Enrico Brandizzi
Babbling Farker
- Joined
- Dec 16, 2013
- Location
- Rome, Italy
What happened to me was by chance.
I have thawed a marvelous piece of Prime 4 plate beef ribs by Creekstone Farm.
And I wanted to compare 3 meat rubs I recently received by US mail:
1) Black Gold by Texas Oil Dust
2) Ted & Barney's Meat Seasoning
3) Beef Rub by Moe Cason
So I did the unimaginable: I cut each single bone alone and seasond with different rub (Moe Cason's beef rub got 2 bones due the eccessive fat).
I smoked at 275F with water in the drip pan. White Oak for smoke.
As I supposed, cooking time was shorter, and the meat was a little overdone. Next time I should check at the 04:30 mark time.
What I achieve was 4 FULL BARKED short plated beef ribs !!!
Each bone was super delicious and I finally discover the perfect beef rib meat / bark ratio.
I try to explain my thought. I love beef ribs. Really. Even though I feel their meat really (too) reach of flavour.
My Sweet Wife can't eat any because the taste is too "heavy".
in this cook, the single bone had 3 sides full of bark and, as told, the meat/bark ratio was PERFECT (IMO).
Fantastic cruncy bark outside, juicy and flavourful meat inside.
Each bite was like a meat candy.
I've read of increasing bark by cutting big chunks of meat in multiple pieces, but only for pork.
Now I've discovered a new world.
Probably I'll never look back at the single "hunk" of 4 bones.
IMG_0602 by Enrico BBQness, su Flickr
IMG_0609 by Enrico BBQness, su Flickr
IMG_0614 by Enrico BBQness, su Flickr
IMG_0627 by Enrico BBQness, su Flickr
IMG_0636 by Enrico BBQness, su Flickr
IMG_0637 by Enrico BBQness, su Flickr
IMG_0638 by Enrico BBQness, su Flickr
IMG_0639 by Enrico BBQness, su Flickr
IMG_0645 by Enrico BBQness, su Flickr
IMG_0646 by Enrico BBQness, su Flickr
Thanks for stopping by.
Enrico
I have thawed a marvelous piece of Prime 4 plate beef ribs by Creekstone Farm.
And I wanted to compare 3 meat rubs I recently received by US mail:
1) Black Gold by Texas Oil Dust
2) Ted & Barney's Meat Seasoning
3) Beef Rub by Moe Cason
So I did the unimaginable: I cut each single bone alone and seasond with different rub (Moe Cason's beef rub got 2 bones due the eccessive fat).
I smoked at 275F with water in the drip pan. White Oak for smoke.
As I supposed, cooking time was shorter, and the meat was a little overdone. Next time I should check at the 04:30 mark time.
What I achieve was 4 FULL BARKED short plated beef ribs !!!
Each bone was super delicious and I finally discover the perfect beef rib meat / bark ratio.
I try to explain my thought. I love beef ribs. Really. Even though I feel their meat really (too) reach of flavour.
My Sweet Wife can't eat any because the taste is too "heavy".
in this cook, the single bone had 3 sides full of bark and, as told, the meat/bark ratio was PERFECT (IMO).
Fantastic cruncy bark outside, juicy and flavourful meat inside.
Each bite was like a meat candy.
I've read of increasing bark by cutting big chunks of meat in multiple pieces, but only for pork.
Now I've discovered a new world.
Probably I'll never look back at the single "hunk" of 4 bones.
IMG_0602 by Enrico BBQness, su FlickrIMG_0609 by Enrico BBQness, su Flickr IMG_0614 by Enrico BBQness, su FlickrIMG_0627 by Enrico BBQness, su FlickrIMG_0636 by Enrico BBQness, su FlickrIMG_0637 by Enrico BBQness, su FlickrIMG_0638 by Enrico BBQness, su FlickrIMG_0639 by Enrico BBQness, su FlickrIMG_0645 by Enrico BBQness, su FlickrIMG_0646 by Enrico BBQness, su FlickrThanks for stopping by.
Enrico
