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In Pursuit of the Ultimate Ribs!

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Is the ultimate pork rib something that can be achieved? I enjoy experimenting with different ways to season and cook pork ribs. There are so many approaches to making idyllic pork ribs. You must decide on the type of rib, the seasonings, the type of grill or smoker to cook on, and whether to add sauce or not.

If you are looking for inspiration for your ribs, please check out Steven Raichlen’s book, “Best Ribs Ever”.

The Ultimate Ribs
The St. Louis-cut spareribs are my favorite due to the size and the marbling of fat. Through many tasty experiments, I have narrowed down my favorite ways to make ribs. Each method starts by seasoning spareribs with a sweet and spicy homemade rub and letting them marinade overnight.

I then fill a spray bottle with an apple cider vinegar mixture which is used to keep the ribs moist while cooking. My two most utilized cooking methods for spareribs are smoke roasting them on a kettle grill or hanging them in a barrel cooker. The cooking time varies based on the method. I know the spareribs are done when they are a mahogany color, the meat has pulled back from the bones, and the ribs pass the bend test. The finished product has a balance of smoke, spice rub, and juicy pork flavor. No sauce is required. The third method I enjoy for ribs is cooking them on the rotisserie.

To Wrap or Not to Wrap
Recently, I read Nancy Loseke’s blog, “To Wrap or Not to Wrap Barbecued Meats” I started thinking about how I make spareribs and decided it was time to experiment. When I cook brisket, I wrap them in butcher paper to protect the bark, so I wondered if wrapping the spareribs in foil would produce the ultimate sparerib.

I had not wrapped pork ribs in foil since I was making ribs in the oven while living in an apartment after college, so I decided it was time to give it a try. Based on my research, brown sugar, honey, squeeze butter, and barbecue sauce appear to be the most popular flavoring agents to add to ribs when wrapping in foil.

The game plan was to smoke the ribs at 250 degrees for about two hours to add smoke flavor and to get some color on the spareribs, and then wrap in the foil. The spareribs were seasoned and rested overnight in the refrigerator as usual.

Prepping the Ribs
A Ceramic Grill was set up for indirect grilling at 250 degrees with large wood chunks to generate smoke. The spareribs were smoked for two hours with the apple cider vinegar mixture applied during the second hour at which point the color of the ribs was looking good. The spareribs were then wrapped in foil with a mixture of brown sugar, honey, and Cole’s barbecue sauce. Cole’s is a thin, spicy vinegar-based sauce from Cole’s Restaurant at the Montage Resort in South Carolina, the new home of Barbecue University.

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The sauce was selected to balance the sweetness of the brown sugar and honey. The thinner sauce helps provide liquid so the brown sugar and honey blend with the ribs while preventing the sugars from burning. Once the spareribs ribs were wrapped tightly in the foil, they were returned to the smoker. I could not bring myself to add the squeeze butter and go full-on Trigg’s style.

My goal was for the spareribs to be sweet with some heat from the rub and the sauce, while not becoming fall-off-the-bone tender. The ribs were tested with the bend test after one and half hours in the foil: they were close. After an additional thirty minutes, the ribs easily bent when lifted from the middle of the rack.

Did I have the ultimate sparerib? The spareribs were much darker than I expected, which was likely due to the brown sugar. The spareribs looked juicy, and I could see the fat had rendered out in the foil. I could feel the tenderness of the spareribs as I moved them to the cutting board, a little nervous they might be too tender.

The Results
Finally, it was time to dig in and taste the results. The spareribs had a sweet and smoky flavor. The brown sugar and honey created a crusty texture on the outside without being tough. These were the juiciest spareribs I have ever eaten. The ribs did not have the bite I prefer that is produced when smoke-roasting. If the ribs had cooked any longer, they probably would have been falling off the bone. The heat from the rub and the sauce was lost due to the amount of brown sugar and honey. I decided not to add additional sauce and return the spareribs to the grill since they were already so tender.

I was excited with the results. My wife does not normally eat ribs and she was all in on these, so that is the true measure of success. In the future, I would shorten the initial smoke time to one and half hours and reduce the amount of brown sugar to produce a more mahogany color. I would incorporate more rub and the spicy barbecue sauce in the foil to increase the heat factor and balance the sweetness. I hope this inspires you to experiment and find your own ultimate rib!

Have you ever persued the ultimate ribs? We’d love to hear your stories. Share them with us on Facebook, Twitter, Reddit, or Instagram!

The post In Pursuit of the Ultimate Ribs! appeared first on Barbecuebible.com.

Homepage Feature,Ribs,The Grill Lab,Foil Wrap,ribs,Spareribs,St. Louis Spareribs

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By: Daniel
Title: In Pursuit of the Ultimate Ribs!
Sourced From: barbecuebible.com/2021/04/13/in-pursuit-of-the-ultimate-ribs/
Published Date: 04/13/21

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Strip Steak Tacos Recipe – How to Cook New York Strip Steak Tacos

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Strip Steak Tacos Recipe – How to Cook New York Strip Steak Tacos

Strip steak makes an excellent meat for fajitas. These fajitas are easy to prepare and require little clean-up. The steak is already seasoned, so you don’t need to marinate it before cooking. You can even freeze it for 30 minutes before you start cooking it.

If you plan on frying or baking the steak in tortillas, you should first marinate the steak before you begin cooking it. The marinating process will make it tender. Also, top sirloin steak is more tender than bottom sirloin. You can also purchase beef tenderloin, but it is more expensive than the other cuts.

First, heat a large skillet over medium heat. Add the onions and peppers. Cook until they are soft but not browned. Once they are soft, add the steak and stir-fry until it is no longer raw. Remember that the steak doesn’t need to be cooked all the way; it will finish cooking when you add the vegetables.

Strip steak is a great option for fajitas because it has a great flavor and is easy to cook. Whether you want to use it in a taco or as part of a fajita, strip steak is easy to prepare. You can grill it to your liking and then serve it with grilled vegetables. You can even add your favorite toppings to it.

Once the steak has been marinated, you can cook it on a hot grill or cast iron skillet. For medium-rare steak, you should cook it for about four minutes per side. If you don’t have a large enough skillet, you can cut the meat into thin strips.

In addition to flank steak, you can also use skirt steak for fajitas. Skirt steak is tougher than flank steak and requires more time to cook. It is also tougher to chew, but the flavor is more intense than that of flank steak. It can be served with grilled vegetables, salsa, and cilantro.

Strip steak is a higher-end cut of beef. It is made from the short loin subprimal and comes with the backbone, but the backbone is usually removed. The more marbling, the higher the quality. As a result, strip steaks are one of the most expensive cuts of beef.

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How to Prepare Crusted Steak With Lemon Butter Steak Sauce

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How to Prepare Crusted Steak With Lemon Butter Steak Sauce

Crusted steak is a popular dish at steakhouses, which is easy to make at home. You can grill or bake it, depending on your preference. First, you need to bring the steak to room temperature. Then, mix the crumbs with herbs and sprinkle them over the meat. Cook the steak until it is cooked to your liking.

When cooking steak, use a thermometer to check the temperature. The internal temperature should be at least 150°F. You can also add sea salt, if you want to. Continue to cook the steak until it reaches a perfect medium rare or well-done level. When you’re finished cooking your steak, you can move it to the cool side of the grill away from the coals. It’ll finish cooking slowly over gentle heat, ensuring that it is just right.

After heating the steak, prepare the butter. You’ll need it for the final crust, which helps with the magic char. If you don’t like butter, you can use beef tallow or butter alternatives. You can also brush the steak with melted butter on one side, then the other side. Remember to turn the steaks every few minutes to achieve the final crust. If you’re not careful, you may end up with a burnt steak.

Peppercorns are also an essential ingredient for the crust of the steak, as they add additional flavor and texture. Crushed peppercorns can be crushed using a rolling pin, mallet, or spice grinder. You can also include tomato or balsamic vinegar to the mixture. If you have a conventional grill, you can use this method to cook steak on it.

If you’re looking for an easy way to prepare a steak with a crispy crust, you’ll want to try a Parmesan Crusted Steak. The combination of spices, herbs, and cheese in this recipe transforms the steak dining experience. Serve it with grilled vegetables and a glass of red wine to make the most out of it.

Another easy method for preparing a crusted steak is by using blue cheese. It adds a bit of texture to the steak and also helps bind the ingredients together. It also pairs well with balsamic-glazed caramelized shallots, which add a nice balance of flavors.

To prepare the steak crust, you first need to make sure you have a skillet large enough to accommodate the steak. After that, you can place the steak in the oven for a few minutes to get the bottom part of the steak hot. Once it reaches the desired temperature, it should rest for about five minutes before serving.

When preparing a steak crust, you should always consider the cut of beef you’re using. It’s important to choose a cut with the right fat and lean meat. You may also want to make the steak as thin as possible to reduce the risk of it being overcooked.

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Hawaiian Steak Recipe and Houston’s Hawaiian Ribeye Recipe

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Hawaiian Steak Recipe and Houston’s Hawaiian Ribeye Recipe

Hawaiian steaks are made with tender slices of beef, juicy pineapple, and sweet mini peppers. These ingredients are marinated and grilled until tender. Hawaiian steaks can be served with potatoes, fresh vegetables, and a simple salad. If you’re looking for a fast and easy dinner idea, Hawaiian steak kabobs are a great option.

To make Hawaiian steaks, you’ll need Hawaiian seasoning salt. This seasoning mix contains ‘alaea salt, garlic, onion, and ginger powder. It’s best if you apply the seasoning mix to the steaks at least 20 minutes before grilling. You can use Hawaiian seasoning salt for steaks, chicken, fish, and vegetables. Just remember to apply it liberally.

Hawaiian steaks can be cooked using a grill or on a barbecue grill. This method results in a juicy center and charred edges. The meat is best grilled in Hawai’i. Once you’ve cooked the beef, it can be stored in an airtight container for three to four days.

To prepare Hawaiian steaks, start by marinating the steak. You can use soy sauce, pineapple juice, apple cider vinegar, and garlic. Then, pour the marinade over the steaks and let them marinate for at least a day. You can also make the compound butter ahead of time and use it to cook the steaks.

Before grilling the steak, you should season it well on both sides. Heat a cast-iron pan on medium-high. Cook the steak for about two minutes on each side. Once finished, remove the steak from the grill and refrigerate it. Once the steak is cool, remove the excess fat.

To grill Hawaiian steaks, heat up a grill to medium-high or high. Grill the steaks until desired degrees of doneness are reached. The internal temperature of the steak should be 130F for rare steaks and 140F for medium-rare steaks. After the steaks are ready, you should transfer them to a cutting board and cover them with aluminum foil. Let them rest for 5 minutes before slicing.

The meat used in Hawaiian steaks is usually made from Spam, which is widely mocked on the mainland. It’s also served with pineapple. Spam is eaten in about a third of U.S. households and was the winner of a state fair recipe contest. One Hawaiian state fair recipe even turned Spam into a nacho burger.

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