Quote:
Originally Posted by Durand
Try par boiling them in apple juice prior to putting them on the grill, then use whatever BBQ you like. I spice mine up with a creole mix for added zest (true cajuns will hate me for this but I use the store bought generic type). Just be careful not to over-do it as they will fall from the bone quite easily. Also, use natural charcoal if possible.
Good luck,
Durand
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I'll vouch for this too, at least the part about simmering them in liquid for the purposes of tenderization. I can see how apple juice may infuse some flavor while it is loosening up the tissue. It isn't really a par-boil though, they are getting completely cooked. In the past, I've done both beef and pork ribs this way, and will use water or stock, onion, garlic, peppercorns, etc.
The last ribs I made at the house got a rub of dijon mustard, cider vinegar, and dark brown sugar. Oooooooweeeeeeeeeeeeeeeee!!!
At the casino, where it was common to go through 600# on a saturday night, all of the ribs were "boiled", then grilled/sauced. The court bouillon was chicken stock, with
zatarain's liquid crab boil , and
steen's cane syrup
That was a nice touch.
Quote:
Originally Posted by stalkingbear
Being ignorant, is there different or a specific cut of beef that is best?
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Mike, this really depends on what you're looking for. Are you talking for ribs, or slow cooking? You can get short ribs or back ribs. The former are best braised, and the latter are best off the grill.
Quote:
Originally Posted by Ms Grumpy
David and I have talked about getting a smoker, but we just don't have the room. I love to BBQ, all year long, my neighbors must think that I am nuts cause I do it all winter long too
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That's me, too. When I lived up north, my brother and I used to set outside with our insulated bibs on and cook brats, steaks, ribs, chicken, turkeys, heck you name it...any time of year.
