 02-10-2010, 09:15 AM   #13
KuyasKitchen
is one Smokin' Farker
 
KuyasKitchen's Avatar
 
Join Date: 11-27-08
Location: Tacloban, Leyte, Philippines
Default

Quote:
Originally Posted by 1_T_Scot View Post
Thanks for pointing out it is a beef recipe. I don't think I would waste all of those ingedients.
Here's what one should do with those ingredients:
  1. Make yourself some nice BBQ ribs using the ribs, brown sugar, salt, black pepper, and vinegar.
  2. Drink the whiskey while cooking and eating your ribs.
  3. Make pancakes the next morning using the butter milk.
  4. Drink the coffee with your pancakes to help with the hangover from the whiskey.
__________________
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
KuyasKitchen is offline   Reply With Quote


Thanks from: --->
Old 02-10-2010, 09:31 AM   #14
bottomsupbbq
Full Fledged Farker
 
Join Date: 08-17-09
Location: Snohomish
Default

Quote:
Originally Posted by KuyasKitchen View Post
Here's what one should do with those ingredients:
  1. Make yourself some nice BBQ ribs using the ribs, brown sugar, salt, black pepper, and vinegar.
  2. Drink the whiskey while cooking and eating your ribs.
  3. Make pancakes the next morning using the butter milk.
  4. Drink the coffee with your pancakes to help with the hangover from the whiskey.
^^^^ LMAO
bottomsupbbq is offline   Reply With Quote


Old 02-10-2010, 09:39 AM   #15
Westexbbq
somebody shut me the fark up.
 
Westexbbq's Avatar
 
Join Date: 09-02-05
Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .
Default

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.)
__________________
Illuminated, circa 1967.
KCBS CBJ-Texas Transplant.
Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser.
Texas International Pop Festival, Labor Day 1969.
IMBAS Certified.
Just roll me up and smoke me when I die.
Always remember, no matter where ya go,
there you are.
I wanna tell you 'bout Texas radio and the big beat.
Someday, I hope to visit Penelope.
Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"


Westexbbq is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Buttermilk Brined Chicken Thighs Ross in Ventura Q-talk 33 12-21-2011 12:11 PM
Almost Fried Buttermilk Brined Chicken Ross in Ventura Q-talk 26 10-27-2011 03:09 AM
Buttermilk Bleu Cheese Plowboy Q-talk 3 12-24-2009 10:29 PM
buttermilk drop biscuits Rick's Tropical Delight Q-talk 32 01-21-2009 05:52 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 01:26 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts