Mister Bob
Babbling Farker
- Joined
- Jun 15, 2009
- Location
- Scituate...
My better half went Christmas shopping tonight, so I was on my own for dinner. That means meat and potatoes to me, but I decided to give it a little twist.
Beef Short Ribs
I mixed up a marinade of soy sauce, Worcestershire Sauce, red wine vinegar and spice rub. Into the refrigerator for about 3 hours.
When I took them out, they got a heavy shake of my favorite spice rub and onto the Mini UDS at 265*
While the ribs were cooking, I peeled some sweet potatoes and ran them through my handy dandy freedom fry cutter.
Par fried them at 300* for about 15 minutes.
I drained them then hit them with some flour and Tony Cachere's Extra Spicy Cajun Seasoning. Next, I fried them again at 375* for about 5 minutes 'til they got nice and crispy.
When the internal temp on the ribs hit 185* I took them off. They were so tender and juicy, I only wish I had someone to share them with. Oh well, her loss!
Beef Short Ribs
I mixed up a marinade of soy sauce, Worcestershire Sauce, red wine vinegar and spice rub. Into the refrigerator for about 3 hours.
When I took them out, they got a heavy shake of my favorite spice rub and onto the Mini UDS at 265*
While the ribs were cooking, I peeled some sweet potatoes and ran them through my handy dandy freedom fry cutter.
Par fried them at 300* for about 15 minutes.
I drained them then hit them with some flour and Tony Cachere's Extra Spicy Cajun Seasoning. Next, I fried them again at 375* for about 5 minutes 'til they got nice and crispy.
When the internal temp on the ribs hit 185* I took them off. They were so tender and juicy, I only wish I had someone to share them with. Oh well, her loss!